Spirulina platensis Protein Ekstraktları ile Zenginleştirilmiş Buğday Unundan Üretilen Hamurun Reolojik ve Teknofonksiyonel Özelliklerinin Araştırılması

Abstract

Spirulina platensis, simbiyotik, çok hücreli ve ipliksi yapıda mavi-yeşil bir mikroalgdir. Esansiyel amino asitler, β-karoten, fikobiliproteinler gibi pigmetler ve eikosapentaenoik asit (EPA) ve dokosaheksaenoik asit (DHA) gibi çoklu doymamış yağ asitleri gibi bazı yüksek değerli biyoaktif moleküller açısından zengindir. Ayrıca, yüksek protein içeriği (kuru ağırlıkta %60-70) ile önemli protein kaynaklarından biridir. Bu çalışmada, buğday ununun Spirulina platensis ve Spirulina platensis’den ultarases destekli ekstraksiyon ile ekstrakte edilen protein ekstraktları ile zenginleştirilmesi ve zenginleştirilen unların reolojik ve teknofonksiyonel özelliklerinin araştırılması gerçekleştirilmiştir. Çalışmanın sonuçlarına göre, farklı oranlarda Spirulina platensis tozu (SP) ve Spirulina platensis protein ekstraktları (SPE) ile zenginleştirilen buğday ununun ekstensograf analizleri sonucunda en uygun SP ve SPE oranları %0,125, 0,25 ve 0,5 olarak belirlenmiştir. Farinograf analizi sonuçlarına göre, SP-%0,5 için en yüksek su absorpsiyonu (%57,1) değeri elde edilmiştir (p<0,05). Örneklerin normal sedimentasyon, gecikmeli sedimentasyon, yaş gluten, gluten indeksi ve kuru gluten değerleri arasındaki farklılık önemli değilken (p≥0,05), %0,125 oranında SPE ile zenginleştirilen un örneklerinin su tutma kapasitesi (%108,68) diğer örneklerden istatiksel olarak önemli düzeyde daha yüksektir (p<0,05).

Keywords

• Buğday unu
• ekstensograf
• farinograf
• reolojik özellikler
• Spirulina platensis
• su tutma kapasitesi
• zenginleştirme.

Investigation of Rheological and Technofunctional Properties of Wheat Flour Enriched with Spirulina platensis Protein Extracts

Abstract

Spirulina platensis is a simbiotic, multicellular and filamentous blue-green microalgae. It is rich in terms of essential amino acids, pigments such as β-caroten and phycobiliproteins, polyunsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid. Moreover, it is one of important protein sources with high protein content (60-70% in dry weight). Enrichment of wheat flour with Spirulina platensis and protein extracts from Spirulina platensis by ultrssound-assisted extraction and investigation of rheological nad technofunctional properties of the flours were carried out in the present study. According to the results of exensograph analysis of the enriched flours with Spirulina platensis powder (SP) and protein extarcts from Spirulina platensis (SPE), the best ratios for SP and SPE were determied as 0.125%, 0.25% and 0.5%. The highest water absorption capacity (57.1%) for SP-0.5% was obtained (p<0.05). Water absorption capacity of the enriched flours with 0.125% SPE was higher than the others (p<0.05), while differences among normal sedimentation, delayed sedimentation, wet gluten, dry gluten and gluten index were not significant (p≥0.05).

Keywords

• Enrichment
• extensograph
• farinograph
• rhelogical properties
• Spirulina platensis
• water absorption capacity
• wheat flour.

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