GELLED EGG WHITE, GELATIN, AND FIBROIN PROTEIN EMULSIONS: PHYSICO-CHEMICAL AND RHEOLOGICAL CHARACTERIZATION

Year 2025, Volume: 50 Issue: 5, 738 - 750, 15.10.2025

Emin Yılmaz , Eda Keskin Uslu

https://doi.org/10.15237/gida.GD24113

Abstract

The aim of this study was to prepare some animal protein solutions-in-oil type gelled emulsions. The 5% solutions of egg white, gelatin, and fibroin proteins were used with sunflower oil, and Span 20 as emulsifier. The prepared emulsions were treated with heat, acid, and heat+acid treatments. The samples showed centrifuge stability, and had cream-yellow color (L* values of 59.46 to 76.28, a* values of -0.42 to -1.55 and b* values of 3.13 to 9.47) tones. Their melting peak temperatures and enthalpies were ranged from 74.56 to 131.87 oC, and from 2.73 to 122.31 J/g, respectively. Rheological frequency sweep test proved that they were stable gels with G´ (storage modulus) values ranging from 900 to 1500 Pa. Further, they had structural recovery ability after exposed to high shear. Further investigations on the potential food applications (dairy, meat products, spreadable fats, etc.) of these emulsions are recommended.

Keywords

egg white protein , gelatin , fibroin , emulsion , rheology

Project Number

TÜBİTAK TOVAG 217O094

JELLEŞTİRİLMİŞ YUMURTA BEYAZI, JELATİN VE FİBROİN PROTEİN EMÜSİYONLARI: FİZİKOKİMYASAL VE REOLOJİK KARAKTERİZASYON

Abstract

Bu çalışmanın amacı bazı yağ-içinde-hayvansal protein çözeltisi tipinde jelleştirilmiş emülsiyonların hazırlanması ve karakterize edilmesidir. Yumurta beyazı, jelatin ve fibroin proteinlerinin %5’lik çözeltisi, Span 20 emülsifiyeri eşliğinde ayçiçeği yağı ile emülsiye edilmiştir. Hazırlanan emülsiyonlar ısı, asit ve ısı+asit işlmeleriyle muamele edilmiştir. Örnekler santrifüj stabilitesine sahip olup, kremsi-sarı (L* değeri 59.46 - 76.28, a* değeri -0.42 – (-1.55) ve b* değeri 3.13 - 9.47) renklerdedirler. Ergime tepe sıcaklıkları ve entalpileri 74.56 - 131.87 oC ile 2.73 - 122.31 J/g arasında değişmektedir. Reolojik frekans tarama testi hepsinin dayanıklı jel yapısında olduğunu ve G´ (depo modül) değerlerinin 900 ile 1500 Pa arasında olduğunu göstermiştir. İlaveten, hepsinin yüksek kesme kuvvetine maruz kaldıktan sonra yapılarını yeniden geri kazanma yeteneğinde oldukları ortaya konulmuştur. Potansiyel gıda uygulamalarına (süt ürünleri, et ürünleri, sürülebilir yağlar gibi) yönelik yeni araştırmalar önerilmiştir.

Keywords

yumurta beyazı proteini , jelatin , fibroin , emülsiyon , reoloji

Project Number

TÜBİTAK TOVAG 217O094

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