HYDROGEL FORMING POTENTIAL OF PECTIN DERIVED FROM SOUR CHERRY WASTE WITH SOY-BASED PLANT PROTEIN: EFFECT OF HYDROGEL NATURE ON PHENOLIC RELEASE

Abstract

This study aimed the usage of pectin (VCP) obtained from defatted and deproteinized cherry (Prunus cerasus L.) seeds as a supporting material in fabrication of soybean-based natural hydrogels. Production step of pectin powders was verified by Fourier transform infrared (FTIR) spectroscopy. Physicochemical and functional properties of VCP were discussed in comparison with commercial pectin (TP). Natural hydrogels with three different natures (SH: soybean protein alone; SVPH: soybean protein and VCP blend; STPH: soybean protein and TP blend) were constructed. Surface morphologies of gels were examined using scanning electron microscopy. Effective values for functional properties were determined in SVPH (water holding capacity: 91.65%; swelling ratio: 5.78%; protein leachability: 12.51%) followed by STPH (water holding capacity: 83.99%; swelling ratio: 5.37%; protein leachability: 15.81%), and SH (water holding capacity: 65.74%; swelling ratio: 3.56%; protein leachability: 23.11%). SVPH and STPH were ahead in terms of mechanical properties. Also, they were successful in phenolic delivery.

Keywords

• Sour cherry seed pectin
• plant protein
• natural hydrogel
• bioactive compound delivery vehicle

VİŞNE ÇEKİRDEĞİ ATIĞINDAN ÜRETİLEN PEKTİNİN SOYA BAZLI BİTKİSEL PROTEİN İLE HİDROJEL OLUŞTURMA POTANSİYELİ: FENOLİK MADDE SALINIMI ÜZERİNE HİDROJEL DOĞASININ ETKİSİ

Abstract

Mevcut çalışmada yağı ve proteini alınmış vişne (Prunus cerasus L.) çekirdeklerinden elde edilen pektinin (VÇP) soya fasulyesi orijinli doğal hidrojellerin üretiminde destekleyici materyal olarak kullanımı amaçlanmıştır. Pektin tozlarının üretim aşaması Fourier dönüşümlü kızılötesi (FTIR) spektroskopisi ile doğrulanmıştır. Ayrıca VÇP’nin fizikokimyasal ve fonksiyonel özellikleri ticari pektin (TP) ile karşılaştırmalı olarak tartışılmıştır. Üç farklı doğaya sahip doğal hidrojel sistemleri (SH: sadece soya fasulyesi proteini; SVPH: soya fasulyesi proteini ve VÇP karışımı; STPH: soya fasulyesi proteini ve TP karışımı) üretilmiştir. Jellerin yüzey morfolojileri taramalı elektron mikroskobu ile incelenmiştir. Fonksiyonel özellikler açısından efektif değerler SVPH’de (su tutma kapasitesi: %91.65; şişme oranı: %5.78; protein sızma oranı: %12.51) tespit edilmiş bu jeli sırasıyla STPH (su tutma kapasitesi: %83.99; şişme oranı: %5.37; protein sızma oranı: %15.81) ve SH (su tutma kapasitesi: %65.74; şişme oranı: %3.56; protein sızma oranı: %23.11) takip etmiştir. Mekanik özellikler açısından ve biyoaktif madde taşıma araçları olarak da SVPH ve STPH ön plana çıkmıştır.

Keywords

• Vişne çekirdeği pektini
• bitkisel protein
• doğal hidrojel
• biyoaktif madde taşıma aracı

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