Yıl: 2020 Cilt: 8 Sayı: 9 Sayfa Aralığı: 1811 - 1821 Metin Dili: İngilizce DOI: 10.24925/turjaf.v8i9.1811-1821.3195 İndeks Tarihi: 29-10-2020

Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk

Öz:
In this study, microbial transglutaminase (MTGase) enzyme was used to produce yogurt from camel milk. It was reported that camel milk is rich in antimicrobial substances such as lysozyme, lactoperoxidase, lactoferrin and immunoglobulins, which prevent the production of yogurt from camel milk. With the advances in enzymology, it has been suggested that using enzymatic modifications to improve the functional properties and nutritional value of proteins may be effective in the production of yogurt from camel milk. For this purpose, the protein content of camel milk was increased by 6.2% with the addition of sodium caseinate, whey protein concentrate and micellar casein powder. MTGase enzyme was used at concentrations of 3 U and 6 U and the enzyme and the starter culture were added into the camel milk at the same time after that it was left for fermentation. Viscosity, pH and titratable acidity (as lactic acid, %) analyses were performed every hour during fermentation. The increase in viscosity formed as a resultof cross-linking with the addition of MTGase enzyme, and the cross-linking formed were determined by decreasing the monomer band intensity of protein fractions with SDS-PAGE. It was found that the higher the MTGase concentration the higher the crosslinking reactions between the amino acids and the higher was the relative viscosity. In addition, the number of yogurt bacteria was determined on both M17 agar and MRS agar to investigate whether yogurt bacteria grow in camel milk and whether their growth is affected by the MTGase enzyme. As a result of the analysis, it was determined that the addition of MTGase enzyme has no suppressive effect on the growth of bacteria.
Anahtar Kelime:

Transglutaminaz Enziminin Deve Sütünden Üretilen Yoğurdun Bazı Özellikleri Üzerine Etkisi

Öz:
Bu çalışmada, deve sütünden yoğurt üretiminde mikrobiyel transglutaminaz (MTGaz) enzimi kullanılmıştır. Yapılan çalışmalarda deve sütünün lizozim, laktoperoksidaz, laktoferrin ve immunoglobulinler gibi antimikrobiyal maddelerce zengin olmasının bu sütten yoğurt üretimini engellediği ve yoğurt pıhtısının oluşmadığı rapor edilmiştir. Enzimolojideki gelişmelerle birlikte proteinlerinfonksiyonelözelliklerinivebesin değerlerinigeliştirmekiçinenzimatik modifikasyonların kullanılması ile deve sütünden yoğurt üretiminde MTGaz enzimi kullanımının etkili olabileceği ileri sürülmüştür. Bu amaçla çalışmada deve sütünün protein oranı %6,2 oranında sodyum kazeinat, serum proteini konsantratı ve misellar kazein tozu ilavesiyle artırılmıştır. MTGaz enzimi 3 U ve 6 U konsantrasyonlarında kullanılmış ve enzim deve sütüne starter kültürüyle aynı zamanda ilave edilerek fermentasyona bırakılmıştır. Fermentasyon süresince her saatte viskozite, pH ve titrasyon asitliği (% laktik asit olarak) analizleri yapılmıştır. Viskoziteartışı MTGaz enzimi ilavesiyle meydana gelen çapraz bağlanma sonucunda gerçekleşmiş olup oluşan çapraz bağlar SDS-PAGE ile protein fraksiyonlarının monomer band yoğunluğunun azalması üzerinden tespit edilmiştir. MTGaz enzim konsantrasyonu ne kadar yüksek olursa amino asitler arasındaki çapraz bağların da o kadar fazla ve relatif viskozitenin de o kadar yüksek olduğu saptanmıştır. Bunlara ilave olarak deve sütüne ilave edilen yoğurt bakterilerinin çoğalıp çoğalmadığı ve MTGaz enziminden etkilenip etkilenmediğini araştırmak için yoğurt bakterilerinin sayısı hem M17 agarda hem de MRS agarda belirlenmiştir. Denemeler sonucunda MTGaz enzim ilavesinin bakteri sayısı üzerine baskılayıcı etkisininbulunmadığı saptanmıştır.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA Bulca S, ÜMÜT F, KOC A (2020). Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk. , 1811 - 1821. 10.24925/turjaf.v8i9.1811-1821.3195
Chicago Bulca Selda,ÜMÜT Fahriye,KOC Atakan Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk. (2020): 1811 - 1821. 10.24925/turjaf.v8i9.1811-1821.3195
MLA Bulca Selda,ÜMÜT Fahriye,KOC Atakan Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk. , 2020, ss.1811 - 1821. 10.24925/turjaf.v8i9.1811-1821.3195
AMA Bulca S,ÜMÜT F,KOC A Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk. . 2020; 1811 - 1821. 10.24925/turjaf.v8i9.1811-1821.3195
Vancouver Bulca S,ÜMÜT F,KOC A Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk. . 2020; 1811 - 1821. 10.24925/turjaf.v8i9.1811-1821.3195
IEEE Bulca S,ÜMÜT F,KOC A "Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk." , ss.1811 - 1821, 2020. 10.24925/turjaf.v8i9.1811-1821.3195
ISNAD Bulca, Selda vd. "Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk". (2020), 1811-1821. https://doi.org/10.24925/turjaf.v8i9.1811-1821.3195
APA Bulca S, ÜMÜT F, KOC A (2020). Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 8(9), 1811 - 1821. 10.24925/turjaf.v8i9.1811-1821.3195
Chicago Bulca Selda,ÜMÜT Fahriye,KOC Atakan Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk. Türk Tarım - Gıda Bilim ve Teknoloji dergisi 8, no.9 (2020): 1811 - 1821. 10.24925/turjaf.v8i9.1811-1821.3195
MLA Bulca Selda,ÜMÜT Fahriye,KOC Atakan Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, vol.8, no.9, 2020, ss.1811 - 1821. 10.24925/turjaf.v8i9.1811-1821.3195
AMA Bulca S,ÜMÜT F,KOC A Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2020; 8(9): 1811 - 1821. 10.24925/turjaf.v8i9.1811-1821.3195
Vancouver Bulca S,ÜMÜT F,KOC A Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2020; 8(9): 1811 - 1821. 10.24925/turjaf.v8i9.1811-1821.3195
IEEE Bulca S,ÜMÜT F,KOC A "Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk." Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 8, ss.1811 - 1821, 2020. 10.24925/turjaf.v8i9.1811-1821.3195
ISNAD Bulca, Selda vd. "Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk". Türk Tarım - Gıda Bilim ve Teknoloji dergisi 8/9 (2020), 1811-1821. https://doi.org/10.24925/turjaf.v8i9.1811-1821.3195