IDENTIFICATION OF THE PLANT EXTRACT COAGULANT CYNARA CARDUNCULUS BY ELECTROPHORESIS ON POLYACRYLAMIDE GEL

Animal rennet enzyme is considered at the most suitable for the fabrication of cheese, however, its use is facing the stress of the sacrifices of young calves. As a result the cheese industry is undergoing a crisis in the supply of this coagulant and this has given an impetus to research on enzyme replacement rennet, they concern many potential sources of proteases. As part of the search for a substitute rennet, Cynara cardunculus was used as coagulant. The buds were dried and crushed. NaCl solution at 0.9 % was used for extraction. For the identification of proteases electrophoresis of the extract was performed on a SDS polyacrylamide gel. Physicochemical and sensory studies were conducted on the cheese obtained with this extract. The results of this electrophoretic study show the presence of 05 protease 13KDa and 29KDa, 32KDa, 09KDa and 80 KDa. The physicochemical and organoleptic parameters show that the cheese obtained with the plant extract is comparable to cheese prepared with rennet. This study has shown that proteases extracted from cardoon are capable of replacing animal rennet in cheese processing.This work can contribute to the development of a spontaneous thorny species which can help in the economic development of the Algerian steppe.