Mikoproteinler: Geleneksel Et ve Et Ürünlerine Bir Alternatif

Year 2022, , 430 - 441, 27.12.2022

Orhan Kaya Ali Kozlu Öyküm Bahar Esen

https://doi.org/10.24323/akademik-gida.1224821

Abstract

Dünya nüfusunda meydana gelen hızlı artış, mevcut gıda ihtiyacının günden güne artmasına neden olmaktadır. Hayvansal kaynaklı protein üretiminin zaman, enerji, maliyet ve çevre gibi faktörler üzerine olumsuz etkileri bulunabilmektedir. Dolayısıyla hızla artan küresel nüfusa yeterli gıda kaynağının sağlanması ve hayvansal bazlı protein üretimi süresince meydana gelebilecek söz konusu olumsuzlukların azaltılması gibi gereklilikler, geleneksel et ve et ürünleri gibi alışılagelmiş protein kaynaklarının alternatif içeriklerle değiştirilmesi yaklaşımını ortaya çıkarmıştır. Mikoproteinler tek hücre proteini olarak da bilinen mikrobiyal protein grubunda yer almakta; kısmen veya tamamen hayvansal bazlı proteinlerin yerini alabilmektedir. Aynı zamanda bunların üretiminde tarımsal endüstriyel atık maddelerinin substrat olarak kullanılabilmesi çevresel açıdan çok yönlü bir katkı sağlamaktadır. Mikoproteinler elzem amino asitler, karbonhidratlar ve vitaminler açısından zengin bir içeriğe sahiptir. Ayrıca toplam üretim maliyetinin düşük olması, sel ve kuraklık gibi iklimsel koşullardan ve alan sınırlamalarından bağımsız olarak üretilebilmesi gibi avantajları ile ön plana çıkmaktadır. Bu derlemede, mikoprotein üretimi için gerekli fermantasyon koşulları ve kullanılan substratlar, mikoproteinlerin besin değeri, mikoprotein ürünlerinin duyusal özellikleri ve tüketicilerce kabulü, mikoproteinlerin et ikamesi olarak formülasyonlarda kullanımı ve çevre, sağlık ve güvenlik faktörleri üzerine etkisi hakkında bilgi verilmiştir.

Keywords

Mikoprotein, Tek hücre proteini, Et alternatifi, Protein alternatifi

Mycoproteins: An Alternative to Conventional Meat and Meat Products

Abstract

The rapid increase in the world population has caused the current food demand to increase day by day. The production of animal-based proteins may have adverse effects on factors such as time, energy, cost and environment. Therefore, requirements such as providing sufficient food supply to the rapidly growing global population and reducing these undesired effects that may occur during the production of animal-based proteins have created an approach to replace conventional protein sources like traditional meat and meat products with alternative ingredients. Mycoproteins are in the group of microbial proteins, also known as single cell proteins and can partially or completely replace animal-based proteins. Also, the use of agricultural and industrial waste materials as a substrate in the production of mycoproteins provides a versatile contribution to the cleaner environment. They are rich in essential amino acids, carbohydrates and vitamins and have positive and effective properties like low total production costs and producibility that is independent from climatic challenges such as flood, drought and area limitations. In this review, information on fermentation conditions and substrates used for mycoprotein production, nutritional value of mycoproteins, sensory properties and consumer acceptance of mycoprotein products, the use of mycoproteins in formulations like meat substitutes, and the effect of mycoproteins on environmental, health and safety factors are presented.

Keywords

Mycoprotein, Single cell protein, Meat alternative, Alternative protein source

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