Characterisation of the vegetable rennets used for 'Torta del Casar' cheesemaking by a protein profile method

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...

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Bibliographic Details
Published inInternational journal of dairy technology Vol. 69; no. 2; pp. 272 - 281
Main Authors Ordiales, Elena, Martín, Alberto, Benito, Maria J, Ruiz-Moyano, Santiago, Gallardo, Gustavo, Córdoba, Maria de Guia
Format Journal Article
LanguageEnglish
Published Oxford Blackwell Publishing Ltd 01.05.2016
Subjects
Analysis
Casein
Cheese
Coagulation
Cynara cardunculus
Degradation
Flowers
Food processing industry
Food science
Milk
Milk-clotting activity
Protein profile
Proteins
Proteolytic activity
Rennets
SDS-PAGE
Sodium
Studies
Vegetables
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Summary: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.
Bibliography:ark:/67375/WNG-SWT2MD3X-Z
ArticleID:IDT12254
istex:1600336A0DC5C95470E6611A33086B7F854B1C48
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12254