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Peyniraltı Suyu Proteinlerinin Gıda Ambalajlamada Film Ve Kaplama Materyali Olarak Kullanımı

Yıl 2020, Cilt: 10 Sayı: 2, 1042 - 1052, 01.06.2020
https://doi.org/10.21597/jist.652842

Öz

Peyniraltı suyu (PAS), süt endüstrisinin en önemli yan ürünlerinden biridir. Değerlendirilmeden ve herhangi bir işlem görmeden çevreye atılan PAS, çevre kirliliğine yol açmakla birlikte aynı zamanda doğaya verilmesiyle bileşimindeki değerli organik bileşikler de kayba uğramaktadır. Günümüzde PAS, çeşitli amaçlara yönelik kullanılmaktadır. Son zamanlarda, PAS'ın özellikle gıdalar üzerinde yenilebilir film ve kaplamalarda kullanımı konusunda yapılan araştırmalar yoğunlaşmıştır. Gıdalarda kullanılan plastik ambalajlar yerine PAS proteinlerinden elde edilen film ve kaplamaların kullanılması ile plastik ambalaj ve değerlendirilmeden atılan PAS’tan dolayı oluşan çevredeki atık miktarı azaltılabilmektedir. Gıda ambalajlamada PAS proteinlerinden elde edilen film ve kaplamaların kullanılmasının diğer bir avantajı da, kullanılan gıdanın fonksiyonel özelliklerinin geliştirmesidir. Bu filmler, lipit oksidasyonu gibi kimyasal reaksiyonları yavaşlatırlar ve antimikrobiyal ajanın taşıyıcısı olarak kullanıldıklarında gıdaların kalitelerini artırmak için uygun bir araç olarak görülmektedirler. Ayrıca gıdalarda nem ve gaz transferi için seçici bariyer olarak hareket eden bu filmler, gıdaların raf ömrünü arttırmada koruyucu olarak kullanılmaktadırlar. Çalışmamızda, PAS’ın bileşimi, PAS proteinlerinden elde edilen filmlerin formülasyonu ve özellikleri, gıda ambalajlama uygulamalarında yapılan çalışmalar derlenmiştir.

Kaynakça

  • Akal C, Türkmen N, Koçak C, 2016. Kefir Üretiminde Peyniraltı Suyu Kullanımı. Gıda, 41(5): 351-358.
  • Akpınar-Bayizit A, Özcan T, Yılmaz-Ersan L, 2009. Membrane Processes İn Whey Production. Mljekarstvo, 59 (4): 282-288.
  • Andrade MA, Ribeiro-Santos R, Guerra M, Sanches-Silva A, 2019. Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film. Foods, 8(387): 1-15.
  • Barone JR, Schmidt WF, 2006. Nonfood Applications Of Proteinaceous Renewable Materials. Journal of Chemical Education, 83 (7): 1003-1009.
  • Belitz HD, Grosch W, and Schieberle P, 2008. Lehrbuch der Lebensmittelchemie. Berlin: Springer, s. 895. Germany.
  • Bilal T, Altıner A, 2017. Peynir Altı Suyunun İnsan ve Hayvanlarda Metabolizma Üzerindeki Etkileri. Journal of Bahri Dagdas Animal Research, 6 (1): 29-42.
  • Boyaci D, Korel F, Yemenicioğlu A, 2016. Development of Activate-at-Home-Type Edible Antimicrobial Films: an Example Ph-Triggering Mechanism Formed for Smoked Salmon Slices Using Lysozyme in Whey Protein Films. Food Hydrocoll, 60, 170–178.
  • Caner C, 2005. Whey Protein Isolate Coating and Concentration Effects on Egg Shelf Life. Journal of the Science of Food and Agriculture, 85: 2143–2148.
  • Carvalho F, Prazeres AR, Rivas J, 2013. Cheese Whey Wastewater: Characterization And Treatment. Science of the Total Environment, 445: 385-396.
  • Cinelli P, Schmid M, Bugnicourt E, Wildner J, Bazzichi A, Anguillesi I, and Lazzeri A, 2014. Whey Protein Layer Applied on Biodegradable Packaging Film to İmprove Barrier Properties While Maintaining Biodegradability. Polymer Degradation and Stability, 108: 151-157.
  • Coltelli MB, Wild F, Bugnicourt E, Cinelli P, Lindner M, Schmid M, Lazzeri A, 2016. State Of The Art İn The Development And Properties Of Protein-Based Films And Coatings And Their Applicability To Cellulose Based Products: An extensive review. Coatings, 6 (1): 1-59.
  • Çelikel A, 2017. Yenilebilir Film Ve Çeşitli Baharat Karışımlarının Optimizasyonu Ve Eritme Peynirlerinin Kaplamasında Kullanım Olanakları. Harran Üniversitesi Fen Bilimleri Enstitüsü, Doktora tezi (Basılmış).
  • Davis JP, Foegeding EA, 2007. Comparisons Of The Foaming And İnterfacial Properties Of Whey Protein İsolate And Egg White Proteins. Colloids and Surfaces B: Biointerfaces, 54(2): 200-210.
  • De Wit JN, 1998. Nutritional And Functional Characteristics of Whey Proteins In Food Products. Journal of Dairy Science, 81: 59-608.
  • Di Pierro P, Sorrentino A, Mariniello L, Giosafatto CVL, Porta R, 2011. Chitosan/Whey Protein Film As Active Coating to Extend Ricotta Cheese Shelf-Life. Journal of Food Science and Technology, 44: 2324–2327.
  • Di Pierro P, Mariniello L, Concetta VL and Esposito M, 2017. Dairy Whey Protein-Based Edible Films And Coatings For Food Preservation. Food Packaging and Preservation, 9: 439-456.
  • El-Salam MH, El-Shibiny S, Salem A, 2009. Factors Affecting The Functional Properties Of Whey Protein Product. Food Reviews International, 25 (3): 251-270.
  • Ergüllü E, 1977. Çevre Kirlenmesi Bakımından Süt İşletmelerinde Alınması Gereken Tedbirler. Gıda Dergisi, 6: 203-215.
  • Farrell HM Jr, Behe MJ ve Enyeart JA, 1987. Binding of p-Nitrophenyl Phosphate and Other Aromatic Compounds by Beta-Lactoglobulin. Journal of Dairy Science, 70 (2): 252-258.
  • Fernández-Pan I, Carrión-Granda X, Maté JI. 2014. Antimicrobial Efficiency Of Edible Coatings On The Preservation Of Chicken Breast Fillets. Food Control, 36: 69-75.
  • Foegeding EA, Luck PJ, Roginski H, Fuquay JW, Fox PF, 2003, Whey Protein Products. Encyclopedia of Dairy Sciences, 3: 1957-1960.
  • Galus S, Kadzińska J, 2016. Whey Protein Edible Films Modified With Almond And Walnut Oils. Food Hydrocolloids, 52: 78–86.
  • Galietta G, Di Gioia L, Guilbert S, Cuq B, 1998. Mechanical and Thermomechanical Properties of Films Based on Whey Proteins as Affected byBy Plasticizer and Crosslinking Agents. Journal of Dairy Science, 81: 3123–3130.
  • Gennadios A, Hanna MA, Kurth LB, 1997. Application of Edible Coatings on Meats, Poultry and Seafoods: A Review. Journal of Food Science and Technology, 30: 337–350.
  • Giménez B, Gómez-Guillén MC, López-Caballero ME, Gómez-Estaca J, Montero P, 2012. Role Of Sepiolite İn The Release Of Active Compounds From Gelatin-Egg White Films. Food Hydrocoll, 27: 475–486.
  • Giosafatto CVL, Di Pierro P, Gunning P, Mackie A, Porta R, Mariniello L, 2014. Characterization of Citrus Pectin Edible Films Containing Transglutaminase-Modified Phaseolin. Carbohydrate Polymers, 106: 200–208.
  • Gürsel A, 2015. Peyniraltı Suyu Teknolojisi. Ankara Üniversitesi Yayınları, No: 451, Ankara.
  • Henriques HMF, Gomes DMGS, Pereira, CJD, Gil MHM, 2013. Effects of Liquid Whey Protein Concentrate on Functional and Sensorial Properties of Set Yogurts and Fresh Cheese. Food and Bioprocess Technology, 6: 952-963.
  • Janjarasskul T, Rauch DJ, McCarthy KL and Krochta JM, 2014. Barrier And Tensile Properties Of Whey Proteincandelilla Wax Film/Sheet. Food Science and Technology, 56: 377-382.
  • Korhonen H, 2009. Milk-derived Bioactive Peptides: From Science to Applications, Journal of Functional Foods, 1 (2): 177-187.
  • Ket-On A, Pongmongkol N, Somwangthanaroj A, Janjarasskul T, Tananuwong K, 2016. Properties And Storage Stability Of Whey Protein Edible Film With Spice Powders. Journal of Food Science Technology, 53: 2933–2942.
  • Khwaldia K, Ferez C, Banon S, Desobry S, Hardy J, 2004. Milk Proteins for Edible Films and Coatings. Critical Reviews in Food Science and Nutrition, 44: 239–251.
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  • Liaotrakoon V, Raviyan P, 2018. Modifying The Properties Of Whey Protein İsolate Edible Film By İncorporating Palm Oil And Glycerol. Songklanakarin Journal of Science and Technology, 40 (1): 243–249.
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Use of Whey Proteins as Films and Coating Materials in Food Packaging

Yıl 2020, Cilt: 10 Sayı: 2, 1042 - 1052, 01.06.2020
https://doi.org/10.21597/jist.652842

Öz

Whey (PAS) is one of the most important by-products of the dairy industry. PAS, which is discharged to the environment without being evaluated and treated without causing any environmental pollution, also causes loss of valuable organic compounds in its composition by being released to nature. Today, PAS is used for various purposes. Recently, research on the use of PAS in edible films and coatings, especially on foods, has been intensified. Another advantage of using films and coatings from PAS proteins in food packaging is the improvement of the functional properties of the food used. These films slow down chemical reactions such as lipid oxidation and are viewed as a convenient means of improving food quality when used as a carrier of the antimicrobial agent. In addition, these films, which act as selective barriers for moisture and gas transfer in foods, are used as preservatives to increase the shelf life of foods. In our study, the composition of PAS, the formulation and properties of the films obtained from PAS proteins, and studies in food packaging applications were compiled.

Kaynakça

  • Akal C, Türkmen N, Koçak C, 2016. Kefir Üretiminde Peyniraltı Suyu Kullanımı. Gıda, 41(5): 351-358.
  • Akpınar-Bayizit A, Özcan T, Yılmaz-Ersan L, 2009. Membrane Processes İn Whey Production. Mljekarstvo, 59 (4): 282-288.
  • Andrade MA, Ribeiro-Santos R, Guerra M, Sanches-Silva A, 2019. Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film. Foods, 8(387): 1-15.
  • Barone JR, Schmidt WF, 2006. Nonfood Applications Of Proteinaceous Renewable Materials. Journal of Chemical Education, 83 (7): 1003-1009.
  • Belitz HD, Grosch W, and Schieberle P, 2008. Lehrbuch der Lebensmittelchemie. Berlin: Springer, s. 895. Germany.
  • Bilal T, Altıner A, 2017. Peynir Altı Suyunun İnsan ve Hayvanlarda Metabolizma Üzerindeki Etkileri. Journal of Bahri Dagdas Animal Research, 6 (1): 29-42.
  • Boyaci D, Korel F, Yemenicioğlu A, 2016. Development of Activate-at-Home-Type Edible Antimicrobial Films: an Example Ph-Triggering Mechanism Formed for Smoked Salmon Slices Using Lysozyme in Whey Protein Films. Food Hydrocoll, 60, 170–178.
  • Caner C, 2005. Whey Protein Isolate Coating and Concentration Effects on Egg Shelf Life. Journal of the Science of Food and Agriculture, 85: 2143–2148.
  • Carvalho F, Prazeres AR, Rivas J, 2013. Cheese Whey Wastewater: Characterization And Treatment. Science of the Total Environment, 445: 385-396.
  • Cinelli P, Schmid M, Bugnicourt E, Wildner J, Bazzichi A, Anguillesi I, and Lazzeri A, 2014. Whey Protein Layer Applied on Biodegradable Packaging Film to İmprove Barrier Properties While Maintaining Biodegradability. Polymer Degradation and Stability, 108: 151-157.
  • Coltelli MB, Wild F, Bugnicourt E, Cinelli P, Lindner M, Schmid M, Lazzeri A, 2016. State Of The Art İn The Development And Properties Of Protein-Based Films And Coatings And Their Applicability To Cellulose Based Products: An extensive review. Coatings, 6 (1): 1-59.
  • Çelikel A, 2017. Yenilebilir Film Ve Çeşitli Baharat Karışımlarının Optimizasyonu Ve Eritme Peynirlerinin Kaplamasında Kullanım Olanakları. Harran Üniversitesi Fen Bilimleri Enstitüsü, Doktora tezi (Basılmış).
  • Davis JP, Foegeding EA, 2007. Comparisons Of The Foaming And İnterfacial Properties Of Whey Protein İsolate And Egg White Proteins. Colloids and Surfaces B: Biointerfaces, 54(2): 200-210.
  • De Wit JN, 1998. Nutritional And Functional Characteristics of Whey Proteins In Food Products. Journal of Dairy Science, 81: 59-608.
  • Di Pierro P, Sorrentino A, Mariniello L, Giosafatto CVL, Porta R, 2011. Chitosan/Whey Protein Film As Active Coating to Extend Ricotta Cheese Shelf-Life. Journal of Food Science and Technology, 44: 2324–2327.
  • Di Pierro P, Mariniello L, Concetta VL and Esposito M, 2017. Dairy Whey Protein-Based Edible Films And Coatings For Food Preservation. Food Packaging and Preservation, 9: 439-456.
  • El-Salam MH, El-Shibiny S, Salem A, 2009. Factors Affecting The Functional Properties Of Whey Protein Product. Food Reviews International, 25 (3): 251-270.
  • Ergüllü E, 1977. Çevre Kirlenmesi Bakımından Süt İşletmelerinde Alınması Gereken Tedbirler. Gıda Dergisi, 6: 203-215.
  • Farrell HM Jr, Behe MJ ve Enyeart JA, 1987. Binding of p-Nitrophenyl Phosphate and Other Aromatic Compounds by Beta-Lactoglobulin. Journal of Dairy Science, 70 (2): 252-258.
  • Fernández-Pan I, Carrión-Granda X, Maté JI. 2014. Antimicrobial Efficiency Of Edible Coatings On The Preservation Of Chicken Breast Fillets. Food Control, 36: 69-75.
  • Foegeding EA, Luck PJ, Roginski H, Fuquay JW, Fox PF, 2003, Whey Protein Products. Encyclopedia of Dairy Sciences, 3: 1957-1960.
  • Galus S, Kadzińska J, 2016. Whey Protein Edible Films Modified With Almond And Walnut Oils. Food Hydrocolloids, 52: 78–86.
  • Galietta G, Di Gioia L, Guilbert S, Cuq B, 1998. Mechanical and Thermomechanical Properties of Films Based on Whey Proteins as Affected byBy Plasticizer and Crosslinking Agents. Journal of Dairy Science, 81: 3123–3130.
  • Gennadios A, Hanna MA, Kurth LB, 1997. Application of Edible Coatings on Meats, Poultry and Seafoods: A Review. Journal of Food Science and Technology, 30: 337–350.
  • Giménez B, Gómez-Guillén MC, López-Caballero ME, Gómez-Estaca J, Montero P, 2012. Role Of Sepiolite İn The Release Of Active Compounds From Gelatin-Egg White Films. Food Hydrocoll, 27: 475–486.
  • Giosafatto CVL, Di Pierro P, Gunning P, Mackie A, Porta R, Mariniello L, 2014. Characterization of Citrus Pectin Edible Films Containing Transglutaminase-Modified Phaseolin. Carbohydrate Polymers, 106: 200–208.
  • Gürsel A, 2015. Peyniraltı Suyu Teknolojisi. Ankara Üniversitesi Yayınları, No: 451, Ankara.
  • Henriques HMF, Gomes DMGS, Pereira, CJD, Gil MHM, 2013. Effects of Liquid Whey Protein Concentrate on Functional and Sensorial Properties of Set Yogurts and Fresh Cheese. Food and Bioprocess Technology, 6: 952-963.
  • Janjarasskul T, Rauch DJ, McCarthy KL and Krochta JM, 2014. Barrier And Tensile Properties Of Whey Proteincandelilla Wax Film/Sheet. Food Science and Technology, 56: 377-382.
  • Korhonen H, 2009. Milk-derived Bioactive Peptides: From Science to Applications, Journal of Functional Foods, 1 (2): 177-187.
  • Ket-On A, Pongmongkol N, Somwangthanaroj A, Janjarasskul T, Tananuwong K, 2016. Properties And Storage Stability Of Whey Protein Edible Film With Spice Powders. Journal of Food Science Technology, 53: 2933–2942.
  • Khwaldia K, Ferez C, Banon S, Desobry S, Hardy J, 2004. Milk Proteins for Edible Films and Coatings. Critical Reviews in Food Science and Nutrition, 44: 239–251.
  • Kurt A, 1990. Süt Teknolojisi. Atatürk Üniversitesi Yayınları, No: 573, 398 sayfa. Erzurum.
  • Küçüköner E, 2011. Peynir Tozu ve Peyniraltı Suyu Tozu Üretimi. 1.Ulusal Helal ve Sağlıklı Gıda Kongresi, 19-20 Kasım, Ankara.
  • Küçüköner E, Kılınççeker O, Doğan DS, 2003. Gıdalara Yenilebilir Kaplama Uygulamalarında Süt Ürünlerinin Kullanım Olanakları. Süt Endüstrisinde Yeni Eğilimler Sempozyumu, İzmir.
  • Lee JY, Park HJ, Lee CY, Choi WY, 2003. Extending Shelf-Life of Minimally Processed Apples with Edible Coatings and Antibrowning Agents. Journal of Science and Technology, 36: 323–329.
  • Lent L, E Vanasupa, LS and Tong PS, 1998. Whey Protein Edible Film Structures Determined By Atomic Force Microscope. Journal of Food Science, 63: 824-827.
  • Liaotrakoon V, Raviyan P, 2018. Modifying The Properties Of Whey Protein İsolate Edible Film By İncorporating Palm Oil And Glycerol. Songklanakarin Journal of Science and Technology, 40 (1): 243–249.
  • Limsawat P, Pruksasri S, 2010. Separation Of Lactose From Milk By Ultrafiltration. Asian Journal of Food Agro Industry, 3: 236–243.
  • Macwan SR, Dabhi BK, Parmar SC and Aparnathi KD, 2016. Whey and Its Utilization. International Journal of Current Microbiology and Applied Sciences, 5 (8): 134-155.
  • Mariniello L, Di Pierro P, Esposito C, Sorrentino A, Masi P, Porta R, 2003. Preparation And Mechanical Properties Of Edible Pectin-Soy Flour Films Obtained İn The Absence Or Presence Of Transglutaminase. Journal of Biotechnology, 102: 191–198.
  • Mete H, 2012. Peyniraltı Suyunun Ekmekçilikte Değerlendirilmesi Ve Ekonomik Önemi. Tekirdağ S.M.M.M. Odası Sosyal Bilimler Dergisi, 1: 1-10.
  • Metin M, 1983. Süt Sanayiinde Peynir Suyunun Değerlendirilmesi. Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü Dergisi, 1 (1): 151-169.
  • Modler W, 2009. Pioneer Paper: Value-Added Components Derived From Whey. American Dairy Science Association, Montreal, Quebec, Canada, pp. 1–33.
  • Mollea C, Marmo L, Bosco F, 2013. Valorisation Of Cheese Whey, A By-Product From The Dairy Industry, Food Industry. In Tech. 10.5772/53159. http://www.intechopen.com/books/food-industry/valorisation-of-cheese-whey-a-by-product-from-the-dairy-industry, ISBN: 978-953-51-0911-2549-748.
  • Motalebi AA, Hasanzati Rostami A, Khanipour AA and Soltani M, 2010. Impacts Of Whey Protein Edible Coating On Chemical And Microbial Factors On Gutted Kilka During Frozen Storage. Iranian Journal of Fisheries Sciences, 9 (2): 255-264.
  • Motalebi AA, Seyfzadeh M, 2012. Effects Of Whey Protein Edible Coating On Bacterial, Chemical And Sensory Characteristics Of Frozen Common Kilka. Iranian Journal of Fisheries Sciences, 11: 132-144.
  • Mubururu B, Moyo DN, Muredzi P, 2014. Production Of Artificial Sausage Casings From Whey Proteins. International Journal of Nutrition Sciences, 3: 30–38.
  • Olivas GI, Barbosa-Canovas GV, 2005. Edible Coatings for Fresh-Cut Fruits. Critical Reviews in Food Science and Nutrition, 45: 657–667. Onwulata C, Huth P, 2008. Whey Processing, Functionality and Health Benefits; Wiley-Blackwell: Ames, IA, USA, pp. 133-169.
  • Osés J, Fabregat-Vázquez M, Pedroza-Islas R, Tomás SA, Cruz-Orea A and Matè JI, 2009. Development and Characterization of Composite Edible Films Based on Whey Protein Isolate and Mesquite Gum. Journal of Food Engineering, 92: 56–62.
  • Panesar PS, Kumari S, Panesar R, 2013. Biotechnological Approaches For The Production Of Prebiotics And Their Potential Applications. Critical Reviews of Biotechnology, 33: 345–364.
  • Pereira OJ, Soares J, Sousa , Madureira AR, Gomes A, Pintado M, 2016. Edible films as carrier for lactic acid bacteria. LWT- Food Science and Technology, 73: 543–550.
  • Perez MD, Calvo M, 1995. Interaction Of Beta- Lactoglobulin With Retinol And Fatty Acids And İts Role As A Possible Biological Function For This Protein: A Review, Journal of Dairy Science, 78: 978-988.
  • Pérez-Gago MB, Krochta JM, 1999. Water Vapor Permeability Of Whey Protein Emulsion Films As Affected By pH. Journal of Food Science, 64: 695–698.
  • Plackett D, 2011. Biopolymers: New Materials For Sustainable Films And Coatings. Chichester: John Wiley and Sons, s. 48-50.
  • Renner E, 1992. Nutritional aspects. In: Zadow, J.G. (ed.). Whey and lactose processing. Elsevier Applied Science, pp. 449-471.
  • Rezende AV, Rabelo CH, Veiga RM, Andrade LP, Härter, CJ, Rabelo FH and Reis RA, 2014. Rehydration of Corn Grain With Acid Whey Improves The Silage Quality. Animal Feed Science and Technology, 197: 213-221.
  • Rodriguez-Turienzo L, Cobos A, Diaz O,2012. Effects of Edible Coatings Based on Ultrasound-Treated Whey Proteins in Quality Attributes of Frozen Atlantic Salmon (Salmo Salar). Innovative Food Science and Emerging Technologies, 14: 92-98.
  • Sarıoğlu T, 2005. Yenilebilir Filmlerin Kaşar Peynirinin Kaplanmasında Kullanılma Olanaklar ve Peynir Kalitesi Üzerine Etkileri. Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi.
  • Schmid M and Müller K, 2019. Whey Protein-Based Packagingfilms and Coatings. In H.C. Deeth, and N. Bansal (Eds.).Whey Proteins—From Milk To Medicine, s. 407–437.
  • Schmid M, Dallmann K, Bugnicourt E, Cordoni D, Wild F, Lazzeri A and Noller K, 2012. Properties Of Whey Protein Coated Films And Laminates As Novel Recyclable Food Packaging Materials With Excellent Barrier Properties. International Journal of Polymer Science, Article ID 562381, s.7.
  • Seydim AC, Sarikus G, 2006. Antimicrobial Activity of Whey Protein Based Edible Films İncorporated with Oregano, Rosemary and Garlic Essential Oils. Food Research International, 39(5): 639–644.
  • Shaw NB, Monahan FJ, O’Riordan ED, O’Sullivan M, 2002. Physical Properties of WPI Films Plasticized with Glycerol, Xylitol, or Sorbitol. Journal of Food Science. 67: 164–167.
  • Shimada K, Cheftel JC, 1989. Sulphydryl Group/Disulfide Bond İnterchange Reactions During Heat-İnduced Gelation Of Whey Protein İsolate. Journal of Agricultural and Food Chemistry, 37: 161–168.
  • Soazo M, Pérez LM, Piccirilli GN, Delorenzi NJ, Verdini RA, 2016. Antimicrobial and Physicochemical Characterization of Whey Protein Concentrate Edible Films İncorporated with Liquid Smoke. LWT: Food Science Technology, 72: 285–291.
  • Soukoulis C, Behboudi-Jobbehdar S, Macnaughtan W, Parmenter C, Fisk ID, 2017. Stability of Lactobacillus rhamnosus GG İncorporated in Edible Films: Impact of Anionic Biopolymers and Whey Protein Concentrate. Food Hydrocoll, 70: 345–355.
  • Sousa GT, Lira FS, Rosa JC, de Oliveira EP, Oyama LM, Santos RV ve Pimentel GD, 2012. Dietary Whey Protein Lessens Several Risk Factors for Metabolic Diseases: A Review. Lipids in Health and Disease, 11 (67): 1-9.
  • Smithers GW, 2008. Whey and whey proteins – from “gutter-to-gold” International Dairy Journal, 18: 695-704
  • Wagh YR, Pushpadass HA, Emerald FM, Nath BS, 2014. Preparation and Characterization of Milk Protein Films and Their Application for Packaging of Cheddar Cheese. Journal Food Science Technology, 51 (12): 3767–3775.
  • Westergaard V, 2004. Milk Powder Technology Evaporation and Spray Drying, Niro A/S, 5th Edit, Cophenagen, Denmark.
  • Yadav JS, Yan S, Pilli S, Kumar L, Tyagi RD, Surampalli RY, 2015. Cheese Whey: A Potential Resource to Transform into Bioprotein, Functional/Nutritional Proteins and Bioactive Peptides. Biotechnology Advances, 33 (1): 756– 774.
  • Yerlikaya O, Kınık Ö ve Akbulut N, 2010. Peyniraltı Suyunun Fonksiyonel Özellikleri ve Peyniraltı Suyu Kullanılarak Üretilen Yeni Nesil Süt Ürünleri. Gıda, 35 (4): 289-296.
  • Youssef MK ve Barbut S, 2011. Effects Of Two Types Of Soy Protein İsolates, Native And Preheated Whey Protein İsolates On Emulsified Meat Batters Prepared At Different Protein Levels. Meat Science, 87 (1): 54-60.
  • Zadow JG, 1992. Review And Report On Whey Utilisation. A Report For The Dairy Research And Development Corporation. Melbourne.
  • Zadow JG, 1994. Utilization of milk components: Whey. In R. K. Robinson (Ed.), Modern dairy technology, advances in milk processing, 1: 313–373.
  • Zinoviadou KG, Koutsoumanis KP, Biliaderis CG, 2009. Physico-Chemical Properties of Whey Protein Isolate Films Containing Oregano Oil and Their Antimicrobial Action Against Spoilage Flora of Fresh Beef. Meat Science, 82: 338–345.
Toplam 76 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Gıda Mühendisliği / Food Engineering
Yazarlar

Nergiz Yüksel 0000-0002-1334-051X

Merve Muti İstek 0000-0003-4296-7343

Selda Bulca 0000-0001-7405-2872

Yayımlanma Tarihi 1 Haziran 2020
Gönderilme Tarihi 29 Kasım 2019
Kabul Tarihi 14 Mart 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 10 Sayı: 2

Kaynak Göster

APA Yüksel, N., Muti İstek, M., & Bulca, S. (2020). Peyniraltı Suyu Proteinlerinin Gıda Ambalajlamada Film Ve Kaplama Materyali Olarak Kullanımı. Journal of the Institute of Science and Technology, 10(2), 1042-1052. https://doi.org/10.21597/jist.652842
AMA Yüksel N, Muti İstek M, Bulca S. Peyniraltı Suyu Proteinlerinin Gıda Ambalajlamada Film Ve Kaplama Materyali Olarak Kullanımı. Iğdır Üniv. Fen Bil Enst. Der. Haziran 2020;10(2):1042-1052. doi:10.21597/jist.652842
Chicago Yüksel, Nergiz, Merve Muti İstek, ve Selda Bulca. “Peyniraltı Suyu Proteinlerinin Gıda Ambalajlamada Film Ve Kaplama Materyali Olarak Kullanımı”. Journal of the Institute of Science and Technology 10, sy. 2 (Haziran 2020): 1042-52. https://doi.org/10.21597/jist.652842.
EndNote Yüksel N, Muti İstek M, Bulca S (01 Haziran 2020) Peyniraltı Suyu Proteinlerinin Gıda Ambalajlamada Film Ve Kaplama Materyali Olarak Kullanımı. Journal of the Institute of Science and Technology 10 2 1042–1052.
IEEE N. Yüksel, M. Muti İstek, ve S. Bulca, “Peyniraltı Suyu Proteinlerinin Gıda Ambalajlamada Film Ve Kaplama Materyali Olarak Kullanımı”, Iğdır Üniv. Fen Bil Enst. Der., c. 10, sy. 2, ss. 1042–1052, 2020, doi: 10.21597/jist.652842.
ISNAD Yüksel, Nergiz vd. “Peyniraltı Suyu Proteinlerinin Gıda Ambalajlamada Film Ve Kaplama Materyali Olarak Kullanımı”. Journal of the Institute of Science and Technology 10/2 (Haziran 2020), 1042-1052. https://doi.org/10.21597/jist.652842.
JAMA Yüksel N, Muti İstek M, Bulca S. Peyniraltı Suyu Proteinlerinin Gıda Ambalajlamada Film Ve Kaplama Materyali Olarak Kullanımı. Iğdır Üniv. Fen Bil Enst. Der. 2020;10:1042–1052.
MLA Yüksel, Nergiz vd. “Peyniraltı Suyu Proteinlerinin Gıda Ambalajlamada Film Ve Kaplama Materyali Olarak Kullanımı”. Journal of the Institute of Science and Technology, c. 10, sy. 2, 2020, ss. 1042-5, doi:10.21597/jist.652842.
Vancouver Yüksel N, Muti İstek M, Bulca S. Peyniraltı Suyu Proteinlerinin Gıda Ambalajlamada Film Ve Kaplama Materyali Olarak Kullanımı. Iğdır Üniv. Fen Bil Enst. Der. 2020;10(2):1042-5.