BAKLA PROTEİNİ: MİKRODALGA DESTEKLİ ÖZÜTLEME KOŞULLARININ OPTİMİZASYONU VE KARAKTERİSTİK ÖZELLİKLERİNİN PEYNİRALTI SUYU PROTEİNİ İLE KARŞILAŞTIRILMASI

Year 2024, Volume: 49 Issue: 5, 863 - 878, 10.10.2024

Mehmet Şükrü Karakuş

https://doi.org/10.15237/gida.GD23134

Abstract

Bu çalışmada bakla proteini konsantresinin (BP) mikrodalga destekli özütleme işlemi, yanıt yüzey yöntemi kullanılarak optimize edilmiştir. Mikrodalga gücü (250-500 W) ve işlem süresi (10-60 dakika) bağımsız değişkenler olarak seçilmiş ve bu parametrelerin protein verimi üzerine etkisi araştırılmıştır. En yüksek protein verimi (%47.74), 481.70 W mikrodalga gücünde ve 50.68 dakika işlem süresinde elde edilmiştir. Optimum koşullarda elde edilen BP’nin karakteristik özellikleri ticari peyniraltı suyu proteini (PSP) ile kıyaslanmıştır. Proteinlerin karakteristik bağ yapıları fourier dönüşümlü kızılötesi spektroskopisi (FTIR) ile doğrulanmış ve molekül ağırlıkları sodyum dodesil-sülfat poliakrilamid jel elektroforezi (SDS-page) ile tespit edilmiştir. BP ve PSP’nin çözünürlük değerleri sırasıyla %80.23 ve %91.12 olarak belirlenmiştir (P <0.05). BP’nin köpük oluşturma özellikleri, emülsifiye edici davranışları ve stabilite katsayısı PSP’den daha yüksek bulunmuştur. Sonuçlar bitkisel proteinlerin gıda sistemlerinde alternatif protein kaynağı olarak değerlendirileceğini göstermiştir.

Keywords

Bakla proteini konsantresi, peyniraltı suyu proteini, FTIR, moleküler ağırlık, emülsiyon

FABA BEAN PROTEIN: OPTIMIZATION OF MICROWAVE-ASSISTED EXTRACTION CONDITIONS AND COMPARISON OF ITS CHARACTERISTICS WITH WHEY PROTEIN

Abstract

In this study, microwave-assisted extraction of faba bean protein (BP) concentrate was optimized through the response surface methodology. Microwave power (250-500 W) and processing time (10-60 min) were chosen as independent variables and the effect of these parameters on protein yield was investigated. The highest protein yield (47.74%) was achieved at 481.70 W microwave power and 50.68 min processing time. The characteristic properties of BP obtained under optimum conditions were compared with whey protein. The characteristic bonds of the proteins were confirmed by Fourier transform infrared spectroscopy (FTIR) and molecular weights were determined by sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-page). The solubility values of BP and whey protein were found to be as 80.23% and 91.12%, respectively (P <0.05). BP's foaming properties, emulsifying behavior, and stability coefficient resulted in superior to whey protein. The results showed plant proteins will be considered as alternative protein sources in food systems.

Keywords

: Faba bean protein concentrate, whey protein, FTIR, emulsion, molecular weight

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