Peynir Altı Suyu Protein Takviyesi ve Sağlık Üzerindeki Potansiyel Etkileri

Year 2022, Volume: 4 Issue: 3, 318 - 329, 25.12.2022

Esra Aktan Asli Uçar

Abstract

Whey proteini (peynir altı suyu) besleyici değeri yüksek fonksiyonel bir besin olarak kabul edilen sütün bileşenlerinden biri olarak tanımlanmaktadır. Peynir yapımında bir yan ürün olarak elde edilen whey proteini tüm esansiyel amino asitleri içermektedir. Yüksek biyolojik değerinin yanı sıra antioksidan etki gösteren sülfür içeren amino asitler ve dallı zincirli amino asit (lösin, izolösin ve valin) içeriği açısından zengindir. ß-laktoglobulin, α-laktoalbumin, sığır serum albumini, immunoglobulinler, laktoferrin, laktoperoksidaz bileşenlerini ve düşük miktarda süt yağı içermesi nedeniyle sağlığı koruyucu potansiyel olumlu etkileri olan bir besindir. Whey proteini içerdiği biyolojik bileşenler; antiinflamatuar, antidiyabetik, antioksidan, antihipertansif, antitümör, antiviral, hipolipidemik ve antibakteriyel etki gibi önemli etkileri sağlamaktadır. Bu bağlamda obezite, diyabet, kanser, hepatit, kardiyovasküler hastalıklar ve insan immün yetmezlik (HIV) virüsünün tedavisinde olumlu yönde sonuçlara neden olabileceği düşünülmektedir.
Whey proteini, emülsifikasyon, jel oluşturma, köpürme, yağ bağlama kapasitesi, kıvam artırma gibi gelişmiş duyusal özellikleri ile çeşitli bileşenlerin yerine geçerek gıda endüstrisinde kullanımı yaygındır. Yüksek besin değeri, spesifik fonksiyonel özellikleri ve elde edilmesi esnasındaki sürdürülebilirliğe katkısı düşünüldüğünde besin ve sağlık endüstrisinde çeşitli uygulamalara sahip olabilen süt işlemenin sürdürülebilir çok değerli fonksiyonel ürünlerinden biridir. Bu derleme çalışmasının amacı PubMed, Science Direct ve Google Scholar veri tabanlarındaki verilerin incelenmesi doğrultusunda whey proteini takviyesinin sağlık üzerindeki potansiyel etkilerini ve gıda endüstrisindeki uygulamalarını değerlendirmektedir

Keywords

whey protein, sağlık, fonksiyonel besin

References

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