ÇİNKO-KLOROFİL TÜREVLERİNİN PEYNİR ALTI SUYU PROTEİNİ İLE EMÜLSİYON/SOĞUK JELLEŞME YÖNTEMİ İLE ENKAPSÜLASYONU

Abstract

Ispanakta bulunan çinko-klorofil (Zn-klorofil) türevlerinin peynir altı suyu protein kullanılarak emülsiyon/soğuk-tip jelleşme yöntemi ile enkapsülasyonu, kararlı yapıda doğal yeşil renklendirici eldesinde umut verici alternative bir yöntem olarak görülmektedir. Emülsiyon sisteminde, peynir altı suyu proteininin çökelmesi nedeniyle en önemli parameter pH olarak belirlenmiştir. %1 ve 5 oranında Zn-klorofil türevleri içeren mikroboncuklar küresel bir yapıya sahipken, %10 oranında Zn-klorofil türevleri içeren mikroboncukların üretimi peynir altı suyu proteinlerinin izoelektrik noktaya (pI= 4.9) ulaşması nedeniyle çökelme ile sonuçlanmıştır. Enkapsülasyon verimliliği aktif maddenin farklı yükleri için hesaplanmış, en yüksek değer %1 oranında Zn-klorofil türevleri içeren mikroboncuklar ile elde edilmiştir. 4 °C’de 3 aylık depolama süresi sonunda en iyi renk stabilitesi (L*=31.25 ± 0.06, a*= -2.91 ± 0.11 ve b*= 25.85 ± 0.08) ve %74 oranında korunan toplam klorofil içeriği değerlerine %5 oranında Zn-klorofil türevleri içeren mikroboncuklar ile ulaşılmıştır.

Keywords

• çinko klorofil türevleri,peynir altı suyu proteini,emülsiyon,soğuk-tip jelleşme,mikroboncuk

ENCAPSULATION OF ZINC-CHLOROPHYLL DERIVATIVES IN WHEY PROTEIN MATRIX BY EMULSION/COLD-SET GELATION

Abstract

Encapsulation of spinach zinc-chlorophyll (Zn-chlorophyll) derivatives in whey protein by emulsion/cold-set gelation seems to be a promising alternative method for handling stabilized green natural colorant. The main important parameter was the pH of the emulsion system that caused precipitation of the whey protein. The shape of the microbeads containing 1 and 5% Zn-chlorophyll derivatives were spherical, while microbeads containing 10% Zn-chlorophyll derivatives production concluded with precipitation of whey protein due to reaching isoelectric point (pI= 4.9). Encapsulation efficiency was determined for different loads of active material, whereas, the highest value was obtained for 1% Zn-chlorophyll derivatives containing microbeads. Microbeads with 5% Zn-chlorophyll derivatives showed the best stability for color values (L*=31.25 ± 0.06, a*= -2.91 ± 0.11, and b*= 25.85 ± 0.08), and a 74% protection of the total chlorophyll content was maintained at the end of 3 months of storage at 4 °C.  

Keywords

• zinc chlorophyll derivatives,whey protein,emulsion,cold-set gelation,microbead

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