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Gıdaların Tekstürel Özelliklerinin Geliştirilmesinde Peynir Altı Suyu Protein Katkılarının Fonksiyonel Etkileri

Yıl 2011, Cilt: 25 Sayı: 2, 77 - 88, 01.08.2011

Tülay Özcan Berrak Delikanlı

Öz

Anahtar Kelimeler

-

Kaynakça

  • Aguilera, J.M. 1995. Gelation of whey proteins. Food Technology, Vol.49 (10): 83-89.
  • Akpınar-Bayizit, A., T. Özcan, L. Yılmaz-Ersan. 2009. Membrane processes in whey production, Mljekarstvo, Vol.59 (4): 282-288.
  • Aluko, R.E., T. Mcintosh ve M. Reaney. 2001. Comparative study of the emulsifying and foaming properties of defatted coriander seed flour and protein concentrate. Food Researh International, Vol.34 (8): 733-738.
  • Anonymous. 2001. Sekizinci beş yıllık kalkınma planı gıda sanayi özel ihtisas komisyonu raporu süt ve süt ürünleri alt komisyon raporu (http://ekutup.dtp.gov.tr/). Devlet Planlama Teşkilatı. Ankara.
  • Anonymous. 2004. Position of the American Dietetic Association: Functional foods. Journal of the American Dietetic Association, Vol.104 (5): 814-822.
  • Aziznia, S., A. Khosrowshahi, A. Madadlou ve J. Rahimi. 2008. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. Journal of Dairy Science, Vol.91 (7): 2545-2552.
  • Barbut, S. 1996. Water and fat holding. In methods of testing protein functionality. 187-225 p. Ed: G.H. Hall. Chapman & Hall, London.
  • Barth, C.A. ve U. Behnke. 1997. Nutritional significance of whey and whey compenents. Nahrug, 41 (1): 2-12.
  • Black, R.E., S.M. Williams, I.E. Jones ve A. Goulding. 2002. Children who avoid drinking cow milk have low dietary calcium intakes and poor bone health. American Journal of Clinical Nutrition, Vol.76 (3): 675-80.
  • Boye, J.I., M. Kalab, I. Alli ve C.Y. Ma. 2000. Microstructural properties of heat set whey protein gels: effect of pH. Lebensm.-Wiss. University of Technology, Vol.33 (3): 165-172.
  • Bylund, G. 2003. Dairy Processing Handbook. 2nd Ed., 440 p. Tetrapak, Sweden.
  • Campbell, M.K. 1999. Biochemistry. Saunders College Publishing, Philadelphia, 199 p.
  • Canbulat, Z. ve T. Özcan. 2007. Bebek mamaları ve çocuk ek besinlerinde Lactobacillus rhamnosus GG kullanımını sağlık üzerine etkileri. Uludağ Üniv. Ziraat Fak. Dergisi Vol.21 (1): 69-79.
  • Cheftel, J.C., J.L. Cuq ve D. Lorient. 1996. Aminoacidos, peptidos y proteinas, In: Fennema. 275-414 p. Ed: O.R. Química de los Alimentos. Editorial Acribia, Zaragoza.
  • Davis, J.P. ve E.A. Foegeding. 2007. Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins. Colloids and Surfaces B: Biointerfaces, Vol.54 (2): 200- 210.
  • De Wit, J.N. 1989. The use of whey protein Products. In:’ Developmentsbin Dairy Chemistry -4: Functional Milk Proteins’. Ed. By P.F.Fox. Elsevier Science Publishers Ltd., Crown House, Linton Road, Barking, Essex 1G11 8JU, England . pp. 323-345.
  • De Wit, J.N. 1998. Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science, Vol.81 (3): 597-608.
  • Demirci, M., O. Şimşek ve Ş. Kurultay. 2000. Sütçülük yan ürünleri ve gıda sanayinde kullanımları. Süt mikrobiyolojisi ve katkı maddeleri, VI. Süt ve süt ürünleri sempozyumu tebliğler kitabı, 219-226 s, Tekirdağ, 2000.
  • Early, R. 1998. Milk concentrates and milk powders. The technology of dairy products. Blackie Academic and Professional, 228-297 p.
  • El-Salam, M.H., S. El-Shibiny ve A. Salem. 2009. Factors affecting the functional properties of whey protein product. Food Reviews International, Vol.25 (3): 251-270.
  • Euston, S.R., S.R. Finnigan ve R.L. Hirst. 2001. Heat-induced destabilization of oil-in-water emulsion formed from hydrolyzed whey protein. Journal of Agricultural and Food Chemistry, Vol.49: 5576-5583.
  • Firebaugh, J.D. ve C.R. Daubert. 2005. Emulsifying and foaming properties of derivatized whey protein ingredient. International Journal of Food Properties, Vol.8 (2): 243-253.
  • Fitzsimons, S.M., D.M. Mulvihill ve E.R. Morris. 2007. Denaturation and aggregation process in thermal gelation of whey proteins resolved by differential scanning calorimetry. Food Hydrocolloids, Vol.21 (4): 638-644.
  • Fosset, S. ve D. Tomea. 2002. Nutraceuticals from Milk. Encyclopedia of Dairy Science, 2108 p.
  • Fox, P.F. ve A.L. Kelly. 2004. Milk proteins: technological aspects. International Dairy Symposium. 2004, 24- 25 Mayıs; Isparta. 17-36 p.
  • Foegeding, E.A., P.J. Luck, H. Roginski, J.W. Fuquay ve P.F. Fox. 2003. Whey Protein Products. Encyclopedia of Dairy Sciences, Vol.3: 1957-1960.
  • Gallagher, E., T.R. Gormley ve E.K. Arendt. 2004. Recent advances in the formulation of gluten-free cerealbased products. Trends Food Science and Technology, Vol.15 (3): 143-152.
  • Gonzales, S.M.I. 1996. The biotechnological utilization of cheese whey. Bioresearch Technology, Vol. 57 (1): 1-11.
  • Gonzalez-Martinez, C., M. Becerra, M. Chafer, A. Albors, J.M. Carot ve A. Chiralt. 2002. Influence of substituting milk for whey powder on yoghurt guality. Trends in Food Science and Technology, Vol.13 (9): 334-340.
  • Gökalp, H.Y., M. Kaya ve O. Zorba. 2004. Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Ziraat Fakültesi Yayın No: 320. Erzurum. 564 s.
  • Guggisberg, D., P. Eberhard ve B. Albrecht. 2007. Rheological characterization of set yoghurt produced with additives of native whey proteins. International Dairy Journal, Vol.17 (11): 1353-1359.
  • Guichard, E. ve S. Langourieux. 2000. Interactions between beta-lactoglobulin and flavour compounds. Food Chemistry, Vol.71 (3): 301-308.
  • Guichard, E. 2006. Flavour retention and release from protein solutions. Biotechnology Advances, Vol.24 (2): 226-229.
  • Ha, E. ve M.B. Zemel. 2003. Functional properties of whey, whey components, and essential aminoacids: mechanisms underlying health benefits for active people. Journal of Nutritional Biochemistry, Vol.14 (5): 251-258.
  • Hanmoungjai, P., D.L. Pyle ve K. Niranjan. 2002. Enzyme-assisted water extraction of oil and protein from rice bran. Journal of Chemical Technology and Biotechnology, Vol.77 (7): 771-776.
  • Harjinder, S. ve Y. Aiqian. 2008. Interactions and functionality of milk proteins in food emulsions. Milk Proteins from Expression to Food, 321-345 p.
  • Herceg, Z. ve V. Lelas. 2005. The influence of temperature and solid matter content on the viscosity of whey protein concentrates and skim milk powder before and after tribomechanical treatment. Journal of Food Engineering, Vol.66 (4): 433-438.
  • Jelicic, I., R. Bozanic, L. Tratnik.c2008. Whey-based beverages-a new generation of diary products. Mljekars-tvo, 58 (3): 257-274.
  • Jyotsna, R., R. Sai Manohar, D. Indrani ve G. Venkateswara Rao. 2007. Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties, Vol.10 (3): 599-606.
  • Kinsella, J.E. 1984. Milk proteins: physical and functional properties. CRC Critical Reviews in Food Science and Nutrition, Vol.21 (3): 197-262.
  • Kurdal, E., T. Özcan, L. Yılmaz. 2011. Süt Teknolojisi. Uludağ Üniv. Ziraat Fak. Yayınları: 99, Ders Kitabı: 16, Bursa.
  • Luff, S. 2005. Products for Athletes. Food Product Design, Vol.15 (5): 49-52.
  • Makri, E., E. Papalamprou ve G. Doxastakis. 2005. Study of functional properties of seed storage proteins from indigenous European legume crops (Lupine, Pea, Broad Bean) in admixture with polysaccharides. Food Hydrocolloids, Vol.19 (3): 583-594.
  • Mizubuti, I.Y., O.B. Junior, L.W.O. Souza, R.S.S.F. Silva ve E.I. Ida. 2000. Response surface methodology for extraction optimization of pigeon pea protein. Food Chemistry, Vol.70: 259- 265.
  • Mleko, S. ve W. Gustaw. 2002. Rheological changes due to substitution of total milk proteins by whey proteins in dairy desert. Journal of Food Science and Technology, Vol.39 (2): 170-172.
  • Mohanty, B., D.M. Mulvihill ve P.F. Fox. 1988. Hydration-related properties of caseins at pH 2.0-3.0. Food Chemistry, Vol.27 (28): 225-236.
  • Morr, C.V. 1985. Composition, physicochemical and functional properties of reference whey protein concentrates. Journal of Food Science, Vol.50 (5): 1406-1411.
  • Mulvihill, D.M. 1991. Trends in production & utilisation of dairy protein products: functional properties & utilisation. Food Research Quarterly, Vol.51 (1-2): 65-73.
  • Neall, B. 2002. The wonderful ways of whey. Food Review, Vol.29: 17-19.
  • Nicorescu, I., C. Loisel, C. Vial, A. Riaublanc, G. Djelveh ve G. Cuvelier. 2008. Combined effect of dynamic heat treatment and ionic strength on denaturation and aggregation of whey proteins – Part I. Food Research International, Vol.41 (7): 707-713.
  • Normen, L., L. Ellegard, H. Brants, P. Dutta ve H. Andersson. 2007. A phytosterol database: fatty foods consumed in Sweden and the Netherlands. Journal of Food Composition and Analysis, Vol.20 (3-4): 193-201.
  • Panyam, D. ve A. Kilara. 1996. Enhancing the functionality of food proteins by enzymatic modification. Trends Food Science and Technology, Vol.7 (4): 120-125.
  • Parris, N., S.G. Anema, H. Singh ve L.K. Creamer. 1993. Aggregation of whey proteins in heated sweet whey. Journal of Agricultural and Food Chemistry, Vol.41 (3): 460-464.
  • Pihlanto-Leppala, A. 2001. Bioactive peptides derived from bovine whey proteins: opioid and ace- inhibitory peptides. Trends in Food Science and Tecnology, Vol.11 (9-10): 347-356.
  • Pihlanto, A. ve H. Korhonen. 2003. Bioactive peptides and proteins. Advances Food and Nutrition Research, Vol.47: 175-276.
  • Resch, J.J. ve C.R. Daubert. 2002. Rheological and physicochemical properties of derivatized whey protein concentrate powders. International Journal of Food, Vol.5 (2): 419-434.
  • Roberfroid, M.B. 2000. A European consensus of scientific concepts of functional foods. Nutrition, Vol.16 (7-8): 689-691.
  • Singh, H. 2002. Functional properties of milk Proteins. Elsevier Science, 1976 p.
  • Sodini, I., A. Lucas, J.P. Tissier ve G. Corrieu. 2005. Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates. International Dairy Journal, Vol.15 (1): 29-35.
  • Sodini, I., J. Mattas ve P.S. Tong. 2006. Influence of pH and heat treatment of whey on the functional properties of whey protein concentrates in yoghurt. International Dairy Journal, Vol.16 (12): 1464-1469.
  • Van der Ven, C., H. Gruppen, D.B.A. de Bont ve A.G.J. Voragen. 2001. Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics. Journal of Agricultural and Food Chemistry, Vol.49 (10): 5005-5012.
  • Van der Ven, C., H. Gruppen, D.B.A. de Bont ve A.G.J. Voragen. 2002. Correlations between biochemical characteristics and foam forming and stabilizing ability of whey and casein hydrolysates. Journal of Agricultural and Food Chemistry, Vol.50 (10): 2938-2946.
  • Vasbinder, A.J., P.J.J.M. Van Mil, A. Bot ve C.G. De Kruif. 2001. Acid-induced gelation of heat- treated milk studied by diffusing wave spectroscopy. Colloids Surfaces B: Biointerfaces, Vol.21 (1-3): 245-250.
  • Zhu, H. ve S. Damodaran. 1994. Heat-induced conformational changes in whey protein isolate and its relation to foaming properties. Journal of Agricultural and Food Chemistry, Vol.42 (4): 846- 855.

Gıdaların Tekstürel Özelliklerinin Geliştirilmesinde Peynir Altı Suyu Protein Katkılarının Fonksiyonel Etkileri

Yıl 2011, Cilt: 25 Sayı: 2, 77 - 88, 01.08.2011

Tülay Özcan Berrak Delikanlı

Öz

Canlının büyümesi ve gelişmesi için başta gelen besinlerden biri olan sütün fonksiyonel özelliği büyük ölçüde bileşimini oluşturan süt proteinlerinden kaynaklanmaktadır. Yüksek besin değerine sahip peynir altı suyu proteinlerinin gıdaların tekstürel özelliklerinin geliştirilmesinde; kıvam arttırma, jel oluşumunu güçlendirme, emülsiyon oluşturma, su tutma ve serum ayrılmasını engelleme gibi fonksiyonel özellikleri bulunmaktadır. Peynir altı suyunun çeşitli yöntemlerle izolasyonu ve konsantre edilmeleri sonucunda peynir altı suyu protein konsantratları, izolatları, hidrolizatları vb. peynir altı suyu protein ürünleri elde edilmektedir. Günümüzde, unlu gıdalar, et ve süt ürünleri, çikolata ve şekerleme gibi gıda sanayiinde tekstür ve duyusal özellikler üzerindeki fonksiyonel etkileri ile peynir altı suyu proteinlerinin kullanımı giderek artmaktadır

Anahtar Kelimeler

Peynir altı suyu proteini gıdaların tekstürel özellikleri gıdaların fonksiyonel özellikleri

Kaynakça

  • Aguilera, J.M. 1995. Gelation of whey proteins. Food Technology, Vol.49 (10): 83-89.
  • Akpınar-Bayizit, A., T. Özcan, L. Yılmaz-Ersan. 2009. Membrane processes in whey production, Mljekarstvo, Vol.59 (4): 282-288.
  • Aluko, R.E., T. Mcintosh ve M. Reaney. 2001. Comparative study of the emulsifying and foaming properties of defatted coriander seed flour and protein concentrate. Food Researh International, Vol.34 (8): 733-738.
  • Anonymous. 2001. Sekizinci beş yıllık kalkınma planı gıda sanayi özel ihtisas komisyonu raporu süt ve süt ürünleri alt komisyon raporu (http://ekutup.dtp.gov.tr/). Devlet Planlama Teşkilatı. Ankara.
  • Anonymous. 2004. Position of the American Dietetic Association: Functional foods. Journal of the American Dietetic Association, Vol.104 (5): 814-822.
  • Aziznia, S., A. Khosrowshahi, A. Madadlou ve J. Rahimi. 2008. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. Journal of Dairy Science, Vol.91 (7): 2545-2552.
  • Barbut, S. 1996. Water and fat holding. In methods of testing protein functionality. 187-225 p. Ed: G.H. Hall. Chapman & Hall, London.
  • Barth, C.A. ve U. Behnke. 1997. Nutritional significance of whey and whey compenents. Nahrug, 41 (1): 2-12.
  • Black, R.E., S.M. Williams, I.E. Jones ve A. Goulding. 2002. Children who avoid drinking cow milk have low dietary calcium intakes and poor bone health. American Journal of Clinical Nutrition, Vol.76 (3): 675-80.
  • Boye, J.I., M. Kalab, I. Alli ve C.Y. Ma. 2000. Microstructural properties of heat set whey protein gels: effect of pH. Lebensm.-Wiss. University of Technology, Vol.33 (3): 165-172.
  • Bylund, G. 2003. Dairy Processing Handbook. 2nd Ed., 440 p. Tetrapak, Sweden.
  • Campbell, M.K. 1999. Biochemistry. Saunders College Publishing, Philadelphia, 199 p.
  • Canbulat, Z. ve T. Özcan. 2007. Bebek mamaları ve çocuk ek besinlerinde Lactobacillus rhamnosus GG kullanımını sağlık üzerine etkileri. Uludağ Üniv. Ziraat Fak. Dergisi Vol.21 (1): 69-79.
  • Cheftel, J.C., J.L. Cuq ve D. Lorient. 1996. Aminoacidos, peptidos y proteinas, In: Fennema. 275-414 p. Ed: O.R. Química de los Alimentos. Editorial Acribia, Zaragoza.
  • Davis, J.P. ve E.A. Foegeding. 2007. Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins. Colloids and Surfaces B: Biointerfaces, Vol.54 (2): 200- 210.
  • De Wit, J.N. 1989. The use of whey protein Products. In:’ Developmentsbin Dairy Chemistry -4: Functional Milk Proteins’. Ed. By P.F.Fox. Elsevier Science Publishers Ltd., Crown House, Linton Road, Barking, Essex 1G11 8JU, England . pp. 323-345.
  • De Wit, J.N. 1998. Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science, Vol.81 (3): 597-608.
  • Demirci, M., O. Şimşek ve Ş. Kurultay. 2000. Sütçülük yan ürünleri ve gıda sanayinde kullanımları. Süt mikrobiyolojisi ve katkı maddeleri, VI. Süt ve süt ürünleri sempozyumu tebliğler kitabı, 219-226 s, Tekirdağ, 2000.
  • Early, R. 1998. Milk concentrates and milk powders. The technology of dairy products. Blackie Academic and Professional, 228-297 p.
  • El-Salam, M.H., S. El-Shibiny ve A. Salem. 2009. Factors affecting the functional properties of whey protein product. Food Reviews International, Vol.25 (3): 251-270.
  • Euston, S.R., S.R. Finnigan ve R.L. Hirst. 2001. Heat-induced destabilization of oil-in-water emulsion formed from hydrolyzed whey protein. Journal of Agricultural and Food Chemistry, Vol.49: 5576-5583.
  • Firebaugh, J.D. ve C.R. Daubert. 2005. Emulsifying and foaming properties of derivatized whey protein ingredient. International Journal of Food Properties, Vol.8 (2): 243-253.
  • Fitzsimons, S.M., D.M. Mulvihill ve E.R. Morris. 2007. Denaturation and aggregation process in thermal gelation of whey proteins resolved by differential scanning calorimetry. Food Hydrocolloids, Vol.21 (4): 638-644.
  • Fosset, S. ve D. Tomea. 2002. Nutraceuticals from Milk. Encyclopedia of Dairy Science, 2108 p.
  • Fox, P.F. ve A.L. Kelly. 2004. Milk proteins: technological aspects. International Dairy Symposium. 2004, 24- 25 Mayıs; Isparta. 17-36 p.
  • Foegeding, E.A., P.J. Luck, H. Roginski, J.W. Fuquay ve P.F. Fox. 2003. Whey Protein Products. Encyclopedia of Dairy Sciences, Vol.3: 1957-1960.
  • Gallagher, E., T.R. Gormley ve E.K. Arendt. 2004. Recent advances in the formulation of gluten-free cerealbased products. Trends Food Science and Technology, Vol.15 (3): 143-152.
  • Gonzales, S.M.I. 1996. The biotechnological utilization of cheese whey. Bioresearch Technology, Vol. 57 (1): 1-11.
  • Gonzalez-Martinez, C., M. Becerra, M. Chafer, A. Albors, J.M. Carot ve A. Chiralt. 2002. Influence of substituting milk for whey powder on yoghurt guality. Trends in Food Science and Technology, Vol.13 (9): 334-340.
  • Gökalp, H.Y., M. Kaya ve O. Zorba. 2004. Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Ziraat Fakültesi Yayın No: 320. Erzurum. 564 s.
  • Guggisberg, D., P. Eberhard ve B. Albrecht. 2007. Rheological characterization of set yoghurt produced with additives of native whey proteins. International Dairy Journal, Vol.17 (11): 1353-1359.
  • Guichard, E. ve S. Langourieux. 2000. Interactions between beta-lactoglobulin and flavour compounds. Food Chemistry, Vol.71 (3): 301-308.
  • Guichard, E. 2006. Flavour retention and release from protein solutions. Biotechnology Advances, Vol.24 (2): 226-229.
  • Ha, E. ve M.B. Zemel. 2003. Functional properties of whey, whey components, and essential aminoacids: mechanisms underlying health benefits for active people. Journal of Nutritional Biochemistry, Vol.14 (5): 251-258.
  • Hanmoungjai, P., D.L. Pyle ve K. Niranjan. 2002. Enzyme-assisted water extraction of oil and protein from rice bran. Journal of Chemical Technology and Biotechnology, Vol.77 (7): 771-776.
  • Harjinder, S. ve Y. Aiqian. 2008. Interactions and functionality of milk proteins in food emulsions. Milk Proteins from Expression to Food, 321-345 p.
  • Herceg, Z. ve V. Lelas. 2005. The influence of temperature and solid matter content on the viscosity of whey protein concentrates and skim milk powder before and after tribomechanical treatment. Journal of Food Engineering, Vol.66 (4): 433-438.
  • Jelicic, I., R. Bozanic, L. Tratnik.c2008. Whey-based beverages-a new generation of diary products. Mljekars-tvo, 58 (3): 257-274.
  • Jyotsna, R., R. Sai Manohar, D. Indrani ve G. Venkateswara Rao. 2007. Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties, Vol.10 (3): 599-606.
  • Kinsella, J.E. 1984. Milk proteins: physical and functional properties. CRC Critical Reviews in Food Science and Nutrition, Vol.21 (3): 197-262.
  • Kurdal, E., T. Özcan, L. Yılmaz. 2011. Süt Teknolojisi. Uludağ Üniv. Ziraat Fak. Yayınları: 99, Ders Kitabı: 16, Bursa.
  • Luff, S. 2005. Products for Athletes. Food Product Design, Vol.15 (5): 49-52.
  • Makri, E., E. Papalamprou ve G. Doxastakis. 2005. Study of functional properties of seed storage proteins from indigenous European legume crops (Lupine, Pea, Broad Bean) in admixture with polysaccharides. Food Hydrocolloids, Vol.19 (3): 583-594.
  • Mizubuti, I.Y., O.B. Junior, L.W.O. Souza, R.S.S.F. Silva ve E.I. Ida. 2000. Response surface methodology for extraction optimization of pigeon pea protein. Food Chemistry, Vol.70: 259- 265.
  • Mleko, S. ve W. Gustaw. 2002. Rheological changes due to substitution of total milk proteins by whey proteins in dairy desert. Journal of Food Science and Technology, Vol.39 (2): 170-172.
  • Mohanty, B., D.M. Mulvihill ve P.F. Fox. 1988. Hydration-related properties of caseins at pH 2.0-3.0. Food Chemistry, Vol.27 (28): 225-236.
  • Morr, C.V. 1985. Composition, physicochemical and functional properties of reference whey protein concentrates. Journal of Food Science, Vol.50 (5): 1406-1411.
  • Mulvihill, D.M. 1991. Trends in production & utilisation of dairy protein products: functional properties & utilisation. Food Research Quarterly, Vol.51 (1-2): 65-73.
  • Neall, B. 2002. The wonderful ways of whey. Food Review, Vol.29: 17-19.
  • Nicorescu, I., C. Loisel, C. Vial, A. Riaublanc, G. Djelveh ve G. Cuvelier. 2008. Combined effect of dynamic heat treatment and ionic strength on denaturation and aggregation of whey proteins – Part I. Food Research International, Vol.41 (7): 707-713.
  • Normen, L., L. Ellegard, H. Brants, P. Dutta ve H. Andersson. 2007. A phytosterol database: fatty foods consumed in Sweden and the Netherlands. Journal of Food Composition and Analysis, Vol.20 (3-4): 193-201.
  • Panyam, D. ve A. Kilara. 1996. Enhancing the functionality of food proteins by enzymatic modification. Trends Food Science and Technology, Vol.7 (4): 120-125.
  • Parris, N., S.G. Anema, H. Singh ve L.K. Creamer. 1993. Aggregation of whey proteins in heated sweet whey. Journal of Agricultural and Food Chemistry, Vol.41 (3): 460-464.
  • Pihlanto-Leppala, A. 2001. Bioactive peptides derived from bovine whey proteins: opioid and ace- inhibitory peptides. Trends in Food Science and Tecnology, Vol.11 (9-10): 347-356.
  • Pihlanto, A. ve H. Korhonen. 2003. Bioactive peptides and proteins. Advances Food and Nutrition Research, Vol.47: 175-276.
  • Resch, J.J. ve C.R. Daubert. 2002. Rheological and physicochemical properties of derivatized whey protein concentrate powders. International Journal of Food, Vol.5 (2): 419-434.
  • Roberfroid, M.B. 2000. A European consensus of scientific concepts of functional foods. Nutrition, Vol.16 (7-8): 689-691.
  • Singh, H. 2002. Functional properties of milk Proteins. Elsevier Science, 1976 p.
  • Sodini, I., A. Lucas, J.P. Tissier ve G. Corrieu. 2005. Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates. International Dairy Journal, Vol.15 (1): 29-35.
  • Sodini, I., J. Mattas ve P.S. Tong. 2006. Influence of pH and heat treatment of whey on the functional properties of whey protein concentrates in yoghurt. International Dairy Journal, Vol.16 (12): 1464-1469.
  • Van der Ven, C., H. Gruppen, D.B.A. de Bont ve A.G.J. Voragen. 2001. Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics. Journal of Agricultural and Food Chemistry, Vol.49 (10): 5005-5012.
  • Van der Ven, C., H. Gruppen, D.B.A. de Bont ve A.G.J. Voragen. 2002. Correlations between biochemical characteristics and foam forming and stabilizing ability of whey and casein hydrolysates. Journal of Agricultural and Food Chemistry, Vol.50 (10): 2938-2946.
  • Vasbinder, A.J., P.J.J.M. Van Mil, A. Bot ve C.G. De Kruif. 2001. Acid-induced gelation of heat- treated milk studied by diffusing wave spectroscopy. Colloids Surfaces B: Biointerfaces, Vol.21 (1-3): 245-250.
  • Zhu, H. ve S. Damodaran. 1994. Heat-induced conformational changes in whey protein isolate and its relation to foaming properties. Journal of Agricultural and Food Chemistry, Vol.42 (4): 846- 855.
Toplam 64 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makaleleri
Yazarlar

Tülay Özcan Bu kişi benim

Berrak Delikanlı Bu kişi benim

Yayımlanma Tarihi 1 Ağustos 2011
Yayımlandığı Sayı Yıl 2011 Cilt: 25 Sayı: 2

Kaynak Göster

APA Özcan, T., & Delikanlı, B. (2011). Gıdaların Tekstürel Özelliklerinin Geliştirilmesinde Peynir Altı Suyu Protein Katkılarının Fonksiyonel Etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(2), 77-88.
AMA Özcan T, Delikanlı B. Gıdaların Tekstürel Özelliklerinin Geliştirilmesinde Peynir Altı Suyu Protein Katkılarının Fonksiyonel Etkileri. Uludag Üniv. Ziraat Fak. Derg. Ağustos 2011;25(2):77-88.
Chicago Özcan, Tülay, ve Berrak Delikanlı. “Gıdaların Tekstürel Özelliklerinin Geliştirilmesinde Peynir Altı Suyu Protein Katkılarının Fonksiyonel Etkileri”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 25, sy. 2 (Ağustos 2011): 77-88.
EndNote Özcan T, Delikanlı B (01 Ağustos 2011) Gıdaların Tekstürel Özelliklerinin Geliştirilmesinde Peynir Altı Suyu Protein Katkılarının Fonksiyonel Etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 25 2 77–88.
IEEE T. Özcan ve B. Delikanlı, “Gıdaların Tekstürel Özelliklerinin Geliştirilmesinde Peynir Altı Suyu Protein Katkılarının Fonksiyonel Etkileri”, Uludag Üniv. Ziraat Fak. Derg., c. 25, sy. 2, ss. 77–88, 2011.
ISNAD Özcan, Tülay - Delikanlı, Berrak. “Gıdaların Tekstürel Özelliklerinin Geliştirilmesinde Peynir Altı Suyu Protein Katkılarının Fonksiyonel Etkileri”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 25/2 (Ağustos 2011), 77-88.
JAMA Özcan T, Delikanlı B. Gıdaların Tekstürel Özelliklerinin Geliştirilmesinde Peynir Altı Suyu Protein Katkılarının Fonksiyonel Etkileri. Uludag Üniv. Ziraat Fak. Derg. 2011;25:77–88.
MLA Özcan, Tülay ve Berrak Delikanlı. “Gıdaların Tekstürel Özelliklerinin Geliştirilmesinde Peynir Altı Suyu Protein Katkılarının Fonksiyonel Etkileri”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, c. 25, sy. 2, 2011, ss. 77-88.
Vancouver Özcan T, Delikanlı B. Gıdaların Tekstürel Özelliklerinin Geliştirilmesinde Peynir Altı Suyu Protein Katkılarının Fonksiyonel Etkileri. Uludag Üniv. Ziraat Fak. Derg. 2011;25(2):77-88.