EFFECT OF ULTRASOUND PROCESS ON THE STRUCTURE AND SOME TECHNO FUNCTIONAL PROPERTIES OF SOY PROTEIN ISOLATE-FRUCTOSE GLYCATION CONJUGATES

Abstract

In this study, conjugates were prepared by heating aqueous dispersions of soy protein isolate (SPI) and fructose (F) for 5 and 15 min after ultrasonic treatment (130 W, 20 kHz) and by carrying out a glycation (95 oC, 30 min). Structural and functional properties of the resulting SPI-F conjugates were investigated to determine effect of the ultrasonic pretreatment. The formation of SPI-F conjugates was confirmed by free amino groups, degree of grafting and FT-IR analyses. The glycation reaction was enhanced by ultrasound. Although changes in the structural and physicochemical properties of the conjugates impaired the water- and oil-holding properties of SPI, its emulsifying properties were improved. Therefore, the structure of soy protein glycation conjugates can be modified to control their emulsification properties by using an optimal ultrasonic pretreatment. It can be said that these results are useful for application of glycation-modified protein-saccharide binary systems in food emulsions and other systems.

Keywords

• soy protein isolate
• fructose
• glycation
• ultrasound

SOYA PROTEİNİ İZOLATI-FRUKTOZ GLİKASYON KONJUGATLARININ YAPISI VE BAZI TEKNOFONKSİYONEL ÖZELLİKLERİ ÜZERİNE ULTRASON İŞLEMİNİN ETKİSİ

Abstract

Bu çalışmada, konjugatlar ultrasonik işlemden (130 W, 20 kHz) 5 ve 15 dakika sonra soya protein izolatı (SPI) ve fruktoz (F) sulu dispersiyonlarının ısıtılıp glikasyon reaksiyonu (95 oC, 30 dakika) gerçekleştirilmesiyle hazırlanmıştır. Ultrasonik ön işlemin, elde edilen SPI-F konjugatlarının yapı ve fonksiyonel özellikleri üzerindeki etkisi araştırılmıştır. Serbest amino grupları, aşılama derecesi ve FT-IR analizleri SPI-F konjugatlarının oluşumunu doğrulamıştır. Ultrasonik işlem glikasyon reaksiyonunu teşvik etmiştir. Konjugatların yapısal ve fizikokimyasal özelliklerindeki değişiklikler SPI’nin su tutma ve yağ tutma özelliklerinin düşmesine neden olsa da emülsifikasyon özelliklerini geliştirmiştir. Bu nedenle, emülsifikasyon özelliklerini kontrol etmek için soya proteini glikasyon konjugatlarının yapısını değiştirmek için optimum bir ultrasonik ön işlem kullanılabilir. Bu bulguların, gıda emülsiyonu ve diğer sistemlerde glikasyonla modifiye edilmiş protein-sakarit ikili sistemlerinin uygulanması için yararlı olacağı düşünülmektedir.

Keywords

• soya protein izolatı
• fruktoz
• glikasyon
• ultrason

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