Kazein hidrolizatlarının işlevsel özellikleri
Yükleniyor...
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi / Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmanın amacı, tripsin (T) ve Neutrase (N) enzimleri yardımıyla farklı düzeylerde (%1, 5 ve 10) hidrolize edilen asit kazein (AK) hidrolizatları ile hazırlanan protein-peptit ve peptit-peptit etkileşimlerine ait örneklerin işlevsel özelliklerini incelemektir. Bu amaçla, 6 farklı kazein hidrolizatı (1T, 5T, 10T, 1N, 5N ve 10N), 6 farklı protein-peptit etkileşimi (AK+1T, AK+5T, AK+10T, AK+1N, AK+5N ve AK+10N) ve 9 farklı peptit-peptit (1T+1N, 1T+5N, 1T+10N, 5T+1N, 5T+5N, 5T+10N, 10T+1N, 10T+5N, 10T+10N) hazırlanmıştır. Asit kazein ve hidrolize kazein örneklerinin (1T, 5T, 10T, 1N, 5N ve 10N) su, kül ve protein içerikleri sırasıyla %1,87-4,78, %1,54-5,41 ve %92,62-97,29 arasında değişim göstermiştir. Hidrolizatların ve protein-peptit ve peptit-peptit etkileşimi ile hazırlanan örneklerin, asit kazeine oranla daha yüksek protein çözünürlüğüne sahip olduğu belirlenmiştir. İncelenen örneklerin yağ tutma kapasitesi 0,74-2,32 g yağ/g örnek arasında değişim göstermiştir. Protein-peptit ve peptit-peptit etkileşimi sonucu hazırlanan örneklerin köpük kapasiteleri asit kazeine göre daha düşük çıkmıştır. Bütün örneklerin köpük stabiliteleri analiz süresine bağlı olarak önemli düzeyde azalma göstermiştir. Peptit-peptit etkileşimine ait örneklerin emülsiyon aktivite indeksleri genellikle kendilerini üretmek için kullanılan bileşenlerden daha düşük bulunmuştur. Protein-peptit ve peptit-peptit etkileşimine ait örneklerin emülsiyon stabilite indeksleri ise düzensiz bir değişim göstermiştir. Çalışma sonucunda elde edilen veriler, protein-peptit ve peptit-peptit etkileşiminin işlevsel özellikler üzerinde etkili önemli faktörler olduğunu ortaya koymuştur.
The aim of this study was to investigate the functional properties of protein-peptide or peptide-peptide interactions formed with acid casein (AC) hydrolysates which were prepared by hydrolysing at different degrees (1, 5 and 10%) with proteolytic enzymes trypsin (T) or Neutrase (N). For this purpose, 6 different samples from acid casein hydrolysates (1T, 5T, 10T, 1N, 5N and 10N), 6 different samples representing protein-peptide interactions (AC+1T, AC+5T, AC+10T, AC+1N, AC+5N and AC+10N), and 9 different samples representing peptide-peptide interactions (1T+1N, 1T+5N, 1T+10N, 5T+1N, 5T+5N, 5T+10N, 10T+1N, 10T+5N and 10T+10N) were prepared. The moisture, ash and protein contents of acid casein and hydrolysed casein samples (1T, 5T, 10T, 1N, 5N and 10N) were 1.87-4.78%, 1.54-5.41% and 92.62-97.29%, respectively. Hydrolysates and the samples which were prepared with protein-peptide or peptide-peptide interactions had higher protein solubilities than acid casein. The oil holding capacity of the samples examined varied between 0.74-2.32 g oil/g sample. The foaming capacities of the samples prepared by protein-peptide or peptide-peptide interactions were lower than that of acid casein. The foam stability of all samples showed a significant decrease depending on the duration of the analysis. The emulsion activity indices of the samples belonging to peptide-peptide interactions were generally found to be lower than those of the components used to produce them. The emulsion stability indices of samples belonging to protein-peptide and peptide-peptide interactions changed irregularly. The data obtained in the study revealed that protein-peptide and peptide-peptide interactions are important factors affecting functional properties.
The aim of this study was to investigate the functional properties of protein-peptide or peptide-peptide interactions formed with acid casein (AC) hydrolysates which were prepared by hydrolysing at different degrees (1, 5 and 10%) with proteolytic enzymes trypsin (T) or Neutrase (N). For this purpose, 6 different samples from acid casein hydrolysates (1T, 5T, 10T, 1N, 5N and 10N), 6 different samples representing protein-peptide interactions (AC+1T, AC+5T, AC+10T, AC+1N, AC+5N and AC+10N), and 9 different samples representing peptide-peptide interactions (1T+1N, 1T+5N, 1T+10N, 5T+1N, 5T+5N, 5T+10N, 10T+1N, 10T+5N and 10T+10N) were prepared. The moisture, ash and protein contents of acid casein and hydrolysed casein samples (1T, 5T, 10T, 1N, 5N and 10N) were 1.87-4.78%, 1.54-5.41% and 92.62-97.29%, respectively. Hydrolysates and the samples which were prepared with protein-peptide or peptide-peptide interactions had higher protein solubilities than acid casein. The oil holding capacity of the samples examined varied between 0.74-2.32 g oil/g sample. The foaming capacities of the samples prepared by protein-peptide or peptide-peptide interactions were lower than that of acid casein. The foam stability of all samples showed a significant decrease depending on the duration of the analysis. The emulsion activity indices of the samples belonging to peptide-peptide interactions were generally found to be lower than those of the components used to produce them. The emulsion stability indices of samples belonging to protein-peptide and peptide-peptide interactions changed irregularly. The data obtained in the study revealed that protein-peptide and peptide-peptide interactions are important factors affecting functional properties.
Açıklama
Anahtar Kelimeler
Asit Kazein, Tripsin, Neutrase, Hidroliz, İşlevsel Özellikler, Protein-Peptit Etkileşimi, Peptitpeptit Etkileşimi, Acid Casein, Trypsin, Neutrase, Hydrolysis, Functional Properties, Protein-Peptide Interactions, Peptide-Peptide Interactions
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Ömeroğlu, L. (2018). Kazein hidrolizatlarının işlevsel özellikleri. (Yüksek Lisans Tezi) Niğde Ömer Halisdemir Üniversitesi, Fen Bilimleri Enstitüsü, Niğde
