Transglutaminaz İlave Edilerek ve Edilmeksizin Üretilen Yarım Yağlı Kaşar Peynirlerinin Fiziksel Özellikleri

Transglutaminaz (TG), proteine bağlı glutamin ve lisin amino asit kalıntılarının çapraz bağlanmasıyla birçok protein arasında hem molekül içi hem de moleküller arası izopeptit bağları oluşturan bir transferazdır. Çapraz bağlama ile proteinlerin fonksiyonel özellikleri etkilenir ve böylelikle yapı oluşumunda yeni yollar sağlanır. TG farklı proteinlerde kovalent çapraz bağ oluşumunu katalize eder. Bu reaksiyonlar sonucunda, proteinlerin fonksiyonel özelliklerinde değişiklik meydana gelerek daha iyi reolojik ve duyusal özelliklere sahip ürün oluşumu sağlanır. Bu çalışmada, TG kullanılarak yarım yağlı Kaşar peyniri yapılmış ve TG’nin Kaşar peyniri üzerine etkisi araştırılmıştır. Bu etkileri belirlemek için Kaşar peyniri örneklerinin, fiziko-kimyasal analizlerden pH, titrasyon asitliği (oSH), toplam kurumadde, yağ, kurumaddede yağ ve kurumadde de tuz değerleri belirlenmiştir. TA.XT.plus tekstür cihazı ile sertlik, esneklik, sakızımsılık, iç yapışkanlık ve çiğnenebilirlik gibi tekstür parametreleri incelenmiştir. Olgunlaşma süresince Kaşar peyniri örneklerinin kurumadde de yağ değerleri haricinde fiziko-kimyasal ve tekstür analiz sonuçları karşılaştırıldığında istatistiksel bakımdan örnekler arasında belirgin farklılık görülmemiştir. Sonuç olarak; TG enzimi ilavesinin yarım yağlı Kaşar peyniri üzerinde olumlu ya da olumsuz bir etkisinin olmadığı belirlenmiştir.

Anahtar Kelimeler:

Tekstürel özellikler, transglutaminaz, Kaşar peyniri

Physical Properties of Low-Fat Kashar Cheese Manufactured with and without Transglutaminase

Transglutaminase (TG) is a transferase that forms both inter and intra-molecular isopeptide bonds in and between many proteins by cross-linking of the amino acid residues of protein bound glutamine and lysine. The cross-linking affects the functional properties of proteins, thus enabling new ways of structure formation. TG enzyms catalyzes the covalent cross-linking formation in different proteins and provides an important treatment for food processing. These reactions lead to changes in protein functional properties and enable product formation with better rheological and sensory properties. In this study, half-fat Kashar cheeses were produced using the TG enzyme and it was investigated that the effect of TG on Kashar cheese. It was determined some physico-chemical analysis such as pH, titratable acidity (oSH), total solids, salt in solids, fat and fat in solids values. Hardness, springiness, gumminess, chewiness and cohesiveness parameters were determined with texture analysis by TA.XT.plus texture analyzer. When the results of physico-chemical and texture analyzes are compared, it wasn’t observed that statistically significant differences between the samples except fat in solids values of Kashar cheese samples during maturation. As a result, it was determined that TG enzyme addition had no effect on properties of half-fat Kashar cheese.

Keywords:

Tekstural properties, transglutaminase, Kashar cheese,

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