Son yıllarda, peynir altı suyundan elde edilen serum proteinleri içerdikleri besleyici ve fonksiyonel proteinler ve peptidler nedeniyle çeşitli gıda maddelerinde ürünün fonksiyonel ve biyolojik değerlerini arttırmak ve geliştirmek üzere kullanılmaktadır. Özellikle serum protein izolatları (Whey Protein Isolate, WPI) yüksek oranda serum proteinlerini, düşük oranda ise laktoz ve yağı içermeleri nedeniyle yağı azaltılmış yoğurt üretiminde kullanımı geniş yer tutmaktadır. Ultrafilitrasyon, kristalizasyon ve ters ozmoz gibi çeşitli yöntemlerle elde edilen WPI’nın süt teknolojisinde kullanımı her geçen gün artmaktadır. Bu makalede incelenen literatür bilgilerine göre, süt ürünlerinde WPI’nın kullanım amaçları ve ürünler üzerindeki fonksiyonel etkileri irdelenmiştir.
Alpkent Z, Göncü, A (2003) Peynir Suyu ve Peynir Suyu Proteinlerinin Gıda, Kozmetik ve Tıp Alanlarında Kullanılması. Gıda Mühendisliği Dergisi 15: 26-30.
Alsaifi M, Estathopoulus C (2010) Effect of Egg Yolk Substitution by Sweet Whey Protein Isolate on Texture, Stability and Colour of Gelato-Style Vanilla Ice Cream. International Journal of Dairy Technology 63(4): 593-598.
Bagcı OP, Gunasekaran S (2016). Iron-encapsulated cold-set whey protein isolate gel powder-Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt. International Jornal of Dairy Technology 69(4): 601-608.
Çankaya M, Şişecioğlu M, Yörük Ö, Özdemir H (2006) In vitro effects of some antibiotic drugs on bovine lactoperoxidase enzyme. Turk J Med Sci 36 (5): 301-306.
Davis JP, Foegeding EA (2007) Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins. Colloids and Surfaces B: Biointerfaces 54 (2): 200-210.
Delikanlı B, Ozcan T (2014) Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt. International Jornal of Dairy Technology 67(4): 495-503.
De Wit JN (1998) Nutritional and functional characteristics of whey proteins in food products.Journal of Dairy Science 81:59-608.
Dinçoğlu AH, Ardıç M (2012) Peyniraltı Suyunun Beslenmemizdeki Önemi ve Kullanım Olanakları. Harran Üniversitesi Veteriner Fakültesi Dergisi 1(1): 54-60.
El-Salam MH, El-Shibiny S, Salem A (2009) Factors affecting the functional properties of whey protein product. Food Reviews International 25 (3): 251-270.
Farrell HM, Bede MJ, Enyeart JA (1987) Binding of p-nitrophenyl phosphate and other aromatic compounds by b-Lg. Journal of Dairy Science 70: 252-258.
Foegeding EA, Luck PJ, Roginski H, Fuquay JW, Fox PF (2003) Whey Protein Products. Encyclopedia of Dairy Sciences 3: 1957-1960.
Fox PF (1989) The Milk Protein System. In Developments in Dairy Chemistry. In P.F. Fox (Ed.). Functional Milk Proteins, Volume 4, London: Applied Science.
Gürsel A (2007) Süt Esaslı Ürünler Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ankara.
Gürsoy O, Yazar A, Yılmaz Y (2015) Peynirlerde Bulunan Kan Basıncını Düşürücü Biyoaktif Peptitler. Akademik Gıda 13(3); 237-246.
Guggisberg D, Eberhard P, Albrecht B (2007) Rheological characterization of set yoghurt produced with additives of native whey proteins. International Dairy Journal 17; 1353-1359.
Ha E, Zemel MB (2003) Functional properties of whey, whey components, and essential aminoacids: mechanisms underlying health benefits for active people. Journal of Nutritional Biochemistry 14 (5): 251-258.
Hugunin A, Lucey JA (2009) Whey ingredients in yogurt and yogurt beverages [on line]. U.S. Dairy Export Council, Applications Monographs. Yogurt 2009, pp. 1–12. Available at: [http://www.thinkusadairy.org/Documents/Customer %20Site/C3-Using%20Dairy/C3.7Resources%20and%20Insights/03Application %20and %20Technical%20Materials/ YOGURT_ENG.pdf].
Karagözlü C, Bayarer M (2004) Peyniraltı suyu proteinlerinin fonksiyonel özellikleri ve sağlık üzerine etkileri. Ege Ünv. Ziraat Fak. Dergisi 41(2); 197-202.
Korhonen H, Pihlanto-Leppala A, Rantamaki P, Tupasela T (1998). Impact of processing on bioactive proteins and peptides. Trends in Food Science and Technology, 9, 307-319.
Kreminski A, GroBhable K, Hinrichs J (2011) Structural properties of stirred yoghurt as influenced by whey proteins. LWT-Food Science and Technology 44; 2134-2140.
Krolyczyk JB, Dawidziuk T, Janiszewska-Turak E., Solowiej B (2016) Use of whey and whey preparations in the food industry-areview. Polland Journal of Food Nutritient Science 66(3); 157-165.
Lagrande V, Whitsett D, Burris C (2015) Global Market for Dairy Proteins. Journal of Food Science 80; S1, A16-A22.
Mathew BB, Krishna-Murthy TP (2013) Whey-From Waste to Worth. International Global Resaecrh Analysis 2(8), August, 8-9.
Matumoto-Pintro PT, Rabiey L, Robitaille G, Britten, M (2011) Use of modified whey protein in yoghurt formulations. International Dairy Journal 21: 21-26.
Mleko S, Gustaw W (2002) Rheological changes due to substitution of total milk proteins by whey proteins in dairy desert. Journal of Food Science and Technology 39: 170-172.
Özen AE, Kılıç M (2007) Peynir Altı Suyundan Elde Edilen Serum Proteinlerinin Fonksiyonel Özellikleri, Gıda Teknolojileri Elektronik Dergisi 3: 45-49.
Özcan T, Delikanlı B (2011). Gıdaların Tekstürel Özelliklerinin Geliştirilmesinde Peynir Altı Suyu Protein Katkılarının Fonksiyonel Etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 25 (2): 77-78.
Pal S, Radavelli-Bagatini S (2013) The effects of whey protein on cardiometabolic risk factors. Obesity Rev.14: 324-343.
Patocka G, Cervenkova R, Narine S, Jelen P (2006) Rheological behaviour of adiry products as affected by soluble whey protein isolate. International Dairy Journal, 16, 399-405.
Ramos OL, Pereira RN, Rodrigues RM, Teixeira JA, Vicente AA, Malcata FX (2016) Whey and Whey Powders: Production and Uses. In: Caballero, B., Finglas, P., and Toldrá, F. (eds.) The Encyclopedia of Food and Health vol. 5, pp. 498-505. Oxford: Academic Press.
Sousa GT, Lira FS, Rosa JC, de Oliveira EP, Oyama LM, Santos RV, Pimentel GD (2012).Dietary whey protein lessens several risk factors for metabolic diseases: a review. Lipids Health Dis.11:67.
Shi J, Li D, Zhao W-H (2017) Quality attributes of the set-type skimmed yoghurt containing enzymatic cross-linked or thermal polymerized whey protein isolate. Cyta-Journal of Food 15(1): 34-40.
Shah NP (2000) Effects of milk-derived bioactives:an overview. British Journal of Nutrition 84:3-10.
Walsh-O’Grady CD, O’Kennedy B, Fitzgerald RJ, Lane CN (2001) A rhelogical study of acid-set ‘simulated yoghurt milk’ gels prepared from heat-or pressure-treated milk proteins. Lait 81: 637-650.
Yerlikaya O, Kınık Ö, Akbulut N (2010) Peyniraltı suyunun fonksiyonel özellikleri ve peyniraltı suyu kullanılarak üretilen yeni nesil süt ürünleri. Gıda 35(4); 289-296.
Young S (1999) Whey products in cold pack pasteurized processed cheese foods and cheese spreads. U.S. Dairy Export Council, Applications Monograph. Processed cheese. 1999. pp. 1–8. Available at: [http://www.usdec.org/assets/documents/ CustomerSite/C3-UsingDairy/C3.7-ResourcesandInsights/03-Applicationand TechnicalMaterials/ColdPackPasteurizedCheeseSpreads_English.pdf].
Young S (2007) Whey products in ice cream and frozen dairy desserts[on line]. U.S. Dairy Export Council, Applications Monograph,pp. 1–12. Ice cream 2007. Available at: [http://www.thinkusadairy.org/Documents/Customer%20Site/C3-Using%20Dairy/C3.7Resources%20and%20Insights/03Application%20and%20Technical%20Materials/ICECREAM_ENG.pdf].
The Usage of Whey Protein Isolate in Dairy Products
Serum proteins got from whey have been used in recent years to enhance and improve the functional and biological properties of various food products due to the nutritive and functional proteins and peptides they contain. In particular, whey protein isolates (WPI) use to product in reduced fat yoghurt as have high levels of serum proteins and low levels of lactose and fat. As the WPI obtained by various methods such as ultrafiltration, crystallization and reverse osmosis, usage rate in dairy technology is increasing day by day. According to the literature, reviewed in this article, the usage of WPI in dairy products and the functional effects on products are examined.
Alpkent Z, Göncü, A (2003) Peynir Suyu ve Peynir Suyu Proteinlerinin Gıda, Kozmetik ve Tıp Alanlarında Kullanılması. Gıda Mühendisliği Dergisi 15: 26-30.
Alsaifi M, Estathopoulus C (2010) Effect of Egg Yolk Substitution by Sweet Whey Protein Isolate on Texture, Stability and Colour of Gelato-Style Vanilla Ice Cream. International Journal of Dairy Technology 63(4): 593-598.
Bagcı OP, Gunasekaran S (2016). Iron-encapsulated cold-set whey protein isolate gel powder-Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt. International Jornal of Dairy Technology 69(4): 601-608.
Çankaya M, Şişecioğlu M, Yörük Ö, Özdemir H (2006) In vitro effects of some antibiotic drugs on bovine lactoperoxidase enzyme. Turk J Med Sci 36 (5): 301-306.
Davis JP, Foegeding EA (2007) Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins. Colloids and Surfaces B: Biointerfaces 54 (2): 200-210.
Delikanlı B, Ozcan T (2014) Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt. International Jornal of Dairy Technology 67(4): 495-503.
De Wit JN (1998) Nutritional and functional characteristics of whey proteins in food products.Journal of Dairy Science 81:59-608.
Dinçoğlu AH, Ardıç M (2012) Peyniraltı Suyunun Beslenmemizdeki Önemi ve Kullanım Olanakları. Harran Üniversitesi Veteriner Fakültesi Dergisi 1(1): 54-60.
El-Salam MH, El-Shibiny S, Salem A (2009) Factors affecting the functional properties of whey protein product. Food Reviews International 25 (3): 251-270.
Farrell HM, Bede MJ, Enyeart JA (1987) Binding of p-nitrophenyl phosphate and other aromatic compounds by b-Lg. Journal of Dairy Science 70: 252-258.
Foegeding EA, Luck PJ, Roginski H, Fuquay JW, Fox PF (2003) Whey Protein Products. Encyclopedia of Dairy Sciences 3: 1957-1960.
Fox PF (1989) The Milk Protein System. In Developments in Dairy Chemistry. In P.F. Fox (Ed.). Functional Milk Proteins, Volume 4, London: Applied Science.
Gürsel A (2007) Süt Esaslı Ürünler Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ankara.
Gürsoy O, Yazar A, Yılmaz Y (2015) Peynirlerde Bulunan Kan Basıncını Düşürücü Biyoaktif Peptitler. Akademik Gıda 13(3); 237-246.
Guggisberg D, Eberhard P, Albrecht B (2007) Rheological characterization of set yoghurt produced with additives of native whey proteins. International Dairy Journal 17; 1353-1359.
Ha E, Zemel MB (2003) Functional properties of whey, whey components, and essential aminoacids: mechanisms underlying health benefits for active people. Journal of Nutritional Biochemistry 14 (5): 251-258.
Hugunin A, Lucey JA (2009) Whey ingredients in yogurt and yogurt beverages [on line]. U.S. Dairy Export Council, Applications Monographs. Yogurt 2009, pp. 1–12. Available at: [http://www.thinkusadairy.org/Documents/Customer %20Site/C3-Using%20Dairy/C3.7Resources%20and%20Insights/03Application %20and %20Technical%20Materials/ YOGURT_ENG.pdf].
Karagözlü C, Bayarer M (2004) Peyniraltı suyu proteinlerinin fonksiyonel özellikleri ve sağlık üzerine etkileri. Ege Ünv. Ziraat Fak. Dergisi 41(2); 197-202.
Korhonen H, Pihlanto-Leppala A, Rantamaki P, Tupasela T (1998). Impact of processing on bioactive proteins and peptides. Trends in Food Science and Technology, 9, 307-319.
Kreminski A, GroBhable K, Hinrichs J (2011) Structural properties of stirred yoghurt as influenced by whey proteins. LWT-Food Science and Technology 44; 2134-2140.
Krolyczyk JB, Dawidziuk T, Janiszewska-Turak E., Solowiej B (2016) Use of whey and whey preparations in the food industry-areview. Polland Journal of Food Nutritient Science 66(3); 157-165.
Lagrande V, Whitsett D, Burris C (2015) Global Market for Dairy Proteins. Journal of Food Science 80; S1, A16-A22.
Mathew BB, Krishna-Murthy TP (2013) Whey-From Waste to Worth. International Global Resaecrh Analysis 2(8), August, 8-9.
Matumoto-Pintro PT, Rabiey L, Robitaille G, Britten, M (2011) Use of modified whey protein in yoghurt formulations. International Dairy Journal 21: 21-26.
Mleko S, Gustaw W (2002) Rheological changes due to substitution of total milk proteins by whey proteins in dairy desert. Journal of Food Science and Technology 39: 170-172.
Özen AE, Kılıç M (2007) Peynir Altı Suyundan Elde Edilen Serum Proteinlerinin Fonksiyonel Özellikleri, Gıda Teknolojileri Elektronik Dergisi 3: 45-49.
Özcan T, Delikanlı B (2011). Gıdaların Tekstürel Özelliklerinin Geliştirilmesinde Peynir Altı Suyu Protein Katkılarının Fonksiyonel Etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 25 (2): 77-78.
Pal S, Radavelli-Bagatini S (2013) The effects of whey protein on cardiometabolic risk factors. Obesity Rev.14: 324-343.
Patocka G, Cervenkova R, Narine S, Jelen P (2006) Rheological behaviour of adiry products as affected by soluble whey protein isolate. International Dairy Journal, 16, 399-405.
Ramos OL, Pereira RN, Rodrigues RM, Teixeira JA, Vicente AA, Malcata FX (2016) Whey and Whey Powders: Production and Uses. In: Caballero, B., Finglas, P., and Toldrá, F. (eds.) The Encyclopedia of Food and Health vol. 5, pp. 498-505. Oxford: Academic Press.
Sousa GT, Lira FS, Rosa JC, de Oliveira EP, Oyama LM, Santos RV, Pimentel GD (2012).Dietary whey protein lessens several risk factors for metabolic diseases: a review. Lipids Health Dis.11:67.
Shi J, Li D, Zhao W-H (2017) Quality attributes of the set-type skimmed yoghurt containing enzymatic cross-linked or thermal polymerized whey protein isolate. Cyta-Journal of Food 15(1): 34-40.
Shah NP (2000) Effects of milk-derived bioactives:an overview. British Journal of Nutrition 84:3-10.
Walsh-O’Grady CD, O’Kennedy B, Fitzgerald RJ, Lane CN (2001) A rhelogical study of acid-set ‘simulated yoghurt milk’ gels prepared from heat-or pressure-treated milk proteins. Lait 81: 637-650.
Yerlikaya O, Kınık Ö, Akbulut N (2010) Peyniraltı suyunun fonksiyonel özellikleri ve peyniraltı suyu kullanılarak üretilen yeni nesil süt ürünleri. Gıda 35(4); 289-296.
Young S (1999) Whey products in cold pack pasteurized processed cheese foods and cheese spreads. U.S. Dairy Export Council, Applications Monograph. Processed cheese. 1999. pp. 1–8. Available at: [http://www.usdec.org/assets/documents/ CustomerSite/C3-UsingDairy/C3.7-ResourcesandInsights/03-Applicationand TechnicalMaterials/ColdPackPasteurizedCheeseSpreads_English.pdf].
Young S (2007) Whey products in ice cream and frozen dairy desserts[on line]. U.S. Dairy Export Council, Applications Monograph,pp. 1–12. Ice cream 2007. Available at: [http://www.thinkusadairy.org/Documents/Customer%20Site/C3-Using%20Dairy/C3.7Resources%20and%20Insights/03Application%20and%20Technical%20Materials/ICECREAM_ENG.pdf].
Yıldız Akgül, F., & Karaman, A. D. (2017). Süt Ürünlerinde Serum Protein İzolatı Kullanımı. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 14(1), 95-99. https://doi.org/10.25308/aduziraat.302415
AMA
Yıldız Akgül F, Karaman AD. Süt Ürünlerinde Serum Protein İzolatı Kullanımı. ADÜ ZİRAAT DERG. Temmuz 2017;14(1):95-99. doi:10.25308/aduziraat.302415
Chicago
Yıldız Akgül, Filiz, ve Ayşe Demet Karaman. “Süt Ürünlerinde Serum Protein İzolatı Kullanımı”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 14, sy. 1 (Temmuz 2017): 95-99. https://doi.org/10.25308/aduziraat.302415.
EndNote
Yıldız Akgül F, Karaman AD (01 Temmuz 2017) Süt Ürünlerinde Serum Protein İzolatı Kullanımı. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 14 1 95–99.
IEEE
F. Yıldız Akgül ve A. D. Karaman, “Süt Ürünlerinde Serum Protein İzolatı Kullanımı”, ADÜ ZİRAAT DERG, c. 14, sy. 1, ss. 95–99, 2017, doi: 10.25308/aduziraat.302415.
ISNAD
Yıldız Akgül, Filiz - Karaman, Ayşe Demet. “Süt Ürünlerinde Serum Protein İzolatı Kullanımı”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 14/1 (Temmuz 2017), 95-99. https://doi.org/10.25308/aduziraat.302415.
JAMA
Yıldız Akgül F, Karaman AD. Süt Ürünlerinde Serum Protein İzolatı Kullanımı. ADÜ ZİRAAT DERG. 2017;14:95–99.
MLA
Yıldız Akgül, Filiz ve Ayşe Demet Karaman. “Süt Ürünlerinde Serum Protein İzolatı Kullanımı”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, c. 14, sy. 1, 2017, ss. 95-99, doi:10.25308/aduziraat.302415.
Vancouver
Yıldız Akgül F, Karaman AD. Süt Ürünlerinde Serum Protein İzolatı Kullanımı. ADÜ ZİRAAT DERG. 2017;14(1):95-9.