کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10540175 | 963403 | 2013 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparison of the milk-clotting properties of three plant extracts
ترجمه فارسی عنوان
مقایسه خواص شیردهی سه عصاره گیاهی
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کلمات کلیدی
پروتئاز گیاهی، فعالیت لخته شدن شیر، انعقاد شیر، پنیر سازی، رنت، انعقاد گیاهی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Several proteases from plant sources have been proposed as milk coagulants, however, limited research has been done on their milk-clotting properties. The effect of temperature on the milk-clotting activity of kiwi fruit, melon and ginger extracts was evaluated, as well as the effects of the different extracts on curd properties. Melon extracts showed high milk-clotting activity over a broad temperature range (45-75 °C) while kiwi fruit and ginger extracts showed high activity over a narrower temperature range, with a maximum at 40 and 63 °C, respectively. Curds produced using kiwi extracts had textural properties comparable with those obtained using commercial rennet, while melon extracts produced a fragile gel and low curd yield. The milk-clotting behavior of the three plant extracts was related to the protease specificity present in these extracts. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 141, Issue 3, 1 December 2013, Pages 1902-1907
Journal: Food Chemistry - Volume 141, Issue 3, 1 December 2013, Pages 1902-1907
نویسندگان
Miguel A. Mazorra-Manzano, Teresa C. Perea-Gutiérrez, MarÃa E. Lugo-Sánchez, Juan C. Ramirez-Suarez, MarÃa J. Torres-Llanez, Aarón F. González-Córdova, Belinda Vallejo-Cordoba,