Farklı proteolitik enzimlerle hidrolize edilen kazeinin tulum peyniri üretiminde kullanılması
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmanın amacı, Bacillus licheniformis kaynaklı endoproteaz ve Aspergillus oryzae kaynaklı endoproteaz/ekzoproteaz enzimleriyle %10 seviyesinde hidrolize edilen kazein eklenmesinin Tulum peynirinin bazı nitelikleri üzerine etkisini araştırmaktır. Bu amaçla, kuru maddesinin %10'u oranında hidrolize edilmiş ve/veya edilmemiş kazein içeren 6 çeşit peynir üretilip 90 gün boyunca 6±1°C'de olgunlaştırılmıştır. Örneklerin titrasyon asitliği (% laktik asit eşdeğeri) %0,73-1,43, pH 4,21-4,80, kuru madde %47,71-51,83, yağ %21,71-25,34, tuz %2,43-3,61, protein %20,06-25,77, suda çözünen protein %2,50- 8,25, olgunlaşma katsayısı %9,70-34,88, toplam serbest yağ asitleri (% oleik asit eşdeğeri) %0,66-0,99, laktik asit %1,11-2,36 ve sitrik asit düzeylerinin 1168-2700 ppm arasında değiştiği saptanmıştır. Asetik asit ve bütirik asit ise ölçüm sınırının altında kalmıştır. De Man-Rogosa-Sharpe agarda laktik asit bakteri sayısı 6,28-8,69 log kob/g aralığında değişim göstermiştir. Sodyum dodesil sülfat poliakrilamid jel elektroforezi sonucunda, olgunlaşmanın ilerlemesine paralel olarak bütün peynir gruplarında kazein fraksiyonlarının belirli düzeyde hidrolize olduğu görülmüştür. Panelistler tarafından kuru maddesinin %10 oranında kazein içeren peynir ile kuru maddesinin %5'i oranında kazein + %5'i oranında endoproteaz/ekzoproteaz ile hidrolize edilen kazein içeren peynirlerin en çok beğenildiği saptanmıştır. Sonuç olarak, Tulum peynirinin olgunlaşma süresini kısaltmak için endoproteaz ve endoproteaz/ekzoproteaz enzimleriyle %10 seviyesinde hidrolize edilen kazeinlerin kullanılabileceği tespit edilmiştir.
The aim of this study is to examine the effect of the addition of casein, hydrolyzed to 10% hydrolysis degree by endoprotease from Bacillus licheniformis and endoprotease/exoprotease mixture from Aspergillus oryzae, on some properties of Tulum cheese. In line with this goal, 6 types of cheese containing 10% hydrolyzed and/or nonhydrolyzed casein in the dry matter were produced and matured for 90 days at 6±1°C. The titratable acidity (as % lactic acid), pH, dry matter, protein, fat, salt, water-soluble protein, ripening index, total free fatty acids (as % oleic acid), lactic acid, and citric acid level of Tulum cheese were found to vary between 0.73-1.43%, 4.21-4.80, 47.71-51.83%, 21.71-25.34%, 2.43-3.61%, 20.06-25.77%, 2.50-8.25%, 9.70-34.88%, 0.66-0.99%, 1.11- 2.36%, and 1168-2700 ppm, respectively. Acetic acid and butyric acid in the samples were below the quantification limit. The number of lactic acid bacteria determined on De Man-Rogosa-Sharpe agar varied between 6.28-8.69 log cfu/g. As a result of sodium dodecyl sulfate polyacrylamide gel electrophoresis, it was observed that casein fractions were hydrolyzed to a certain level in all cheese groups in parallel with the progress of ripening. The cheese containing 10% casein in the dry matter and the cheese containing 5% casein + 5% casein hydrolyzed by endoprotease/exoprotease in the dry matter were most liked by the panelists. In conclusion, it has been observed that casein hydrolyzed up to 10% hydrolysis degree with endoprotease and endoprotease/exoprotease enzymes can be used to reduce the ripening period of Tulum cheese.
The aim of this study is to examine the effect of the addition of casein, hydrolyzed to 10% hydrolysis degree by endoprotease from Bacillus licheniformis and endoprotease/exoprotease mixture from Aspergillus oryzae, on some properties of Tulum cheese. In line with this goal, 6 types of cheese containing 10% hydrolyzed and/or nonhydrolyzed casein in the dry matter were produced and matured for 90 days at 6±1°C. The titratable acidity (as % lactic acid), pH, dry matter, protein, fat, salt, water-soluble protein, ripening index, total free fatty acids (as % oleic acid), lactic acid, and citric acid level of Tulum cheese were found to vary between 0.73-1.43%, 4.21-4.80, 47.71-51.83%, 21.71-25.34%, 2.43-3.61%, 20.06-25.77%, 2.50-8.25%, 9.70-34.88%, 0.66-0.99%, 1.11- 2.36%, and 1168-2700 ppm, respectively. Acetic acid and butyric acid in the samples were below the quantification limit. The number of lactic acid bacteria determined on De Man-Rogosa-Sharpe agar varied between 6.28-8.69 log cfu/g. As a result of sodium dodecyl sulfate polyacrylamide gel electrophoresis, it was observed that casein fractions were hydrolyzed to a certain level in all cheese groups in parallel with the progress of ripening. The cheese containing 10% casein in the dry matter and the cheese containing 5% casein + 5% casein hydrolyzed by endoprotease/exoprotease in the dry matter were most liked by the panelists. In conclusion, it has been observed that casein hydrolyzed up to 10% hydrolysis degree with endoprotease and endoprotease/exoprotease enzymes can be used to reduce the ripening period of Tulum cheese.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
