Bazı mayaların Beyaz peynirde uçucu aroma bileşikleri ve proteoliz düzeyine katkısı ile biyoaktif peptit üretme performanslarının belirlenmesi
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Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada starter kültür (Lactococcus lactis ssp. lactis + Lactococcus lactis ssp. cremoris, CC) yanında yardımcı kültür olarak Yarrowia lipolytica NCYC 376 (YL), Saccharomyces cerevisiae NCYC 167 (SC), Debaryomyces hansenii NCYC 2572 (DH) ve Kluyveromyces marxianus NCYC 179 (KM) maya türleri kullanılarak Beyaz peynir üretimi yapılmış ve 7±1 °C'de 90 gün süre ile olgunlaştırılmıştır. Beyaz peynir üretiminde maya kullanımının pH ve toplam protein miktarı dışında diğer bileşim özelikleri üzerinde önemli düzeyde (P<0.05) etkili olduğu belirlenmiştir. Olgunlaşma süresince peynirlerin proteoliz özeliklerinde artış görülmüştür. Maya ilavesinin peynirlerin %12 TCA-SN değerinden ziyade pH 4.6-SN değeri üzerinde etkili olduğu tespit edilmiştir. Maya kullanımı (özellikle YL ile SC mayaları) ile olgunlaşmanın sonlarına doğru TFAA miktarı bariz bir artış göstermiştir. Peynirlerde Glu, Ala ve Cys en yüksek konsantrasyonda tespit edilen serbest amino asitleridir. Olgunlaşma süresince β-kazeinin hidrolizasyona direncinin αs1-kazeine göre daha fazla olduğu belirlenmiştir. Örneklerin peptit profillerinde, olgunlaşma sürecinde yeni piklerin oluşumundan ziyade, maya farklılığına bağlı olarak piklerin yüksekliklerinde (özellikle DH mayası) artış olduğu saptanmıştır. Beyaz peynirlerde laktik asit bakteri ve maya sayıları genellikle olgunlaşma süresi (özellikle olgunlaşmanın 60. gününde) ile azalma göstermiştir. Esterler ve alkoller Beyaz peynirlerde en çok tespit edilen uçucu bileşik gruplarıdır. Peynirde D. hansenii ve K. marxianus alkol bileşiklerinin, Y. lipolytica ise aldehit ve keton bileşiklerinin oluşumunda daha etkili bulunmuştur. Peynirlerin pH 4.6'da çözünen fraksiyonunda daha yüksek ACE-i aktivitesi tespit edilmiştir. Peynir örneklerinde maya kullanımı ile antioksidan aktivite değerlerinde artış görülmüştür. YL ve DH örneklerinin antihipertansif ve antioksidan aktiviteleri diğer Beyaz peynir örneklerinden daha yüksek bulunmuştur. Duyusal analiz sonuçları incelendiğinde genel olarak CC ve SC örnekleri diğer örnekleriden daha çok beğenilmiştir. Sonuç olarak; maya kültürlerinin (özellikle YL) Beyaz peynirde olgunlaşma süresine bağlı olarak proteoliz, antioksidan aktivite, ACE-i ve duyusal açıdan önemli derecede katkıda bulunduğu saptanmıştır. Maya kültürlerinin, süt ürünlerinde fonksiyonel özelliği artırılmış yeni ürünlerin oluşumunda yardımcı kültür olarak potansiyel olduğu belirlenmiştir.
In this study, White cheese production was made using yeast species as adjunct in Yarrowia lipolytica NCYC 376 (YL), Saccharomyces cerevisiae NCYC 167 (SC), Debaryomyces hansenii NCYC 2572 (DH) and Kluyveromyces marxianus NCYC 179 (KM) as well as starter cultures (Lactococcus lactis ssp. lactis + Lactococcus lactis ssp. cremoris) and ripened at 7±1 °C for 90 days. The use of yeast in White cheese production was found to be significant (P<0.05) on other composition properties except pH and total protein content. Proteolysis properties of cheeses increased during ripening period. Yeast added was found to be effective on pH 4.6-SN rather than 12% TCA-SN. The use of yeast (especially YL and SC yeasts) showed a significant increase in the amount of TFAA towards the end of ripening. Glu, Ala and Cys were the highest concentrations of free amino acids in cheeses. It was determined that the resistance of β-casein to hydrolization during ripening was higher than αs1-casein. In the peptide profiles of the samples, it was determined that the height of the peaks increased depending on yeast differences (especially DH yeast), rather than formation of new peaks in the ripening process. In White cheese, lactic acid bacteria and yeast counts decreased significantly with ripening time (especially on the 60th day of ripening). Esters and alcohols were the most commonly identified volatile compounds in White cheeses. It was found that Debaryomyces hansenii and Kluyveromyces marxianus were more effective in the formation of alcohol compounds, Yarrowia lipolytica was more effective in the formation of aldehyde and ketone compounds in cheese. A higher ACE-i activity was detected in the cheese-soluble fraction of pH 4.6. An increase in antioxidant activity values were observed with yeast use in cheese samples. Antihypertensive and antioxidant activities of YL and DH samples were found to be higher than the other White cheese samples. When the results of sensory analysis were examined, CC and SC samples were generally liked much more than other than other samples. As a result; yeast cultures (especially YL) were found to contribute significantly to proteolysis, antioxidant activity, ACE-i and sensory properties depending on ripening time in White cheese. It was determined that yeast cultures have potential as adjunct culture in the formation of new products with increased functional properties in dairy products.
In this study, White cheese production was made using yeast species as adjunct in Yarrowia lipolytica NCYC 376 (YL), Saccharomyces cerevisiae NCYC 167 (SC), Debaryomyces hansenii NCYC 2572 (DH) and Kluyveromyces marxianus NCYC 179 (KM) as well as starter cultures (Lactococcus lactis ssp. lactis + Lactococcus lactis ssp. cremoris) and ripened at 7±1 °C for 90 days. The use of yeast in White cheese production was found to be significant (P<0.05) on other composition properties except pH and total protein content. Proteolysis properties of cheeses increased during ripening period. Yeast added was found to be effective on pH 4.6-SN rather than 12% TCA-SN. The use of yeast (especially YL and SC yeasts) showed a significant increase in the amount of TFAA towards the end of ripening. Glu, Ala and Cys were the highest concentrations of free amino acids in cheeses. It was determined that the resistance of β-casein to hydrolization during ripening was higher than αs1-casein. In the peptide profiles of the samples, it was determined that the height of the peaks increased depending on yeast differences (especially DH yeast), rather than formation of new peaks in the ripening process. In White cheese, lactic acid bacteria and yeast counts decreased significantly with ripening time (especially on the 60th day of ripening). Esters and alcohols were the most commonly identified volatile compounds in White cheeses. It was found that Debaryomyces hansenii and Kluyveromyces marxianus were more effective in the formation of alcohol compounds, Yarrowia lipolytica was more effective in the formation of aldehyde and ketone compounds in cheese. A higher ACE-i activity was detected in the cheese-soluble fraction of pH 4.6. An increase in antioxidant activity values were observed with yeast use in cheese samples. Antihypertensive and antioxidant activities of YL and DH samples were found to be higher than the other White cheese samples. When the results of sensory analysis were examined, CC and SC samples were generally liked much more than other than other samples. As a result; yeast cultures (especially YL) were found to contribute significantly to proteolysis, antioxidant activity, ACE-i and sensory properties depending on ripening time in White cheese. It was determined that yeast cultures have potential as adjunct culture in the formation of new products with increased functional properties in dairy products.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Gürkan, H. (2019). Bazı mayaların Beyaz peynirde uçucu aroma bileşikleri ve proteoliz düzeyine katkısı ile biyoaktif peptit üretme performanslarının belirlenmesi. Yayınlanmış Doktora Tezi, İnönü Üniversitesi.
