Tatlı Bitkisel Proteinler ve Rekombinant Üretimleri

Year 2022, Volume: 11 Issue: 3, 186 - 194, 29.09.2022

Shokoufeh Yazdanian Asr , Nergiz Yüksel , Seyhan İçier , Burcu Kaplan Türköz

https://doi.org/10.46810/tdfd.1027978

Cited By: 1

Abstract

Tüketicilerin doğal gıda ürünlerine karşı olan ilgisi ve artan bilinçleri nedeniyle, gıda endüstrisi doğal içeriklere sahip gıdalar üretmeye yönelmiştir. Öte yandan gıda endüstrisinde yüksek miktarda tatlandırıcı kullanımı da bir diğer sağlık sorunudur. Tatlı proteinler, sakkarozdan yüzlerce/binlerce kat daha fazla tatlılığa sahip ilgi çekici doğal tatlandırıcılardır.Tatlı proteinler, yüksek tatlılığa ancak düşük kalori değerlerine sahiptir ve doğal veya yapay tatlandırıcılara sağlıklı alternatifler olarak kullanım potansiyelleri yüksektir. Bilinen bitki tatlı proteinleri tropik bitkiler tarafından üretilir ve bu, elde edilebilecek protein miktarını sınırlar. Protein miktarını arttırmak için farklı ekspresyon sistemleri kullanılarak bitkisel tatlı proteinlerin rekombinant üretimi üzerine birçok çalışma yapılmıştır. Bu makalede, tatlı bitki proteinlerinin kaynakları, türleri, fizikokimyasal ve yapısal özellikleri ve rekombinant üretimi ile ilgili çalışmalar derlenmiş ve yeni yapılabilecek çalışmalar üzerinde durulmuştur.

Keywords

Doğal tatlandırıcılar, rekombinant üretim, tatlı bitkisel proteinler.

Sweet Plant Proteins and Their Recombinant Production

Abstract

There is a growing interest and increasing awareness of consumers towards natural food products, therefore there is a shift in food industry to produce foods with natural ingredients. On the other hand, high amount of sweetener use in food industry is another health concern. An interesting group of natural sweeteners are sweet proteins, which have hundreds/thousands times higher sweetness than sucrose. Sweet proteins have high sweetness but low calorie values and are of interest as they can be used as healthy alternatives to natural or artificial sweeteners. Known plant sweet proteins are produced by tropical plants and this limits the amount of protein that can be obtained. In order to increase the amount of protein, many studies have been carried out on the recombinant production of plant sweet proteins using different expression systems. In this article, sources, types, physicochemical and structural properties of sweet plant proteins and studies on their recombinant production are reviewed with insights to future studies.

Keywords

Natural sweeteners, recombinant production, sweet plant proteins.

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