Caracterización de las enzimas coagulantes presentes en la flor del cardo (Cynara Cardunculus L) en la elaboración de quesos.

Abstract

The present work aimed to make a research based on literature about the coagulating effect of the enzymes present in the thistle flower (Cynara Cardunculus L) used in cheese production. The research with a qualitative-descriptive approach collected data on the object of study for its subsequent analysis and evaluation. Initially, the physicochemical properties such as pH, temperature and specificity in kinetic terms were determined, then the information of several authors was compared and the findings of the use of thistle enzymes was determined, and finally, a method of extraction and use of these enzymes as coagulant in the preparation of cheese was detailed and evaluated. For pH, an ideal range between 3 and 6.5 was defined; with respect to temperature, the peak of enzymatic activity was established between 30 and 32 °C for the dried flowers; however, in crude extracts, the peak of activity is registered at 60 °C. As for the specificity in kinetic terms of the enzymes extracted from the thistle flowers, these are similar to chymosin (Cardosin A) and pepsin (Cardosin B). As for the yield of cheeses made from the milk of different species, these enzymes show a poor coagulation index in bovine milk 21.17 (+0.14), on the contrary, their coagulation index improves in other species such as sheep 87.72 (+3.04), goats 110.33 (+10.02) and buffaloes 73.28 (+3.04). The enzymes present in thistle flowers could be successfully employed in the cheese industry; their use in milk of sheep, goat and buffalo species is recommended.