Oğuz AYDEMİR, Muhammet DERVİŞOĞLU, Fehmi YAZICI, Hasan TEMİZ

Süt alkali proteinazi plazmin

Plazmin, tripsin benzeri, kan kaynaklı bir alkali serin proteinazdır. Sütte az miktarda aktif olmak üzere daha çok inaktif zimojeni olan plazminojen olarak bulunur. Isıya karşı dirençli bir enzim olan plazmin -, s1- ve s2- kazeinler üzerine etkilidir. Bu nedenle süt ürünlerinin lezzet ve tekstürü üzerine de etkilidir. Bu özellikleri nedeniyle araştırmalar daha çok plazminin peynir ve UHT sütteki etkileri üzerine yoğunlaşmıştır. Bu derlemede, sütteki plazmin sistemi, plazminin süt proteinlerine ve süt ürünlerinin kalitesi üzerine olan etkileri incelenmiştir.

The milk alkanie proteinase plasmin

Plasmin is a trypsin-like alkaline serine proteinase originating in the blood. Most of the enzyme in milk is present as the inactive zymogen called plasminogen whereas a little amount of enzyme is active. Plasmin which is a heatstable enzyme has activity on b-, as1-, and as2- CN. Because of its properties, most of the studies have been focused on its effects on cheese and UHT milk. In this review, plasmin system in milk, effects of plasmin on milk proteins and quality of milk products were investigated.

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