Milk-Clotting Properties and Primary Proteolysis of a Lyophilised Extract from Artichoke Flowers (Cynara scolymus L.)

CROSETTI, VALENTINA; SOLA, AGUSTÍN; GRIGIONI, GABRIELA; TORRES, MARÍA JOSÉ

FOOD TECHNOLOGY AND BIOTECHNOLOGY

FACULTY FOOD TECHNOLOGY BIOTECHNOLOGY

Año: 2023 vol. 61 p. 402 - 409

1330-9862

Research background. A few studies have investigated Cynara scolymus enzymes as asubstitute for calf rennet in cheese making. They used aqueous extracts prepared by macerationof plant material and stored by freezing. However, it was indicated that lyophilisationis a better alternative to preserve the coagulant properties of plant extracts over alonger period of time, as it is a more controllable, stable and hygienic alternative with abetter shelf life that is easier to transport, store and standardise.Experimental approach. We obtained a lyophilised extract of mature artichoke flowers,named CS, which was characterised for its milk-clotting properties at different pH andtemperatures. In addition, the potential yield, whey composition and the primary hydrolysisprofile of caseins by urea-polyacrylamide gel electrophoresis (PAGE) of mini curdsprepared with different doses of coagulant were determined.Results and conclusions. The lyophilised extract was able to hydrolyse casein andshowed stable proteolytic activity at pH=6.4 and 37 °C for 50 min, which decreased whenthe process temperature was increased to 41 and 45 °C and was lost at 70 °C. On the otherhand, milk-clotting activity increased significantly (p