Coagulating Enzymes Utilized In Cheesemaking and Their Effects on Casein Fractions (Turkish with English Abstract)

Öz

Proteolysis is the most complex biochemical event in cheese ripening. In many cheese varieties, the initial hydrolysis of caseins is mainly caused by the coagulating enzyme. Rennet enzymes used to coagulate milk are crude preparations of selected proteinases. Different coagulating enzyme alternatives are necessary as a result of the increase in cheese consumption and insufficient of animal rennet. The studies have been focused on bovine, porcine, and chicken pepsins and proteinases from Rhizomucormiehei, R. pusillus,Cryphonectria parasitica andCynaracardunculus.In this study, the importance of animal, microbial, plant, and recombinant enzymes used in cheese making and their effects on caseins have been reviewed.

Anahtar Kelimeler

• Coagulants, proteolysis, casein fractions.   

Peynir Yapımında Kullanılan Pıhtılaştırıcı Enzimler ve Kazein Fraksiyonları Üzerine Etkileri

Öz

Peynir olgunlaşması sırasında gerçekleşen en karmaşık biyokimyasal olay proteolizdir. Pek çok peynir çeşidinde kazeinlerin başlangıç hidrolizi temel olarak pıhtılaştırıcı enzimden kaynaklanır. Sütü pıhtılaştırmak amacıyla kullanılan rennet enzimleri, seçilmiş proteinazların ham preparatlarıdır. Peynir üretiminin gittikçe artması ve hayvansal kaynaklı kimozinin bu artışa cevap verememesi sonucunda farklı pıhtılaştırıcı enzim kaynaklarına ihtiyaç duyulmuştur. Çalışmalar sığır, domuz ve tavuk pepsini; Rhizomucor miehei, R. pusillus, Cryphonectria parasitica ve Cynara cardunculus proteinazları üzerine yoğunlaşmıştır.Bu çalışmada, peynir yapımında kullanılan hayvansal, mikrobiyal, bitkisel ve rekombinant mikroorganizma kaynaklı süt pıhtılaştırıcı enzimler ve bunların kazeinler üzerine olan etkileri derlenmiştir.

Anahtar Kelimeler

• Pıhtılaştırıcılar, proteoliz, kazein fraksiyonları

Kaynakça

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