Open AccessCynara cardunculus as a potential source of milk coagulating protease: Effects on physical properties of cow's milk
Author(s) -
Ghribi Abir Mokni,
Gafsi Ines Makhlouf,
Blecker Christophe,
Attia Hamadi,
Bouaziz Mohamed Ali,
Besbes Souhail
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2981
Subject(s) - cynara , chemistry , food science , maceration (sewage) , phosphate buffered saline , gelatin , distilled water , chromatography , botany , biology , biochemistry , materials science , composite material
In the present research study, Cynara cardunculus (wild cardoon) flowers were blended and extracted using different types of buffers (phosphate buffer; citrate buffer and distilled water) for different maceration times. The most reliable, quick and efficient buffer was found to be phosphate (pH = 6.5) with a 6‐h maceration time, which was used throughout this study. C. cardunculus extract (CE) was found to have high clotting and proteolytic activities. The extracted enzyme was found to be very stable against a wide range of pH values as well as of temperature. The formation of milk gels prepared in the presence of CE with different types of milk was evaluated using dynamic rheology and Turbiscan. The evolution of both elastic (G′) and viscous (G″) moduli was monitored with time. The values of the whole milk enriched with milk powder gels were higher. Coagulum stability was evaluated using Turbiscan. The textural properties and the curd‐firming rate of coagulum were also determined. In conclusion, the prepared CE could be an efficient milk‐clotting agent in the production of dairy products.