Model peynirde peynir bulamacı ilavesinin proteoliz ve bioaktif peptit oluşumuna etkisinin belirlenmesi
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Dosyalar
Tarih
2021
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Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, model peynir üretiminde Küflü peynir bulamacı kullanılarak olgunlaşmanın hızlandırılması amaçlanmıştır. Çalışmanın hipotezi, Küflü peynirin içerdiği Penicillum roqueforti kaynaklı hücre dışı proteinazların model peynirde olgunlaşmayı hızlandırabileceği üzerine kurgulanmıştır. Çalışmanın birinci aşamasında, olgunlaşma hızını etkileyeceği düşünülen bulamaç oranı (% 0, 1, 3 ve 5), tuz oranı (% 1, 2 ve 3) ve olgunlaşma sıcaklığı (5 ºC, 10 ºC ve 15 ºC) faktörlerine bağlı olarak deneme model peyniri üretimi yapılmıştır. Cevap Yüzey Metodu (RSM) kullanılarak üretilen peynirler 30 gün süreyle olgunlaştırılmıştır. Çalışmanın ikinci aşamasında ise, RSM sonuçlarına göre optimize edilen koşullarda üretilen peynirler, 60 gün süre ile olgunlaştırılmış ve olgunlaştırmanın 1, 15, 30 ve 60. günlerinde analizleri yapılmıştır. Peynirlerin titrasyon asitliği ve pH değerlerinde önemli farklılıklar bulunmuştur. Kontrol örneğinin 60 günde ulaşılan suda çözünen ve %12 TCA'da çözünen azot değerlerine, %5 bulamaç ilavesi ile yaklaşık 30 günde ulaşılmıştır. Bulamaç kullanımının serbest amino asit kompozisyonu üzerine önemli düzeyde etkisi olmuş (P<0.01), bulamaç kullanımı ile özellikle Ile, Leu, Phe ve Val miktarlarında artışa neden olmuştur. Bulamaç ilavesinin peynirlerin tüm olgunlaşma dönemlerinde RP-HPLC peptit profilleri ve üre-PAGE elektroforetogramlarında önemli düzeyde etkisinin olduğu belirlenmiştir. Buna göre, peynirlerin proteoliz seviyesine bulamaç ilave edilen peynirlerin biyokimyasal aktivitesinin önemli derecede etkilendiği anlaşılmıştır. Antioksidan aktivite olarak; ABTS*+ değerlerinde örnekler arasındaki farklılık bulunurken (P<0.05), DPPH değerleri arasındaki farklılık önemli bulunmamıştır (P>0.05). Bulamaç ilavesinin peynirler arasında uçucu bileşikler açısından etkisi önemli olmuştur. Olgunlaşmanın 60. gününde çeşitli bileşikler ve aldehitler hariç, diğer saptanan uçucu bileşiklerin sayısı ve miktarları kontrol örneğine göre daha yüksek düzeyde bulunmuştur. Bulamaç kullanımı ile olgunlaşmanın 15. gününde en yüksek aminopeptidaz aktivitesine ulaşılmıştır. Sadece düşük depolama sıcaklığına sahip örneğin aminopeptidaz enzim aktivite değeri depolama boyunca artmıştır. Bulamaç ilaveli peynirlerde ACE-inhibitör aktivitesi daha yüksek bulunmuş ve depolama boyunca artış görülmüştür. Bulamaç ilavesi oranına bağlı olarak depolama boyunca L*(aydınlık) değerlerinde azalma meydana gelirken, a* ve b* değerlerinde artma meydana gelmiştir. Bulamaç ilave edilmesi ile model peynirlerin duyusal özelliklerinde azalma meydana gelmiş, ancak genel kabul edilebilir olarak değerlendirmişlerdir. Sonuç olarak, %5 bulamaç, %1 tuzun kullanıldığı ve olgunlaştırma sıcaklığı 15 ºC olan model peynirin duyusal özellikler hariç diğer analiz parametrelerinde kalite açısından en uygun sonuçlar verdiği belirlenmiştir. Anahtar Kelimeler: Model Peynir, Konya Küflü Peyniri, Bulamaç, RSM, Proteoliz, Enzimatik Aktivite
In this study, in the production of model cheese It is aimed to accelerate the ripening by using moldy cheese slurry. The hypothesis of the study is that the extracellular proteinases originating from Penicillum roqueforti contained in moldy cheese can accelerate the ripening of the model cheese. In the first stage of the study, the slurry ratio (0, 1, 3 and 5%) salt ratio (1, 2 and 3%) and depending on the ripening temperature (5 ºC, 10 ºC and 15 ºC) factors trial model cheese was produced. Cheeses produced using the Response Surface Method (RSM) were ripened for 30 days. Cheeses produced under optimized conditions according to RSM results were ripened for 60 days and analyzed on the 1st, 15th, 30th and 60th days of ripening. Significant differences were found in the titratable acidity and pH values of the cheeses. The nitrogen values of the control sample, which were dissolved in water and 12% TCA in 60 days, were reached in about 30 days with the addition of 5% slurry. The use of slurry had a significant effect on free amino acid composition (P<0.01), there was caused an increase in the amount of Ile, Leu, Phe and Val, especially with the use of the slurry. It was observed that the addition of slurry had a significant effect on RP-HPLC peptide profiles and urea-PAGE electrophoretograms during all ripening periods of cheeses. Accordingly, cheeses with slurry added to the level of proteolysis It has been found that its biochemical activity is significantly affected. As antioxidant activity; ABTS*+ While finding differences between samples in values (P<0.05), The difference between DPPH* values was not significant (P>0.05). The effect of slurry addition in terms of volatile compounds among cheeses was significant. On the 60th day of ripening, the number and amounts of other volatile compounds were found to be higher than the control sample except for various compounds and aldehydes. The highest aminopeptidase activity was reached on the 15th day of ripening with the use of slurry. Only the aminopepdidase enzyme activity value of the sample with low storage temperature increased during storage. ACE-inhibitory activity was found to be higher in slurry added cheeses and increased during storage. Depending on the slurry addition rate, while there was a decrease in the lightness values during the storage, there was an increase in the a* and b* values. With the addition of slurry, the sensory properties of model cheeses decreased, but they were considered to be generally acceptable. As a result, it was determined that the model cheese using 5% slurry and 1% salt and having a ripening temperature of 15 ºC gave the most suitable results in terms of quality in other analysis parameters except for the sensory properties. Keywords: Model cheese, Moldy cheese of Konya, Slurry, RSM, Proteolysis, Enzymatic activity
In this study, in the production of model cheese It is aimed to accelerate the ripening by using moldy cheese slurry. The hypothesis of the study is that the extracellular proteinases originating from Penicillum roqueforti contained in moldy cheese can accelerate the ripening of the model cheese. In the first stage of the study, the slurry ratio (0, 1, 3 and 5%) salt ratio (1, 2 and 3%) and depending on the ripening temperature (5 ºC, 10 ºC and 15 ºC) factors trial model cheese was produced. Cheeses produced using the Response Surface Method (RSM) were ripened for 30 days. Cheeses produced under optimized conditions according to RSM results were ripened for 60 days and analyzed on the 1st, 15th, 30th and 60th days of ripening. Significant differences were found in the titratable acidity and pH values of the cheeses. The nitrogen values of the control sample, which were dissolved in water and 12% TCA in 60 days, were reached in about 30 days with the addition of 5% slurry. The use of slurry had a significant effect on free amino acid composition (P<0.01), there was caused an increase in the amount of Ile, Leu, Phe and Val, especially with the use of the slurry. It was observed that the addition of slurry had a significant effect on RP-HPLC peptide profiles and urea-PAGE electrophoretograms during all ripening periods of cheeses. Accordingly, cheeses with slurry added to the level of proteolysis It has been found that its biochemical activity is significantly affected. As antioxidant activity; ABTS*+ While finding differences between samples in values (P<0.05), The difference between DPPH* values was not significant (P>0.05). The effect of slurry addition in terms of volatile compounds among cheeses was significant. On the 60th day of ripening, the number and amounts of other volatile compounds were found to be higher than the control sample except for various compounds and aldehydes. The highest aminopeptidase activity was reached on the 15th day of ripening with the use of slurry. Only the aminopepdidase enzyme activity value of the sample with low storage temperature increased during storage. ACE-inhibitory activity was found to be higher in slurry added cheeses and increased during storage. Depending on the slurry addition rate, while there was a decrease in the lightness values during the storage, there was an increase in the a* and b* values. With the addition of slurry, the sensory properties of model cheeses decreased, but they were considered to be generally acceptable. As a result, it was determined that the model cheese using 5% slurry and 1% salt and having a ripening temperature of 15 ºC gave the most suitable results in terms of quality in other analysis parameters except for the sensory properties. Keywords: Model cheese, Moldy cheese of Konya, Slurry, RSM, Proteolysis, Enzymatic activity
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
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WoS Q Değeri
Scopus Q Değeri
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Künye
Boran, O. S. (2021). Model peynirde peynir bulamacı ilavesinin proteoliz ve bioaktif peptit oluşumuna etkisinin belirlenmesi. Yayınlanmış Doktora Tezi, İnönü Üniversitesi.
