Süt ve Ürünlerindeki Protein Fraksiyonlarının Kapiler Elektroforez CE İle Belirlenmesi

Süt proteinleri insan beslenmesinde vazgeçilmez olduğu gibi süt ürünlerinin üretimini ve kalitesini de doğrudan etkilemektedir. Bu proteinler başta kazein olmak üzere çeşitli serum proteinlerinden oluşur. Kazein proteini beyaz peynir ve bir çok değişik ürünün üretiminde birincil öneme sahiptir. Proteoliz sonucunda kazein fraksiyonlarında meydana gelen değişimler peynirde olgunlaşmanın bir göstergesi olarak yorumlanır. Bu değişimlerin izlenmesinde, süt ve ürünlerine yapılan hilelerin tespitinde, sütün orjini ve hayvan ırklarının genetik özelliklerin belirlenmesinde son yıllarda kullanılan yeni bir yöntem ise Kapiler Elektroforez CE dir. Bu makalede çeşitli CE yöntemleri ile süt proteinlerinin fraksiyonlarına ayrılması ele alınmıştır.

Anahtar Kelimeler:

Protein, Kapiler Elektroforez, Süt ürünleri, Kazein

Seperation of milk and milk products protein fractions by capillary electrophoresis

Milk proteins play several important roles in both milk products and human nutrition. They contain casein and whey proteins. Casein has an important role in production of cheese and other dairy products. Due to the proteolysis in cheese, ratio of protein fractions can change during ripering. Using capillary electrophoresis CE is a common method to determine the ratio of protein fractions, detection of adulteration, origin of milk and genetic varieties. In this review, seperation of milk protein fractions with CE method and applications of CE for dairy products were covered

Keywords:

Protein, Capillary Electrophoresis, Milk, Casein,

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