Süt Ve Ürünlerinde Fonksiyonel Bileşen Olarak Ekzopolisakkaritler

Year 2018, Volume: 23 Issue: 1, 115 - 122, 27.04.2018

İbrahim Altun

Abstract

Bazı laktik asit bakteri (LAB) suşlarının
hücre duvarı dışında ürettikleri polisakkaritler ekzopolisakkarit (EPS) olarak
isimlendirilmektedir. Sentezlenen EPS miktarı ve özellikleri pH, sıcaklık ve
inkübasyon süresi gibi ortam koşullarından etkilenmektedir. EPS’ler çeşitli
fonksiyonel özelliklerinden dolayı başta gıda sektörü olmak üzere pek çok
alanda farklı amaçlarla kullanılabilmektedir. EPS’ler peynir ve yoğurt gibi
fermente süt ürünlerinin görünüş, tat, viskozite ve duyusal özelliklerini
iyileştirmektedir. EPS’lerin yoğurtlarda fonksiyonel starter kültür olarak
kullanıldığı da bilinmektedir. Süt ürünlerinde yağ oranının azaltılmasıyla
meydana gelen yapısal kusurların EPS’lerle giderilebildiği ifade edilmektedir.
Ayrıca bazı EPS’lerin   prebiyotikler
gibi faaliyet gösterdiği bildirilmiştir. Aynı zamanda EPS’lerin  antitümör, antiülser, anti-viral ve kolestrol
düşürücü aktivite göstererek insan sağlığına olumlu katkıda bulunduğu
söylenmektedir.  Bütün bu özelliklerinin
yanı sıra, EPS’lerin tüketilmesiyle ilgili herhangi bir sınırlama bulunmaması
ve tüketilmeleri durumunda herhangi bir alerjik reaksiyon rapor edilmemesi, bu
maddelerin özellikle hassas bireylerin beslenmesinde kullanılma imkanlarını
arttırmaktadır.  Bu çalışmada EPS’lerin
süt ve ürünlerinde fonksiyonel bileşen olarak kullanım olanakları yapılan
çalışmalar ışığında tartışılacaktır. Bu makalenin özeti 03-06 Kasım 2010’da
Antalya’da yapılan Uluslar Arası Gıda Teknolojisi Kongresi Kitabının 173.
sayfasında yayınlanmıştır.

Keywords

Ekzopolisakkaritler, Süt, , Süt Ürünleri

Exopolysaccharides In Milk And Dairy Products As A Functional Component

Abstract

Polysaccharides produced out of cell wall by some
lactic acid bacteria strains are called exopolysaccharides. The synthesized
exopolysaccharide amount and the characters are influenced by environmental
conditions such as incubation time, pH and temperature. Exopolysaccharides may
be used primarily in many areas of food industry due to functional properties.
Exopolisaccharides improves appearance, flavor, viscosity and the organoleptic
properties of fermented milk products such as cheese and yogurt. It was also
reported that exopolysaccharides can be used as functional starter cultures in
yogurt. Structural defects occurred in reduced-fat dairy products may be
reduced by using exopolysaccharide. Moreover, prebiotics activity has been
reported with some exopolysaccharides. At the same time, it is also reported
that EPS show antitumor, antiulcer, anti-viral and cholesterol-lowering
activity contributing positively to human health. Besides all these features,
the lack of any restrictions on exopolysaccharide consumption and absence of
any allergic reactions increase the possibilities of feeding sensitive
individuals. In this study, the possibilities of exopolysaccharides use as a
functional component in milk and dairy products will be discussed in the light
of current studies.

Keywords

Exopolisaccharides, Milk

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