Ananas ve Kivi Sularında Protein Parametrelerinin Optimizasyonu için YYY Uygulaması

Abstract

Bu çalışmanın amacı, enzim kokteyli (proteaz, selülaz, amilaz ve pektinaz) hacmi, kitosan adsorbent miktarı, sıcaklık ve işlem süresi gibi parametrelerin ananas ve kivi sularının protein konsantrasyonu üzerindeki karmaşık ve sinerjistik etkilerini araştırmaktır. Temel hedef, bu parametrelerin eşzamanlı ve birbirini etkileyen (interaktif) etkilerini incelemektir. Çok faktörlü bu ilişkileri modellemek için verimli bir istatistiksel araç olan Yanıt yüzey yöntemi (YYY) kullanılmış ve temel yanıt değişkeni olarak protein konsantrasyonu ele alınmıştır. Her iki meyve suyu için oluşturulan kuadratik modeller istatistiksel olarak anlamlı (p < 0,05) bulunmuş ve farklı etkileşim profilleri ortaya koymuştur. Hem ananas hem de kivi suyunda protein konsantrasyonu üzerinde en büyük etkiye enzim kokteyli hacminin sahip olduğu gözlemlenmiştir. Ayrıca, meyve sularının protein konsantrasyonunun, enzim hacmi ve süre kombinasyonundan ve aynı zamanda adsorbent miktarı ve sıcaklık kombinasyonundan etkilendiği tespit edilmiştir. Bu çalışma, RSM'nin parametre sinerjilerini ortaya çıkarmada son derece etkili bir yöntem olduğunu ve meyve suyu işleme sistemlerinde pratik bir uygulama potansiyeli taşıdığını göstermektedir.

Keywords

• Yanıt yüzey yöntemi
• Sinerjistik Etki
• Enzim
• Kitosan
• Ananas Suyu
• Kivi Suyu

Application of RSM to optimize protein parameters in pineapple and kiwi juices

Abstract

The aim of this study was to investigate the complex, synergistic effects of enzyme mixture (protease, cellulase, amylase, and pectinase) volume, chitosan adsorbent amount, temperature and processing time on the protein concentration of pineapple and kiwi juices. The primary objective was to examine the simultaneous and interactive effects of these parameters. Response Surface Methodology (RSM) was employed as a efficient statistical tool to model these multifactorial relationships, with protein concentration as a key response variable. The quadratic models generated for both juices were statistically significant (p < 0.05) and revealed distinct interaction profiles. It was observed that the enzyme mixture volume had the greatest effect on protein concentration in both pineapple and kiwi juices. Additionally, the protein concentration of fruit juices were influenced by the combined changes in enzyme volume and processing time, as well as the adsorbent amount and temperature. This study demonstrates that RSM is an effective method for revealing parameter synergies and is practical for application in fruit juice processing systems.

Keywords

• Response Surface Methodology
• Synergistic Effect
• Enzyme
• Chitosan
• Pineapple Juice
• Kiwi juice

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