Ekzopolisakkaritlerin Özellikleri ve Gıda Sanayindeki Önemi

Ali Soyuçok; Teslime Ekiz; Gülden Başyiğit Kılıç

doi:10.17100/nevbiltek.211029

Ekzopolisakkaritlerin Özellikleri ve Gıda Sanayindeki Önemi

Öz

Ekzopolisakkarit (EPS)’ler mikroorganizmalar tarafından hücre dışına sentezlenen polisakkaritler olup, hücre duvarına bağlanan EPS’ler kapsüler ekzopolisakkarit, ortamda serbest halde bulunanlar ise mukoz ekzopolisakkarit olarak sınıflandırılmaktadır. Son yıllarda EPS üretme yeteneğine sahip mikroorganizmaların kullanımı giderek yaygınlaşmaktadır. EPS’ler sindirim sisteminden sindirilmeden geçtiği için prebiyotik özellik göstermektedir. Ayrıca EPS’nin sağlık üzerine olumlu etkileri de bulunmaktadır. Yapılan çalışmalarda EPS’lerin bağışıklık sistemini geliştirici, kolesterolü düşürücü, antiülser ve antitümör etkisinin olduğu belirtilmiştir. EPS’ler gıda endüstrisinde jelleştirici, emülsifiye ve stabilize edici özelliklerinden dolayı kullanılmaktadır. EPS’ler fermente ürünlerin stabilitesini, teknolojik ve tekstürel yapısını geliştirirken, bakterileri faj saldırılarına, toksik bileşiklere, ozmotik strese ve kurumaya karşı korumaktadır. Özellikle yoğurtta meydana gelen gevşek yapı ve serum ayrılması gibi yapı bozukluklarının doğal yollarla giderilmesi için EPS üreten laktik asit bakterilerinin kullanımı tercih edilmektedir. Bu bakteriler ürünün viskozitesi ve su tutma kapasitesini geliştirerek son ürünün fonksiyonel özelliklerini ve kalitesini arttırmaktadır. Bu çalışmada, ekzopolisakkaritlerin gıda endüstrisindeki önemi belirtilmiş; gıda kalitesi üzerine yapılan çalışmalardan örnekler sunulmuştur.

Anahtar Kelimeler

Ekzopolisakkarit, laktik asit bakterileri, gıda sanayi

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

-

Bölüm

-

Yazarlar

Ali Soyuçok

Teslime Ekiz Bu kişi benim

Gülden Başyiğit Kılıç

Yayımlanma Tarihi

4 Nisan 2016

Gönderilme Tarihi

23 Temmuz 2015

Kabul Tarihi

-

Yayımlandığı Sayı

Yıl 2016 Cilt: 5

DOI

https://doi.org/10.17100/nevbiltek.211029

IZ

https://izlik.org/JA93XC24TC

Kaynak Göster

RIS / Bibtex

APA

Soyuçok, A., Ekiz, T., & Başyiğit Kılıç, G. (2016). Ekzopolisakkaritlerin Özellikleri ve Gıda Sanayindeki Önemi. Nevşehir Bilim ve Teknoloji Dergisi, 5, 332-344. https://doi.org/10.17100/nevbiltek.211029

AMA

1.Soyuçok A, Ekiz T, Başyiğit Kılıç G. Ekzopolisakkaritlerin Özellikleri ve Gıda Sanayindeki Önemi. Nevşehir Bilim ve Teknoloji Dergisi. 2016;5:332-344. doi:10.17100/nevbiltek.211029

Chicago

Soyuçok, Ali, Teslime Ekiz, ve Gülden Başyiğit Kılıç. 2016. “Ekzopolisakkaritlerin Özellikleri ve Gıda Sanayindeki Önemi”. Nevşehir Bilim ve Teknoloji Dergisi 5 (Nisan): 332-44. https://doi.org/10.17100/nevbiltek.211029.

EndNote

Soyuçok A, Ekiz T, Başyiğit Kılıç G (01 Nisan 2016) Ekzopolisakkaritlerin Özellikleri ve Gıda Sanayindeki Önemi. Nevşehir Bilim ve Teknoloji Dergisi 5 332–344.

IEEE

[1]A. Soyuçok, T. Ekiz, ve G. Başyiğit Kılıç, “Ekzopolisakkaritlerin Özellikleri ve Gıda Sanayindeki Önemi”, Nevşehir Bilim ve Teknoloji Dergisi, c. 5, ss. 332–344, Nis. 2016, doi: 10.17100/nevbiltek.211029.

ISNAD

Soyuçok, Ali - Ekiz, Teslime - Başyiğit Kılıç, Gülden. “Ekzopolisakkaritlerin Özellikleri ve Gıda Sanayindeki Önemi”. Nevşehir Bilim ve Teknoloji Dergisi 5 (01 Nisan 2016): 332-344. https://doi.org/10.17100/nevbiltek.211029.

JAMA

1.Soyuçok A, Ekiz T, Başyiğit Kılıç G. Ekzopolisakkaritlerin Özellikleri ve Gıda Sanayindeki Önemi. Nevşehir Bilim ve Teknoloji Dergisi. 2016;5:332–344.

MLA

Soyuçok, Ali, vd. “Ekzopolisakkaritlerin Özellikleri ve Gıda Sanayindeki Önemi”. Nevşehir Bilim ve Teknoloji Dergisi, c. 5, Nisan 2016, ss. 332-44, doi:10.17100/nevbiltek.211029.

Vancouver

1.Ali Soyuçok, Teslime Ekiz, Gülden Başyiğit Kılıç. Ekzopolisakkaritlerin Özellikleri ve Gıda Sanayindeki Önemi. Nevşehir Bilim ve Teknoloji Dergisi. 01 Nisan 2016;5:332-44. doi:10.17100/nevbiltek.211029