Farklı yağ içeriklerinde pirinç proteini-ksantan zamkı nanopartiküllerinden Pickering emülsiyonları: emülsiyon özellikleri ve yağ ikame maddesi olarak kek üretiminde kullanımı

Year 2025, Volume: 29 Issue: 1, 162 - 176

Elif Meltem İşçimen

https://doi.org/10.29050/harranziraat.1568345

Abstract

Pirinç protein izolatı (RPI) ve ksantan gum (XG) kullanılarak üretilen nanopartiküller ile farklı yağ oranlarına sahip (%15(PE15),30 (PE30), 45(PE45) ve60 (PE60)) Pickering emülsiyonlar oluşturulmuştur. Üretilen bu emülsiyonlar ile yağ oranı düşürülmüş kekler üretilmesi hedeflenmiştir. Bu amaçla ilk olarak emülsiyon özellikleri değerlendirilmiştir. Emülsiyonların emülsiyon aktivite-stabilite indeksleri (EAI-ESI), Zeta(ζ)-potansiyelleri ve partikül yapıları incelenmiştir. EAI değeri %15 va 30 (w/w) yağ içeren PE15 ve PE30 emülsiyonları için sırasıyla 54.14±3.19 m2/g ve 54.15±0.95 m2/g olarak belirlenirken en düşük EAI değeri 30.12±0.89 m2/g olarak %60 yağ içeren PE60 emülsiyon için belirlenmştir. (ζ)-potansiyel değeri artan yağ konsantrasyonu ile birlikte azalırken yağ parçacık çapları artmıştır. Üretilen Pickering emülsiyonları, yağ yerine kek formülasyonunda kullanılmıştır. Bu amaçla, %15, 30, 45 ve 60 yağ içeren Pickering emülsiyonları (C-kontrol, C-PE15, C-PE30, C-PE45 ve C-PE60) kek üretmek için kullanılmıştır ve kontrol olarak sadece yağ içeren kek örneği hazırlanmıştır. Farklı yağ içeriklerine sahip emülsiyonlar kullanılarak yapılan keklerin özellikleri, hamurun viskozitesi, pişirme kaybı, simetri indeksi, nem içeriği ve kül içeriğinin ölçülmesi incelenmiştir. Viskozite değerleri incelendiğinde genel olarak en düşük değerin %15 yağ içeren emülsiyon ile hazırlanan kek hamurunda olduğu söylenebilir. Kek hamuru içerisinde ki yağ oranı arttıkça pH değerlerinin düştüğü görülmüştür. Pişirme kaybı ve simetri indeksi açısından kontrol formülasyonu ile emülsiyon bazlı kekler arasında kayda değer bir fark (p>0,05) olmamıştır. Emülsiyondaki yağ oranının azalması ve RPI-XG nanopartikül çözelti oranının artması nem değerlerini artırmıştır. Sonuç olarak, RPI-XG nanopartikülleri Pickering emülsiyonu üretmek için uygun bir malzemedir. Ek olarak, üretilen emülsiyonlar yağı azaltılmış kek üretimi için uygundur. Minimum yağ içeriğine sahip ürün kompozisyonları için PE15 emülsiyonunun kullanımı önerilebilir.

Keywords

pirinç proteini, ksantan zamkı, nanopartikül, Pickering emülsiyon, yağı azaltılmış kek

Pickering emulsions from rice protein-xanthan gum nanoparticles at different oil content: emulsion properties and using producing cake as a fat replacer

Abstract

In the present study, Pickering emulsions with different oil content (15%(PE15),30 (PE30), 45(PE45), and 60 (PE60)) were created with nanoparticles produced from rice protein isolate (RPI) and xanthan gum (XG). The aim was to produce cakes with reduced oil content with these emulsions. For this purpose, firstly the emulsion properties were evaluated. Emulsion activity (EAI)-stability indexes (ESI), ζ-potentials, and nanoparticle structures of the emulsions were investigated. The EAI value was determined as 54.14±3.19 m2/g and 54.15±0.95 m2/g for the emulsions containing 15% and 30 (w/w) oil, respectively, while the lowest EAI value was determined as 30.12±0.89 m2/g for the emulsion containing 60% oil. While the ζ-potential value decreased with increasing oil concentration, oil globule diameters increased. Pickering emulsions with 15%, 30, 45, and 60 oil (C-PE15, C-PE30, C-PE45, and C-PE60) and a control sample were produced with oil. The features of cakes made using emulsions with different oil contents were examined, including measuring the viscosity of batter, baking loss, symmetry index, moisture content, ash content, and sensory analysis. When viscosity values are examined, it can be said that the lowest value was generally recorded in the cake batter prepared with PE15. The pH values decreased as the oil content in the cake batter increased. Baking loss and symmetry index did not significantly differ (p>0.05) between cakes made with emulsion and control. The decrease in the oil ratio in the emulsion and the increase in the RPI-XG nanoparticle solution ratio increased moisture. As a result, RPI-XG nanoparticles are a suitable material for producing Pickering emulsion. Additionally, cakes can be made with the emulsions that are formed. For product compositions with minimal oil content, the usage of PE15 emulsion can be suggested.

Keywords

rice protein, xanthan gum, nanoparticle, Pickering emulsion, reduced fat cake

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