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THE USE OF PROTEINS ISOLATED FROM NIGELLA SATIVA IN MODEL FOOD EMULSIONS AND THE TRIBOLOGICAL INVESTIGATION OF THEIR ORAL PROCESSES

Year 2023, Volume: 48 Issue: 2, 435 - 444, 15.04.2023
https://doi.org/10.15237/gida.GD23016

Abstract

Nigella sativa, has an important place in our culture, is often preferred for its oil, and valuable compounds such as protein remain as waste in the oil-cake. Proteins are widely used emulsifiers in the food industry. Understanding the oral process of plant proteins is important as it affects taste and sensory acceptance of foods. However, changes in flow, friction, and lubrication properties (tribological properties) affecting the taste of Nigella sativa proteins and their emulsions have not been investigated. In this study, the changes in the friction behavior of the emulsion prepared with the Nigella Sativa protein isolates in the presence of model mucus were tribologically investigated. Between the surfaces that mimic the oral environment, the emulsion and model mucus separately showed superior lubricating properties. However, when emulsion and mucus were mixed, the friction coefficient increased considerably. This showed that Nigella Sativa protein and mucus protein interacted and caused emulsion flocculation.

References

  • Asgar, M., Fazilah, A., Huda, N., Bhat, R., Karim, A. (2010). Nonmeat protein alternatives as meat extenders and meat analogs. Comprehensive reviews in food science and food safety, 9 (5), 513-529.
  • Atta, M. B. (2003). Some characteristics of nigella (Nigella sativa L.) seed cultivated in Egypt and its lipid profile. Food chemistry, 83 (1), 63-68.
  • Baytop, T. (1999). Türkiyede bitkiler ile tedavi. İstanbul Eczacılık Fakültesi Yayınları, İstanbul, 444.
  • Bulca, S. (2014). Çörek otunun bileşenleri ve bu yağin ve diğer bazi uçucu yağlarin antioksidan olarak gida teknolojisinde kullanimi. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 11 (2), 29-36.
  • Cheikh-Rouhou, S., Besbes, S., Hentati, B., Blecker, C., Deroanne, C., & Attia, H. (2007). Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction. Food chemistry, 101 (2), 673-681.
  • Chen, J., Liu, Z., & Prakash, S. (2014). Lubrication studies of fluid food using a simple experimental set up. Food Hydrocolloids, 42, 100-105.
  • Chen, J., Stokes, J. R. (2012). Rheology and tribology: Two distinctive regimes of food texture sensation. Trends in Food Science & Technology, 25 (1), 4-12.
  • Çelebioğlu, H. Y., Gudjónsdóttir, M., Chronakis, I. S., Lee, S. (2016). Investigation of the interaction between mucins and β-lactoglobulin under tribological stress. Food Hydrocolloids, 54, 57-65.
  • Çelebioğlu, H. Y., Lee, S., Chronakis, I. S. (2020). Interactions of salivary mucins and saliva with food proteins: A review. Critical Reviews in Food Science and Nutrition, 60 (1), 64-83.
  • Çelik, A. D., Aykut, G. (2016). Tıbbi ve aromatik bitki yetiştiriciliği ve dış ticareti: Hatay ili örneği. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi, 21 (2).
  • Çetiner, M., Bilek, S. E. (2018). Bitkisel protein kaynakları. Çukurova Tarım ve Gıda Bilimleri Dergisi, 33 (2), 111-126.
  • D'Antuono, L. F., Moretti, A., Lovato, A. F. (2002). Seed yield, yield components, oil content and essential oil content and composition of Nigella sativa L. and Nigella damascena L. Industrial crops and products, 15 (1), 59-69.
  • Dresselhuis, D. M., Klok, H. J., Stuart, M. A. C., de Vries, R. J., van Aken, G. A., de Hoog, E. H. (2007). Tribology of o/w emulsions under mouth-like conditions: determinants of friction. Food Biophysics, 2 (4), 158-171.
  • González, A. D., Frostell, B., Carlsson-Kanyama, A. (2011). Protein efficiency per unit energy and per unit greenhouse gas emissions: potential contribution of diet choices to climate change mitigation. Food Policy, 36 (5), 562-570.
  • Hara, A. Radin, N.S., (1978). Lipid extraction of tissues with a low toxicity solvent. Analytical Biochemistry, 90, 420-426.
  • Helrich, K. (1990). Official methods of analysis of the Association of Official Analytical Chemists: Association of official analytical chemists, Arlington, VA, USA.
  • Kaya, M. S., Kara, M., Özbek, H. (2003). Çörek otu (Nigella sativa) tohumunun insan hücresel bağışıklık sisteminin CD3+, CD4+, CD8+ hücreleri ve toplam lökosit sayısı üzerine etkileri. Genel Tıp Dergisi, 13 (3), 109-112.
  • Khoddami, A., Ghazali, H. M., Yassoralipour, A., Ramakrishnan, Y., Ganjloo, A. (2011). Physicochemical characteristics of nigella seed (Nigella sativa L.) oil as affected by different extraction methods. Journal of the American Oil Chemists' Society, 88 (4), 533-540.
  • Lee, S., Müller, M., Rezwan, K., Spencer, N. D. (2005). Porcine gastric mucin (PGM) at the water/poly (dimethylsiloxane)(PDMS) interface: influence of pH and ionic strength on its conformation, adsorption, and aqueous lubrication properties. Langmuir, 21 (18), 8344-8353.
  • McClements, D. J. (2004). Protein-stabilized emulsions. Current opinion in colloid & interface science, 9 (5), 305-313.
  • McClements, D. J., Li, Y. (2010). Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components. Advances in Colloid and Interface Science, 159 (2), 213-228.
  • Meyer, D., Vermulst, J., Tromp, R., De Hoog, E. (2011). The effect of inulin on tribology and sensory profiles of skimmed milk. Journal of Texture Studies, 42 (5), 387-393.
  • Mohammed, N. K., Manap, A., Yazid, M., Tan, C. P., Muhialdin, B. J., Alhelli, A. M., Meor Hussin, A. S. (2016). The effects of different extraction methods on antioxidant properties, chemical composition, and thermal behavior of black seed (Nigella sativa L.) oil. Evidence-Based Complementary and Alternative Medicine, 2016.
  • Moure, A., Sineiro, J., Domínguez, H., Parajó, J. C. (2006). Functionality of oilseed protein products: A review. Food Research International, 39 (9), 945-963.
  • Nalam, P. C., Clasohm, J. N., Mashaghi, A., Spencer, N. D. (2010). Macrotribological studies of poly (L-lysine)-graft-poly (ethylene glycol) in aqueous glycerol mixtures. Tribology Letters, 37 (3), 541-552.
  • Sahin, S., Sumnu, S. (2006). Physical properties of foods: Springer Science & Business Media. In: USA.
  • Sari, Y. W., Mulder, W. J., Sanders, J. P., Bruins, M. E. (2015). Towards plant protein refinery: review on protein extraction using alkali and potential enzymatic assistance. Biotechnology Journal, 10 (8), 1138-1157.
  • Sarkar, A., Krop, E. M. (2019). Marrying oral tribology to sensory perception: A systematic review. Current Opinion in Food Science, 27, 64-73.
  • Shah, S., Ray, K. S. (2003). Study on antioxidant and antimicrobial properties of black cumin (Nigella sativa Linn). Journal of Food Science and Technology (Mysore), 40 (1), 70-73.
  • Solati, Z., Baharin, B. S., Bagheri, H. (2014). Antioxidant property, thymoquinone content and chemical characteristics of different extracts from Nigella sativa L. seeds. Journal of the American Oil Chemists' Society, 91 (2), 295-300.
  • van Aken, G. A. (2013). Acoustic emission measurement of rubbing and tapping contacts of skin and tongue surfaces in relation to tactile perception. Food Hydrocolloids, 31 (2), 325-331.
  • Vardhanabhuti, B., Cox, P., Norton, I., Foegeding, E. (2011). Lubricating properties of human whole saliva as affected by β-lactoglobulin. Food Hydrocolloids, 25 (6), 1499-1506.
  • Velikov, K. P., Pelan, E. (2008). Colloidal delivery systems for micronutrients and nutraceuticals. Soft matter, 4 (10), 1964-1980.
  • Worthen, D. R., Ghosheh, O. A., Crooks, P. (1998). The in vitro anti-tumor activity of some crude and purified components of blackseed, Nigella sativa L. Anticancer Research, 18 (3A), 1527-1532.
  • Yılmaz Celebioglu, H., Cekmecelioglu, D., Dervisoglu, M., Kahyaoglu, T. (2012). Effect of extraction conditions on hemicellulose yields and optimisation for industrial processes. International Journal of Food Science & Technology, 47 (12), 2597-2605.

ÇÖREK OTUNDAN İZOLE EDİLEN PROTEİNLERİN MODEL GIDA EMÜLSİYONLARINDA KULLANIMI VE ORAL PROSESİNİN TRİBOLOJİK İNCELENMESİ

Year 2023, Volume: 48 Issue: 2, 435 - 444, 15.04.2023
https://doi.org/10.15237/gida.GD23016

Abstract

Kültürümüzde önemli yeri olan çörek otu sıklıkla yağı için tercih edilmektedir ve yağı çıkarılmış küspesinde ise protein gibi değerli bileşikler atık olarak kalmaktadır. Proteinler gıda endüstrisinde yaygın kullanılan emülgatörlerdir. Gıdalarda kullanıldığında, bitkisel proteinlerin oral prosesini anlamak, tat almayı ve duyusal kabul edilebilirliği etkilediği için önemlidir. Fakat ağız ortamında salya/mukus ile etkileşime giren çörek otu proteinleri ve bu proteinlerle sabitli emülsiyonların tat alımını etkileyen akış, yağlama, sürtünme ve kayganlık özelliklerindeki (tribolojik özellikler) değişimler daha önce araştırılmamıştır. Bu çalışma ile yağı çıkarılmış çörek otundan elde edilen proteinlerle hazırlanmış sulu çözeltilerin ve emülsiyonların model mukus varlığında ağız ortamında oluşturdukları sürtünme davranış değişiklikleri tribolojik olarak incelenmiştir. Ağız ortamını taklit edici yüzeyler arasında, çörek otu proteiniyle hazırlanmış emülsiyon ve model mukus ayrı ayrı çok iyi kayganlaştırıcı özellik göstermiştir. Fakat emülsiyon ve mukus karıştırıldığında sürtünme katsayısı oldukça artmıştır. Bu durum çörek otu proteini ile mukus proteininin etkileşime girerek emülsiyonda topaklanmaya sebep olduğunu göstermektedir.

References

  • Asgar, M., Fazilah, A., Huda, N., Bhat, R., Karim, A. (2010). Nonmeat protein alternatives as meat extenders and meat analogs. Comprehensive reviews in food science and food safety, 9 (5), 513-529.
  • Atta, M. B. (2003). Some characteristics of nigella (Nigella sativa L.) seed cultivated in Egypt and its lipid profile. Food chemistry, 83 (1), 63-68.
  • Baytop, T. (1999). Türkiyede bitkiler ile tedavi. İstanbul Eczacılık Fakültesi Yayınları, İstanbul, 444.
  • Bulca, S. (2014). Çörek otunun bileşenleri ve bu yağin ve diğer bazi uçucu yağlarin antioksidan olarak gida teknolojisinde kullanimi. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 11 (2), 29-36.
  • Cheikh-Rouhou, S., Besbes, S., Hentati, B., Blecker, C., Deroanne, C., & Attia, H. (2007). Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction. Food chemistry, 101 (2), 673-681.
  • Chen, J., Liu, Z., & Prakash, S. (2014). Lubrication studies of fluid food using a simple experimental set up. Food Hydrocolloids, 42, 100-105.
  • Chen, J., Stokes, J. R. (2012). Rheology and tribology: Two distinctive regimes of food texture sensation. Trends in Food Science & Technology, 25 (1), 4-12.
  • Çelebioğlu, H. Y., Gudjónsdóttir, M., Chronakis, I. S., Lee, S. (2016). Investigation of the interaction between mucins and β-lactoglobulin under tribological stress. Food Hydrocolloids, 54, 57-65.
  • Çelebioğlu, H. Y., Lee, S., Chronakis, I. S. (2020). Interactions of salivary mucins and saliva with food proteins: A review. Critical Reviews in Food Science and Nutrition, 60 (1), 64-83.
  • Çelik, A. D., Aykut, G. (2016). Tıbbi ve aromatik bitki yetiştiriciliği ve dış ticareti: Hatay ili örneği. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi, 21 (2).
  • Çetiner, M., Bilek, S. E. (2018). Bitkisel protein kaynakları. Çukurova Tarım ve Gıda Bilimleri Dergisi, 33 (2), 111-126.
  • D'Antuono, L. F., Moretti, A., Lovato, A. F. (2002). Seed yield, yield components, oil content and essential oil content and composition of Nigella sativa L. and Nigella damascena L. Industrial crops and products, 15 (1), 59-69.
  • Dresselhuis, D. M., Klok, H. J., Stuart, M. A. C., de Vries, R. J., van Aken, G. A., de Hoog, E. H. (2007). Tribology of o/w emulsions under mouth-like conditions: determinants of friction. Food Biophysics, 2 (4), 158-171.
  • González, A. D., Frostell, B., Carlsson-Kanyama, A. (2011). Protein efficiency per unit energy and per unit greenhouse gas emissions: potential contribution of diet choices to climate change mitigation. Food Policy, 36 (5), 562-570.
  • Hara, A. Radin, N.S., (1978). Lipid extraction of tissues with a low toxicity solvent. Analytical Biochemistry, 90, 420-426.
  • Helrich, K. (1990). Official methods of analysis of the Association of Official Analytical Chemists: Association of official analytical chemists, Arlington, VA, USA.
  • Kaya, M. S., Kara, M., Özbek, H. (2003). Çörek otu (Nigella sativa) tohumunun insan hücresel bağışıklık sisteminin CD3+, CD4+, CD8+ hücreleri ve toplam lökosit sayısı üzerine etkileri. Genel Tıp Dergisi, 13 (3), 109-112.
  • Khoddami, A., Ghazali, H. M., Yassoralipour, A., Ramakrishnan, Y., Ganjloo, A. (2011). Physicochemical characteristics of nigella seed (Nigella sativa L.) oil as affected by different extraction methods. Journal of the American Oil Chemists' Society, 88 (4), 533-540.
  • Lee, S., Müller, M., Rezwan, K., Spencer, N. D. (2005). Porcine gastric mucin (PGM) at the water/poly (dimethylsiloxane)(PDMS) interface: influence of pH and ionic strength on its conformation, adsorption, and aqueous lubrication properties. Langmuir, 21 (18), 8344-8353.
  • McClements, D. J. (2004). Protein-stabilized emulsions. Current opinion in colloid & interface science, 9 (5), 305-313.
  • McClements, D. J., Li, Y. (2010). Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components. Advances in Colloid and Interface Science, 159 (2), 213-228.
  • Meyer, D., Vermulst, J., Tromp, R., De Hoog, E. (2011). The effect of inulin on tribology and sensory profiles of skimmed milk. Journal of Texture Studies, 42 (5), 387-393.
  • Mohammed, N. K., Manap, A., Yazid, M., Tan, C. P., Muhialdin, B. J., Alhelli, A. M., Meor Hussin, A. S. (2016). The effects of different extraction methods on antioxidant properties, chemical composition, and thermal behavior of black seed (Nigella sativa L.) oil. Evidence-Based Complementary and Alternative Medicine, 2016.
  • Moure, A., Sineiro, J., Domínguez, H., Parajó, J. C. (2006). Functionality of oilseed protein products: A review. Food Research International, 39 (9), 945-963.
  • Nalam, P. C., Clasohm, J. N., Mashaghi, A., Spencer, N. D. (2010). Macrotribological studies of poly (L-lysine)-graft-poly (ethylene glycol) in aqueous glycerol mixtures. Tribology Letters, 37 (3), 541-552.
  • Sahin, S., Sumnu, S. (2006). Physical properties of foods: Springer Science & Business Media. In: USA.
  • Sari, Y. W., Mulder, W. J., Sanders, J. P., Bruins, M. E. (2015). Towards plant protein refinery: review on protein extraction using alkali and potential enzymatic assistance. Biotechnology Journal, 10 (8), 1138-1157.
  • Sarkar, A., Krop, E. M. (2019). Marrying oral tribology to sensory perception: A systematic review. Current Opinion in Food Science, 27, 64-73.
  • Shah, S., Ray, K. S. (2003). Study on antioxidant and antimicrobial properties of black cumin (Nigella sativa Linn). Journal of Food Science and Technology (Mysore), 40 (1), 70-73.
  • Solati, Z., Baharin, B. S., Bagheri, H. (2014). Antioxidant property, thymoquinone content and chemical characteristics of different extracts from Nigella sativa L. seeds. Journal of the American Oil Chemists' Society, 91 (2), 295-300.
  • van Aken, G. A. (2013). Acoustic emission measurement of rubbing and tapping contacts of skin and tongue surfaces in relation to tactile perception. Food Hydrocolloids, 31 (2), 325-331.
  • Vardhanabhuti, B., Cox, P., Norton, I., Foegeding, E. (2011). Lubricating properties of human whole saliva as affected by β-lactoglobulin. Food Hydrocolloids, 25 (6), 1499-1506.
  • Velikov, K. P., Pelan, E. (2008). Colloidal delivery systems for micronutrients and nutraceuticals. Soft matter, 4 (10), 1964-1980.
  • Worthen, D. R., Ghosheh, O. A., Crooks, P. (1998). The in vitro anti-tumor activity of some crude and purified components of blackseed, Nigella sativa L. Anticancer Research, 18 (3A), 1527-1532.
  • Yılmaz Celebioglu, H., Cekmecelioglu, D., Dervisoglu, M., Kahyaoglu, T. (2012). Effect of extraction conditions on hemicellulose yields and optimisation for industrial processes. International Journal of Food Science & Technology, 47 (12), 2597-2605.
There are 35 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Hilal Yılmaz 0000-0002-0399-355X

Publication Date April 15, 2023
Published in Issue Year 2023 Volume: 48 Issue: 2

Cite

APA Yılmaz, H. (2023). ÇÖREK OTUNDAN İZOLE EDİLEN PROTEİNLERİN MODEL GIDA EMÜLSİYONLARINDA KULLANIMI VE ORAL PROSESİNİN TRİBOLOJİK İNCELENMESİ. Gıda, 48(2), 435-444. https://doi.org/10.15237/gida.GD23016
AMA Yılmaz H. ÇÖREK OTUNDAN İZOLE EDİLEN PROTEİNLERİN MODEL GIDA EMÜLSİYONLARINDA KULLANIMI VE ORAL PROSESİNİN TRİBOLOJİK İNCELENMESİ. The Journal of Food. April 2023;48(2):435-444. doi:10.15237/gida.GD23016
Chicago Yılmaz, Hilal. “ÇÖREK OTUNDAN İZOLE EDİLEN PROTEİNLERİN MODEL GIDA EMÜLSİYONLARINDA KULLANIMI VE ORAL PROSESİNİN TRİBOLOJİK İNCELENMESİ”. Gıda 48, no. 2 (April 2023): 435-44. https://doi.org/10.15237/gida.GD23016.
EndNote Yılmaz H (April 1, 2023) ÇÖREK OTUNDAN İZOLE EDİLEN PROTEİNLERİN MODEL GIDA EMÜLSİYONLARINDA KULLANIMI VE ORAL PROSESİNİN TRİBOLOJİK İNCELENMESİ. Gıda 48 2 435–444.
IEEE H. Yılmaz, “ÇÖREK OTUNDAN İZOLE EDİLEN PROTEİNLERİN MODEL GIDA EMÜLSİYONLARINDA KULLANIMI VE ORAL PROSESİNİN TRİBOLOJİK İNCELENMESİ”, The Journal of Food, vol. 48, no. 2, pp. 435–444, 2023, doi: 10.15237/gida.GD23016.
ISNAD Yılmaz, Hilal. “ÇÖREK OTUNDAN İZOLE EDİLEN PROTEİNLERİN MODEL GIDA EMÜLSİYONLARINDA KULLANIMI VE ORAL PROSESİNİN TRİBOLOJİK İNCELENMESİ”. Gıda 48/2 (April 2023), 435-444. https://doi.org/10.15237/gida.GD23016.
JAMA Yılmaz H. ÇÖREK OTUNDAN İZOLE EDİLEN PROTEİNLERİN MODEL GIDA EMÜLSİYONLARINDA KULLANIMI VE ORAL PROSESİNİN TRİBOLOJİK İNCELENMESİ. The Journal of Food. 2023;48:435–444.
MLA Yılmaz, Hilal. “ÇÖREK OTUNDAN İZOLE EDİLEN PROTEİNLERİN MODEL GIDA EMÜLSİYONLARINDA KULLANIMI VE ORAL PROSESİNİN TRİBOLOJİK İNCELENMESİ”. Gıda, vol. 48, no. 2, 2023, pp. 435-44, doi:10.15237/gida.GD23016.
Vancouver Yılmaz H. ÇÖREK OTUNDAN İZOLE EDİLEN PROTEİNLERİN MODEL GIDA EMÜLSİYONLARINDA KULLANIMI VE ORAL PROSESİNİN TRİBOLOJİK İNCELENMESİ. The Journal of Food. 2023;48(2):435-44.

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