Protein Çöktürme Yöntemlerinin Karşılaştırılması

Year 2018, Volume: 33 Issue: 2, 83 - 92, 06.01.1019

Ayça Akyüz , Seda Ersus Bilek

Abstract

Canlıların
beslenmesinde yer alan proteinler, büyüme, gelişme, hormon ve enzimlerin
sentezi gibi birçok hayati mekanizmada yer alan hücresel fonksiyonların yerine
getirilmesinde önemli bir role sahiptir. Proteinler, bitkisel ve hayvansal
kaynaklı proteinler olmak üzere iki gruba ayrılmaktadır. Genellikle hayvansal
kaynaklı beslenmeden başta et ve et ürünleri olmak üzere protein ihtiyacımızı
karşılıyor olsak da bitkisel proteinlerde beslenmemizde hem direkt protein
kaynağı olan hammaddelerle hem de ekstrakt olarak yer aldıkları ürünlerin
tüketimi ile yer almaktadır. Protein izolatları bitkisel kaynaklardan
izoelektrik ve tuz çöktürmesi yöntemleri ile ayrıştırılmakta ve elde edilen
proteinler fonksiyonel özelliklerine göre gıda formülasyonlarında
kullanılmaktadır. Bu derlemede, izoelektrik ve tuz çöktürmesi yöntemlerinin
ayrı ayrı protein izolatlarının üretilmesine olan etkilerinin araştırılması,
elde edilen izolatların verimliliği ve fonksiyonel özelliklerinin
karşılaştırılması konusunda bilgi verilmiştir.

Keywords

Bitkisel protein, izoelektrik çöktürme, amonyum sülfat çöktürmesi

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