Yıl 2020, Cilt 18 , Sayı 1, Sayfalar 12 - 18 2020-04-30

İnek Sütü ve Soya İçeceği Karışımından Üretilen Probiyotik Yoğurtların Tekstürel ve Mikroyapısal Özellikleri Üzerine Transglutaminaz İlavesinin Etkisi
Effect of Transglutaminase on Textural and Microstructural Properties of Probiotic Yoghurt Produced With Mixture of Cows’ Milk and Soy Drink

Hasan TEMİZ [1] , Elif Büşra ERSÖZ [2]


Bu çalışmada, inek sütü ve soya içeceği karışımı ile yapılan probiyotik yoğurtların 28 günlük depolama süresince tekstürel, mikroyapısal, FTIR spektrumları ve SDS-PAGE elektrofotogram parametreleri üzerine, mikrobiyal transglutaminazın (m-TG) etkisi araştırılmıştır. Karışıma, farklı m-TG oranları (0, 0.5, 1, 1.5 U/g protein) ilave edilmiş ve Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12, Streptococcus thermophilus probiotic starter kültürleri ile inkübe edilmiştir. m-TG ile hazırlanan yoğurtların, m-TG ilave edilmemiş olanlarla kıyaslandığında daha yüksek tekstürel özelliklere sahip olduğu görülmüştür. SDS-PAGE desenleri, SEM görüntüleri ve FTIR spektrumları, süt kazeinlerinin transglutaminaz ile iyi bir şekilde birbirine bağlandığını göstermiştir. Taramalı elektron mikroskobik çalışmalar, m-TG ilave edilmiş probiyotik yoğurt örneklerinin mikro yapılarının kontrolden daha yoğun göründüğünü göstermiştir. Bu çalışmanın sonuçları soya içeceği ile hazırlanan probiyotik yoğurtların dokusal ve mikroyapısal özelliklerinin 1.5 U/g protein seviyesine kadar m-TG ilave edilerek geliştirilebileceğini göstermektedir.
This study surveyed the effect of the addition of microbial transglutaminase (m-TGs) on textural, microstructural, FTIR spectra and SDS-PAGE electrophotogram parameters of probiotic yoghurts made with mixture of cows’ milk and soy drink during refrigerated storage for 28 days. Mixture was treated with different rates of m-TGs (0, 0.5, 1, 1.5 U/g protein) and incubated with Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12, Streptococcus thermophilus probiotic starter cultures. Yoghurts prepared with m-TGs had higher textural parameters than samples without m-TGs. SDS-PAGE patterns, SEM imagines and FTIR spectra demonstrated that milk caseins were well cross-linked by transglutaminase. Scanning electron microscopic studies showed that the microstructure of m-TGs added probiotic yoghurt samples appeared denser than that of control. Results of this study indicated that the textural and microstructural properties of probiotic yoghurt prepared with soy drink could be improved by incorporating m-TGs up to a level of 1.5 U/g protein.
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Konular Gıda Bilimi ve Teknolojisi
Bölüm Araştırma Makaleleri
Yazarlar

Orcid: 0000-0003-3586-336X
Yazar: Hasan TEMİZ (Sorumlu Yazar)
Kurum: Ondokuz Mayıs Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
Ülke: Turkey


Orcid: 0000-0002-8060-4036
Yazar: Elif Büşra ERSÖZ
Kurum: Ondokuz Mayıs Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
Ülke: Turkey


Destekleyen Kurum Ondokuz Mayis University
Proje Numarası PYO.MUH.1904.15.002
Teşekkür This work was supported by the Ondokuz Mayis University of Samsun, Turkey with Project Number; PYO.MUH.1904.15.002.
Tarihler

Yayımlanma Tarihi : 30 Nisan 2020

Bibtex @araştırma makalesi { akademik-gida729995, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2020}, volume = {18}, pages = {12 - 18}, doi = {10.24323/akademik-gida.729995}, title = {Effect of Transglutaminase on Textural and Microstructural Properties of Probiotic Yoghurt Produced With Mixture of Cows’ Milk and Soy Drink}, key = {cite}, author = {TEMİZ, Hasan and ERSÖZ, Elif Büşra} }
APA TEMİZ, H , ERSÖZ, E . (2020). Effect of Transglutaminase on Textural and Microstructural Properties of Probiotic Yoghurt Produced With Mixture of Cows’ Milk and Soy Drink. Akademik Gıda , 18 (1) , 12-18 . DOI: 10.24323/akademik-gida.729995
MLA TEMİZ, H , ERSÖZ, E . "Effect of Transglutaminase on Textural and Microstructural Properties of Probiotic Yoghurt Produced With Mixture of Cows’ Milk and Soy Drink". Akademik Gıda 18 (2020 ): 12-18 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/54111/729995>
Chicago TEMİZ, H , ERSÖZ, E . "Effect of Transglutaminase on Textural and Microstructural Properties of Probiotic Yoghurt Produced With Mixture of Cows’ Milk and Soy Drink". Akademik Gıda 18 (2020 ): 12-18
RIS TY - JOUR T1 - Effect of Transglutaminase on Textural and Microstructural Properties of Probiotic Yoghurt Produced With Mixture of Cows’ Milk and Soy Drink AU - Hasan TEMİZ , Elif Büşra ERSÖZ Y1 - 2020 PY - 2020 N1 - doi: 10.24323/akademik-gida.729995 DO - 10.24323/akademik-gida.729995 T2 - Akademik Gıda JF - Journal JO - JOR SP - 12 EP - 18 VL - 18 IS - 1 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.729995 UR - https://doi.org/10.24323/akademik-gida.729995 Y2 - 2020 ER -
EndNote %0 Akademik Gıda Effect of Transglutaminase on Textural and Microstructural Properties of Probiotic Yoghurt Produced With Mixture of Cows’ Milk and Soy Drink %A Hasan TEMİZ , Elif Büşra ERSÖZ %T Effect of Transglutaminase on Textural and Microstructural Properties of Probiotic Yoghurt Produced With Mixture of Cows’ Milk and Soy Drink %D 2020 %J Akademik Gıda %P 1304-7582-2148-015X %V 18 %N 1 %R doi: 10.24323/akademik-gida.729995 %U 10.24323/akademik-gida.729995
ISNAD TEMİZ, Hasan , ERSÖZ, Elif Büşra . "Effect of Transglutaminase on Textural and Microstructural Properties of Probiotic Yoghurt Produced With Mixture of Cows’ Milk and Soy Drink". Akademik Gıda 18 / 1 (Nisan 2020): 12-18 . https://doi.org/10.24323/akademik-gida.729995
AMA TEMİZ H , ERSÖZ E . Effect of Transglutaminase on Textural and Microstructural Properties of Probiotic Yoghurt Produced With Mixture of Cows’ Milk and Soy Drink. Akademik Gıda. 2020; 18(1): 12-18.
Vancouver TEMİZ H , ERSÖZ E . Effect of Transglutaminase on Textural and Microstructural Properties of Probiotic Yoghurt Produced With Mixture of Cows’ Milk and Soy Drink. Akademik Gıda. 2020; 18(1): 18-12.