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Süt ve Süt Ürünlerinde Hidroksimetilfurfural HMF

Sütün, süt ürünlerine işlenmesinde uygulanan ısıl işlemler sprey kurutma, sterilizasyon, buharlaştırma , süt ve süt ürünlerinin kalitesini etkileyen özellikle, sütün güvenliğini ve raf ömrünün uzatılmasını sağlamada etkili olan faktörledir. Ancak sterilizasyon, yüksek sıcaklık uygulaması ve yüksek basınç uygulamaları sırasında uygulanan ısıl işlemlerin; hidroksimetilfurfural, serbest sülfidril grupları, furan, laktoz ve peynir altı suyu proteinlerinin denatürasyonu üzerine zararlı etkileri oluşmaktadır. Hidroksimetil furfural HMF , Maillard Reaksiyon ürünlerinden birisidir. Bu bileşik gıdaların rengini değiştirerek doğal yapısının bozulmasına neden olmaktadır. Bu derlemede, süt ve süt ürünlerinde HMF oluşumu, sağlık üzerine etkileri ve HMF miktarının tespit yöntemleri araştırılmıştır

Anahtar Kelimeler:

Hidroksimetilfurfural, Süt ürünleri, Besin kayıpları, Sağlık

Hydroxymethyfurfural HMF in Dairy Products

Heat treatments such as spray drying, sterilization and evaporation, which are applied during the processing of dairy products, extend the shelf-life of milk products and ensure milk safety, which are the important factors that affect the quality of dairy products. However, heat treatment during sterilization, ultra high temperature UHT , ultra-high pressure homogenized UHPH may result in the formation of the following detrimental effects; hydroxymethylfurfural, free sulfydryl content, furosine, lactulose and whey protein denaturation. Hydroxymethylfurfural is a product of Maillard Reaction. This compound leads to the deterioration of the natural structure by the change of colour of foods. In this study, the formation of HMF in dairy products, its effect on human health and methods of its determination are reviewed

Keywords:

Hydroxymethylfurfural, Dairy products, Nutritional losses, Health,

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