TY  - JOUR
T1  - KEÇİ SÜTÜNDEN ÜRETİLMİŞ BEYAZ PEYNİRLERDE OLGUNLAŞMA SÜRESİNCE MEYDANA GELEN DEĞİŞİMLER
TT  - THE CHANGES DURING MATURATION OF THE WHITE CHEESE PRODUCED FROM GOAT MILK
AU  - Öner, Zübeyde
AU  - Sarıdağ, Ayşe Mine
PY  - 2019
DA  - May
DO  - 10.15237/gida.GD19048
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 523
EP  - 533
VL  - 44
IS  - 3
LA  - tr
AB  - Bu çalışmada; keçi sütükullanılarak üretilmiş peynirlerin kimyasal, mikrobiyolojik özelliklerinibelirlemenin yanı sıra proteoliz olayı sırasındaoluşan peptitlerin antioksidan aktivitelerinin tayin edilmesi amaçlanmıştır. Bu amaçla; çiğ keçi sütünden geleneksel yöntemlebeyaz peynirüretilmiştir. Peynirlerde 0, 3., 6, 9 ay, kimyasal ve mikrobiyolojikanalizler yapılmıştır. Proteolitik değişimler protein, suda çözünen azot, %12 triklor asetik asit (TCA) de çözünen azot, %5 fosfotungustik asit (PTA) de çözünen azot, serbestaminoasit tayinleri ile belirlenmiştir. Olgunlaşma boyunca görülen proteolitikdeğişim ve peptit oluşumları RP-HPLC cihazı ile tespit edilmiştir. Peptit fraksiyonları toplanmışve liyofilizeedilmiştir. Elde edilen liyofilize fraksiyonların antioksidan aktiviteleribelirlenmiştir. Keçi peynirinde antioksidan aktivite 29,34-55,12 mM Troloks/gbulunmuştur. Keçi peynir fraksiyonlarının liyofilize sonrası antioksidanaktiviteleri 6 ayda F3 fraksiyonun da 1112.13 mM Troloks/g, F4 fraksiyonunda 841.04 mM Troloks/g F5 fraksiyonunda ise 416.95 mMTroloks/g, 9 ayda ise F3 fraksiyonunda 895.44 mM Troloks/g, F4 de 841.14 mMTroloks/g, F6 da 595.88 mM Troloks/g bulunmuştur.
KW  - Biyoaktif peptit
KW  - keçi peyniri
KW  - proteoliz
N2  - In the main purpose of this study is to determinechemical and microbiological properties of cheese produced from goat milk, andto identify the antioxidant properties of peptides during proteolysis. For thisaim; Cheese samples were produced from goat raw milk by traditional method.Chemical and microbiological properties of cheeses were determined 0th, 3rd,6th, 9th months of ripening. To determine the level of proteolysis duringripening period of the cheeses, total protein, water soluble nitrogen, 12 % TCAsoluble nitrogen 5% PTA soluble nitrogen, and total free amino acid analysiswere carried out. The peptide profile of the cheese samples was determined byRP-HPLC during ripening period. Peptide fractions were collected andlyophilized. Antioxidant activity of the lyophilized fractions was determined.Antioxidant activity of goat cheese were found 29.34-55.12 mM Trolox/g.Antioxidant activity were found in the F3, F4, F5 fractions in 6 month 112.13mMTrolox/g, 841.04 mM Trolox/g, 416.95mM Troloks/g, and in the F3, F4, F6fractions of 9.month 895.44 mM Trolox/g, 841.14 mM Trolox/g, 595.88 mM Trolox/grespectively.
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UR  - https://doi.org/10.15237/gida.GD19048
L1  - https://dergipark.org.tr/tr/download/article-file/738886
ER  -