Fermentasyon ve Enzimatik Hidroliz Uygulanan Peynir Altı Sularının Bazı Biyoaktif Özellikleri

Year 2021, Volume: 35 Issue: 2, 277 - 297, 01.12.2021

Atilla Taş Onur Güneşer

Abstract

Bu çalışmada, peynir altı suyunun hem farklı tür probiyotik laktik asit bakterileri ile fermente edilerek, hem
de çeşitli bitkisel ham enzim ekstrakları (%4) ile hidroliz edilerek biyoaktif peptitler yönünden zenginleştirilmiş peynir altı suyunun üretilmesi amaçlanmıştır. Fermente ve hidroliz edilmiş peynir altı suyu örneklerinin fizikokimyasal, mikrobiyolojik ve bazı biyoaktif özellikleri araştırılmıştır. Araştırmada elde edilen bulgulara göre, ananas, kavun ve enginar kabuklarından elde edilen ham enzim ekstraktlarının proteolitik enzim aktiviteleri sırasıyla 5.066, 4.921 ve 5.514 UI/mL olarak belirlenmiştir. Fermente edilen peynir altı suyu örneklerinin anjiotensin dönüştürücü enzim inhibitör aktiviteleri 2.02-6.48 kat arasında artarken, hidrolize peynir altı suyu örneklerinde ise 1.85 ile 3.29 kat arasında artış göstermiştir. Bitkisel ham enzim ekstraktlarıyla hidroliz edilmiş peynir altı suyu örneklerinde %35 ile %53 arasında değişen antioksidan aktivite artışının meydana geldiği tespit edilmiştir. Elektroforetik analizler sonucunda; β-laktoglobulin ve α-laktalbumin’in fermentasyon ve hidroliz sonucunda parçalanmaları farklı düzeyde olduğu belirlenmiştir. Fermente edilen peynir altı suyu örneklerinde yapılan Lactobacillus acidophilus ve Lactobacillus rhamnosus sayımında sırasıyla 0.39 log kob/mL ve 1.09 log kob/mL düzeyinde bir artışın olduğu belirlenmiştir. Fermente ve hidroliz edilmiş peynir altı sularının Escherichia coli ATTC 25922, Staphylococcus aureus ATTC 6538, Listeria monocytogenes 4c RSKK 476 ve Salmonella enterica subsp. enterica serovar Typhimurium ATCC 700408 bakterileri üzerine herhangi bir mikrobiyel inhibisyon sağlamadığı da tespit edilmiştir.

Keywords

Anjiotensin dönüştürücü enzim (ACE) inhibitörü, antioksidan etki, biyoaktif peptitler, fermentasyon, enzimatik hidroliz, peynir altı suyu

Supporting Institution

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Project Number

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Thanks

Çalışmada hammadde olarak kullanılan PAS’ın ve bazı kimyasal maddelerin temininde yardımcı olan Uşak Süt A.Ş’ye teşekkür ederiz. Çalışmadaki kullanılan starter kültürlerin temin edilmesinde yarıdmcı olan CHR HANSEN (Türkiye) firmasına teşekkür ederiz. Antimikrobiyel etki çalışması için patojen kültürlerin temin edilmesinde yardımcı olan Doç.Dr. Sine ÖZMEN TOĞAY ve Doç. Dr. Abdullah DİKİCİ’ye teşekkür ederiz.

Some Bioactive Properties of Whey Applied Fermentation and Enzymatic Hydrolysis

Abstract

In this study, it was aimed to produce whey enriched with bioactive peptides by both fermentation of
probiotic lactic acid bacteria and hydrolization of certain crude plant protease extracts (4%). Physico-chemical, microbiological and some bioactive properties of the fermented and hdyrolized whey samples were investigated. According to the findings of the study, proteolytic activities of the crude enzyme extracts obtained from the peels of pineapple, watermelon and artichoke were determined as 5.066, 4.921 ve 5.514 UI/mL, respectively. Angiotensin converting enzyme inhibitor activities of the fermented whey samples increased between 2.02 and 6.48 fold, while these inhibitor activity values of the whey samples hydrolyzed by the crude enzyme extracts increased between 1.85 and 3.29 fold. It was determined that an increase from 35 to 53 % in the antioxidant activities of the whey samples hydrolized by the crude enzyme extracts. As a result of electrophoretic analysis; it was determined that the degredations of β-lactoglobulin and α-lactalbumin were occurred by hydrolysis and fermentation at the different levels. An increase in cell of Lactobacillus acidophilus and Lactobacillus rhamnosus in fermented whey samples were found as 0.39 log cfu/mL and 1.09 log cfu/mL, respectively. It was determined that the fermented and hydrolized whey samples had no antimicrobial activity on Escherichia coli ATTC 25922, Staphylococcus aureus ATTC 6538, Listeria monocytogenes 4c RSKK 476, ve Salmonella enterica subsp. enterica serovar Typhimurium ATCC 700408.

Keywords

Angiotensin converting enzyme (ACE) inhibitor, antioxidant effect, bioactive peptit, enzymatic hydrolosis, whey, enzymatic hydrolosis

Project Number

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