EVALUATION OF RENNET SUBSTITUTE FROM ARTICHOKE (Cynara scolymus L.) FLOWERS EXTRACTS: STUDY THE FACTORS AFFECTING THE ACTIVITY OF MILK CLOTTING
Abdel-Raouf, H., El-Neshwy, A., Rabie, A., Khalifa, S. (2017). EVALUATION OF RENNET SUBSTITUTE FROM ARTICHOKE (Cynara scolymus L.) FLOWERS EXTRACTS: STUDY THE FACTORS AFFECTING THE ACTIVITY OF MILK CLOTTING. EKB Journal Management System, 44(6), 2203-2219. doi: 10.21608/zjar.2017.51281
Heba-Allah H. Abdel-Raouf; A. A. El-Neshwy; A. M. Rabie; S. A. Khalifa. "EVALUATION OF RENNET SUBSTITUTE FROM ARTICHOKE (Cynara scolymus L.) FLOWERS EXTRACTS: STUDY THE FACTORS AFFECTING THE ACTIVITY OF MILK CLOTTING". EKB Journal Management System, 44, 6, 2017, 2203-2219. doi: 10.21608/zjar.2017.51281
Abdel-Raouf, H., El-Neshwy, A., Rabie, A., Khalifa, S. (2017). 'EVALUATION OF RENNET SUBSTITUTE FROM ARTICHOKE (Cynara scolymus L.) FLOWERS EXTRACTS: STUDY THE FACTORS AFFECTING THE ACTIVITY OF MILK CLOTTING', EKB Journal Management System, 44(6), pp. 2203-2219. doi: 10.21608/zjar.2017.51281
Abdel-Raouf, H., El-Neshwy, A., Rabie, A., Khalifa, S. EVALUATION OF RENNET SUBSTITUTE FROM ARTICHOKE (Cynara scolymus L.) FLOWERS EXTRACTS: STUDY THE FACTORS AFFECTING THE ACTIVITY OF MILK CLOTTING. EKB Journal Management System, 2017; 44(6): 2203-2219. doi: 10.21608/zjar.2017.51281

EVALUATION OF RENNET SUBSTITUTE FROM ARTICHOKE (Cynara scolymus L.) FLOWERS EXTRACTS: STUDY THE FACTORS AFFECTING THE ACTIVITY OF MILK CLOTTING

Zagazig Journal of Agricultural Research
Article 14, Volume 44, Issue 6, November 2017, Page 2203-2219  XML PDF (421.63 K)
Document Type: Original Article
DOI: 10.21608/zjar.2017.51281
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Authors
Heba-Allah H. Abdel-Raouf; A. A. El-Neshwy; A. M. Rabie; S. A. Khalifa email
Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt
Abstract
Factors affecting milk clotting activity of rennet substitute extracted from green bracts of artichoke (Cynara scolymus) flowers in different buffer solutions were evaluated. These factors include extraction pH, clotting temperature, extract concentrations, addition of CaCl2, NaCl and glucono delta-lactone (GDL) at different concentrations. The proteolytic activity of different extract solutions and rheological properties of produced curd was studied as well. The obtained results indicated that the optimum clotting activity of artichoke crude extracts improved water holding capacity and susceptibility to syneresis obtained at pH value of 5.0-6.0, temperature of 65-70°C and 3%, 0.04-0.05, 3%, 0.5% of crude extract, CaCl2, NaCl and GDL concentrations, respectively. The optimum clotting activity of artichoke crude extracts indicated that the sodium acetate buffer solution T4 (5% NaCl in sodium acetate buffer, pH 5.0) and sodium phosphate buffer, T5 (5% NaCl in sodium phosphate buffer, pH 5.5), T6 (5% NaCl in sodium phosphate buffer, pH 6.5), and T7 (5% NaCl in sodium phosphate buffer, pH 7). Results also indicated that artichoke crude extracted in sodium phosphate buffer solutions and sodium acetate buffer (T4) had higher proteolytic activity than other buffers. The best rheological properties of resultant curds were noticed in sodium phosphate buffers (T5, T6, T7) and sodium acetate buffer (T4).
Keywords
Artichoke; Cynara scolymus; milk clotting activity; crude protein extracts; proteolytic activity; rheological analysis
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