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

Year 2020, Volume: 45 Issue: 1, 39 - 49, 01.12.2019

Ertan Ermiş Erva Nur Karasu

https://doi.org/10.15237/gida.GD19096

Cited By: 10

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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