The aim of this work is to compare three artichoke varieties (Bianca, Moretto Toscano, Romano) as source of proteolytic activities. The extracts were obtained at various pH values from fresh stalk, heart and bracts of each variety. The enzyme activities were detected spectrophotometrically at 440nmusing azocasein as substrate. The best results was obtained at pH 3 even though the stalk extracts show a high variability. In this respect Moretto Toscano showed the highest proteolytic activity. On the contrary, in all the extracts tested the lowest activity was found at pH 7. In order to investigate their potential use as milk clotting enzymes, further studies on sensorial characteristics of Cynara scolymus proteolytic extracts will be carried out.
Comparison of proteolytic extracts from different Cynara scolymus L. varieties
LOMOLINO, GIOVANNA;LANTE, ANNA
2010
Abstract
The aim of this work is to compare three artichoke varieties (Bianca, Moretto Toscano, Romano) as source of proteolytic activities. The extracts were obtained at various pH values from fresh stalk, heart and bracts of each variety. The enzyme activities were detected spectrophotometrically at 440nmusing azocasein as substrate. The best results was obtained at pH 3 even though the stalk extracts show a high variability. In this respect Moretto Toscano showed the highest proteolytic activity. On the contrary, in all the extracts tested the lowest activity was found at pH 7. In order to investigate their potential use as milk clotting enzymes, further studies on sensorial characteristics of Cynara scolymus proteolytic extracts will be carried out.
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