| dc.creator |
AKAR, Nurullah Zekeriya; İstanbul Gelişim Üniversitesi |
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| dc.date |
2021-09-21T00:00:00Z |
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| dc.date.accessioned |
2021-12-03T11:45:44Z |
|
| dc.date.available |
2021-12-03T11:45:44Z |
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| dc.identifier |
https://dergipark.org.tr/tr/pub/jesd/issue/64976/876275 |
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| dc.identifier |
10.21923/jesd.876275 |
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| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/93733 |
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| dc.description |
Süt ihtiva ettiği yüksek oranda su, nötr pH ve besleyici bileşenler ile mikroorganizmalar ve enzimler için ideal bir ortamdır. Çiğ sütü mikroorganizmalardan arındırmak ve istenmeyen kusurlara neden olan enzimleri inaktif etmek ve ayrıca sütün raf ömrünü uzatmada en bilinen muhafaza yöntemi ısıl işlemdir. Süt içerisindeki doğal enzimler pastörizasyon sıcaklığında inaktif olmakta ancak bakteriyel kaynaklı enzimler ise bu sıcaklığa dayanıklıdır. Yüksek derecedeki ısıl işlem normları sütün hem besin öğelerinde kayıplara hem de tekstür bozukluklarına neden olmaktadır. Aynı zamanda uzun süreli depolama ile ısıl işleme dirençli psikrofilik ve mezofilik bakteri kaynaklı enzimlerin oluşumu meydana gelmektedir. Bu enzimlerin başında süt teknolojisinde çeşitli tekstürel ve teknolojik sorunlara sebep olan lipaz enzimi gelmektedir. Çalışmada bakteriyel kaynaklı lipaz enziminin, ısıl işleme alternatif gıda muhafaza tekniklerinden biri olan vurgulu elektrik alan uygulaması ile etkinliği araştırılmıştır. |
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| dc.description |
Milk is an ideal food for microorganisms and enzymes with its high water content, neutral pH and nutritious ingredients. Heat treatment is the best known preservation method to purify raw milk from microorganisms and inactivate enzymes that cause undesirable defects and also to extend the shelf life of milk. Natural enzymes in milk are inactive at pasteurization temperature, but bacterial enzymes are resistant to this temperature. High degree of heat treatment norms cause both nutritional losses and texture disorders in milk. At the same time, the formation of psychrophilic and mesophilic bacteria-derived enzymes resistant to heat treatment occurs with long-term storage. Lipase enzyme, which causes various textural and technological problems in milk technology, comes first among these enzymes. In the study, the effectiveness of bacterial lipase enzyme with pulsed electric field application, which is one of the alternative food preservation techniques to heat treatment, was investigated. |
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| dc.format |
application/pdf |
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| dc.language |
tr |
|
| dc.publisher |
Süleyman Demirel Üniversitesi |
|
| dc.publisher |
Süleyman Demirel University |
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| dc.relation |
https://dergipark.org.tr/tr/download/article-file/1562693 |
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| dc.source |
Volume: 9, Issue: 3
1039-1044 |
en-US |
| dc.source |
1308-6693 |
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| dc.source |
Mühendislik Bilimleri ve Tasarım Dergisi |
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| dc.subject |
Vurgulu Elektrik Alan,Mikrobiyal Lipaz Aktivitesi,Psikrotrof Bakteri,Süt |
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| dc.subject |
Pulsed Electric Field,Microbial Lipase Activity,Psychrotroph Bacteria,Milk |
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| dc.title |
VURGULU ELEKTRİK ALAN (PEF) TEKNİĞİNİN ÇİĞ SÜTTE MİKROBİYAL LİPAZ ENZİM AKTİVİTESİ ÜZERİNE ETKİNLİĞİNİN ARAŞTIRILMASI |
tr-TR |
| dc.title |
INVESTIGATION OF THE EFFECTIVENESS OF THE PULSED ELECTRIC FIELD (PEF) TECHNIQUE ON MICROBIAL LIPASE ENZYME ACTIVITY IN RAW MILK |
en-US |
| dc.type |
info:eu-repo/semantics/article |
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