ULTRASES İLE MODİFİYE EDİLEN AQUAFABA PROTEİN KONSANTRATININ VEGAN MAYONEZ ÜRETİMİNDE KULLANIMI

Year 2025, Volume: 50 Issue: 2, 147 - 164

Yaren Didem Esendemir , Semanur Yıldız , Hatice Sıçramaz

https://doi.org/10.15237/gida.GD24114

Abstract

Bu çalışma, aquafaba proteinlerinin ultrases (US) teknolojisiyle fonksiyonel özelliklerinin geliştirilerek vegan mayonez üretiminde emülgatör olarak kullanımını incelemektedir. Doğal formdaki aquafaba protein konsantratına (AQ) %80 genlikte 5, 15 ve 25 dakika US uygulanmış ve en yüksek emülsiyon stabilitesi (%9.28) 5 dakikalık sonikasyonla elde edilmiştir (AQUS-5). FTIR ve SEM analizleri, yapısal ve fiziksel değişiklikleri ortaya koymuştur. %70 yağ ve %10 emülgatör (AQ/AQUS-5 ve nohut unu) içeren formülasyonla M-AQ (doğal aquafaba içerikli) ve M-AQUS-5 (modifiye aquafaba içerikli) mayonezler üretilmiş olup kontrol grubu mayonezinde (M) %80 yağ ve %10 yumurta sarısı kullanılmıştır. Depolamanın başlangıcında M mayonezinin sertlik (91 g) ve emülsiyon stabilitesi (5.19%) değerleri M-AQ (78.3 g ve 3.87%) ve M-AQUS-5 (74.5 g ve 4.44%) örneklerinden daha yüksek olduğu belirlenmiştir. Depolama sonunda ise, emülsiyon stabilitesi açısından M-AQ (6.31%) ve M-AQUS-5 (5.53%) örnekleri M mayonezine (3.70%) göre daha istikrarlı bulunmuştur. Bu çalışmada, modifiye aquafaba proteinlerinin yağ oranı azaltılmış vegan gıda ürünü geliştirme potansiyeli ortaya konulmuştur.

Keywords

ultrases, aquafaba, bitkisel protein, emülgatör, kalite özellikleri, depolama

Supporting Institution

TÜBİTAK Bilim İnsanı Destek Programları Başkanlığı (BİDEB)

Project Number

1919B012304126

Thanks

Bu çalışma Tübitak 2209-A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı kapsamında desteklenmiştir (Başvuru no: 1919B012304126). Çalışmanın bir kısmı Yaren Didem Esendemir’in Lisans Bitirme çalışması olarak gerçekleştirilmiş olup destekleri için TÜBİTAK Bilim İnsanı Destek Programları Başkanlığı’na (BİDEB) teşekkürlerimizi sunarız.

UTILIZATION OF ULTRASOUND-MODIFIED AQUAFABA PROTEIN CONCENTRATE IN VEGAN MAYONNAISE PRODUCTION

Abstract

This study investigates the use of aquafaba proteins as emulsifiers in vegan mayonnaise production by improving their functional properties by ultrasound (US) technology. The natural form of aquafaba protein concentrate (AQ) was sonicated at 80% amplitude for 5, 15, and 25 minutes, with the highest emulsion stability (9.28%) achieved after 5 minutes (AQUS-5). FTIR and SEM analyses revealed structural and physical changes. Mayonnaise formulations containing 70% oil and 10% emulsifier (AQ/AQUS-5 and chickpea flour) were prepared, while the control (M) used 80% oil and 10% egg yolk. Initially, M mayonnaise exhibited higher hardness (91 g) and emulsion stability (5.19%) than M-AQ (78.3 g and 3.87%) and M-AQUS-5 (74.5 g and 4.44%). However, at the end of storage, M-AQ (6.31%) and M-AQUS-5 (5.53%) showed greater emulsion stability than M (3.70%). This study highlights the potential of modified aquafaba proteins in developing reduced-fat vegan food products.

Keywords

ultrasound, aquafaba, plant protein, emulsifier, quality properties, storage

Project Number

1919B012304126

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