MALTODEKSTRİN-NOHUT PROTEİNİ İZOLATI MATRİSİNDE KARABİBER TOHUMU YAĞININ PÜSKÜRTMELİ KURUTMA METODU İLE ENKAPSÜLASYONU

Year 2020, Volume: 9 Issue: 2, 877 - 882, 07.08.2020

Nadiye Pelin Mansuroğlu Ebru Yazıcı Sümeyra Önder Aslı Can Karaça

https://doi.org/10.28948/ngumuh.649969

Cited By: 2

Abstract

Bu çalışmada karabiber tohumu yağının maltodekstrin ve yerel üreticiden temin edilen Kabuli çeşidi nohuttan alkali ekstraksiyon/izoelektrik çöktürme metodu ile elde edilen protein izolatı kullanılarak püskürtmeli kurutma metodu ile enkapsülasyonunun incelenmesi amaçlanmıştır. Bu amaçla yalnızca maltodekstrin içeren kontrol numunesi ve farklı oranlarda (%1-4) nohut proteini izolatı ve %8 oranında karabiber tohumu yağı içeren emülsiyonlar hazırlanmış ve püskürtmeli kurutma metodu ile kurutulmuştur. Elde edilen karabiber tohumu yağı mikrokapsüllerinin nem içeriği 4,7-6,5 g/100 g arasında; su aktivitesi ise 0,22-0,27 arasında değişmiştir. Formülasyonda kullanılan nohut proteini izolatı oranı arttıkça elde edilen toz ürünün nem içeriğinin düştüğü, renginin ise koyulaştığı görülmüştür. Karabiber tohumu yağı mikrokapsüllerinin yüzey yağı %0,2-1,3 arasında; enkapsülasyon verimi ise %74,1-99,3 arasında değişmiştir. Nohut proteini izolatı kullanılarak elde edilen karabiber tohumu yağı mikrokapsüllerinde protein kullanılmayan kontrol numunesine göre enkapsülasyon verimi artmıştır. Bu çalışma sonucu elde edilen bulgular, maltodekstrin ve nohut proteini izolatının karabiber tohumu yağı gibi hassas uçucu yağların enkapsülasyonunda taşıyıcı matris olarak kullanılabileceğini göstermiştir.

Keywords

Nohut protein izolatı, Karabiber tohumu yağı, Püskürtmeli kurutma

Supporting Institution

İstanbul Teknik Üniversitesi Bilimsel Araştırma Projeleri Birimi

Project Number

41568

Thanks

Bu çalışma İstanbul Teknik Üniversitesi Bilimsel Araştırma Projeleri Birimi’nin sağladığı destekle (Proje No: 41568) gerçekleştirilmiştir. Püskürtmeli kurutma deneylerinde verdiği destek için Gıda Yük. Müh. Evren DEMİRCAN’a teşekkür ederiz.

ENCAPSULATION OF BLACK PEPPER SEED OIL IN MALTODEXTRIN- CHICKPEA PROTEIN ISOLATE MATRIX WITH SPRAY DRYING METHOD

Abstract

The aim of this study was to investigate the use of maltodextrin and alkali extracted and isoelectric-precipitated protein isolate obtained from Kabuli type local chickpeas in encapsulation of black pepper seed oil. A control sample with only maltodextrin and four different emulsions containing chickpea protein isolate (1-4%) and 8% black pepper seed oil were spray-dried. Moisture content of black pepper seed oil microcapsules changed between 4.7-6.5 g/100 g whereas their water activity ranged between 0.22-0.27. An increase in the chickpea protein isolate ratio resulted in a decrease in moisture content, however darker colour in the microcapsules increased. Surface oil of the microcapsules changed between 0.2-1.3% whereas encapsulation efficiency ranged between 74.1-99.3%. Encapsulation efficiency of microcapsules containing chickpea protein isolate was found to be higher than the control. Findings of the present study indicate that maltodextrin and protein isolate obtained from Kabuli type local chickpeas can be utilized as a matrix for encapsulation of sensitive essential oils such as black pepper seed oil.

Keywords

Chickpea protein isolate, Black pepper seed oil, Spray drying

Project Number

41568

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