Aspir küspesinden protein izolasyonu ve vegan kek üretiminde kullanımı
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Bursa Teknik Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma, yağı uzaklaştırılmış aspir tohumundan protein izolasyonu ve bu protein izolatının fiziko-kimyasal ve fonksiyonel özelliklerinin detaylı bir şekilde Araştırılması amaçlanmıştır. Protein izolatının yağ içeriği, protein miktarı, amino asit bileşimi, hidrofobisite, emülsiyon ve köpük oluşturma yetenekleri gibi fiziko-kimyasal özellikleri dikkatle incelenmiştir. Ayrıca, protein izolatının jel oluşumu, emülsifikasyon, su tutma kapasitesi ve köpük stabilitesi gibi fonksiyonel özellikleri kapsamlı bir şekilde değerlendirilmiştir. Elde edilen protein izolatının vegan kek üretimindeki kullanılabilirliği üzerine yapılan çalışmalar, protein izolatının kek yapılarındaki etkisini değerlendirmiştir. Kez üretiminde kullanılan protein izolatının kekin tekstürü, renk, tat ve duyusal özelliklerine olan etkisi dikkatle incelenmiştir Analizlere aspir tohumu 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 %1,90 nem, %3,50 kül, %11,00 yağ, %21,00 protein içerdiği belirlenmiştir. Elde edilen protein izolatlarının ise %90,12 protein içerdiği belirlenmiştir. Protein izolatının amino asit kompozisyonuna incelendiğinde %45'i esansiyel amino asitlerden oluştuğu ve en yüksek konsantrasyonda glutamik asit içermektedir. İzolasyon sonucu elde edilen proteinlerin fonksiyonel özellikleri çözünürlük, su tutma kapasitesi, su tutma stabilitesi, emülsiyon özellikleri, jel yapabilme kapasitesi, köpük oluşturma özellikleri incelenmiştir. Analiz sonuçlarına göre; protein izolatı çeşitlerinin su tutma kapasitesi %208,01 değer almıştır. Proteinlerin çözünürlükleri pH 3,4, 5, 7,9 ve 11'de bakılmış ve bu pH'lardaki değerleri pH 3'te %53,91; pH4'te %21,90 pH5'te %34,45 ; pH 7'de %58,86 ; pH9'da %72,74 ve pH11'de %65,22 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 74,76 m2 /g ve 10,56 dk olarak belirlenmiştir. Protein izolatı ilavesiyle kek içi parlaklık, sarılık ve kırmızılık değerlerinin azaldığı belirlenmiştir. Kek numuneleri renk, doku, görünüş, lezzet, koku, genel beğeni ve satın alınabilirlik gibi özellikleri panelistler tarafından değerlendirilmiştir. Duyusal analiz sonuçlarına göre protein izolatı ilaveli keklerin kontrol kekine kıyasla daha beğenildiği tespit edilmiştir.
This study aims to isolate protein from defatted safflower seeds and thoroughly investigate the physicochemical and functional properties of this protein isolate. The physicochemical properties of the protein isolate, such as fat content, protein amount, amino acid composition, hydrophobicity, emulsion, and foaming abilities, were carefully examined. Additionally, the functional properties of the protein isolate, including gel formation, emulsification, water-holding capacity, and foam stability, were comprehensively evaluated. Studies on the usability of the obtained protein isolate in vegan cake production assessed the impact of the protein isolate on the structure of the cake. The effect of the protein isolate used in cake production on the texture, color, taste, and sensory properties of the cake was carefully examined. The analysis began by procuring safflower seed meal from local businesses in Bursa. The meals were ground into powder, and protein isolates were obtained using alkaline extraction and isoelectric precipitation methods. The moisture, ash, protein, and fat content of the meals and the protein values of the obtained protein isolates were determined. According to the composition analysis results, the meal contained 1.90% moisture, 3.50% ash, 11.00% fat, and 21.00% protein. The obtained protein isolates contained 90.12% protein. When the amino acid composition of the protein isolate was examined, 45% of it consisted of essential amino acids, with glutamic acid being the most concentrated. The functional properties of the proteins obtained from the isolation process, such as solubility, water-holding capacity, water-holding stability, emulsifying properties, gel forming capacity, and foaming properties, were investigated. According to the analysis results, the water-holding capacity of the protein isolate varieties was 208.01%. The solubility of the proteins was measured at pH 3, 4, 5, 7, 9, and 11, with values of 53.91% at pH 3, 21.90% at pH 4, 34.45% at pH 5, 58.86% at pH 7, 72.74% at pH 9, and 65.22% at pH 11. To examine the emulsifying properties of the obtained protein isolates, the emulsion activity index and emulsion stability index measurements were carried out. The emulsion activity and stability index values of the isolates were determined to be 74.76 m²/g and 10.56 minutes, respectively. The addition of protein isolate was found to decrease the brightness, yellowness, and redness values of the cake interior. Cake samples were evaluated by panelists based on characteristics such as color, texture, appearance, flavor, smell, overall liking, and purchase intent. Sensory analysis results indicated that cakes with protein isolate were preferred over the control cakes. The results showed that the protein isolate obtained from defatted safflower seeds has valuable potential for various industrial applications. This protein isolate could be an alternative and sustainable source for the use of plant-based proteins in food and other xvi industrial products. This study makes a significant contribution to the processing, evaluation, and application of plant proteins and may guide future research.
This study aims to isolate protein from defatted safflower seeds and thoroughly investigate the physicochemical and functional properties of this protein isolate. The physicochemical properties of the protein isolate, such as fat content, protein amount, amino acid composition, hydrophobicity, emulsion, and foaming abilities, were carefully examined. Additionally, the functional properties of the protein isolate, including gel formation, emulsification, water-holding capacity, and foam stability, were comprehensively evaluated. Studies on the usability of the obtained protein isolate in vegan cake production assessed the impact of the protein isolate on the structure of the cake. The effect of the protein isolate used in cake production on the texture, color, taste, and sensory properties of the cake was carefully examined. The analysis began by procuring safflower seed meal from local businesses in Bursa. The meals were ground into powder, and protein isolates were obtained using alkaline extraction and isoelectric precipitation methods. The moisture, ash, protein, and fat content of the meals and the protein values of the obtained protein isolates were determined. According to the composition analysis results, the meal contained 1.90% moisture, 3.50% ash, 11.00% fat, and 21.00% protein. The obtained protein isolates contained 90.12% protein. When the amino acid composition of the protein isolate was examined, 45% of it consisted of essential amino acids, with glutamic acid being the most concentrated. The functional properties of the proteins obtained from the isolation process, such as solubility, water-holding capacity, water-holding stability, emulsifying properties, gel forming capacity, and foaming properties, were investigated. According to the analysis results, the water-holding capacity of the protein isolate varieties was 208.01%. The solubility of the proteins was measured at pH 3, 4, 5, 7, 9, and 11, with values of 53.91% at pH 3, 21.90% at pH 4, 34.45% at pH 5, 58.86% at pH 7, 72.74% at pH 9, and 65.22% at pH 11. To examine the emulsifying properties of the obtained protein isolates, the emulsion activity index and emulsion stability index measurements were carried out. The emulsion activity and stability index values of the isolates were determined to be 74.76 m²/g and 10.56 minutes, respectively. The addition of protein isolate was found to decrease the brightness, yellowness, and redness values of the cake interior. Cake samples were evaluated by panelists based on characteristics such as color, texture, appearance, flavor, smell, overall liking, and purchase intent. Sensory analysis results indicated that cakes with protein isolate were preferred over the control cakes. The results showed that the protein isolate obtained from defatted safflower seeds has valuable potential for various industrial applications. This protein isolate could be an alternative and sustainable source for the use of plant-based proteins in food and other xvi industrial products. This study makes a significant contribution to the processing, evaluation, and application of plant proteins and may guide future research.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Gıda Mühendisliği Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
