BEZELYE PROTEİNİ VE SPİRULİNA İLAVESİNİN İKİLİ HİDROJEL FORMLARININ REOLOJİK ÖZELLİKLERİ ÜZERİNE ETKİSİ

Abstract

Bu çalışma, bezelye proteini ve spirulina bazlı pektin-jelatin ikili hidrojellerinin yüksek su içeriği, düşük kalori ve tokluk hissi sağlama avantajları nedeniyle geliştirilmesi ve reolojik özelliklerinin incelenmesi üzerine odaklanmaktadır. Rotasyonel ve salınım testlerine göre kıvam katsayıları, 6P1B örneğinde (%6 pektin-%0.5 jelatin-%1 bezelye proteini) 6P1S örneğine (%6 pektin-%0.5 jelatin-%1 spirulina) göre sırasıyla %25 ve %20 daha yüksek bulunmuştur. Örneklerin akış davranış indeksleri 0.22±0.01 ile 0.29±0.02 aralığında tespit edilmiştir. Ayrıca, bezelye proteini formülasyonlarının termal stabilitesi, spirulina içerenlerden daha iyi performans göstermiştir. Moleküler kenetleme analizi, pektin-jelatin, pektin-spirulina ve pektin-bezelye proteini arasındaki bağlanma enerjilerinin sırasıyla -6.53; -7.85 ve -8.30 kcal/mol ile nispeten kararlı ve etkili olduğunu işaret etmektedir. Bezelye proteini ve spirulina bazlı hidrojeller, 3D baskı teknolojisi ve yağ ikamesi olarak potansiyele sahip olup, besleyici ve işlevsel özellikleriyle yenilikçi gıda ürünlerinin geliştirilmesini destekleyebilirler.

Keywords

• Hidrojel
• Pektin
• Bezelye proteini
• Jelatin
• Spirulina

THE EFFECT OF PEA PROTEIN AND SPIRULINA ADDITION ON THE RHEOLOGICAL PROPERTIES OF BINARY HYDROGEL FORMS

Abstract

This study focused on the development and rheological properties of pectin-gelatin binary hydrogels based on pea protein and spirulina due to their high water content, low calories, and satiety benefits. According to rotational and oscillatory tests, the consistency coefficients were 25% and 20% higher in the 6P1B sample (6% pectin, 0.5% gelatin, and 1% pea protein) compared to the 6P1S sample (6% pectin, 0.5% gelatin, and 1% spirulina), respectively. The flow behavior index ranged from 0.22±0.01 to 0.29±0.02. Furthermore, the thermal stability of pea protein formulations outperformed those containing spirulina. Molecular docking analysis indicated that the binding energies between pectin-gelatin, pectin-spirulina, and pectin-pea protein were relatively stable and efficient, with values of -6.53, -7.85, and -8.30 kcal/mol, respectively. Pea protein and spirulina-based hydrogels show potential for use in 3D printing technology and as fat substitutes, and they can support the development of innovative food products with nutritional and functional properties.

Keywords

• Hydrogel
• pectin
• pea protein
• gelatin
• spirulina

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