Gelation Problem in UHT Milk: Effect of Enzymes

Yıl 2018, , 313 - 322, 29.10.2018

Firuze Ergin , Ahmet Küçükçetin

https://doi.org/10.24323/akademik-gida.475365

Öz

The most prevalent heat treatment method used in the
industry to extend shelf life of milk is UHT (Ultra High Temperature) process. However,
the gel formation occurred depending on
enzymatic and physical effects during storage shortens the
shelf life of UHT milk. Heat-stable proteinases produced by psychotropic
bacteria, and the native plasmin and plasmin system enzymes in raw milk cause
gel formation in UHT milk. These enzymes differently affect casein, which is the
most important milk protein, and produce different metabolites in UHT milk. In
this review, it is aimed to give information about the mechanism of gelation and
enzymes affecting its formation in UHT milk.

Anahtar Kelimeler

UHT milk, Gelation, Proteinase, Plasmin

UHT İçme Sütlerinde Jelleşme Sorunu: Enzimlerin Etkisi

Öz

Sütün raf ömrünü uzatmak için endüstride kullanımı en
yaygın ısıl işlem yöntemi UHT (Ultra High Temperature - Çok Yüksek Sıcaklık Uygulaması)
işlemidir. Ancak, depolama sırasında enzimatik ve fiziksel etkilere bağlı
olarak meydana gelen jel oluşumu UHT içme sütlerinin raf ömrünü kısaltmaktadır.
Çiğ sütte bulunan psikrotrofik bakteriler tarafından üretilen yüksek sıcaklığa
dirençli proteinazlar ile sütün yapısında doğal olarak bulunan plazmin ve
plazmin sistemi enzimleri UHT içme sütlerinde jel oluşumuna neden olmaktadır. Söz
konusu enzimler, sütün en önemli proteini olan kazeine farklı şekilde etki
etmekte ve UHT içme sütlerinde farklı metabolitler üretmektedir. Bu derlemede,
UHT içme sütlerinde meydana gelen jelleşmenin oluşum mekanizması ve oluşumunu
etkileyen enzimler hakkında bilgi verilmesi amaçlanmaktadır.

Anahtar Kelimeler

UHT içme sütü, Jelleşme, Proteinaz, Plazmin

Kaynakça

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