TY  - JOUR
T1  - Sulu Enzimatik Ekstraksiyon ile Fındık Yağında Verim ve Kalitenin Geliştirilmesi
TT  - Improvement of Crude Hazelnut Oil Yield and Quality by Aqueous Enzymatic Extraction
AU  - Kahveci, Derya
AU  - Ermiş, Özge
AU  - Kazma, Caner
AU  - Kıbıcı, Duygu
PY  - 2018
DA  - October
DO  - 10.24323/akademik-gida.475359
JF  - Akademik Gıda
JO  - Akademik Gıda
PB  - Sidas Medya Ltd. Şti.
WT  - DergiPark
SN  - 1304-7582
SP  - 301
EP  - 306
VL  - 16
IS  - 3
LA  - tr
AB  - Son on yılda, endüstriyel yemeklik yağüretiminde yaygın olarak kullanılan çözgen ekstraksiyon yöntemi yerine daha sağlıklıve yağda kalite kaybını en aza indirebilecek yöntemlerin arayışı hızkazanmıştır. Sulu enzimatik ekstraksiyon, çözgen ekstraksiyon yönteminealternatif olarak öne çıkan yöntemlerdendir. Bu çalışmada, ham fındıktan 50°C’defındığın kütlesine göre %2 Pectinex® ya da %2 Viscozyme® enzimleri ile bu ikienzimin eşit oranda karışımı eklenerek ham yağ elde edilmiştir. Sulu enzimatikekstraksiyon yönteminin yağ verimi ve elde edilen yağın kalite özellikleri çözgenektraksiyon (kloroform:metanol) yöntemi kullanılarak elde edilen yağ ilekarşılaştırılmıştır. Bu amaçla yağların serbest asitlik ve peroksit değeribelirlenmiştir. Ham yağ ekstraksiyonu için kullanılan farklı yöntemlerin hamyağ verimi ile elde edilen yağların serbest asitlik ve peroksit değerleri üzerindeönemli bir etkisi olduğu gözlemlenmiştir (p<0.05).Bu denemeler sonucunda en yüksek verim %70.74±2.68 ile Pectinex® ve Viscozyme®enzimlerinin ikili karışımı ile yapılan ekstraksiyonda sağlanmıştır. En düşükserbest asitlik ve peroksit sayısı değerleri ise Viscozyme® enzimi tek başınakullanılarak elde edilen yağlarda belirlenmiştir.
KW  - Yağ ekstraksiyonu
KW  - Sulu enzimatik ekstraksiyon
KW  - Selülaz
KW  - Pektinaz
N2  - In the last decade, search for healthier methods that can minimize the loss of oil quality has increased instead of a solvent extraction method, which is commonly used in the production of edible oils in food industry. Aqueous enzymatic extraction is a potential alternative to solvent extraction. In this study, hazelnut oil was extracted from raw hazelnuts at 50°C by using 2% Pectinex®, 2% Viscozyme® or their equal mixture (2% based on hazelnut weight). The oil yield and the quality characteristics of extracted oils were compared with oils obtained by solvent extraction (chloroform:methanol). For this purpose, free acidity and peroxide values of extracted oils were determined. Results indicated that methods used for crude oil extraction had a significant effect on crude oil yield and the free acidity and peroxide values of extracted oils (p<0.05). The highest yield (70.74±2.68%) was obtained in the extraction containing equal mixtures of Pectinex® and Viscozyme®. The lowest free acidity and peroxide values were determined in oils obtained by Viscozyme® enzyme alone.
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UR  - https://doi.org/10.24323/akademik-gida.475359
L1  - https://dergipark.org.tr/en/download/article-file/562006
ER  -