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Portakal Posasından Elde Edilen Pektinin Modifiye Edilerek Karakterize Edilmesi ve Reolojik Özelliklerinin Belirlenmesi

Year 2017, Volume: 14 Issue: 2, 0 - 0, 16.05.2017

Mustafa Tahsin Yılmaz , Enes Dertli , Aslı Muslu

https://izlik.org/JA67TN39AU

Abstract

Meyve suyu sanayisinin önemli artıklarından olan portakal posasından optimum şartlarda (pH, süre ve sıcaklık) pektin elde edilip pektinaz enzimi ile modifiye edilmiştir. Fourier dönüşümlü kızılötesi spektroskopisi (FT-IR) ve yüksek performanslı sıvı kromotografisi (HPLC) kullanılarak yapılan analizlerde, modifikasyonun pektinin yapısal özelliklerine etkisi gözlemlenmiştir. Pektinin spesifik bölgesi olan ve kalitesini belirleyen 1600-1800 cm-1 bantlarına FT-IR ile, galaktronik asit içeriğine de HPLC ile bakılmıştır. Sonuçlar incelendiğinde portakal posası pektininin (PPP)  galakturonik asit içeriği 406,44 mg/g toz pektin, portakal posası modifiye pektininin (PPMP) ise 465,34 mg/g toz pektin şeklinde bulunmuştur. Belirtilen bu analizlere ilave olarak elde edilen pektinlerin akış davranışları reolojik analizler ile belirlenmiştir. Modifiye edilen pektinin viskozite ve viskoelastik özelliklerinin değiştiği görülmüştür. PPP nin kıvam katsayısı 0,0559 Pa.sn, PPMP nin 0,0046 Pa.sn  şeklinde olmuştur.

References

  • Buchholt, H., T.M.I.E. Christensen, B. Fallesen, C.M. Ralet, J.F. Thibault, 2004. Preparation and properties of enzymatically and chemically modified sugar beet pectins. Carbohydrate polymers. 58: 149-161.
  • Cemeroğlu, B ve J. Acar, 1986. Meyve ve Sebza İşleme Teknolojisi, Gıda Teknolojisi Derneği, Yayın no:6, Ankara.
  • DeVries J.A, M. Hansen, J. Søderberg and P.E Glahn, J.K. Pedersen, 1986. Distribution of methoxyl groups in pectins. Carbohydrate polymers. 6: 165-176.
  • Einhorn-Stoll U., H. Kastner, T. Hecht, A. Zimathies, S. Drusch, 2015. Modification and physico-chemical properties of citrus pectin- Influence of enzymatic and acidic demethoxylation. Food Hydrocolloids. 51: 338-345.
  • Goodban, A E. ,H.S. Owens 1958. İsolation and Properties of Sugar Beet Araban. Journal of the American Society Sugar Beet Tecnology. 2:129-132.
  • Kliemann, E., D.N.K. Simas, R.E. Amante, E.S. Prudencio, F.R. Teofilo, M.M.C. Ferreira, R.D.M.C. Amboni, 2009. Optimisation of pectin acid extraction from passion fruit pell(Passiflora edulis flavicarpa) using response surface methodology. International Journal of Food Science and tecnology. 44: 476-483
  • Klavons, J.A. and R.D. Benett, 1986. Determination of Methanol Using Alchol Oxsidase and its Application to Methyl Ester Content Of Pectins, J.Agric.Food Chemistry. 34:597-599.
  • Kujwski, M. and T. Tuszynskı, 1967. A Comparison of Some Methods for the Determination of Me thoxyl Groups in Commercial Pectin Preparations, Die Nahrung, 31 (3): 233-238.
  • Lin, L., J. Cao, J. Huang, Y. Cai, J. Yao, 2010. Extraction of pectins with different degrees of esterification from mulberry branch bark. Bioresource Technology. 101: 3268-3273
  • Lee,F.A. 1938. Basic Food Chemistry 2th Edition, New York, The Avi Publishing Company.
  • McComb E.A and R.M McCready, 1957. Determination of Acetyl in Pectin and Aetylated Corbohydrate Polymers. Anal.Chem. 29: 819-821.
  • McCready, R.M. 1966. Polysaccharides of Sugar Beet Pulp, A Review of Their Chemistry. Journal American Sugar Beet Teknology. 14, 261-270.
  • Monsoor, M.A., U. Kalapathy, A. Proctor, 2001. Determination of polygalacturonic acid content in pectin extracts by diffuse reflectance Fourier transform infrared spectroscopy. Food Chemistry. 74: 233-238
  • Maraş, M., K. Çavuşoğlu, E. Aksöz, T. Kırındı, 2004. Pektin, poligalakturonik asit ve liyofilize pektinaz enziminin yapısal analizi itü dergisi/c cilt:2, 1: 3-10.
  • Mukhiddinov Z.K, D.K. Khalikov, F.T. Abdusamiev, C.C. Avloev 2000. Isolation and structural characterization of a pectin homo and ramnogalacturonan. Talanta. 53: 171-176
  • Mohare Y.S., A.S. Pratapwar, D.M. Sakarkar, A. Sheikh 2013. Natural polymers used in sustained drug delivery systems. American Journal of Pharm Research. 3 (6): 4238–4261.
  • Matthew, J.A., S.J. Howson, M.H.J. Keenan, P.S. Belton, 1990. Improvement of the gelation properties of sugar beet pectin following treatment with an enzyme preparation derived from aspergillus niger –comparison with a chemical modification. Carbohydrate Polymers. 12: 295-306.
  • Novosel’skaya, I.L, N.L. Voropaeva, S. Semenova, S.S.H. Rashidova 2000. Trends in the science and applications of pectins. Chem Nat Compd. 36: 1-10.
  • Oosterveld, A., G. Beldman, A.G.J., Voragen, 2002. Enzymatic modification of pectin polysaccharides obtained from sugar beet pektin. Carbonhydrate Polymers. 48: 73-81
  • Rombouts, F.M. and J.F., Thıbault (a) 1986. Enzymic and Chemical Degradation and the Fine Structure of Pectins from Sugar Beet Pulp. Carbohydrate Research. 154:189-203.
  • Paoletti, S., 1986. In Chemistry and function of pectins, eds. M.L. Fishman and J.J. Jen. (Washigton DC: American Chemical Society)
  • Rolin, C., 1993. Pectin. In Industrial gums. Whistler RL, BeMiller JN (eds), (3rdedn), New York: Academic Press. B.L. Ridley, M.A. O'Neil, D. Mohnen (2001) “Pectins: structure, biosynthesis, and oligogalacturonide-related signalling Phytochemistry”, 57 : 929–967
  • Thibault, J.F., 1983. Enzimatic degration and β-elimination of the pectic Substances in Cherry Fruits. Phytochemistry. 22(7): 1567-1571.
  • Sundar Raj, S.A.A., R., RubilaJayabalan, T.V., Ranganathan, 2012. A Review on Pectin: Chemistry due to General Properties of Pectin and its Pharmaceutical Uses. Open access scientific reports. 550: 1-2.
  • Schmelter, T., R. Wientjes, R. Vreeker, W. Klaffke, 2002. Enzymatic modifications of pectins and the impact on their rheological properties. Carbohydrate Polymers. 47: 99-108 .
  • Uçan, F., A. Akyıldız, 2012. Meyve Suyu Sanayiinde Enzimatik uygulamalar. Gıda 37 (6): 363-370.
  • Yiğit. V. 1975. Türkiye'de Çeşitli Hammaddelerde Bulunan Pektin Miktarları e Pektin Üretimi Olanakları. Tübitak MBEAE Beslenme ve Gıda Tek. Bölümü, Yayın no: 7.
  • Yapo, B.M., C. Robert, I. Etienme, B. Wathelet, M. Paquot, 2007. Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food Chemistry 100: 1356-1364
  • Whitaker, J.R. 1984. Pectic Substances, Pectic Enzymes and Haze Formation in Fruit Juices, Enzyme and Microb. Technol. 6(8): 341-349.

Year 2017, Volume: 14 Issue: 2, 0 - 0, 16.05.2017

Mustafa Tahsin Yılmaz , Enes Dertli , Aslı Muslu

https://izlik.org/JA67TN39AU

Abstract

References

  • Buchholt, H., T.M.I.E. Christensen, B. Fallesen, C.M. Ralet, J.F. Thibault, 2004. Preparation and properties of enzymatically and chemically modified sugar beet pectins. Carbohydrate polymers. 58: 149-161.
  • Cemeroğlu, B ve J. Acar, 1986. Meyve ve Sebza İşleme Teknolojisi, Gıda Teknolojisi Derneği, Yayın no:6, Ankara.
  • DeVries J.A, M. Hansen, J. Søderberg and P.E Glahn, J.K. Pedersen, 1986. Distribution of methoxyl groups in pectins. Carbohydrate polymers. 6: 165-176.
  • Einhorn-Stoll U., H. Kastner, T. Hecht, A. Zimathies, S. Drusch, 2015. Modification and physico-chemical properties of citrus pectin- Influence of enzymatic and acidic demethoxylation. Food Hydrocolloids. 51: 338-345.
  • Goodban, A E. ,H.S. Owens 1958. İsolation and Properties of Sugar Beet Araban. Journal of the American Society Sugar Beet Tecnology. 2:129-132.
  • Kliemann, E., D.N.K. Simas, R.E. Amante, E.S. Prudencio, F.R. Teofilo, M.M.C. Ferreira, R.D.M.C. Amboni, 2009. Optimisation of pectin acid extraction from passion fruit pell(Passiflora edulis flavicarpa) using response surface methodology. International Journal of Food Science and tecnology. 44: 476-483
  • Klavons, J.A. and R.D. Benett, 1986. Determination of Methanol Using Alchol Oxsidase and its Application to Methyl Ester Content Of Pectins, J.Agric.Food Chemistry. 34:597-599.
  • Kujwski, M. and T. Tuszynskı, 1967. A Comparison of Some Methods for the Determination of Me thoxyl Groups in Commercial Pectin Preparations, Die Nahrung, 31 (3): 233-238.
  • Lin, L., J. Cao, J. Huang, Y. Cai, J. Yao, 2010. Extraction of pectins with different degrees of esterification from mulberry branch bark. Bioresource Technology. 101: 3268-3273
  • Lee,F.A. 1938. Basic Food Chemistry 2th Edition, New York, The Avi Publishing Company.
  • McComb E.A and R.M McCready, 1957. Determination of Acetyl in Pectin and Aetylated Corbohydrate Polymers. Anal.Chem. 29: 819-821.
  • McCready, R.M. 1966. Polysaccharides of Sugar Beet Pulp, A Review of Their Chemistry. Journal American Sugar Beet Teknology. 14, 261-270.
  • Monsoor, M.A., U. Kalapathy, A. Proctor, 2001. Determination of polygalacturonic acid content in pectin extracts by diffuse reflectance Fourier transform infrared spectroscopy. Food Chemistry. 74: 233-238
  • Maraş, M., K. Çavuşoğlu, E. Aksöz, T. Kırındı, 2004. Pektin, poligalakturonik asit ve liyofilize pektinaz enziminin yapısal analizi itü dergisi/c cilt:2, 1: 3-10.
  • Mukhiddinov Z.K, D.K. Khalikov, F.T. Abdusamiev, C.C. Avloev 2000. Isolation and structural characterization of a pectin homo and ramnogalacturonan. Talanta. 53: 171-176
  • Mohare Y.S., A.S. Pratapwar, D.M. Sakarkar, A. Sheikh 2013. Natural polymers used in sustained drug delivery systems. American Journal of Pharm Research. 3 (6): 4238–4261.
  • Matthew, J.A., S.J. Howson, M.H.J. Keenan, P.S. Belton, 1990. Improvement of the gelation properties of sugar beet pectin following treatment with an enzyme preparation derived from aspergillus niger –comparison with a chemical modification. Carbohydrate Polymers. 12: 295-306.
  • Novosel’skaya, I.L, N.L. Voropaeva, S. Semenova, S.S.H. Rashidova 2000. Trends in the science and applications of pectins. Chem Nat Compd. 36: 1-10.
  • Oosterveld, A., G. Beldman, A.G.J., Voragen, 2002. Enzymatic modification of pectin polysaccharides obtained from sugar beet pektin. Carbonhydrate Polymers. 48: 73-81
  • Rombouts, F.M. and J.F., Thıbault (a) 1986. Enzymic and Chemical Degradation and the Fine Structure of Pectins from Sugar Beet Pulp. Carbohydrate Research. 154:189-203.
  • Paoletti, S., 1986. In Chemistry and function of pectins, eds. M.L. Fishman and J.J. Jen. (Washigton DC: American Chemical Society)
  • Rolin, C., 1993. Pectin. In Industrial gums. Whistler RL, BeMiller JN (eds), (3rdedn), New York: Academic Press. B.L. Ridley, M.A. O'Neil, D. Mohnen (2001) “Pectins: structure, biosynthesis, and oligogalacturonide-related signalling Phytochemistry”, 57 : 929–967
  • Thibault, J.F., 1983. Enzimatic degration and β-elimination of the pectic Substances in Cherry Fruits. Phytochemistry. 22(7): 1567-1571.
  • Sundar Raj, S.A.A., R., RubilaJayabalan, T.V., Ranganathan, 2012. A Review on Pectin: Chemistry due to General Properties of Pectin and its Pharmaceutical Uses. Open access scientific reports. 550: 1-2.
  • Schmelter, T., R. Wientjes, R. Vreeker, W. Klaffke, 2002. Enzymatic modifications of pectins and the impact on their rheological properties. Carbohydrate Polymers. 47: 99-108 .
  • Uçan, F., A. Akyıldız, 2012. Meyve Suyu Sanayiinde Enzimatik uygulamalar. Gıda 37 (6): 363-370.
  • Yiğit. V. 1975. Türkiye'de Çeşitli Hammaddelerde Bulunan Pektin Miktarları e Pektin Üretimi Olanakları. Tübitak MBEAE Beslenme ve Gıda Tek. Bölümü, Yayın no: 7.
  • Yapo, B.M., C. Robert, I. Etienme, B. Wathelet, M. Paquot, 2007. Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food Chemistry 100: 1356-1364
  • Whitaker, J.R. 1984. Pectic Substances, Pectic Enzymes and Haze Formation in Fruit Juices, Enzyme and Microb. Technol. 6(8): 341-349.
There are 29 citations in total.

Details

Authors

Mustafa Tahsin Yılmaz

Enes Dertli

Aslı Muslu This is me

Submission Date August 10, 2016
Publication Date May 16, 2017
IZ https://izlik.org/JA67TN39AU
Published in Issue Year 2017 Volume: 14 Issue: 2

Cite

APA Yılmaz, M. T., Dertli, E., & Muslu, A. (2017). Portakal Posasından Elde Edilen Pektinin Modifiye Edilerek Karakterize Edilmesi ve Reolojik Özelliklerinin Belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi, 14(2). https://izlik.org/JA67TN39AU
AMA 1.Yılmaz MT, Dertli E, Muslu A. Portakal Posasından Elde Edilen Pektinin Modifiye Edilerek Karakterize Edilmesi ve Reolojik Özelliklerinin Belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi. 2017;14(2). https://izlik.org/JA67TN39AU
Chicago Yılmaz, Mustafa Tahsin, Enes Dertli, and Aslı Muslu. 2017. “Portakal Posasından Elde Edilen Pektinin Modifiye Edilerek Karakterize Edilmesi Ve Reolojik Özelliklerinin Belirlenmesi”. Tekirdağ Ziraat Fakültesi Dergisi 14 (2). https://izlik.org/JA67TN39AU.
EndNote Yılmaz MT, Dertli E, Muslu A (May 1, 2017) Portakal Posasından Elde Edilen Pektinin Modifiye Edilerek Karakterize Edilmesi ve Reolojik Özelliklerinin Belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi 14 2
IEEE [1]M. T. Yılmaz, E. Dertli, and A. Muslu, “Portakal Posasından Elde Edilen Pektinin Modifiye Edilerek Karakterize Edilmesi ve Reolojik Özelliklerinin Belirlenmesi”, Tekirdağ Ziraat Fakültesi Dergisi, vol. 14, no. 2, May 2017, [Online]. Available: https://izlik.org/JA67TN39AU
ISNAD Yılmaz, Mustafa Tahsin - Dertli, Enes - Muslu, Aslı. “Portakal Posasından Elde Edilen Pektinin Modifiye Edilerek Karakterize Edilmesi Ve Reolojik Özelliklerinin Belirlenmesi”. Tekirdağ Ziraat Fakültesi Dergisi 14/2 (May 1, 2017). https://izlik.org/JA67TN39AU.
JAMA 1.Yılmaz MT, Dertli E, Muslu A. Portakal Posasından Elde Edilen Pektinin Modifiye Edilerek Karakterize Edilmesi ve Reolojik Özelliklerinin Belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi. 2017;14. Available at https://izlik.org/JA67TN39AU.
MLA Yılmaz, Mustafa Tahsin, et al. “Portakal Posasından Elde Edilen Pektinin Modifiye Edilerek Karakterize Edilmesi Ve Reolojik Özelliklerinin Belirlenmesi”. Tekirdağ Ziraat Fakültesi Dergisi, vol. 14, no. 2, May 2017, https://izlik.org/JA67TN39AU.
Vancouver 1.Mustafa Tahsin Yılmaz, Enes Dertli, Aslı Muslu. Portakal Posasından Elde Edilen Pektinin Modifiye Edilerek Karakterize Edilmesi ve Reolojik Özelliklerinin Belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi [Internet]. 2017 May 1;14(2). Available from: https://izlik.org/JA67TN39AU