AYÇİÇEĞİ PROTEİNİ-ARABİK GAM KONJUGATLARININ BAZI TEKNO-FONKSİYONEL ÖZELLİKLERİ

Abstract

Bu araştırmada, arabik gam ile farklı sürelerdeki konjugasyon işleminin ayçiçek proteininin tekno-fonksiyonel özelliklerine etkisinin belirlenmesi amaçlanmıştır. Ayçiçek proteinine arabik gam ile 90 °C’de 4 farklı sürede (0, 30, 60, 120 dakika) konjugasyon işlemi uygulanmış ve örneklerin yüzey hidrofobikliği, çözünürlük, su tutma ve yağ bağlama kapasitesi, köpürme ve emülsiyon özelliklerindeki ve en düşük jelleşme konsantrasyonundaki değişimler incelenmiştir. Uygulanan konjugasyon işlemleri ayçiçek proteininin yüzey hidrofobikliğinin ve pH 2-7 aralığındaki çözünürlüğünün artmasını sağlamıştır. Arabik gam ile konjugasyonu sonucu ayçiçek proteininin su tutma kapasitesinin azaldığı, yağ bağlama kapasitesinin ise arttığı görülmüştür. Konjugasyon işlemi süresinin artmasıyla birlikte ayçiçek proteininin köpürme kapasitesinde %1.73-6.73, emülsiyon kapasitesinde %17.11-31.00 aralığında artış olmuştur. Ayçiçek proteininin en düşük jelleşme konsantrasyonu konjugasyon işlemiyle %6 düzeyinde artmıştır. Elde edilen sonuçlara göre arabik gam ile konjugasyon işleminin ayçiçek proteininin belirli tekno-fonksiyonel özelliklerinin geliştirilmesinde kullanılabileceği değerlendirilmiştir.

Keywords

• Ayçiçek proteini
• arabik gam
• konjugasyon
• emülsiyon özellikleri
• köpürme özellikleri
• en düşük jelleşme konsantrasyonu

Project Number

yok

SOME TECHNO-FUNCTIONAL PROPERTIES OF SUNFLOWER PROTEIN-GUM ARABIC CONJUGATES

Abstract

In this study, it was aimed to determine the effect of the conjugation with gum Arabic at different times on the techno-functional properties of sunflower protein. Sunflower protein-gum Arabic conjugates were prepared at 90 °C for four different times (0, 30, 60, and 120 minutes), and changes in the surface hydrophobicity, solubility, water-holding and oil-binding capacities, foaming and emulsifying properties, and least gelatinization concentrations were evaluated. The surface hydrophobicity and solubility (pH 2-7) increased with conjugation of sunflower protein. After the conjugation of sunflower protein, the water-holding capacity decreased while the oil-binding capacity increased. The foaming and emulsion capacities increased by 1.73-6.73% and 17.11-31.00%, respectively, with the increase in the process time. The least gelatinization concentration of conjugated sunflower proteins increased by 6%. According to the obtained results, it was evaluated that the conjugation with gum Arabic could be used to improve some techno-functional properties of sunflower protein.

Keywords

• Sunflower protein
• gum Arabic
• conjugation
• emulsifying properties
• foaming properties
• least gelatinization concentration

Project Number

yok

References

1. Albe Slabi, S., Mathe, C., Basselin, M., Framboisier, X., Ndiaye, M., Galet, O., Kapel, R. (2020). Multi-objective optimization of solid/liquid extraction of total sunflower proteins from cold press meal. Food Chemistry, 317: 126423.
2. Amiratashani, F., Yarmand, M. S., Kiani, H., Askari, G., Naeini, K. K., Parandi, E. (2024). Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating. International Journal of Biological Macromolecules, 254: 127283.
3. Başyiğit, B., Yücetepe, M., Akyar, G., Karaaslan, A., Karaaslan, M. (2022). Enhancing thermal and emulsifying resilience of pomegranate fruit protein with gum Arabic conjugation. Colloids and Surfaces B: Biointerfaces, 215: 112516.
4. Boonlao, N., Ruktanonchai, U. R., Anal, A. K. (2023). Glycation of soy protein isolate with maltodextrin through Maillard reaction via dry and wet treatments and compare their techno-functional properties. Polymer Bulletin, 80(8): 8603-8626.
5. Chen, K., Zhang, M., Wang, D., Mujumdar, A. S., Deng, D. (2024). Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation. Food Chemistry, 431: 137001.
6. Dabbour, M., Hamoda, A., Wahia, H., Mintah, B. K., Betchem, G., He, R., Ma, H., Fikry, M. (2023). Functional, conformational, topographical, and antioxidative properties of convectively- and freeze-dried sunflower protein and hydrolysate: a comparative investigation. Drying Technology, 41(12): 1962-1976.
7. Deng, Y., Huang, L., Zhang, C., Xie, P., Cheng, J., Wang, X., Li, S. (2019). Physicochemical and functional properties of Chinese quince seed protein isolate. Food Chemistry, 283: 539-548.
8. Dursun Capar, T., Yalcin, H. (2021). Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature. LWT, 152: 112252.

9. Feng, J., Berton-Carabin, C. C., Ataç Mogol, B., Schroën, K., Fogliano, V. (2021). Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities. Food Chemistry, 343: 128556.
10. Galves, C., Stone, A. K., Szarko, J., Liu, S., Shafer, K., Hargreaves, J., Siarkowski, S., Nickerson, M. T. (2019). Effect of pH and defatting on the functional attributes of safflower, sunflower, canola, and hemp protein concentrates. Cereal Chemistry, 96(6): 1036-1047.
11. Gao, K., Zha, F., Rao, J., Chen, B. (2024). Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality. Comprehensive Reviews in Food Science and Food Safety, 23(1): 1-24.
12. Hadidi, M., Aghababaei, F., McClements, D. J. (2024). Sunflower meal/cake as a sustainable protein source for global food demand: Towards a zero-hunger world. Food Hydrocolloids, 147: 109329.
13. Hadidi, M., Ibarz, A., Pouramin, S. (2021). Optimization of extraction and deamidation of edible protein from evening primrose (Oenothera biennis L.) oil processing by-products and its effect on structural and techno-functional properties. Food Chemistry, 334: 127613.
14. Kaur, R., Ghoshal, G. (2022). Sunflower protein isolates-composition, extraction and functional properties. Advances in Colloid and Interface Science, 306: 102725.
15. Ke, C., Li, L. (2023). Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review. Carbohydrate Polymers, 302: 120430.
16. Liu, J., Ru, Q., Ding, Y. (2012). Glycation a promising method for food protein modification: Physicochemical properties and structure: A review. Food Research International, 49(1): 170-183.
17. Lowry, OliverH., Rosebrough, NiraJ., Farr, A. L., Randall, RoseJ. (1951). Protein measurement with the folin phenol reagent. Journal of Biological Chemistry, 193(1): 265-275.
18. Naik, R. R., Wang, Y., Selomulya, C. (2022). Spray-drying to improve the functionality of amaranth protein via ultrasonic-assisted Maillard conjugation with red seaweed polysaccharide. Journal of Cereal Science, 108: 103578.
19. Özdemir, E. E., Görgüç, A., Gençdağ, E., Yılmaz, F. M. (2022). Physicochemical, functional and emulsifying properties of plant protein powder from industrial sesame processing waste as affected by spray and freeze drying. LWT, 154: 112646.
20. Pirestani, S., Nasirpour, A., Keramat, J., Desobry, S. (2017). Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions. Carbohydrate Polymers, 155: 201-207.
21. Pirestani, S., Nasirpour, A., Keramat, J., Desobry, S., Jasniewski, J. (2018). Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system. Food Hydrocolloids, 79: 228-234.
22. Qu, W., Zhang, X., Han, X., Wang, Z., He, R., Ma, H. (2018). Structure and functional characteristics of rapeseed protein isolate-dextran conjugates. Food Hydrocolloids, 82: 329-337.
23. Seidi, P., Nasirpour, A., Keramat, J., Saeidy, S. (2023). Functional and structural properties of gum arabic complexes with casein and hydrolyzed casein achieved by Maillard reaction. Journal of Dispersion Science and Technology, 44(4): 639-650.
24. Shen, Y., Hong, S., Singh, G., Koppel, K., Li, Y. (2022). Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides. Food Chemistry, 385: 132687.
25. Shen, Y., Li, Y. (2021). Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate. Food Hydrocolloids, 117: 106686.
26. Tontul, İ., Kasimoglu, Z., Asik, S., Atbakan, T., Topuz, A. (2018). Functional properties of chickpea protein isolates dried by refractance window drying. International Journal of Biological Macromolecules, 109: 1253-1259.
27. Yüzer, M. O. (2023). Soya proteini izolati-fruktoz glikasyon konjugatlarinin yapisi ve bazi teknofonksiyonel özellikleri üzerine ultrason işleminin etkisi. Gıda, 48(6): 1351-1365.
28. Zha, F., Dong, S., Rao, J., Chen, B. (2019). The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes. Food Hydrocolloids, 92: 30-40.
29. Zhang, Z., Holden, G., Wang, B., Adhikari, B. 2023. "Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates". Food Chemistry, 406, 134931.