THE CHANGES DURING MATURATION OF THE WHITE CHEESE PRODUCED FROM GOAT MILK

Year 2019, , 523 - 533, 15.05.2019

Zübeyde Öner , Ayşe Mine Sarıdağ

https://doi.org/10.15237/gida.GD19048

Cited By: 2

Abstract

In the main purpose of this study is to determine
chemical and microbiological properties of cheese produced from goat milk, and
to identify the antioxidant properties of peptides during proteolysis. For this
aim; Cheese samples were produced from goat raw milk by traditional method.
Chemical and microbiological properties of cheeses were determined 0th, 3rd,
6th, 9th months of ripening. To determine the level of proteolysis during
ripening period of the cheeses, total protein, water soluble nitrogen, 12 % TCA
soluble nitrogen 5% PTA soluble nitrogen, and total free amino acid analysis
were carried out. The peptide profile of the cheese samples was determined by
RP-HPLC during ripening period. Peptide fractions were collected and
lyophilized. Antioxidant activity of the lyophilized fractions was determined.
Antioxidant activity of goat cheese were found 29.34-55.12 mM Trolox/g.
Antioxidant activity were found in the F3, F4, F5 fractions in 6 month 112.13mM
Trolox/g, 841.04 mM Trolox/g, 416.95mM Troloks/g, and in the F3, F4, F6
fractions of 9.month 895.44 mM Trolox/g, 841.14 mM Trolox/g, 595.88 mM Trolox/g
respectively. 

Keywords

Bioactive peptides, proteolysis, goat cheese

KEÇİ SÜTÜNDEN ÜRETİLMİŞ BEYAZ PEYNİRLERDE OLGUNLAŞMA SÜRESİNCE MEYDANA GELEN DEĞİŞİMLER

Abstract

Bu çalışmada; keçi sütü
kullanılarak üretilmiş peynirlerin kimyasal, mikrobiyolojik özelliklerini
belirlemenin yanı sıra proteoliz olayı sırasında
oluşan peptitlerin antioksidan aktivitelerinin tayin edilmesi amaçlanmıştır. Bu amaçla; çiğ keçi sütünden geleneksel yöntemle
beyaz peynir
üretilmiştir. Peynirlerde 0, 3., 6, 9 ay, kimyasal ve mikrobiyolojik
analizler yapılmıştır. Proteolitik değişimler protein, suda çözünen azot, %12 triklor asetik asit (TCA) de çözünen azot, %5 fosfotungustik asit (PTA) de çözünen azot, serbest
aminoasit tayinleri ile belirlenmiştir. Olgunlaşma boyunca görülen proteolitik
değişim ve peptit oluşumları RP-HPLC cihazı ile tespit edilmiştir. Peptit fraksiyonları toplanmış
ve liyofilize
edilmiştir. Elde edilen liyofilize fraksiyonların antioksidan aktiviteleri
belirlenmiştir. Keçi peynirinde antioksidan aktivite 29,34-55,12 mM Troloks/g
bulunmuştur. Keçi peynir fraksiyonlarının liyofilize sonrası antioksidan
aktiviteleri 6 ayda F3 fraksiyonun da 1112.13 mM Troloks/g, F4 fraksiyonunda 841.04 mM Troloks/g F5 fraksiyonunda ise 416.95 mM
Troloks/g, 9 ayda ise F3 fraksiyonunda 895.44 mM Troloks/g, F4 de 841.14 mM
Troloks/g, F6 da 595.88 mM Troloks/g bulunmuştur. 

Keywords

Biyoaktif peptit, keçi peyniri, proteoliz

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