İnek Sütü ve Soya İçeceği Karışımından Üretilen Probiyotik Yoğurtların Tekstürel ve Mikroyapısal Özellikleri Üzerine Transglutaminaz İlavesinin Etkisi

Bu çalışmada, inek sütü ve soya içeceği karışımı ile yapılan probiyotik yoğurtların 28 günlük depolama süresince tekstürel, mikroyapısal, FTIR spektrumları ve SDS-PAGE elektrofotogram parametreleri üzerine, mikrobiyal transglutaminazın (m-TG) etkisi araştırılmıştır. Karışıma, farklı m-TG oranları (0, 0.5, 1, 1.5 U/g protein) ilave edilmiş ve Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12, Streptococcus thermophilus probiotic starter kültürleri ile inkübe edilmiştir. m-TG ile hazırlanan yoğurtların, m-TG ilave edilmemiş olanlarla kıyaslandığında daha yüksek tekstürel özelliklere sahip olduğu görülmüştür. SDS-PAGE desenleri, SEM görüntüleri ve FTIR spektrumları, süt kazeinlerinin transglutaminaz ile iyi bir şekilde birbirine bağlandığını göstermiştir. Taramalı elektron mikroskobik çalışmalar, m-TG ilave edilmiş probiyotik yoğurt örneklerinin mikro yapılarının kontrolden daha yoğun göründüğünü göstermiştir. Bu çalışmanın sonuçları soya içeceği ile hazırlanan probiyotik yoğurtların dokusal ve mikroyapısal özelliklerinin 1.5 U/g protein seviyesine kadar m-TG ilave edilerek geliştirilebileceğini göstermektedir.

Anahtar Kelimeler:

Transglutaminaz enzimi (m-TGs), Probiotik yoğurt, Reoloji, Mikroyapı, Soya içeceği

Effect of Transglutaminase on Textural and Microstructural Properties of Probiotic Yoghurt Produced With Mixture of Cows’ Milk and Soy Drink

This study surveyed the effect of the addition of microbial transglutaminase (m-TGs) on textural, microstructural, FTIR spectra and SDS-PAGE electrophotogram parameters of probiotic yoghurts made with mixture of cows’ milk and soy drink during refrigerated storage for 28 days. Mixture was treated with different rates of m-TGs (0, 0.5, 1, 1.5 U/g protein) and incubated with Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12, Streptococcus thermophilus probiotic starter cultures. Yoghurts prepared with m-TGs had higher textural parameters than samples without m-TGs. SDS-PAGE patterns, SEM imagines and FTIR spectra demonstrated that milk caseins were well cross-linked by transglutaminase. Scanning electron microscopic studies showed that the microstructure of m-TGs added probiotic yoghurt samples appeared denser than that of control. Results of this study indicated that the textural and microstructural properties of probiotic yoghurt prepared with soy drink could be improved by incorporating m-TGs up to a level of 1.5 U/g protein.

Keywords:

Transglutaminase enzyme (m-TGs), Probiotic yoghurt, Reology, Microstructure, Soy drink,

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