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

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.

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