ŞİMŞEK, Bedia Süleyman Demirel Ü. - Müh-Mim Fak - Gıda M B, Turkey , GÜN, İlhan Mehmet Akif Ersoy Ü. - Burdur M Y O, Turkey , ÇELEBİ, Mehmet Süleyman Demirel Ü. - Müh-Mim Fak - Gıda M B, Turkey

Protein Profiles of Concentrated Yoghurts Produced in Isparta and Burdur Regions and their Relationship with the Chemical Properties

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In this study, the protein profiles of 22 concentrated yogurt samples collected from local markets of Burdur and Isparta were determined and relationships between the protein profiles with chemical properties of yogurts were investigated. The dry matter, fat, ash, titratable acidity, salt, pH, acidity, total nitrogen content of examples was also found between 17.84-27.72 %, 2.00-7.45 %, 0.51-1.90 %, 0.78-2.00 %, 0.01-1.46 %, 3.65-4.22, 2.74-9.07 mg KOH/g fat, 1.20-4.95 %, respectively. Protein bands of yogurt samples were displayed by SDS-PAGE (sodium dodecyl sulfate polyacrilamide gel electrophoresis), α-casein, β-casein and γ-casein and peptide rates were determined with densitometer. The relationship between casein ratio and total nitrogen were found to be significant. The average contents of these caseins were 24.08 %, 23.74 % and 52.17 %, respectively. The correlations observed between casein rates and total nitrogen, color values (L*, b*), acid values were found statistically significant.

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Concentrated (Süzme) yoghurt , SDS , PAGE , Chemical analysis

Yuzuncu Yil University Journal Of Agricultural Sciences

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