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|Title: ||Urea-PAGE patterns of PDO Évora cheese manufactured with Cynara cardunculus L. ecotypes|
|Authors: ||Pinheiro, Cristina Conceição|
|Issue Date: ||27-Aug-2018|
|Publisher: ||Wageningen Academic Publishers The Netherlands|
|Citation: ||Pinheiro, C., Lamy, E., Rodrigues, L., Garrido, A. L., Freitas, S., Alvarenga, N. B., Dias, J., Martins, A. P. L.
and Duarte, F.7. Urea-PAGE patterns of PDO Évora cheese made with Cynara cardunculus L. ecotypes
during ripening. EAAP Book of Abstract 2018 69th Annual Dubrovnik; 27 th– 30st August 2018, 279, DOI: 10.3920/978-90-8686-871-1|
|Abstract: ||Some Portuguese and Spanish ewe’s cheese are made with the aqueous extracts of Cynara cardunculus L. dried
flowers. Évora cheese is a Portuguese PDO cheese which is characterized with a semi-hard or hard consistency, a
light yellowed colour, by few or no hole and by an intense flavour. It is obtained by draining slowly the curd, after
the coagulation of raw ewe’s milk with the action of C. cardunculus vegetable coagulant. The renewed interest in
the enzymes of this extracts prompted to the investigation of its proteolytic effect in Évora cheese. Urea-PAGE of
the casein fraction was done to enable the evaluation of the extent of proteolysis of Évora cheese made with three
C. cardunculus ecotypes (Cynara 1, Cynara 2, Cynara 3), compared with a commercial animal rennet (Animal) after
1, 7, 14, 21, 35, 49 and 60 days of ripening and therefore to establish the pattern of the casein fractions degradation.
The results showed a higher protein degradation of cheeses made with vegetable coagulant than cheeses made
with animal coagulant. Up to 35 days of ripening there was an increase of the casein degradation rate, remaining
relatively constant until the end of maturation. After 63 days of ripening, αS-caseins (54.90%) were more degraded
than β-caseins (37.27%) in cheeses made with C. cardunculus ecotypes.|
|Appears in Collections:||MED - Comunicações - Em Congressos Científicos Internacionais|
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