{"id":135,"date":"2021-08-27T16:59:41","date_gmt":"2021-08-27T13:59:41","guid":{"rendered":"https:\/\/anako2.internetbilir.com\/?p=135"},"modified":"2021-11-25T14:56:17","modified_gmt":"2021-11-25T11:56:17","slug":"lorem-ipsum-dolor-sit-amet-consectetur-adipiscing-elit-sed-do-eiusmod-tempor-incididunt-ut-labore-et-dolore-magna-aliqua-2","status":"publish","type":"post","link":"https:\/\/www.anako.com.tr\/en\/lorem-ipsum-dolor-sit-amet-consectetur-adipiscing-elit-sed-do-eiusmod-tempor-incididunt-ut-labore-et-dolore-magna-aliqua-2\/","title":{"rendered":"Yumurtan\u0131n 20 \u00d6zelli\u011fi: Antimikrobiyal"},"content":{"rendered":"
\"\"<\/figure>\n\n\n\n

Yumurtan\u0131n 20 \u00d6zelli\u011fi:\u00a0Antimikrobiyal<\/strong><\/p>\n\n\n\n

Tan\u0131m olarak bir antimikrobiyal, mikroorganizmalar\u0131n geli\u015fmesini engelleyen veya durduran bir ajand\u0131r. Yumurtan\u0131n ta\u015f\u0131d\u0131\u011f\u0131 \u00e7e\u015fitli fonksiyonlardan biri antimikrobiyal etkidir. Baz\u0131 yumurta ak\u0131 proteinleri antimikrobiyal \u00f6zellikler ta\u015f\u0131r. Buna bir \u00f6rnek, Gram pozitif bakterilerin polisakkarit h\u00fccre duvarlar\u0131na sald\u0131ran lizozimdir.1<\/sup><\/p>\n\n\n\n

Lizozim kendi ba\u015f\u0131na \u00f6nemli bir fonksiyonel \u00f6zellik sergilemez, ancak g\u0131da sistemindeki di\u011fer bile\u015fenlerle kolayca etkile\u015fime girer ve bu nedenle jelle\u015fme, k\u00f6p\u00fcrme veya em\u00fclsifikasyon ve p\u0131ht\u0131la\u015fma gibi \u00f6zellikleri etkileyebilir. \u00d6rne\u011fin, jeller, kar\u0131\u015f\u0131k protein sistemlerinde, saf proteinlerden daha g\u00fc\u00e7l\u00fc a\u011flar \u00fcretir.2<\/sup><\/p>\n\n\n\n

Tavuk yumurtas\u0131 asl\u0131nda di\u011fer kaynaklar aras\u0131nda en zengin lizozim kayna\u011f\u0131d\u0131r ve alb\u00fcmin proteinlerinin y\u00fczde 3,5’ini olu\u015fturur.3<\/sup> Lizozim \u00e7ok kararl\u0131 bir enzimdir.4<\/sup> Sert peynir \u00fcretiminde \u201cge\u00e7 \u015fi\u015fme\u201d olarak bilinen bir probleme neden olan mikroplar\u0131n \u00fcremesini \u00f6nleyebilir, \u015farap \u00fcretiminde laktik asit bakterilerini kontrol eder ve baz\u0131 uygulamalarda genel g\u0131da koruyucusu olarak kullan\u0131labilir. G\u0131da ambalaj malzemelerinde kullan\u0131lan lizozim, mikroorganizmalar\u0131n bula\u015fmas\u0131n\u0131 veya \u00fcremesini \u00f6nleyerek steril olmayan veya minimum d\u00fczeyde i\u015flenmi\u015f g\u0131dalar\u0131n raf \u00f6mr\u00fcn\u00fc uzatma potansiyeline sahiptir.4<\/sup><\/p>\n\n\n\n

Yak\u0131n tarihli bir \u00e7al\u0131\u015fma, termal ve enzimatik i\u015flemlerin, yumurta ak\u0131 lizoziminin oenolojik (\u015farap yap\u0131m\u0131) mikroorganizmalarla ilgili anti bakteriyel spektrumunu art\u0131rd\u0131\u011f\u0131n\u0131 ve daha fazla ara\u015ft\u0131rmaya de\u011fer oldu\u011funu ileri s\u00fcrmektedir.5<\/sup><\/p>\n\n\n\n

Di\u011fer deneysel sonu\u00e7lar, lizozim sol\u00fcsyonu ile yap\u0131lan i\u015flemin, so\u011fuk depolamada kanatl\u0131 etinin raf \u00f6mr\u00fcn\u00fc uzatmak i\u00e7in etkili bir antimikrobiyal ara\u00e7 olarak kullan\u0131labilece\u011fini d\u00fc\u015f\u00fcnd\u00fcrmektedir.5<\/sup><\/p>\n\n\n\n


Referanslar:<\/u><\/strong><\/u><\/strong><\/p>\n\n\n\n

  1. Pyler EJ and Gorton LA. (2010). Baking Science & Technology, Fourth Edition, Volume 1, Sosland Publishing Co., Kansas City, Missouri, USA<\/li>
  2. Ustunol, Z. (2015). Applied Food Protein Chemistry, John Wiley & Sons, Chichester, West Sussex, United Kingdom<\/li>
  3. Jimenez-Saiz R, Gordon ME, Carrillo W. (2013). Hen Egg White Lysozyme: Antimicrobial Activity & Allergenicity; Lysozymes: Sources, Functions and Role in Disease, Nova Science Publishers, ebook<\/li>
  4.  Huopalahti R, Lopez-Fandino R, Anton M. (2007). Bioactive Egg Compounds, Springer Science & Business Media, Heidelberg Germany<\/li>
  5. Carillo W, Garcia-Ruiz A Recio I, Morano-Arribas MV. (2014). Antibacterial activity of hen egg white lysozyme modified by heat and enzymatic treatments against oenological lactic acid bacteria and acetic acid bacteria. J Food Prot 2014 Oct;77(10):1732-9<\/li><\/ol>","protected":false},"excerpt":{"rendered":"

    Yumurtan\u0131n 20 \u00d6zelli\u011fi:\u00a0Antimikrobiyal Tan\u0131m olarak bir antimikrobiyal, mikroorganizmalar\u0131n geli\u015fmesini engelleyen veya durduran bir ajand\u0131r. Yumurtan\u0131n ta\u015f\u0131d\u0131\u011f\u0131 \u00e7e\u015fitli fonksiyonlardan biri antimikrobiyal etkidir. Baz\u0131 yumurta ak\u0131 proteinleri antimikrobiyal \u00f6zellikler ta\u015f\u0131r. Buna bir \u00f6rnek, Gram pozitif bakterilerin polisakkarit h\u00fccre duvarlar\u0131na sald\u0131ran lizozimdir.1 Lizozim kendi ba\u015f\u0131na \u00f6nemli bir fonksiyonel \u00f6zellik sergilemez, ancak g\u0131da sistemindeki di\u011fer bile\u015fenlerle kolayca etkile\u015fime girer … <\/p>\n

    Continue reading “Yumurtan\u0131n 20 \u00d6zelli\u011fi: Antimikrobiyal”<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":851,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-135","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-tr"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/posts\/135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/comments?post=135"}],"version-history":[{"count":3,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/posts\/135\/revisions"}],"predecessor-version":[{"id":1464,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/posts\/135\/revisions\/1464"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/media\/851"}],"wp:attachment":[{"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/media?parent=135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/categories?post=135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/tags?post=135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}