Çörek otu küspesinden protein eldesi ve ekmekte kullanım olanaklarının araştırılması
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Dosyalar
Tarih
2023
Yazarlar
Dergi Başlığı
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Yayıncı
Bursa Teknik Üniversitesi, Lisansüstü Eğitim Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Artan tüketim isteğiyle gıdaya ulaşımda oluşan problemler, yetersiz beslenme, hayvansal kaynaklı gıdalara ulaşımın zorlaşması, insanların tüketim alışkanlıklarını değiştirmesi, protein kaynaklarının değişerek daha kolay bulunan bitkisel protein kaynaklarına yönelmeye neden olmuştur. Gıda endüstrisinde kullanılabilecek olan proteinlerin çeşitli fonksiyonel özellikleri raf ömrü boyunca kalitelerinin korunmasında önemli rol oynamaktadır. Hayvanlardan elde edilen proteinlere alternatif kaynak olarak gösterilen en yaygın bitkisel protein soya fasulyesinden izole edilmiştir. Soya dışında diğer baklagil ve yağlı tohumların da yeni birer protein kaynağı olarak kullanımı ve bu proteinlerin yapısı, kompozisyonu ve fonksiyonel özellikleri üzerinde araştırmalar sürekli yenilenerek güncellenmektedir. Bu çalışmanın amacı; çörek otunun soğuk pres yağ üretiminde yan ürün olan küspenin ve bu küspeden farklı ultrasonlar sonucu üretilen protein izolatlarının ilk olarak kompozisyonlarını tespit edilerek, ardından bu proteinlerin çeşitli fizikokimyasal, fonksiyonel özelliklerini belirlemek ve bu protein izolatlarının ekmek yapımında kullanım olanaklarını belirlemektir. Analizlere çörek otu küspesinin Bursa esnaflarından tedarik edilerek başlanmıştır. Küspeler öğütülüp toz haline getirildikten sonra alkali ekstraksiyon ve izoelektrik çöktürme yöntemiyle protein izolatları elde edilmiştir. Küspelerin nem, kül, protein ve yağ oranları ve elde edilen protein izolatlarının protein değerleri belirlenmiştir. Kompozisyon analizleri sonuçlarına göre; küspenin %7,42 nem, %6,0 kül, %11,22 yağ, %33,87 protein içerdiği belirlenmiştir. Elde edilen protein izolatlarının ise %74,83-77,19 protein içerdiği belirlenmiştir. Protein izolatının amino asit kompozisyonuna incelendiğinde %33'ü esansiyel amino asitlerden oluştuğu ve en yüksek konsantrasyonda glutamik asit içermektedir. İzolasyon sonucu elde edilen proteinlerin bilinen fonksiyonel özellikleri çözünürlük, su tutma, emülsiyon özellikleri, jel yapabilme kapasitesi, köpük oluşturma özellikleri incelenmiştir. Analiz sonuçlarına göre; protein izolatı çeşitlerinin su tutma kapasitesi %104,38-182,18 arasında değer almıştır. Ultrason genliklerinin değişmesi sonuçlar arasında istatistiki düzeyde farklılık yaratmıştır. Proteinlerin çözünürlükleri pH 3, 5, 7 ve 9 bakılmış ve bu pH'lardaki değerleri pH 3'te %35,51-39,59; pH 5'te %13,15-19,59 pH 7'de %56,06-57,91; pH 9'da ise; %72,25-81,68 olarak belirlenmiştir. Elde edilen protein izolatlarının emülsiyon özelliklerinin incelenebilmesi için sırasıyla emülsiyon aktivite indeksi ve emülsiyon stabilite indeksi ölçümleri yapılmıştır. İzolatların emülsiyon aktivite ve stabilite indeksi değerleri sırasıyla 93,0-214,7 m2 /g ve 10,76-12,27 g yağ/ g protein olarak belirlenmiştir. Emülsiyon özellikleri bakımından farklı ultrasonlar arasında istatistiki düzeyde farklılıklar bulunmuştur. Çalışılan çörek otu küspesi proteinlerinin köpük özelliklerinin incelenebilmesi amacıyla, köpük oluşturma kapasiteleri ve köpük stabilite değerleri belirlenmiştir. Köpük oluşturma kapasitelerinin %68,89-104,44 arasında değiştiği, Köpük stabilite değerleri 0., 30. ve 60. dakikalarda sırasıyla %91,11-93,47; %82,23-88,15; %75,57-84,87 olarak belirlenmiştir. Proteinlerin jel oluşturma özellikleri, en düşük jelleşme konsantrasyonunun belirlenmesi ile bulunmuştur. Proteinlerdeki jelleşme konsantrasyonun düşük olması, proteinlerin iyi bir jelleşme özelliği olduğuna işaret etmektedir. Minimum jel konsantrasyonu %12 ile 75G'de iken, en yükseği ise %18 ile 0 ve 25G'de tespit edilmiştir. DSC ile proteinlerin termal özellikleri incelenmiştir. Kullanılan protein izolatları denatürasyon başlangıç sıcaklığı, entalpisi ve sıcaklığı sırasıyla entalpi değeri 67,67 °C, 61,28 J/g ve 90,7 °C olarak belirlenmiştir. Ekmek üretimi için buğday ununa belli oranlarda (%5%15) protein izolatı ilave edilerek hazırlanan ekmek hamurlarının reolojik özellikleri tayin edilmiştir. Protein izolatı ilavesiyle hamurun su kaldırma, gelişme süresi, stabilite, yumuşama miktarı ve farinograf kalite numarası özellikleri belirlenmiştir. Su absorpsiyonu, gelişme süresi, stabilitesi ve farinograf kalite numarası artarak sonuçlar arasında istatistiki düzeyde farklılık izlenmiştir. Buğday ununa %5, %10 ve %15 oranında protein izolatı ilave edilerek yapılan ekmeklerde nem, ağırlık, spesifik hacim, protein, yağ ve kül, tayinleri yapılarak buğday unundan yapılan kontrol ekmeği ile kıyaslanmıştır. Buğday ununa protein izolatı ilavesiyle ekmeklerin hacim, spesifik hacim, protein, kül ve yağ değerlerinde artış tespit edilmiştir. Protein izolatı ilavesiyle ekmek içi ve ekmek kabuğunun parlaklık ve sarılık değerlerinin azaldığı ve kırmızılık değerlerinin arttığı belirlenmiştir. Ekmek numuneleri gözenek ve homojenlik yapısı, tat, koku, ekmek içi yapışkanlık ve çiğnenebilirlik gibi özellikleri panelistler tarafından değerlendirilmiştir. Duyusal analiz sonuçlarına göre protein izolatı ilaveli ekmekler ve kontrol ekmeğine kıyasla daha beğenildiği tespit edilmiştir.
Problems in access to food with increasing consumer demand, malnutrition, difficulty in accessing animal-based foods, changing consumption habits of people, changing protein sources, and turning to more easily available plant protein sources. Various functional properties of proteins that can be used in the food industry play an important role in maintaining their quality during shelf life. The most common plant-based protein shown as an alternative source to animal-based proteins is isolated from soybeans. Apart from soybean, other legumes and oilseeds are also used as new protein sources, and research on the structure, composition and functional properties of these proteins is constantly renewed and updated. This study aimed to first determine the composition of black cumin meal, which is a by-product in cold press oil production of black cumin, and protein isolates produced from this meal as a result of different ultrasounds, and then to determine various physicochemical and functional properties of these proteins and to determine the possibilities of using these protein isolates in bread making. The analyses started with the procurement of black cumin meals from Bursa artisans. After grinding and pulverizing the meal, protein isolates were obtained by alkaline extraction and the isoelectric precipitation method. Moisture, ash, protein, and fat ratios of the bagasse and protein values of the protein isolates were determined. According to the results of the composition analysis, it was determined that the meal contained 7.42% moisture, 6.0% ash, 11.22% fat, and 33.87% protein. The protein isolates obtained were determined to contain 74.83-77.19% protein. When the amino acid composition of the protein isolate was examined, it was found that 33% of the protein isolate consisted of essential amino acids and contained glutamic acid at the highest concentration. The known functional properties of the proteins obtained as a result of isolation were analyzed for solubility, water retention, emulsion properties, gel-forming capacity, and foam-forming properties. According to the results of the analysis; the water retention capacity of the protein isolate varieties was between 104.38-182.18%. Changes in ultrasound amplitudes caused a statistical difference between the results. The solubilities of the proteins were analyzed at pH 3, 5, 7, and 9 and the values at these pHs were determined as 35.51-39.59% at pH 3; 13.15-19.59% at pH 5; 56.06-57.91% at pH 7; 72.25-81.68% at pH 9. To examine the emulsion properties of the obtained protein isolates, the emulsion activity index and emulsion stability index were measured respectively. The emulsion activity and stability index values of the isolates were determined as 93.0-214.7 m2 /g and 10.76-12.27 g fat/g protein, respectively. Statistical differences were found between different ultrasounds in terms of emulsion properties. To examine the foam properties of the studied black cumin meal proteins, foam forming capacities and foam stability values were determined. Foam forming capacities ranged between 68.89-104.44% and foam stability values were determined as 91.11-93.47%, 82.23-88.15%, and 75.57-84.87% at 0, 30, and 60 minutes, respectively. Gel-forming properties of proteins were determined by determining the lowest gelation concentration. The low gelation concentration of the proteins indicates that the proteins have good gelation properties. The minimum gel concentration was 12% at 75G and the highest was 18% at 0 and 25G. DSC was used to study the thermal properties of the proteins. The initial denaturation temperature, enthalpy, and temperature of the protein isolates were determined as 67.67 °C, 61.28 J/g, and 90.7 °C, respectively. Rheological properties of bread doughs prepared by adding certain ratios (5%-15%) of protein isolate to wheat flour for bread production were determined. Water absorption, development time, stability, softening amount, and farinograph quality number properties of the dough were determined with the addition of protein isolate. Water absorption, development time, stability, and farinograph quality number increased and statistical differences were observed between the results. Moisture, weight, specific volume, protein, fat, and ash values of the bread made by adding 5%, 10%, and 15% protein isolate to wheat flour were determined and compared with the control bread made from wheat flour. The volume, specific volume, protein, ash, and fat values of the bread increased with the addition of protein isolate to wheat flour. It was determined that the brightness and yellowness values of the bread interior and crust decreased and redness values increased with the addition of protein isolate. Bread samples were evaluated by panelists for pore and homogeneity structure, taste, odor, bread stickiness, and chewiness. According to the results of the sensory analysis, it was determined that the bread with the addition of protein isolate was more liked than the control bread.
Problems in access to food with increasing consumer demand, malnutrition, difficulty in accessing animal-based foods, changing consumption habits of people, changing protein sources, and turning to more easily available plant protein sources. Various functional properties of proteins that can be used in the food industry play an important role in maintaining their quality during shelf life. The most common plant-based protein shown as an alternative source to animal-based proteins is isolated from soybeans. Apart from soybean, other legumes and oilseeds are also used as new protein sources, and research on the structure, composition and functional properties of these proteins is constantly renewed and updated. This study aimed to first determine the composition of black cumin meal, which is a by-product in cold press oil production of black cumin, and protein isolates produced from this meal as a result of different ultrasounds, and then to determine various physicochemical and functional properties of these proteins and to determine the possibilities of using these protein isolates in bread making. The analyses started with the procurement of black cumin meals from Bursa artisans. After grinding and pulverizing the meal, protein isolates were obtained by alkaline extraction and the isoelectric precipitation method. Moisture, ash, protein, and fat ratios of the bagasse and protein values of the protein isolates were determined. According to the results of the composition analysis, it was determined that the meal contained 7.42% moisture, 6.0% ash, 11.22% fat, and 33.87% protein. The protein isolates obtained were determined to contain 74.83-77.19% protein. When the amino acid composition of the protein isolate was examined, it was found that 33% of the protein isolate consisted of essential amino acids and contained glutamic acid at the highest concentration. The known functional properties of the proteins obtained as a result of isolation were analyzed for solubility, water retention, emulsion properties, gel-forming capacity, and foam-forming properties. According to the results of the analysis; the water retention capacity of the protein isolate varieties was between 104.38-182.18%. Changes in ultrasound amplitudes caused a statistical difference between the results. The solubilities of the proteins were analyzed at pH 3, 5, 7, and 9 and the values at these pHs were determined as 35.51-39.59% at pH 3; 13.15-19.59% at pH 5; 56.06-57.91% at pH 7; 72.25-81.68% at pH 9. To examine the emulsion properties of the obtained protein isolates, the emulsion activity index and emulsion stability index were measured respectively. The emulsion activity and stability index values of the isolates were determined as 93.0-214.7 m2 /g and 10.76-12.27 g fat/g protein, respectively. Statistical differences were found between different ultrasounds in terms of emulsion properties. To examine the foam properties of the studied black cumin meal proteins, foam forming capacities and foam stability values were determined. Foam forming capacities ranged between 68.89-104.44% and foam stability values were determined as 91.11-93.47%, 82.23-88.15%, and 75.57-84.87% at 0, 30, and 60 minutes, respectively. Gel-forming properties of proteins were determined by determining the lowest gelation concentration. The low gelation concentration of the proteins indicates that the proteins have good gelation properties. The minimum gel concentration was 12% at 75G and the highest was 18% at 0 and 25G. DSC was used to study the thermal properties of the proteins. The initial denaturation temperature, enthalpy, and temperature of the protein isolates were determined as 67.67 °C, 61.28 J/g, and 90.7 °C, respectively. Rheological properties of bread doughs prepared by adding certain ratios (5%-15%) of protein isolate to wheat flour for bread production were determined. Water absorption, development time, stability, softening amount, and farinograph quality number properties of the dough were determined with the addition of protein isolate. Water absorption, development time, stability, and farinograph quality number increased and statistical differences were observed between the results. Moisture, weight, specific volume, protein, fat, and ash values of the bread made by adding 5%, 10%, and 15% protein isolate to wheat flour were determined and compared with the control bread made from wheat flour. The volume, specific volume, protein, ash, and fat values of the bread increased with the addition of protein isolate to wheat flour. It was determined that the brightness and yellowness values of the bread interior and crust decreased and redness values increased with the addition of protein isolate. Bread samples were evaluated by panelists for pore and homogeneity structure, taste, odor, bread stickiness, and chewiness. According to the results of the sensory analysis, it was determined that the bread with the addition of protein isolate was more liked than the control bread.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Bitki proteinleri, Plant proteins, Gıda atıkları, Food wastes, Tohum proteinleri, Seed proteins
