BITTER TASTE PERCEPTION MECHANISM, REMOVAL OF BITTERNESS CAUSED BY PEPTIDE IN DAIRY PRODUCTS AND CURRENT APPROACHES

Öz

Peptides responsible for bitter taste may form, as a result of the hydrolysis of protein-rich foods. The perception of bitterness is formed by the stimulation of bitter taste receptors and the interpretation of the signal sent to the brain through the nervous system. Dairy products are often characterized by bitter peptides. In studies conducted, it has been stated that the bitter peptides identified in cheese are generally originated from αs1- and β-casein. The bitter taste intensity of protein hydrolysates varies depending on the hydrophobicity of the peptide, the number of hydrophobic amino acids and its the chain length. While accelerating ripening in cheeses, methods including aminopeptidase, carboxypeptidase and adjunct cultures with starter culture have been used recently to prevent the formation of bitter taste defects. In this review; the formation and perception mechanism of bitter peptides has been explained and current studies on bitter removal methods have been presented.

Anahtar Kelimeler

• Bitter peptide,casein,starter culture,proteolysis,chymosin

ACI TAT ALGILANMA MEKANİZMASI, SÜT ÜRÜNLERİNDE PEPTİT KAYNAKLI ACILIĞIN GİDERİLMESİ VE GÜNCEL YAKLAŞIMLAR

Öz

Protein bakımından zengin gıdaların hidrolizasyona uğraması sonucu acı tattan sorumlu peptitler oluşabilmektedir. Acılık algısı, acı tat reseptörlerinin uyarılması ve sinir sistemi ile beyne gönderilen sinyalin yorumlanması ile oluşmaktadır. Süt ürünleri çoğu zaman acı peptitlerle karakterize edilmektedir. Yapılan çalışmalarda peynirde tanımlanan acı peptitlerin genellikle αs1- ve β-kazein kaynaklı olduğu belirtilmiştir. Protein hidrolizatlarının acı tat yoğunluğu peptitin hidrofobisitesine, hidrofobik amino asit sayısına ve zincir uzunluğuna bağlı olarak değişmektedir. Peynirlerde olgunlaşmayı hızlandırırken, acı tat kusurlarının oluşumunu engellemek için son zamanlarda aminopeptidaz, karboksipeptidaz ve starter kültürle birlikte yardımcı kültürlerin yer aldığı metotlar kullanılmaktadır. Bu derlemede; acı peptitlerin oluşumu ve algılanma mekanizması açıklanmış ve acılık giderme yöntemleri ile ilgili güncel çalışmalar sunulmuştur.

Anahtar Kelimeler

• Acı peptit,kazein,starter kültür,proteoliz,kimozin

Kaynakça

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