Peyniraltı Suyu Proteinlerinin Gıda Ambalajlamada Film Ve Kaplama Materyali Olarak Kullanımı

Abstract

Peyniraltı suyu (PAS), süt endüstrisinin en önemli yan ürünlerinden biridir. Değerlendirilmeden ve herhangi bir işlem görmeden çevreye atılan PAS, çevre kirliliğine yol açmakla birlikte aynı zamanda doğaya verilmesiyle bileşimindeki değerli organik bileşikler de kayba uğramaktadır. Günümüzde PAS, çeşitli amaçlara yönelik kullanılmaktadır. Son zamanlarda, PAS'ın özellikle gıdalar üzerinde yenilebilir film ve kaplamalarda kullanımı konusunda yapılan araştırmalar yoğunlaşmıştır. Gıdalarda kullanılan plastik ambalajlar yerine PAS proteinlerinden elde edilen film ve kaplamaların kullanılması ile plastik ambalaj ve değerlendirilmeden atılan PAS’tan dolayı oluşan çevredeki atık miktarı azaltılabilmektedir. Gıda ambalajlamada PAS proteinlerinden elde edilen film ve kaplamaların kullanılmasının diğer bir avantajı da, kullanılan gıdanın fonksiyonel özelliklerinin geliştirmesidir. Bu filmler, lipit oksidasyonu gibi kimyasal reaksiyonları yavaşlatırlar ve antimikrobiyal ajanın taşıyıcısı olarak kullanıldıklarında gıdaların kalitelerini artırmak için uygun bir araç olarak görülmektedirler. Ayrıca gıdalarda nem ve gaz transferi için seçici bariyer olarak hareket eden bu filmler, gıdaların raf ömrünü arttırmada koruyucu olarak kullanılmaktadırlar. Çalışmamızda, PAS’ın bileşimi, PAS proteinlerinden elde edilen filmlerin formülasyonu ve özellikleri, gıda ambalajlama uygulamalarında yapılan çalışmalar derlenmiştir.

Keywords

• Peyniraltı suyu,protein,yenilebilir film

Use of Whey Proteins as Films and Coating Materials in Food Packaging

Abstract

Whey (PAS) is one of the most important by-products of the dairy industry. PAS, which is discharged to the environment without being evaluated and treated without causing any environmental pollution, also causes loss of valuable organic compounds in its composition by being released to nature. Today, PAS is used for various purposes. Recently, research on the use of PAS in edible films and coatings, especially on foods, has been intensified. Another advantage of using films and coatings from PAS proteins in food packaging is the improvement of the functional properties of the food used. These films slow down chemical reactions such as lipid oxidation and are viewed as a convenient means of improving food quality when used as a carrier of the antimicrobial agent. In addition, these films, which act as selective barriers for moisture and gas transfer in foods, are used as preservatives to increase the shelf life of foods. In our study, the composition of PAS, the formulation and properties of the films obtained from PAS proteins, and studies in food packaging applications were compiled.

Keywords

• Whey,protein,edible film,coating

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