TY  - JOUR
T1  - Protein Çöktürme Yöntemlerinin Karşılaştırılması
AU  - Akyüz, Ayça
AU  - Ersus Bilek, Seda
PY  - 1019
DA  - January
JF  - Çukurova Tarım ve Gıda Bilimleri Dergisi
JO  - Çukurova J. Agric. Food. Sciences
PB  - Cukurova University
WT  - DergiPark
SN  - 2636-7874
SP  - 83
EP  - 92
VL  - 33
IS  - 2
LA  - tr
AB  - Canlılarınbeslenmesinde yer alan proteinler, büyüme, gelişme, hormon ve enzimlerinsentezi gibi birçok hayati mekanizmada yer alan hücresel fonksiyonların yerinegetirilmesinde önemli bir role sahiptir. Proteinler, bitkisel ve hayvansalkaynaklı proteinler olmak üzere iki gruba ayrılmaktadır. Genellikle hayvansalkaynaklı beslenmeden başta et ve et ürünleri olmak üzere protein ihtiyacımızıkarşılıyor olsak da bitkisel proteinlerde beslenmemizde hem direkt proteinkaynağı olan hammaddelerle hem de ekstrakt olarak yer aldıkları ürünlerintüketimi ile yer almaktadır. Protein izolatları bitkisel kaynaklardanizoelektrik ve tuz çöktürmesi yöntemleri ile ayrıştırılmakta ve elde edilenproteinler fonksiyonel özelliklerine göre gıda formülasyonlarındakullanılmaktadır. Bu derlemede, izoelektrik ve tuz çöktürmesi yöntemlerininayrı ayrı protein izolatlarının üretilmesine olan etkilerinin araştırılması,elde edilen izolatların verimliliği ve fonksiyonel özelliklerininkarşılaştırılması konusunda bilgi verilmiştir.
KW  - Bitkisel protein
KW  - izoelektrik çöktürme
KW  - amonyum sülfat çöktürmesi
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UR  - https://dergipark.org.tr/en/pub/cutarim/issue//464158
L1  - https://dergipark.org.tr/en/download/article-file/615877
ER  -