Mustafa ATASEVER, Alper BARAN, Ahmet ERDOĞAN

Peynirde mikrobiyel Lipolizin oluşumu ve lezzet gelişimine katkısı

Peynirin olgunlaşmasında proteoliz ve lipoliz gibi çeşitli biyokimyasal değişiklikler meydana gelir. Lipoliz, özellikle Mavi ve Sert İtalyan peyniri gibi yoğun lipolizin gerçekleştiği peynir türlerinde olgunlaşma süresince gözlemlenen önemli bir biyokimyasal olaydır. Triaçilgliserolun yağ asiti ve gliserol arasındaki bağı parçalayan hidrolaz (lipaz ve esteraz) olarak ta bilinen lipolitik enzimlerin varlığıyla bu peynirlerde lipoliz gerçekleşir. Bu lipolitik enzimler başlıca küflerden ve diğer sekonder kültürlerden köken almaktadır. Peynirin olgunlaşması esnasında süt yağının triaçilgliserol yapısının lipolitik parçalanması, daha sonraki aşamalarda metil keton, tiyoester ve lakton gibi yüksek aromatik bileşiklere parçalanan serbest yağ asitlerinin (SYA) oluşumuyla sonuçlanır. Olgunlaşma esnasında salınan temel lezzet bileşenleri peynirin lezzetini doğrudan etkileyen serbest yağ asitleridir ve serbest yağ asitlerinin parçalanma ürünleri de farklı peynir türlerinde lezzeti doğrudan etkiler. Bu derlemede peynirde bulunan özellikle mikrobiyel kökenli lipoliz etkenleri; lipolize bağlı olarak oluşan serbest yağ asitleri, metilketon, ester, sekonder alkol gibi serbest yağ asitlerinin katabolizma ürünleri ve bu bileşenlerin lezzet üzerine etkisi irdelenmiştir.

Formation of microbial lipolysis in cheese and its contribution of flavour to development

Several biochemical changes occur during the ripening of cheese such as proteolysis and lipolysis. The latter is an important biochemical event during cheese ripening especially in varieties such as Blue and hard Italian cheeses within which an extensive lipolysis occurs. It is due to the presence of lipolytic enzymes called hydrolases (lipases and esterases) cleaving the ester linkage between a fatty acid and the glycerol moiety of the triacylglycerol. These lipolytic enzymes are mainly originated from the mould or other secondary cultures. Lipolytic degradation of triacylglycerol of milk fat during the cheese ripening results in the release of free fatty acids (FFA) that are further catabolised to highly flavoured compounds such as methyl ketones, thioesters and lactones. The major flavour compounds released during the lipolysis are free fatty acids (FFA), directly affecting the cheese flavour and also free fatty acids degradation products directly affecting flavour in different cheeses. In this review, the microbial-based lipolytic agents in cheeses, formation of free fatty acids depending on lipolysis; free fatty acids catabolism products such as metil keton, ester and seconder alcohol and contribution of these compounds to cheese flavour is compiled.

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