Protein Çöktürme Yöntemlerinin Karşılaştırılması

Abstract

Canlıların beslenmesinde yer alan proteinler, büyüme, gelişme, hormon ve enzimlerin sentezi gibi birçok hayati mekanizmada yer alan hücresel fonksiyonların yerine getirilmesinde önemli bir role sahiptir. Proteinler, bitkisel ve hayvansal kaynaklı proteinler olmak üzere iki gruba ayrılmaktadır. Genellikle hayvansal kaynaklı beslenmeden başta et ve et ürünleri olmak üzere protein ihtiyacımızı karşılıyor olsak da bitkisel proteinlerde beslenmemizde hem direkt protein kaynağı olan hammaddelerle hem de ekstrakt olarak yer aldıkları ürünlerin tüketimi ile yer almaktadır. Protein izolatları bitkisel kaynaklardan izoelektrik ve tuz çöktürmesi yöntemleri ile ayrıştırılmakta ve elde edilen proteinler fonksiyonel özelliklerine göre gıda formülasyonlarında kullanılmaktadır. Bu derlemede, izoelektrik ve tuz çöktürmesi yöntemlerinin ayrı ayrı protein izolatlarının üretilmesine olan etkilerinin araştırılması, elde edilen izolatların verimliliği ve fonksiyonel özelliklerinin karşılaştırılması konusunda bilgi verilmiştir.

Keywords

• Bitkisel protein,izoelektrik çöktürme,amonyum sülfat çöktürmesi

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