Süt Ürünlerinde Serum Protein İzolatı Kullanımı

Yıl 2017, Cilt: 14 Sayı: 1, 95 - 99, 04.07.2017

Filiz Yıldız Akgül Ayşe Demet Karaman

https://doi.org/10.25308/aduziraat.302415

Cited By: 1

Öz

Son yıllarda, peynir altı suyundan elde edilen serum proteinleri içerdikleri besleyici ve fonksiyonel proteinler ve peptidler nedeniyle çeşitli gıda maddelerinde ürünün fonksiyonel ve biyolojik değerlerini arttırmak ve geliştirmek üzere kullanılmaktadır.  Özellikle serum protein izolatları (Whey Protein Isolate, WPI) yüksek oranda serum proteinlerini, düşük oranda ise laktoz ve yağı içermeleri nedeniyle yağı azaltılmış yoğurt üretiminde kullanımı geniş yer tutmaktadır. Ultrafilitrasyon, kristalizasyon ve ters ozmoz gibi çeşitli yöntemlerle elde edilen WPI’nın süt teknolojisinde kullanımı her geçen gün artmaktadır. Bu makalede incelenen literatür bilgilerine göre, süt ürünlerinde WPI’nın kullanım amaçları ve ürünler üzerindeki fonksiyonel etkileri irdelenmiştir. 

Anahtar Kelimeler

WPI, fonksiyonel özellik, serum proteinleri, süt ürünleri

The Usage of Whey Protein Isolate in Dairy Products

Öz

Serum proteins got from whey have been used in recent years to enhance and improve the functional and biological properties of various food products due to the nutritive and functional proteins and peptides they contain. In particular, whey protein isolates (WPI) use to product in reduced fat yoghurt as have high levels of serum proteins and low levels of lactose and fat. As the WPI obtained by various methods such as ultrafiltration, crystallization and reverse osmosis, usage rate in dairy technology is increasing day by day. According to the literature, reviewed in this article, the usage of WPI in dairy products and the functional effects on products are examined.  

Anahtar Kelimeler

whey protein, WPI, functional properties, dairy products

Kaynakça

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