Effect of Proteolytic Agents on Proteolysis in Cheese (Turkish with English Abstract)

Abstract

The ripening process of cheese is very complex and involves some microbiological and biochemical changes. One of these biochemical changes is proteolysis in cheese plays an important role in the development of characteristics such as texture and flavour. The contribution of proteolysis to texture and flavour may be direct, by releasing peptides and amino acids, or indirect, by catabolizing amino acids to amines, acids, thioles, thioesters. These reactions are catalyzed by enzymes from coagulant, indigenous milk proteolytic enyzmes, proteinases or peptidases from lactic acid bacteria, propionibacterium and different fungi strains. The activity of these proteolytic agents which contribute proteolysis has been the subjected of many cheese ripening studies for a long time. In this review, it will be dealt with proteolytic systems of proteolytic agents that affect proteolysis, these systems perform how to protein and amino acids degradation reactions and formation of flavour compounds.

Keywords

• Cheese, microbial agents, proteinase, proteolysis

Peynirdeki Proteolitik Ajanların Proteolize Etkisi

Abstract

Peynirin olgunlaşma süreci çok komplekstir ve bazı mikrobiyolojik ve biyokimyasal değişiklikleri içerir. Bu biyokimyasal değişikliklerden biri olan proteoliz peynirde tekstür ve lezzet gibi özelliklerin gelişiminde önemli bir rol oynamaktadır. Tekstür ve lezzete proteolizin katkısı direkt olarak peptit ve aminoasitlerin salınımıyla ya da aminoasitlerin amin, asit, tiyol ve tiyoesterlere katabolize edilmesiyle olabilir. Bu reaksiyonlar koagülant enzimleri, doğal süt proteolitik enzimleri, laktik asit bakterileri, propiyonobakteri ve farklı küf çeşitlerinden gelen proteinaz veya peptidazlar vasıtasıyla katalize edilir. Proteolize katkıda bulunan bu proteolitik ajanların aktivitesi uzunca bir süredir peynirin olgunlaşma çalışmalarına konu olmaktadır. Bu derlemede proteolize etki eden proteolitik ajanların proteolitik sistemleri, bu sistemlerin protein ve aminoasitlerin parçalama reaksiyonlarını nasıl gerçekleştirdiği ve lezzet bileşiklerinin oluşumu ele alınacaktır.

Keywords

• Mikrobiyel ajanlar, peynir, proteinaz, proteoliz

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