Peynirde Proteoliz Tipine ve Oranına Etki Eden Faktörler

Peynir olgunlaşması bir dizi biyokimyasal ve kimyasal reaksiyonla şekillenen, oldukça kompleks bir süreçtir. Bu biyokimyasal olayların en karmaşık ve çeşitli olanı proteoliz, değişik kaynaklardan gelen birçok proteolitik ajan tarafından şekillendirilmektedir. Bunlar, pıhtılaştırıcı enzim, doğal süt enzimleri, starter kültür ve starter olmayan laktik asit bakterileri ile sekonder floradan kaynaklanan enzimler olarak sıralanabilir. Hemen her peynir çeşidi bu proteolitik ajanları içermesine karşın, bunların tipi, miktarı ve aktivite oranları her peynir çeşidinde farklıdır. Bunlara ilaveten, peynirin işlenme tekniği, peynirin nem oranı, tuz içeriği, olgunlaştırma ortamı sıcaklığı ve olgunlaştırma süresi gibi faktörler de proteoliz tipine ve oranına etki etmektedir. Bütün bu etkenlerin bileşimi olarak sonuçta birbirinden oldukça farklı tekstürel ve duyusal özelliğe sahip peynir çeşitleri ortaya çıkmaktadır. Bu çalışmada, peynirde proteoliz tipine ve oranına etki eden faktörlere ve konuyla ilgili çalışma sonuçlarına yer verilmiştir.

Anahtar Kelimeler:

Peynir, proteoliz, olgunlaşma

The Factors Affecting the Type and Extent of Proteolysis in Cheese (Turkish with English Abstract)

The ripening of cheese is a very complex process involving many chemical and biochemical reactions. The most complex and various changes occur in proteolysis that affected by proteolytic agents from different sources. These proteolytic enzymes are coagulant, indigenous milk proteinases, proteinases and peptidases of starter and non-starter lactic acid bacteria, and enzymes of the seconder flora. Although each cheese variety contains these proteolytic agents; kind, amount and activity levels are specific for each cheese type. In addition to these, some factors such as processing techniques, moisture and salt rate of cheese, ripening time and temperature, are effective on the extent of proteolysis. As a combination of these factors, different characteristics of cheeses in terms of texture and taste-flavour can be obtained. In this review, the factors affecting the type and rate of proteolysis in cheeses are discussed, briefly.

Keywords:

Cheese, proteolysis, ripening ,

PDF

___

Barrett FM, Kelly A L, McSweeney PLH and Fox PF 1999. Use of exogenous urokinase to accelerate proteolysis in Ched- dar cheese during ripening. int. Dairy J. 9: 421-427.
Casey MG and Meyer J. 1985. Presence oi X-proIyI-dipeptidyI-peptidase in lactic acid bacteria. J. Dairy Sci. 68: 3212-3218.
Çağlar A. 1992a. Peynirde hızlı olgunlaştırma metotları-l. Gıda 17 (5): 319-325
Çağlar A. 1992b. Peynirde hızlı olgunlaştırma metotları-Il. Gıda 17 {6): 371 -374.
Donnelly WJ and Barry JG. 1983. Casein compositional studies Ill. Changes in Irish milk for manufacturing and role of milk proteinase. J. Dairy Res. 50: 433-441.
El Soda M. 1985. Acceleration of cheese ripening: Recent advances, J. Food Protect. 49 (5):395-399.
El Soda M. 1993. The role of lactic acid bacteria in accelerated cheese ripening. FEMS Microbiology Reviews, 12: 239-252.
Fedrick A, Aston J, Durward l and Dulley J R. 1984. The effect of elevated ripening temperature on proteolysis and flavor development in Cheddar cheese. ||. High temperature storage mid-way through ripening. N.Z. J. Dairy Sci. Technol. 18: 253-260.
Fernandez-Saiguero J and Sanjuan E. 1999. Intiuence of vegetable and animal rennet on proteolysis during ripening in ewes’ milk cheese. Food Chemistry. 64: 177-183.
Fontecha J, Pelaez C, Juarez M, Requena T, Gomez 0 and Ramos M. 1990. Biochemical and microbiological characteris- tics of artisanal hard goat‘s cheese. J. Dairy Sci. 73: 1150-1157.
Fox PF and McSweeney PLH, 1996. Proteolysis in cheese. Food Reviews int. 12: 457-509.
Frey JP Johnson ME and Marth EH 1986. Peptidases and proteases in barley extract: A potential source of enzymes for use in cheese ripening. Milchwissenschatt. 41: 488-489.
Grappin Fi, Rank TC and Olson NF, 1985. Primary proteolysis oi cheese proteins during ripening: A review. J. Dairy Sci. 68: 531-540.
Güven M ve Karaca DB, 2003. Peynirde olgunlaştırmanın hızlandırılması amacıyla proteolitik ve lipolitik enzimlerin kullanım oianakları. Dünya Gıda. 8 (9): 76-85.
Hocalar B ve Hocalar M. 2002. Peynirlerin olgunlaştırılmasında proteolizin önemi ve olgunlaştırmanın hızlandırılması için uy- gulanan yöntemler. Dünya Gıda. 7, (3): 72-78.
Hurley M J, Larsen LB, Kelly A L and McSweeney PLH, 2000.The milk acid proleinase cathepsin D: a review. international Dairy Journal 10: 673-681. i4 GIDA YIL: 30 SAYI : ı OCAK-ŞUBAT 2005 lzco JM. Irigoyen A and Barcina TY, 2000. Effect of added enzymes on the free amino acids and sensory characteristics in Ossau-lraty cheese. Food Control. 11: 201 -207.
Jin YK and Park YW. 1995. Effects of aging time and temperature on proteolysis of commercial goat milk cheeses produced in the United States. J. Dairy Sci. 78: 2598—2608.
Kindstedt PS, Yun JJ. Barbano D M and Larose K L. 1995. Mozzeralla cheese: Impact of coagulant concentration on chemical composition. proteolysis, and functional properties. J. Dairy Sci. 78: 2591-2597.
Larsen LB. Benfeldt C. Rasmussen LK and Petersen, T E. 1996. Bovine milk procathepsin D and cathepsin D: Coagulation and milk protein degradation. Journal of Dairy Research, 63: 119-130.
Law B A. 2001. Controlled and accelerated cheese ripening: the research base for new technologies. Int. Dairy J. 11. 383-398.
Lawrence, RC, Creamer. LK. Gilles. J. 1987. Texture development during cheese ripening, J. Dairy Sci. 70:1748—1780.
Le Floux. Y., Girardet. JM, Humbert, G, Laurent. F.. Linden. G. 1995. Proteolysis in samples of quarter milk with varying somatic cell counts. 2. componenet FPS and B-casein-t P (f29-105 and f29-107) of the proteose-peptone traction. J. Dairy Sci. 78: 1298-1305.
Lucey JA and Fox PF. 1993. Importance of calcium and phosphate in cheese manufacture: A review. J. Dairy Sci. 76: 1714-1724.
McSweeney PLH. Fox PF and Olson NF. 1995. Proteolysis of bovine caseins by cathepsin D; preliminary observations and comparison with ohymosin. International Dairy Journal. 5: 321 -336.
Metin. M. 1996. Süt Teknolojisi-l. Ege Üniv. Mühendislik Fak Yay. No:33.. 623 s. İzrnir
Richardson BC and Pearce KN 1981. The determination of plasmin in dairy products. N.Z. J. Dairy Sci. Technol. 19: 63—69.
Thomas TD and Pearce KN. 1981. Influence of salt on lactose fermentation and proteolysis in Cheddar cheese. N.Z. J. Dairy Sci. 16: 209-220.
Tsakalidou E, Dalezios . Georgalaki M and Kalantzopoulos G. 1993. A comparative study: Aminopeptidase activities from Lactobacifius deibrueckii ssp. bufgaricus and Streptococcus thermophifus. J. Dairy Sci. 76: 2145-2151.
Visser S. 1981. Proteolytic enzymes and their action on milk proteins. Neth. Milk Dairy J. 35: 65-73.
Wilkinson MG, Guinee TP, O'callaghan D M and Fox. P F. 1994. Autolysis and proteolysis iri different strains of starter bac- teria during Cheddar cheese ripening, J. Dairy Research. 61:249-262.
Yun JJ, Barbano DM, Kindstedt PS and Larose KL. 1995. Mozzeralla cheese: impact of whey pH at draining on chemical composition. proteolysis. and functional properties. J. Dairy Sci. 78, 1-7.
Zorrilla SE, Castelao EL. De Piante D and Rubiolo AC, 1996. Proteolysis of low-fat Fynbo cheese salted with a mixture of NaCI and KCl. Australian J. Dairy Technol. 51, 6-7.