LİPAZ KATALİZLİ ENZİM MODİFİYE KREMA ÜRETİMİ VE LEZZET KATKISI OLARAK KULLANIMI

Abstract

Enzim modifiye süt ürünleri üretiminde kullanılan başlıca enzim grubunu lipazlar oluşturmaktadır. Süt kremasının lipaz enzimi ile hidrolizasyonu ve esterifikasyonu sonucu oluşan ürüne lipolize krema (enzim modifiye krema- EMK) denilmektedir. EMK; konsantre krema-tereyağı aroma eldesi, düşük maliyet, sürdürülebilir endüstriyel uygulanabilirlik ve son ürün kararlılığı nedeniyle birçok yönden avantaj sağlamaktadır. Aroma oluşumu geleneksel süt ürünlerinde olgunlaştırma ve depolama sırasında uzun sürede gerçekleşmektedir. Aylarca sürebilen bu aşamada gıdanın doğal florasından kaynaklanan mikrobiyel faaliyetlerin kontrol altına alınamaması sonucu gıda güvenliği tam olarak sağlanamayabilmektedir. Üretim ve depolama kapasitesinde aksamalar olabilmektedir. Böylece standart ürün üretmekte zorluklar yaşanabilmektedir. Geleneksel üretimdeki bu dezavantajların aksine kontrollü koşullarda uygulanan enzimatik modifikasyonlar ile arzu edilen konsantre aroma ve lezzet 1-7 gün gibi kısa sürede, konsantre halde elde edilmektedir. Literatürde EMK ile ilgili çalışmalar oldukça sınırlıdır. Bu derleme lipaz enziminin özelliklerini, süt teknolojisinde kullanım alanlarını ve lezzet katkısı olarak üretilen EMK konusunda yapılan çalışmaları kapsamaktadır.

Keywords

• Lipoliz
• enzim modifiye krema
• olgunlaşma
• lezzet arttırıcı

PRODUCTION OF LIPASED ENZYME MODIFIED CREAM AND ITS USE AS A FLAVOR ADDITIVE

Abstract

Lipases are the main enzyme group used in the production of enzyme modified dairy products. The product resulting from the hydrolyzation and esterification of milk cream with lipase enzyme is called lipolyzed cream (enzyme modified cream-EMC). EMC is advantageous in many ways due to concentrated cream-butter flavor production, low cost, sustainable industrial applicability and product stability. Aroma formation occurs in traditional dairy products over a long period of time during ripening and storage. At this stage, which can last for months, food safety may not be fully insured as a result of the failure to control microbial activities originating from the natural flora of the food. Disruptions in production and storage capacity are subject to change. Thus, difficulties may arise in producing standard products. Unlike these disadvantages in traditional production, the desired concentrated aroma and taste can be obtained in a short time such as 1-7 days with enzymatic modifications applied under controlled conditions. Studies on EMC are quite limited in literature. This review covers the properties of the lipase enzyme, its areas of use in dairy technology, and studies on EMC produced to develop flavor in some foods.

Keywords

• Lipolysis
• Enzyme modified cream
• Maturation
• Flavor enhancer

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