Geleneksel yöntemle üretilen tulum peynirlerinin bazı kalite özelliklerinin, biyoaktif peptid içeriklerinin ve fonksiyonel özelliklerinin belirlenmesi
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Dosyalar
Tarih
2015-07-14
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada geleneksel yöntemlerle üretilmiş keçi ve inek Tulum peynirlerine ait suda çözünen biyoaktif peptid profili ve bu peptidlerin antioksidan, mineral bağlayıcı ve antimikrobiyal özellikleri belirlenmiştir. Belirlenen olgunlaşma sürelerinde (0., 15., 30., 60., 90. ve 120. günler) Tulum peynirlerinden suda çözünen peptidler ekstrakte edilmiştir. Peptid profilleri RP-HPLC analizi ile belirlenmiştir. En yüksek peptid sayısı (>500 mAU) her iki Tulum peynirinde de olgunlaşma süresinin 120. gününde belirlenmiştir. Olgunlaşma süresi boyunca gerçekleşen proteoliz ile birlikte peptid sayılarında artış gözlemlenmiştir. Elde edilen peptid ekstraktlarının antioksidan analizi iki farklı radikal bağlama yöntemine göre gerçekleştirilmiştir. DPPH ve ABTS•+ yöntemi ile belirlenen antioksidan aktivite sonuçları olgunlaşma süresi ile antioksidan aktivitenin arttığını göstermiştir. DPPH yönteminde peynir tipleri arasında farklılık önemli bulunmuş olup en yüksek antioksidan aktivite keçi Tulum peynirinden elde edilen peptid ekstraktlarında tespit edilmiştir (p<0.05). ABTS•+ yönteminde en yüksek antioksidan aktivite olgunlaşma süresinin 90. ve 120. günlerinde inek Tulum peynirinden elde edilen peptid ekstraktlarında belirlenmiştir (p<0.01). Mineral bağlama özelliği incelendiğinde en yüksek Fe+2 bağlama aktivitesi olgunlaşma süresinin 60. gününde keçi Tulum peynirinden elde edilen peptid ekstraktlarında tespit edilmiştir (p<0.01). Antimikrobiyal aktivite disk difüzyon yöntemi kullanılarak belirlenmiştir. Olgunlaşma süresinin 90. gününde keçi Tulum peynirinden elde edilmiş peptid ekstraktının Salmonella typhimurium ATTC 14028'e karşı inhibisyon zonu oluşturduğu gözlemlenmiştir. İnek ve keçi Tulum peynirlerinde kuru madde ortalamaları sırasıyla % 66.26 ve % 52.08 olarak belirlenmiştir. İnek ve keçi Tulum peynirlerinde ortalama protein oranları sırasıyla % 25.49 ve 28.45 olarak tespit edilmiştir. En yüksek yağ oranı inek Tulum peynirinde (ortalama % 33.57) belirlenmiştir.
In this study, water soluble bioactive peptides profiles and antioxidant, mineral binder and antimicrobial properties of these peptides in traditional Turkish goat and cow milk Tulum cheeses were examined. Water soluble peptides were extracted from these Tulum cheeses at ripening periods (0th, 15th, 30th, 60th, 90th and 120th days). Peptide profiles were identified by RP-HPLC. The highest amounts of peptides (>500 mAU) were at 120th ripening period in both cheeses. During cheese ripening, increase in the number of peptides with proteolysis was observed. Antioxidant properties were evaluated using two distinct methods according to different radical scavenging activity for peptide extracts. Results of DPPH and ABTS•+ demonstrated that the antioxidant activity of peptides increased with ripening periods for these cheeses. It was observed that significant difference was between cheese types in DPPH assay (p<0.05). The highest antioxidant activity of peptide extracts according to the DPPH assay was defined in goat milk Tulum cheese. The highest antioxidant activity of peptide extracts was observed in cow milk Tulum cheese at 90th and 120th days (p<0.01) in ABTS•+ assay. When it comes to mineral binding activity of peptide extracts, the highest Iron(II) binding activity was determined in goat milk Tulum cheese at 60th day. Antimicrobial activity was determined using the disk diffusion method. Peptide extract obtained from goat milk Tulum cheese at 90th day demonstrated inhibitory effect against Salmonella typhimurium ATTC 14028. Dry matter in cow and goat milk Tulum cheeses were determined as average 66.26 % and 52.08 %, respectively. Protein contents of cow and goat milk Tulum cheeses were identified as average 25.49 % and 28.45 %, respectively. The highest fat content (as average 33.57 %) determined in cow milk Tulum cheese.
In this study, water soluble bioactive peptides profiles and antioxidant, mineral binder and antimicrobial properties of these peptides in traditional Turkish goat and cow milk Tulum cheeses were examined. Water soluble peptides were extracted from these Tulum cheeses at ripening periods (0th, 15th, 30th, 60th, 90th and 120th days). Peptide profiles were identified by RP-HPLC. The highest amounts of peptides (>500 mAU) were at 120th ripening period in both cheeses. During cheese ripening, increase in the number of peptides with proteolysis was observed. Antioxidant properties were evaluated using two distinct methods according to different radical scavenging activity for peptide extracts. Results of DPPH and ABTS•+ demonstrated that the antioxidant activity of peptides increased with ripening periods for these cheeses. It was observed that significant difference was between cheese types in DPPH assay (p<0.05). The highest antioxidant activity of peptide extracts according to the DPPH assay was defined in goat milk Tulum cheese. The highest antioxidant activity of peptide extracts was observed in cow milk Tulum cheese at 90th and 120th days (p<0.01) in ABTS•+ assay. When it comes to mineral binding activity of peptide extracts, the highest Iron(II) binding activity was determined in goat milk Tulum cheese at 60th day. Antimicrobial activity was determined using the disk diffusion method. Peptide extract obtained from goat milk Tulum cheese at 90th day demonstrated inhibitory effect against Salmonella typhimurium ATTC 14028. Dry matter in cow and goat milk Tulum cheeses were determined as average 66.26 % and 52.08 %, respectively. Protein contents of cow and goat milk Tulum cheeses were identified as average 25.49 % and 28.45 %, respectively. The highest fat content (as average 33.57 %) determined in cow milk Tulum cheese.
Açıklama
Anahtar Kelimeler
Tulum peyniri, Peynir olgunlaşması, Mineral bağlama aktivitesi, Biyoaktif peptidler, Antioksidan aktivite, Antimikrobiyal aktivite, Antimicrobial activity, Tulum cheese, Mineral binding activity, Cheese ripening, Bioactive peptide, Antioxidan activity
Kaynak
WoS Q Değeri
Scopus Q Değeri
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Sayı
Künye
Öztürk, H. İ. (2015). Geleneksel yöntemle üretilen tulum peynirlerinin bazı kalite özelliklerinin, biyoaktif peptid içeriklerinin ve fonksiyonel özelliklerinin belirlenmesi. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.
