PÜSKÜRTMELİ KURUTUCU İLE YAĞI ALINMIŞ AYÇİÇEĞİ PROTEİN EKSTRAKTI TOZU ÜRETİMİ: FONKSİYONEL ÖZELLİKLERİ VE TOZ KARAKTERİZASYONU

Abstract

Bu çalışmada yağı alınmış ayçiçeği çekirdeği küspesinden protein fraksiyonu ekstrakte edilerek pilot ölçekli püskürtmeli kurutucu kullanılarak protein tozu üretilmiştir. Protein ekstraktlarını elde etmek için asidik protein ekstraksiyonu kullanılmıştır. Protein ekstraktı çözeltisini protein tozuna dönüştürmek için pilot ölçekli püskürtmeli kurutucu kullanılmıştır. Elde edilen protein tozunda düzensiz yüzey özelliklerine sahip mikro küresel parçacıklar gözlemlenmiştir. Protein tozlarının, sırasıyla yaklaşık olarak 1.58 ve 49 ° Hausner oranına ve duruş açısına sahip oldukları ve zayıf akış davranışı gösterdikleri tespit edilmiştir. Protein tozları zayıf çözünürlük, orta seviyede emülsifiye etme ve yağ bağlama kapasitesi göstermişlerdir. Zayıf çözünürlüklerine rağmen, orta derecede ıslanabilirlik özelliklerine sahip oldukları anlaşılmıştır. Ayçiçeği proteini tozunun denatürasyon sıcaklığı, DSC termogramında yaklaşık 80 °C olarak belirlenmiştir. FTIR spektrumunun, daha önce bildirilen soya proteini ve süt proteini ekstraktı tozlarına çok benzer olduğu bulunmuştur.

Keywords

• ayçiçeği proteini,protein tozu,yağsız ayçiçeği küspesi,püskürtmeli kurutucu,toz özellikleri

SPRAY DRYING OF DE-OILED SUNFLOWER PROTEIN EXTRACTS: FUNCTIONAL PROPERTIES AND CHARACTERIZATION OF THE POWDER

Abstract

The proteins were extracted from de-oiled sunflower seed cake and protein powder was produced using a pilot-scale spray dryer. Mild-acidic protein extraction and co-extraction of phenolic compounds were employed in order to obtain protein extracts. A pilot-scale spray dryer was used to convert protein extracts into protein powder. Micro-spherical particles were obtained having irregular surface properties. The protein powders showed poor flow behaviour having hausner ratio and angle of repose values around 1,58 and 49°, respectively. They showed poor solubility, sufficient emulsifying and oil-binding capacity. Despite their poor solubility, they had moderate wettability. The denaturation temperature of sunflower protein powder was found around 80 °C from DSC thermogram. FTIR spectrum was found to be very similar to those of soy protein and milk protein extract powders reported previously.

Keywords

• sunflower protein,protein powder,de-oiled sunflower meal,spray dryer,powder properties

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