Peynirde Mikrobiyel Lipolizin Oluşumu ve Lezzet Gelişimine Katkısı

Yıl 2012, Cilt: 7 Sayı: 3, 211 - 219, 03.01.2013

Ahmet Erdoğan Alper Baran Mustafa Atasever

Öz

Peynirin olgunlaşmasında proteoliz ve lipoliz gibi çeşitli biyokimyasal değişiklikler meydana gelir. Lipoliz, özellikle Mavi
ve Sert İtalyan peyniri gibi yoğun lipolizin gerçekleştiği peynir türlerinde olgunlaşma süresince gözlemlenen önemli bir
biyokimyasal olaydır. Triaçilgliserolun yağ asiti ve gliserol arasındaki bağı parçalayan hidrolaz (lipaz ve esteraz) olarak ta
bilinen lipolitik enzimlerin varlığıyla bu peynirlerde lipoliz gerçekleşir. Bu lipolitik enzimler başlıca küflerden ve diğer
sekonder kültürlerden köken almaktadır. Peynirin olgunlaşması esnasında süt yağının triaçilgliserol yapısının lipolitik
parçalanması, daha sonraki aşamalarda metil keton, tiyoester ve lakton gibi yüksek aromatik bileşiklere parçalanan serbest
yağ asitlerinin (SYA) oluşumuyla sonuçlanır. Olgunlaşma esnasında salınan temel lezzet bileşenleri peynirin lezzetini
doğrudan etkileyen serbest yağ asitleridir ve serbest yağ asitlerinin parçalanma ürünleri de farklı peynir türlerinde lezzeti
doğrudan etkiler. Bu derlemede peynirde bulunan özellikle mikrobiyel kökenli lipoliz etkenleri; lipolize bağlı olarak oluşan
serbest yağ asitleri, metilketon, ester, sekonder alkol gibi serbest yağ asitlerinin katabolizma ürünleri ve bu bileşenlerin
lezzet üzerine etkisi irdelenmiştir.

Anahtar Kelimeler

Katabolik ürünler, Lezzet, Mikrobiyel lipaz, Peynir

Kaynakça

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