Farklı Sütlerden Üretilen Peynirlerde Proteoliz

Bu çalışmada; koyun, keçi ve inek sütlerinden Beyaz peynirler üretilmiş ve depolama süresince farklı sütlerden üretilen peynirlerde proteoliz gelişimi ve peptid değişimlerinin belirlenmesi amaçlanmıştır.Bu amaçla; koyun, keçi ve inek çiğ sütlerinden geleneksel olarak Beyaz peynir üretilmiştir. Peynirler 3 tekerrür, analizler 2 paralel halinde yapılmıştır. Peynirlerde 1. gün, 3., 6., 9 ay’da oluşan proteolitik değişimler izlenmiştir. Bu amaçla toplam protein, suda çözünen azot, % 12 TCA da çözünen azot, % 5 PTA da çözünen azot, serbest amino asit tayinleri yapılmıştır. Olgunlaşma boyunca görülen proteolitik değişim ve peptid oluşumları RP-HPLC cihazı ile tespit edilmiştir. Koyun Beyaz peynirde 1. gün toplam protein % 14.33 iken olgunlaşma boyunca bu değerde azalma meydana gelmiş toplam protein 9. ayda % 6.9’a düşmüştür. İnek peynirinde toplam protein % 13.55’den % 7.95’e keçi peynirinde ise % 16.30’dan % 7.95’e düşmüştür. Suda çözünen protein değerinde ise olgunlaşma süresince artış izlenmiştir. Koyun peynirinin suda çözünen protein değeri 1. günde % 1.41 iken bu değer 9. ayda % 6.24’e, keçi peynirinde % 2.16’dan % 4.92’ye inek peynirinde ise % 1.79’dan % 8.53’e çıkmıştır. % 12 TCA’da çözünen azot başlangıçta % 0.211 iken 9. ayda % 0.51 olarak belirlenmiştir. % 12 TCA’ya göre olgunlaşma değeri 9.41-47.22 arasında değişmiştir. % 5 PTA çözünen azot birinci günde 0.075 iken 9. ayda 0.25 bulunmuştur. % 5 PTA’ya göre olgunlaşma değeri 3.34-23.14 arasında değişmiştir. Olgunlaşma süresince toplam serbest amino asit değerleri izlenmiştir. Olgunlaşma süresince peynirin suda çözünen maddeler kısmında serbest amino grupları belirlenmiştir, bu değerler peptit ve amino asitlerin göstergesidir. Olgunlaşma süresince meydana gelen değişim istatiksel açıdan önemli bulunmuştur (P

Proteolysis in the Beyaz (White) Cheese Produced From Various Milk

The aim of this study was to investigate proteolysis development and peptide changes during the storage period of Beyaz (White) cheese which is produced from various types of milk, such as sheep, goat and cow milk. Three types of cheese were produced using goat, sheep and cow milk, and all analyses were performed in duplicate. Proteolytic changes were observed in cheese on the 1st day, 3rd, 6th, and 9th month. The total protein was investigated through using water-soluble nitrogen, soluble nitrogen in 12% Trichloroacetic acid (TCA), soluble nitrogen in 5% Phosphotungstic acid (PTA), and free amino acids. Proteolytic changes and peptide formations were observed during maturation by HPLC. While the total protein was 14.33% in sheep Beyaz cheese on the 1st day, this value decreased during the maturation period and reduced to 6.9% in the 9th month. These values were 13.55 and 7.95 for cow cheese and 16.30% and 7.95% for goat cheese, respectively. The water-soluble protein value increased during the maturation period. The value was 1.41% in sheep cheese on the 1st day, and increased to 6.24% in the 9th month. These values were 2.16% and 4.92% for goat cheese, and 1.79% and 8.53% for cow cheese, respectively. 12% TCA soluble nitrogen had been 0.211% at the beginning and was 0.51% in the 9th month. The ripening value based on 12% TCA changed between 9.41%-47.22%. 5% PTA soluble nitrogen changed between 0.075%- 0.25 %. The ripening value based on 5% PTA changed between 3.34-23.14. Changes in concentration of total free amino acids during cheese ripening were tracked. In water soluble extracts of cheese, the presence of free amino groups in all ripening stages was detected. It is observed that amino acids and smaller peptides-have concentration significantly (P

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