Gamların prebiyotik özellikleri

Yıl 2017, Sayı: 18, 18 - 26, 01.09.2017

Mervenur Kandil Lütfiye Yılmaz Ersan , Tülay Özcan , Arzu Akpınar-bayizit

Öz

Gamlar, bitkisel ve hayvansal
kaynaklardan, polisakkaritlerin kimyasal modifikasyonlarından ya da mikrobiyal
fermantasyon ile elde edilen kompleks polisakkaritler olarak tanımlanmaktadır.
Yüksek nem tutma özelliklerinden dolayı hidrofilik kolloidler ya da
hidrokolloidler olarak da bilinen gamlar, gıda endüstrisinde kıvam arttırıcı,
emülgatör, su bağlayıcı ve jelleştirme ajanı olarak yaygın şekilde
kullanılmaktadır. Gıdaların fonksiyonel ve yapısal özelliklerine katkıda
bulunmanın yanı sıra, kardiyovasküler hastalık ve diyabet riskini azaltmak gibi
sağlık üzerinde yararlı etkilere de sahiptir. Son yıllarda, insanlarda sindirim
enzimleri tarafından hidrolize edilmediğinden ve kolonda probiyotik bakteriler
gibi bağırsak mikrobiyotası tarafından fermente edildiğinden gamlar üzerine
yapılan birçok çalışma prebiyotik etkileri üzerine yoğunlaşmaktadır. Bu
derlemenin amacı gıda endüstrisinde kullanılan gamların prebiyotik etkilerini
özetlemektir.

Anahtar Kelimeler

Gam, Prebiyotik özellikler

Kaynakça

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