BibTex RIS Kaynak Göster

PEYNİRİN OLGUNLAŞMASINDA ENZİMLERDEN KAYNAKLANAN PROTEOLİZ

Yıl 2003, Sayı: 3, - , 20.08.2014

Öz

Peynirin olgunlaştırılmasında etkili olan proteoliz, glikoliz ve lipoliz gibi üç önemli olaydan en karmaşık olanı proteolizdir. Proteoliz üzerinde etkili olan bir çok faktör bulunmakta olup, bunlardan biri enzimlerdir. Bu çalışmada peynir olgunlaşmasında etkili olan proteolizle ilgili genel bir özet yapılarak, kimozin, pepsin, fungal pro te in a z la r, doğal süt pro te in az la rı gibi en z imle rin p ro te in az la ilgili ge ne l ö ze llik le ri aç ık la nm ıştır 

Anahtar kelimeler: Proteoliz, kimozin, pepsin, fungal proteinazlar, doğal süt proteinazları.

Kaynakça

  • AİMUTUS, W.R. and Eigel, W.N., 1982. Idientification of casein as plasmin - derived fragments of
  • bovino s1 -casein, J.Dairy Sci., 65,175-181.
  • AKIN, N., 1996. Peynir Yapımında Kullanılan Süt Pıhtılaştırıcı Enzimler ve Bunların Bazı Özellikleri.
  • Gıda, 21(6) 435-442.
  • AKIN, N., 2002, a. Peynirin Olgunlaşmasında Starter Kültürlerden Kaynaklanan Proteoliz. Türkiye
  • Gıda Kongresi 22-24 Mayıs 2002, Ankara. 829 - 838s.
  • AKIN, N., 2002, b. Peynirin Olgunlaşmasında Starter Olmayan Laktik Asit Bakterilerinden Kaynaklanan
  • Proteolizin. Türkiye 7. Gıda Kongresi 22-24 Mayıs 2002, Ankara. 839-846s.
  • ANDREVVS, A.T. and Alichanidis, E.1983. Proteolysis of Caseins and the Proteose Pepton Fraction
  • of Bovine Milk, J.Dairy Res., 50, 275-290.
  • BİNES, V. B., Young, P., and Law, B. A., 1989. Comparison of Cheese Made with a Recombinant
  • Calf Chymosin and with Standard Calf Rennet, J. Dairy Res., 56, 657-664.
  • BOUDJELLAB, N., Rolet - Repecaud, O., and Collins, J. - C., 1994. Detection of Residual Chymosin
  • in Cheese by an Enzyme-linked Immunosorbent Assay, J. Dairy Res., 61,101-109
  • CARLES, C., and Ribadeau - Dumas, B., 1984. Kinetics of Action of Chymosin (rennin) on some
  • Peptide Bonds of Bovine -casein, Biochemistry, 23,6839-6843.
  • CARİES, C., and Ribadeau-Dumas, B., 1985. Kinetics of the Action of Chymosin (rennin) on a Peptide
  • Bond of Bovine s1 -casein: Comparison of the Behaviour of this Substrate with that of -
  • caseins and -caseins, FEBS Lett., 185, 282-286.
  • CHEN, C. M., Jaeggi, S. S., and Johnson, M. E., 1996. Study of Cheddar Cheese Making and Yield
  • Using a Protease from Rhizomucor Miehei Expressed in Aspergillus oryza, J. Dairy Sci.,
  • ,1210-1214.
  • CREAMER, L. K., 1976. A further study of the action of rennin on fl-casein, N.Z. J. Dairy Sci. Technol.,
  • ,30-39.
  • CREAMER, L. K. and Olson, N.F., 1982. Rheological Evaluation of Matureing Cheddar Cheese. J.
  • Food Sci., 41, 631-636,46.
  • CREAMER, I-. K., Lavvrence, R. C., and Oilles, J., 1985. Effect of Acidification of Cheese Milk on the
  • R e su lta n t Cheddar Cheese, N.Z. J. Dairy Sci. T e ch n o l., 20, 185-203.
  • DALGLEİSH, D.G., 1992. The Enzymatic Coagulation of Milk, in "Advanced Dairy Chemistry," Vol.1
  • (P.F. Fox, ed.), Elsevier Applied Science, London, pp. 579 - 619.
  • DALGLEİSH, D. G.1993. The Enzymatic Coagulation of Milk. in "Cheese: Chemistry, Physics and
  • Microbiology," Vol. 1,2 ed. (P. F. Fox, ed.), Chapman & Hail, London, pp.69-100
  • de JONG, L. 1976., Protein Breakdovvn in Soft Cheese and its Relation to Consistency. I. Proteolysis
  • and Consistency of “Noordhollandse Meeshanger” Cheese. Neth. Milk Dairy J., 30, 242-253
  • DROHSE, H. B., and Foltmann, B., 1989. Specificity of Milk-Clotting Enzymes Tovvards Bovine kcasein,
  • Biochim. Biophys. Açta, 995, 221-224.
  • EİGEL, W. N., 1977. Effect of Bovine Plasmin on ocsı-B and k-A caseins, J. Dairy Sci., 60,1399-1403.
  • EİGEL, W. N., Butler, S. E., Ernstrorn, C. A., Farrell, H. M., Sr., Harvvalkar, V. R., Jenness. R., and
  • VVhitney, R. McL., 1984. Nomenclature of proteins of cow's milk: Fifth revision, J. Dairy Sci.,
  • , 1599-1631.
  • FOLTRNANN, B., 1966. A Review on Prorennin and Rennin, C.R. Trav. Lab. Carlsberg, 35, 143-231.
  • FOX, P. F., 1969. Milk-Clotting and Proteolytic Activities of Rennet and of bovine pepsin and porcine
  • pepsin, J. Dairy Res., 36, 427433.
  • FOX, P. F., 1984. Proteolysis and protein-protein interactions in cheese manufacture, in "Developments
  • in Food Proteins-3" (B. 3. F. Hudson, ed.), Elsevier Applied Science Publishers, London,
  • pp.69-112.
  • FOX, P. F., 1989. Proteolysis during cheese manufacture and ripening, J. Dairy Sci., 72,1379-1400.
  • FOX, P. F., and Mulvihill, D. M., 1990. Casein, in "Food Gels" (P. Harris, ed.), Elsevier Applied
  • (2003) GIDA ve YEM BİLİMİ-TEKMOLOJİ5İ 5 a y ı: 3
  • Science, London, pp. 121-173.
  • FOX, P. F., and Law, J., 1991. Enzymology of cheese ripening, Food Biotechnol., 5, 239-262.
  • FOX, P. F., Law, J., McSweeney, P. L. H., and Wallace, J., 1993. Biochemistry of cheese ripening,
  • in "Cheese: Chemistry, Physics and Microbiology,” Vol.l (P. F. Fox, ed.), Chapman & Hail,
  • London, pp.389-438.
  • FOX, P. F., Singh, T. K., and McSweeney, P. L. H., 1994. Proteolysis in cheese during ripening, in
  • "Biochemistry of Milk Products" (A. T. Andrevvs and J. Varley, eds.), Royal Society of Chemistry,
  • Cambridge, pp. 1 -31.
  • FOX, P. F., O'Connor, I. P., McSweeney, P. L. H., Guinee, T. P., and O'Brien, N.M., 1996.
  • Cheese: Physical, chemical, biochemical and nutritional aspects, Adv. Food Nutr. Res., 39,
  • -328.
  • GRAPPİN, R., Rank, T. C., and Olson, N. F., 1985. Primary proteolysis of cheese proteins during
  • ripening, J. Dairy Sci., 6 8 , 531-540.
  • GREEN, M. L., and Foster, P.O. M., 1974..Comparison of the rates of proteolysis during ripening of
  • Cheddar cheeses made with calf rennet and svvine pepsin as coagulants, J. Dairy Res., 41,
  • -282.
  • GREEN. M. L., 1977. Revievvs on the progress of dairy Science: Milk coagulants, J. Dairy Res.,44,159-
  • -
  • GRİEVE, P. A., and Kicitchen, B. J., 1985. Proteolysis in milk: The significance of proteinases
  • originating from milk leucocytes and a comparison of the action of leucocyte, bacteria and
  • natural milk proteinases on the caseins, J. Dairy Res., 52, 101-112.
  • GRUFFERTY, M. B., and Fox, P. F., 1988. Milk alkaline proteinase: A review, J. Dairy Res., 55,609-
  • -
  • HARBOE, M. K., 1992. Chymogen, a chymosin rennet manufactured by fermentation of Aspergilus
  • niger, in Bulletin 269, In terna tio n al Dairy Fed eratio n , Brussels, pp. 3-7
  • HİCKS, C. L., O’Leary, S., and Bucy, J. 1988. Use of recombinant chymosin in the manufacture of
  • Cheddar and Colby cheese, J. Dairy Sci.;71,1127-1131.
  • HİLL, R. D., Lahav, E., and Givol, D., 1974. A rennin-sensitive bond in cts,-, (3-casein, J. Dairy Res.,
  • , 147-153.
  • HOLMES, D. G., Duersch, S. N., and Ernstrom, C. A., 1977. Distribution of milk clotting enzymes
  • betvveen curd and whey and their survival during Cheddar cheese making, J. Dairy Sci., 60,
  • - 869.
  • KAMİNOGAVVA, S., and Yamauchi, K., 1972. Acid protease of bovine milk, Agric. Biol. Chem., 36,
  • - 2356.
  • KELLY, A. L., 1995. Variations in total and differential milk somatic celi counts and plasmin levels
  • and their role in proteolysis and quality of milk and cheese, Ph.D. thesis, National University
  • of Ireland, Cork.
  • KELLY, A., Sheehan, S., Tiernan, D., Shattock, A., Joyce, P., and Foley, J., 1995. Bovine milk with
  • PMN content and its effect on’cheese quality, Proc. 3rd IDF Mastitis Symp., Tel Aviv.
  • LANE C. N.; Fox P. F.; Johnston, V. and McSvveeney, P. L. H.. 1997. Contribution of Coagulant to
  • Proteolysis and Textural Changes in Cheddar Cheese During Ripening. İn International Dairy
  • Journal, 7, 453-464.
  • LARSEN, L. B., Boisen, A., and Petersen. T. E., 1993. Procathepsin D cannot autoactivate to cathepsin
  • D at acid pH, FEDS Lett., 319, 54-58.
  • LE BARS, D., and Gripon, J.-C., 1989. Specificity of plasmin tovvards bovine s2 -casein, J. Dairy
  • Res. 56, 817-821.
  • MATHESON. A. R., 1981. The immunochemical determination of chymosin activity in cheese, N.Z.
  • J. Dairy Sci. Technol., 16, 33-41
  • McSWEENEY, P. L. H., Olson, N. F.. Fox, P. F., Healy, A., and Hajrup, P., 1993a. Proteolytic specificity
  • of chymosin on bovine asi-casein, J. Dairy Res., 60,401412.
  • McSVVEENEY, P. L. H., Olson, N. F., Fox, P. F., Healy, A., and Hojrup, P., 1993b. Proteolytic specificity
  • (2003) GIDA ve YEM BİLİMİ-TEKNOLOJİ5İ 5 a y ı: 3
  • of plasmin on bovine otsrcasein, Food Biotechnol., 7, 143-158.
  • McSVVEENEY, P. L. H., Olson, N. E., Fox, P. Fm and Healy. A., 1994. Proteolysis of bovine s2-
  • casein by chymosin, Z. Lebensm Unters. Forsch., 119, 429-432.
  • McSVVEENEY, P. L. H Fox, P F and Olson, N. F., 1995. Proteolysis of bovine caseins by cathepsin
  • D: Preliminary observations and comparison with chymosin. Int. Dairy J., 5, 321-336.
  • MULVİHİLL, D. M., and Fox, P. F., 1978. Proteolysia of bovine -casein by chymosin: Influence of
  • pH, urea and sodium chloride, İr. J. Food Sci. Technol., 2, 135-139.
  • MULVİHİLL, D. M., and Fox, P. F, 1979. Proteolytic specificity of chymosin on bovine ası-casein, J.
  • Dairy Res., 46, 641-651.
  • MULVİHİLL, D. M., and Fox, P. F., 1980. Proteolysiaofa Osi-casein bychymosin in dilute NaCI solutions
  • and in Cheddar cheese, Ir.J. Food Sci. Technol., 4, 13-23.
  • NUNEZ, M., Medina, M., Gaye, P., Guillen, A. M., and Rodriguez-Mann, M. A., 1992. Effect of
  • recombinant chymosin on ewes' milk coagulation and Manchego cheese characteristics, J.
  • Dairy Res., 59, 81-87.
  • O'KEEFFE, A. M., Fox, P. F., and Daly, C., 1977. Denaturation of porcine pepsin during Cheddar
  • cheese manufacture, J. Dairy Res., 44, 335-343.
  • O'KEEFFE, A. M., Fox, P. F., and Daly, C., 1978. Proteolysis in Cheddar cheese: Role of coagulant
  • a rid starter bacteria, J. Dairy Res., 45, 465-477.
  • O'SULLİVAN, M., and Fox, P. F., 1991. Evaluation of microbial chymosin from genetically engineered
  • Kluyveromyces lactis, Food Biotechnol., 5:, 1-32.
  • PAHKALA, E., Pihlanto-Leppala, A., Laukkanen, M., and Antila, V., 1989. Decomposition of milk
  • proteins during the ripening of cheese. 1 Enzymatic hydrolysis of Os,-casein, Meijeritietleenllinen
  • Aikakauskirja, 47, 39-47.
  • PELİSSİER, J.-P., Mercier, J.-C., and Ribadeau-Dumas, B., 1974. Etüde de la proteolyse des caseines
  • a sr et p-bovines par la presure, Ann. Biol. Anim. Biochim. Biophys., 14, 343-362.
  • PHELAN, J.A., 1985 Milk coagulants an evaluation of alternatives to Standard calf rennet. PhD.
  • Thesis, National University of Ireland, Cork.
  • RANK, T. C.. Grappin, R., and Olson, N. F., 1985. Secondary proteolysis of cheese during ripening:A
  • revievv, J. Dairy Sci., 6 8 , 801-805.
  • RATTRAY, F. P., and Fox, P. F. and Healy, A.. 1996. Specificity of an Extracellular Proteinase From
  • Brevibacterium Linens ATCC 9174 on Bovine ctsi-Casein. İn Applied and Environmental
  • Microbiology, 62, 501-506.
  • REİMERDES, E. H., 1983. New aspects of naturally occurring proteases in bovine milk, J. Dairy Sci.,
  • 6 , 1591-1600.
  • ROTHE, C. A. L.. Harboc, M. K., and Martiny, S. C., 1977. Ouantification of milk-clotting enzymes
  • in 40 commercial bovine rennets, comparing rocket immunoelectrophoresis with an activity
  • ratio assay, J. Dairy Res., 44, 7-77.
  • SİNGH, H., and Creamer, L. K., 1990. A sensitive quantative assay for milk coagulants in cheese
  • and whey products, J.Dairy Sci., 73, 1158-1165.
  • SUZUKİ, J., and Katoh, N., 1990. Cysteine protease in bovine milk capable of hydrolyzing casein as
  • the substrate and elevatibn of the activity during the course of mastitis, Japan. J. Vet. Sci.,
  • , 947-954.
  • SVVAİSGOOD, H. E., 1992. Chemistry of the caseins. in "Advanced Dairy Chemistry-I: Proteins" (P.
  • F. Fox, ed.), Elsevier Applied Science, London, pp.63-110.
  • TAM, J.J., and VVhitaker, 3. R., 1972. Rates and extents of hydrolysis of several caseins by pepsin,
  • rennin, Endothia parasitica proteinase and Mucor pusllus protease, J. Dairy Sci., 55, 1523-
  • -
  • van den BERG ,0., 1992. Fermentation-Produced Chymosin: Technological Aspects of Its Use for
  • Cheesemaking, Bulletin 219, International Dairy Federation, Brussels, pp.13-17.,
  • van den BERG, O., and de Koning, P.3.. 1990. Gouda cheesemaking with purified calf chymosin an((
  • (2003) GIDA ve YEM BİLİMİ-TEKhOLOJİSİ S a y ı: 3
  • microbiologically produced chymosin, Neth. Milk Dairy J., 44, 189-205.
  • VERDİ, R. 3., and Barbano, D. M., 1988. Preliminary investigation of the properties of somatic celi
  • proteases, J. Dairy Sci., 72, 534-538.
  • VERDİ, R. J., and Barbano, D. M., 1991a. Effect of coagulants, somatic celi enzymes and extracellular
  • bacterial enzymes on plasminogen activation, J. Dairy Sci., 74, 772-782.
  • VERDİ, R. J., and Barbano, D. M., 1991 b. Properties of proteases from milk somatic cells and blood
  • leukocytes, J. Dairy Sci., 74, 2077 - 2081.
  • VISSER, S., and Slangen, K.J., 1977. On the specificity of chymosin (rennin) in its action on bovine
  • -casein, Neth. Milk Dairy J., 31,16-30.
  • VISSER, S., Slangen, K. I., Alting, A. C., and Vreeman, H. I., 1989. Specificity of bovine plasmin in
  • its action on bovine s2 -casein, Milchwissenschaft, 44, 335 - 339
Yıl 2003, Sayı: 3, - , 20.08.2014

Öz

Kaynakça

  • AİMUTUS, W.R. and Eigel, W.N., 1982. Idientification of casein as plasmin - derived fragments of
  • bovino s1 -casein, J.Dairy Sci., 65,175-181.
  • AKIN, N., 1996. Peynir Yapımında Kullanılan Süt Pıhtılaştırıcı Enzimler ve Bunların Bazı Özellikleri.
  • Gıda, 21(6) 435-442.
  • AKIN, N., 2002, a. Peynirin Olgunlaşmasında Starter Kültürlerden Kaynaklanan Proteoliz. Türkiye
  • Gıda Kongresi 22-24 Mayıs 2002, Ankara. 829 - 838s.
  • AKIN, N., 2002, b. Peynirin Olgunlaşmasında Starter Olmayan Laktik Asit Bakterilerinden Kaynaklanan
  • Proteolizin. Türkiye 7. Gıda Kongresi 22-24 Mayıs 2002, Ankara. 839-846s.
  • ANDREVVS, A.T. and Alichanidis, E.1983. Proteolysis of Caseins and the Proteose Pepton Fraction
  • of Bovine Milk, J.Dairy Res., 50, 275-290.
  • BİNES, V. B., Young, P., and Law, B. A., 1989. Comparison of Cheese Made with a Recombinant
  • Calf Chymosin and with Standard Calf Rennet, J. Dairy Res., 56, 657-664.
  • BOUDJELLAB, N., Rolet - Repecaud, O., and Collins, J. - C., 1994. Detection of Residual Chymosin
  • in Cheese by an Enzyme-linked Immunosorbent Assay, J. Dairy Res., 61,101-109
  • CARLES, C., and Ribadeau - Dumas, B., 1984. Kinetics of Action of Chymosin (rennin) on some
  • Peptide Bonds of Bovine -casein, Biochemistry, 23,6839-6843.
  • CARİES, C., and Ribadeau-Dumas, B., 1985. Kinetics of the Action of Chymosin (rennin) on a Peptide
  • Bond of Bovine s1 -casein: Comparison of the Behaviour of this Substrate with that of -
  • caseins and -caseins, FEBS Lett., 185, 282-286.
  • CHEN, C. M., Jaeggi, S. S., and Johnson, M. E., 1996. Study of Cheddar Cheese Making and Yield
  • Using a Protease from Rhizomucor Miehei Expressed in Aspergillus oryza, J. Dairy Sci.,
  • ,1210-1214.
  • CREAMER, L. K., 1976. A further study of the action of rennin on fl-casein, N.Z. J. Dairy Sci. Technol.,
  • ,30-39.
  • CREAMER, L. K. and Olson, N.F., 1982. Rheological Evaluation of Matureing Cheddar Cheese. J.
  • Food Sci., 41, 631-636,46.
  • CREAMER, I-. K., Lavvrence, R. C., and Oilles, J., 1985. Effect of Acidification of Cheese Milk on the
  • R e su lta n t Cheddar Cheese, N.Z. J. Dairy Sci. T e ch n o l., 20, 185-203.
  • DALGLEİSH, D.G., 1992. The Enzymatic Coagulation of Milk, in "Advanced Dairy Chemistry," Vol.1
  • (P.F. Fox, ed.), Elsevier Applied Science, London, pp. 579 - 619.
  • DALGLEİSH, D. G.1993. The Enzymatic Coagulation of Milk. in "Cheese: Chemistry, Physics and
  • Microbiology," Vol. 1,2 ed. (P. F. Fox, ed.), Chapman & Hail, London, pp.69-100
  • de JONG, L. 1976., Protein Breakdovvn in Soft Cheese and its Relation to Consistency. I. Proteolysis
  • and Consistency of “Noordhollandse Meeshanger” Cheese. Neth. Milk Dairy J., 30, 242-253
  • DROHSE, H. B., and Foltmann, B., 1989. Specificity of Milk-Clotting Enzymes Tovvards Bovine kcasein,
  • Biochim. Biophys. Açta, 995, 221-224.
  • EİGEL, W. N., 1977. Effect of Bovine Plasmin on ocsı-B and k-A caseins, J. Dairy Sci., 60,1399-1403.
  • EİGEL, W. N., Butler, S. E., Ernstrorn, C. A., Farrell, H. M., Sr., Harvvalkar, V. R., Jenness. R., and
  • VVhitney, R. McL., 1984. Nomenclature of proteins of cow's milk: Fifth revision, J. Dairy Sci.,
  • , 1599-1631.
  • FOLTRNANN, B., 1966. A Review on Prorennin and Rennin, C.R. Trav. Lab. Carlsberg, 35, 143-231.
  • FOX, P. F., 1969. Milk-Clotting and Proteolytic Activities of Rennet and of bovine pepsin and porcine
  • pepsin, J. Dairy Res., 36, 427433.
  • FOX, P. F., 1984. Proteolysis and protein-protein interactions in cheese manufacture, in "Developments
  • in Food Proteins-3" (B. 3. F. Hudson, ed.), Elsevier Applied Science Publishers, London,
  • pp.69-112.
  • FOX, P. F., 1989. Proteolysis during cheese manufacture and ripening, J. Dairy Sci., 72,1379-1400.
  • FOX, P. F., and Mulvihill, D. M., 1990. Casein, in "Food Gels" (P. Harris, ed.), Elsevier Applied
  • (2003) GIDA ve YEM BİLİMİ-TEKMOLOJİ5İ 5 a y ı: 3
  • Science, London, pp. 121-173.
  • FOX, P. F., and Law, J., 1991. Enzymology of cheese ripening, Food Biotechnol., 5, 239-262.
  • FOX, P. F., Law, J., McSweeney, P. L. H., and Wallace, J., 1993. Biochemistry of cheese ripening,
  • in "Cheese: Chemistry, Physics and Microbiology,” Vol.l (P. F. Fox, ed.), Chapman & Hail,
  • London, pp.389-438.
  • FOX, P. F., Singh, T. K., and McSweeney, P. L. H., 1994. Proteolysis in cheese during ripening, in
  • "Biochemistry of Milk Products" (A. T. Andrevvs and J. Varley, eds.), Royal Society of Chemistry,
  • Cambridge, pp. 1 -31.
  • FOX, P. F., O'Connor, I. P., McSweeney, P. L. H., Guinee, T. P., and O'Brien, N.M., 1996.
  • Cheese: Physical, chemical, biochemical and nutritional aspects, Adv. Food Nutr. Res., 39,
  • -328.
  • GRAPPİN, R., Rank, T. C., and Olson, N. F., 1985. Primary proteolysis of cheese proteins during
  • ripening, J. Dairy Sci., 6 8 , 531-540.
  • GREEN, M. L., and Foster, P.O. M., 1974..Comparison of the rates of proteolysis during ripening of
  • Cheddar cheeses made with calf rennet and svvine pepsin as coagulants, J. Dairy Res., 41,
  • -282.
  • GREEN. M. L., 1977. Revievvs on the progress of dairy Science: Milk coagulants, J. Dairy Res.,44,159-
  • -
  • GRİEVE, P. A., and Kicitchen, B. J., 1985. Proteolysis in milk: The significance of proteinases
  • originating from milk leucocytes and a comparison of the action of leucocyte, bacteria and
  • natural milk proteinases on the caseins, J. Dairy Res., 52, 101-112.
  • GRUFFERTY, M. B., and Fox, P. F., 1988. Milk alkaline proteinase: A review, J. Dairy Res., 55,609-
  • -
  • HARBOE, M. K., 1992. Chymogen, a chymosin rennet manufactured by fermentation of Aspergilus
  • niger, in Bulletin 269, In terna tio n al Dairy Fed eratio n , Brussels, pp. 3-7
  • HİCKS, C. L., O’Leary, S., and Bucy, J. 1988. Use of recombinant chymosin in the manufacture of
  • Cheddar and Colby cheese, J. Dairy Sci.;71,1127-1131.
  • HİLL, R. D., Lahav, E., and Givol, D., 1974. A rennin-sensitive bond in cts,-, (3-casein, J. Dairy Res.,
  • , 147-153.
  • HOLMES, D. G., Duersch, S. N., and Ernstrom, C. A., 1977. Distribution of milk clotting enzymes
  • betvveen curd and whey and their survival during Cheddar cheese making, J. Dairy Sci., 60,
  • - 869.
  • KAMİNOGAVVA, S., and Yamauchi, K., 1972. Acid protease of bovine milk, Agric. Biol. Chem., 36,
  • - 2356.
  • KELLY, A. L., 1995. Variations in total and differential milk somatic celi counts and plasmin levels
  • and their role in proteolysis and quality of milk and cheese, Ph.D. thesis, National University
  • of Ireland, Cork.
  • KELLY, A., Sheehan, S., Tiernan, D., Shattock, A., Joyce, P., and Foley, J., 1995. Bovine milk with
  • PMN content and its effect on’cheese quality, Proc. 3rd IDF Mastitis Symp., Tel Aviv.
  • LANE C. N.; Fox P. F.; Johnston, V. and McSvveeney, P. L. H.. 1997. Contribution of Coagulant to
  • Proteolysis and Textural Changes in Cheddar Cheese During Ripening. İn International Dairy
  • Journal, 7, 453-464.
  • LARSEN, L. B., Boisen, A., and Petersen. T. E., 1993. Procathepsin D cannot autoactivate to cathepsin
  • D at acid pH, FEDS Lett., 319, 54-58.
  • LE BARS, D., and Gripon, J.-C., 1989. Specificity of plasmin tovvards bovine s2 -casein, J. Dairy
  • Res. 56, 817-821.
  • MATHESON. A. R., 1981. The immunochemical determination of chymosin activity in cheese, N.Z.
  • J. Dairy Sci. Technol., 16, 33-41
  • McSWEENEY, P. L. H., Olson, N. F.. Fox, P. F., Healy, A., and Hajrup, P., 1993a. Proteolytic specificity
  • of chymosin on bovine asi-casein, J. Dairy Res., 60,401412.
  • McSVVEENEY, P. L. H., Olson, N. F., Fox, P. F., Healy, A., and Hojrup, P., 1993b. Proteolytic specificity
  • (2003) GIDA ve YEM BİLİMİ-TEKNOLOJİ5İ 5 a y ı: 3
  • of plasmin on bovine otsrcasein, Food Biotechnol., 7, 143-158.
  • McSVVEENEY, P. L. H., Olson, N. E., Fox, P. Fm and Healy. A., 1994. Proteolysis of bovine s2-
  • casein by chymosin, Z. Lebensm Unters. Forsch., 119, 429-432.
  • McSVVEENEY, P. L. H Fox, P F and Olson, N. F., 1995. Proteolysis of bovine caseins by cathepsin
  • D: Preliminary observations and comparison with chymosin. Int. Dairy J., 5, 321-336.
  • MULVİHİLL, D. M., and Fox, P. F., 1978. Proteolysia of bovine -casein by chymosin: Influence of
  • pH, urea and sodium chloride, İr. J. Food Sci. Technol., 2, 135-139.
  • MULVİHİLL, D. M., and Fox, P. F, 1979. Proteolytic specificity of chymosin on bovine ası-casein, J.
  • Dairy Res., 46, 641-651.
  • MULVİHİLL, D. M., and Fox, P. F., 1980. Proteolysiaofa Osi-casein bychymosin in dilute NaCI solutions
  • and in Cheddar cheese, Ir.J. Food Sci. Technol., 4, 13-23.
  • NUNEZ, M., Medina, M., Gaye, P., Guillen, A. M., and Rodriguez-Mann, M. A., 1992. Effect of
  • recombinant chymosin on ewes' milk coagulation and Manchego cheese characteristics, J.
  • Dairy Res., 59, 81-87.
  • O'KEEFFE, A. M., Fox, P. F., and Daly, C., 1977. Denaturation of porcine pepsin during Cheddar
  • cheese manufacture, J. Dairy Res., 44, 335-343.
  • O'KEEFFE, A. M., Fox, P. F., and Daly, C., 1978. Proteolysis in Cheddar cheese: Role of coagulant
  • a rid starter bacteria, J. Dairy Res., 45, 465-477.
  • O'SULLİVAN, M., and Fox, P. F., 1991. Evaluation of microbial chymosin from genetically engineered
  • Kluyveromyces lactis, Food Biotechnol., 5:, 1-32.
  • PAHKALA, E., Pihlanto-Leppala, A., Laukkanen, M., and Antila, V., 1989. Decomposition of milk
  • proteins during the ripening of cheese. 1 Enzymatic hydrolysis of Os,-casein, Meijeritietleenllinen
  • Aikakauskirja, 47, 39-47.
  • PELİSSİER, J.-P., Mercier, J.-C., and Ribadeau-Dumas, B., 1974. Etüde de la proteolyse des caseines
  • a sr et p-bovines par la presure, Ann. Biol. Anim. Biochim. Biophys., 14, 343-362.
  • PHELAN, J.A., 1985 Milk coagulants an evaluation of alternatives to Standard calf rennet. PhD.
  • Thesis, National University of Ireland, Cork.
  • RANK, T. C.. Grappin, R., and Olson, N. F., 1985. Secondary proteolysis of cheese during ripening:A
  • revievv, J. Dairy Sci., 6 8 , 801-805.
  • RATTRAY, F. P., and Fox, P. F. and Healy, A.. 1996. Specificity of an Extracellular Proteinase From
  • Brevibacterium Linens ATCC 9174 on Bovine ctsi-Casein. İn Applied and Environmental
  • Microbiology, 62, 501-506.
  • REİMERDES, E. H., 1983. New aspects of naturally occurring proteases in bovine milk, J. Dairy Sci.,
  • 6 , 1591-1600.
  • ROTHE, C. A. L.. Harboc, M. K., and Martiny, S. C., 1977. Ouantification of milk-clotting enzymes
  • in 40 commercial bovine rennets, comparing rocket immunoelectrophoresis with an activity
  • ratio assay, J. Dairy Res., 44, 7-77.
  • SİNGH, H., and Creamer, L. K., 1990. A sensitive quantative assay for milk coagulants in cheese
  • and whey products, J.Dairy Sci., 73, 1158-1165.
  • SUZUKİ, J., and Katoh, N., 1990. Cysteine protease in bovine milk capable of hydrolyzing casein as
  • the substrate and elevatibn of the activity during the course of mastitis, Japan. J. Vet. Sci.,
  • , 947-954.
  • SVVAİSGOOD, H. E., 1992. Chemistry of the caseins. in "Advanced Dairy Chemistry-I: Proteins" (P.
  • F. Fox, ed.), Elsevier Applied Science, London, pp.63-110.
  • TAM, J.J., and VVhitaker, 3. R., 1972. Rates and extents of hydrolysis of several caseins by pepsin,
  • rennin, Endothia parasitica proteinase and Mucor pusllus protease, J. Dairy Sci., 55, 1523-
  • -
  • van den BERG ,0., 1992. Fermentation-Produced Chymosin: Technological Aspects of Its Use for
  • Cheesemaking, Bulletin 219, International Dairy Federation, Brussels, pp.13-17.,
  • van den BERG, O., and de Koning, P.3.. 1990. Gouda cheesemaking with purified calf chymosin an((
  • (2003) GIDA ve YEM BİLİMİ-TEKhOLOJİSİ S a y ı: 3
  • microbiologically produced chymosin, Neth. Milk Dairy J., 44, 189-205.
  • VERDİ, R. 3., and Barbano, D. M., 1988. Preliminary investigation of the properties of somatic celi
  • proteases, J. Dairy Sci., 72, 534-538.
  • VERDİ, R. J., and Barbano, D. M., 1991a. Effect of coagulants, somatic celi enzymes and extracellular
  • bacterial enzymes on plasminogen activation, J. Dairy Sci., 74, 772-782.
  • VERDİ, R. J., and Barbano, D. M., 1991 b. Properties of proteases from milk somatic cells and blood
  • leukocytes, J. Dairy Sci., 74, 2077 - 2081.
  • VISSER, S., and Slangen, K.J., 1977. On the specificity of chymosin (rennin) in its action on bovine
  • -casein, Neth. Milk Dairy J., 31,16-30.
  • VISSER, S., Slangen, K. I., Alting, A. C., and Vreeman, H. I., 1989. Specificity of bovine plasmin in
  • its action on bovine s2 -casein, Milchwissenschaft, 44, 335 - 339
Toplam 163 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Nihat Akın Bu kişi benim

Yayımlanma Tarihi 20 Ağustos 2014
Yayımlandığı Sayı Yıl 2003 Sayı: 3

Kaynak Göster

APA Akın, N. (2014). PEYNİRİN OLGUNLAŞMASINDA ENZİMLERDEN KAYNAKLANAN PROTEOLİZ. Gıda Ve Yem Bilimi Teknolojisi Dergisi(3).

by-nc-nd.png?resize=300%2C105&ssl=1
Gıda ve Yem Bilimi-Teknolojisi Dergisi  CC BY-NC-ND 4.0 lisansı altında lisanslanmıştır
 Journal of Food and Feed Science-Technology is licensed under CC BY-NC-ND 4.0