Süt Ve Ürünlerinde Fonksiyonel Bileşen Olarak Ekzopolisakkaritler

Bazı laktik asit bakteri (LAB) suşlarının hücre duvarı dışında ürettikleri polisakkaritler ekzopolisakkarit (EPS) olarak isimlendirilmektedir. Sentezlenen EPS miktarı ve özellikleri pH, sıcaklık ve inkübasyon süresi gibi ortam koşullarından etkilenmektedir. EPS’ler çeşitli fonksiyonel özelliklerinden dolayı başta gıda sektörü olmak üzere pek çok alanda farklı amaçlarla kullanılabilmektedir. EPS’ler peynir ve yoğurt gibi fermente süt ürünlerinin görünüş, tat, viskozite ve duyusal özelliklerini iyileştirmektedir. EPS’lerin yoğurtlarda fonksiyonel starter kültür olarak kullanıldığı da bilinmektedir. Süt ürünlerinde yağ oranının azaltılmasıyla meydana gelen yapısal kusurların EPS’lerle giderilebildiği ifade edilmektedir. Ayrıca bazı EPS’lerin prebiyotikler gibi faaliyet gösterdiği bildirilmiştir. Aynı zamanda EPS’lerin antitümör, antiülser, anti-viral ve kolestrol düşürücü aktivite göstererek insan sağlığına olumlu katkıda bulunduğu söylenmektedir. Bütün bu özelliklerinin yanı sıra, EPS’lerin tüketilmesiyle ilgili herhangi bir sınırlama bulunmaması ve tüketilmeleri durumunda herhangi bir alerjik reaksiyon rapor edilmemesi, bu maddelerin özellikle hassas bireylerin beslenmesinde kullanılma imkanlarını arttırmaktadır. Bu çalışmada EPS’lerin süt ve ürünlerinde fonksiyonel bileşen olarak kullanım olanakları yapılan çalışmalar ışığında tartışılacaktır. Bu makalenin özeti 03-06 Kasım 2010’da Antalya’da yapılan Uluslar Arası Gıda Teknolojisi Kongresi Kitabının 173. sayfasında yayınlanmıştır.

Anahtar Kelimeler:

Ekzopolisakkaritler, Süt, , Süt Ürünleri

Exopolysaccharides In Milk And Dairy Products As A Functional Component

Polysaccharides produced out of cell wall by some lactic acid bacteria strains are called exopolysaccharides. The synthesized exopolysaccharide amount and the characters are influenced by environmental conditions such as incubation time, pH and temperature. Exopolysaccharides may be used primarily in many areas of food industry due to functional properties. Exopolisaccharides improves appearance, flavor, viscosity and the organoleptic properties of fermented milk products such as cheese and yogurt. It was also reported that exopolysaccharides can be used as functional starter cultures in yogurt. Structural defects occurred in reduced-fat dairy products may be reduced by using exopolysaccharide. Moreover, prebiotics activity has been reported with some exopolysaccharides. At the same time, it is also reported that EPS show antitumor, antiulcer, anti-viral and cholesterol-lowering activity contributing positively to human health. Besides all these features, the lack of any restrictions on exopolysaccharide consumption and absence of any allergic reactions increase the possibilities of feeding sensitive individuals. In this study, the possibilities of exopolysaccharides use as a functional component in milk and dairy products will be discussed in the light of current studies.

Keywords:

Exopolisaccharides, Milk,

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