Abdellah Zikiou- PhD
- Researcher at Biotechnology research Center- CRBt
Abdellah Zikiou
- PhD
- Researcher at Biotechnology research Center- CRBt
About
7
Publications
1,474
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52
Citations
Introduction
intersted by: industrial enzymes used in agri-food industry,
proteases from cardoon flowers and its uses in cheese making,
traditional practices in cheese making.
Current institution
Biotechnology research Center- CRBt
Current position
- Researcher
Additional affiliations
December 2013 - January 2015
Publications
Publications (7)
Milk-clotting enzymes are essential in cheesemaking, traditionally sourced from animal-derived rennet. However, growing demand for plant-based and microbial alternatives has driven interest in new enzyme sources. Onopordum macracanthum, a species from the Asteraceae family, remains unexplored as a potential source of milk-clotting proteases. This s...
In the current study, the enzymatic flower extracts of Cynara cardunculus L. var. sylvestris and Cynara cardunculus L. var. altilis used as coagulants in cheese production were phytochemically and biologically analysed. Chemical composition analysis of these extracts revealed appreciable quantities of proteins, free amino acids, sugars, phenolic co...
Proteases from flowers of Algerian cultivated and wild cardoons were purified, characterised and compared with those purified from flowers of a Portuguese variety. Three cardosins (A0, A and B) were obtained from each variety. All of them were dimeric and comprised heavy and light chain. Cardosins from Algerian varieties presented higher molecular...
The aim of this study was to assess the coagulant properties of crude extract from cardoon flowers (CECF) as a replacement for the imported coagulants used in the local Algerian cheese factories. Optimal coagulation activity of the extract was observed at pH 5 and 60 °C with a CaCl2 concentration of 0.02 M. The electrophoretic pattern revealed that...
Rennet covers only 30% of the world's cheese production because the availability of calf stomach becomes limited (FAO). This lack has suggested the search for animal, vegetable or microbial enzyme substitutes. Among the alternative animal enzymes, chicken pepsin. In order to study the chicken pepsin stability over time, chicken proventriculus, whol...
The internal bonds created in milk gelation with chicken pepsin were approached by the use of dissociating agents-sodium dodecyl sulfate (SDS), urea, ethylenediamine tetraacetic acid (EDTA) and compared to those with rennet gel. Gels viscoelasticity aspects and microstructure were studied using rheological dynamic non-destructive measurements and S...
