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Characterisation of the vegetable rennets used for ‘Torta del Casar’ cheesemaking by a protein profile method
Author(s) -
Ordiales Elena,
Martín Alberto,
Benito Maria J,
RuizMoyano Santiago,
Gallardo Gustavo,
Córdoba Maria de Guia
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12254
Subject(s) - cynara , cheesemaking , food science , chemistry , casein , polyacrylamide gel electrophoresis , thistle , chromatography , biology , agronomy , botany , biochemistry , enzyme
The purpose of this work was to develop a cheap, easy and fast procedure, based on protein analysis, that can be used in the characterisation of coagulants from thistle species, which can be used in Torta del Casar cheesemaking. Sodium dodecyl sulphate–polyacrylamide gel electrophoresis showed high efficiency in the identification of Cynara cardunculus from other thistle species and in discriminating between the technological properties, milk‐clotting and casein degradation activities of the vegetable rennets used in this study. This technique allowed for the grouping of aqueous extracts from the flowers of C. cardunculus into five different groups, which exhibited variable ability to degrade milk caseins.