Peynir Altı Suyu Proteini Konsantresinin Partikül Boyutu ve Emülsifiye Edici Özellikleri Üzerine Ultrason Sürelerinin ve Genliklerinin Etkileri

Year 2022, , 323 - 329, 30.08.2022

Menekşe Bulut

https://doi.org/10.53433/yyufbed.1077700

Abstract

Mevcut çalışma, peynir altı suyu proteini konsantresinin (PASPK) partikül boyutları ve emülsifiye edici özellikleri üzerindeki ultrason sürelerinin ve genliklerinin etkisini araştırmak için yapılmıştır. Ultrason (US) uygulaması, 20 kHz frekans ile farklı zamanlarda (10, 20 ve 30 dakika %50 genlikte) ve amplitüdlerde (5 dakika için %60, %80 ve %100) VC-7500 ultrasonik güç ekipmanı kullanılarak yapıldı. Sonuçlar, US işleminin hem partikül boyutları hem de emülsifiye edici özellikler üzerinde önemli (p<0.05) bir etkiye sahip olduğunu gösterdi. En küçük parçacık boyutu, %100 genlikte (US310) (498.6 nm) 30 dakika (dak.) US'ye maruz bırakılan PASPK numunelerinde belirlendi. %100 genlikte işlenen PASPK numuneleri, %60 ve %80 genliklerde diğer PASPK numunelerine kıyasla daha küçük parçacık boyutu gösterdi. US ile 10 dak. muamele edilen PASPK numunelerinin partikül boyutu en büyük (790.3 nm) düzeyde iken, 30 dak. süre ile muamele edilen PASPK numunelerinde en küçük partikül boyutu (697.1 nm) tespit edilmiştir. Öte yandan, işlemler arasında US310 PASPK numuneleri en yüksek emülsiyon aktivitesi indeksine (EAİ) (198 m²/g) ve emülsiyon stabilitesi indeksine ( ESİ) (34.0 dak.) sahipken, işlem görmemiş PASK numunelerinde en düşük EAİ (56 m²/g) ve ESİ (13.0 dak.) saptandı. Genel olarak, %100 genlikte 30 dakikalık US uygulaması, diğer sonikasyon süreleri ve amplitüdleriyle karşılaştırıldığında en düşük parçacık boyutu (498.6 nm) ve en yüksek emülsiyon özellikleri (EAİ:198 m2/g ve ESİ: 34.0) gösterdi.

Keywords

Emülsifiye edici özellikler, Genlik, Parçacık boyutu, Peynir altı suyu proteini konsantresi, Ultrason

The Effects of Ultrasound Times and Amplitudes on the Particle Size and Emulsifying Properties of Whey Protein Concentrate

Abstract

The current study was conducted to investigate the effects of ultrasound times and amplitudes on the particle sizes and emulsifying properties of samples of whey protein concentrate (WPC). The ultrasound (US) application was performed using VC-7500 ultrasonic power equipment at a 20 kHz frequency, at various times (10, 20, and 30 min at a 50% amplitude) and amplitudes (60%, 80%, and 100% for 5 min). The results showed that the US procedure had a significant effect (p<0.05) on both particle sizes and emulsifying properties (p<0.05). The smallest particle size was obtained for the WPC samples exposed to 30 min of US at a 100% amplitude (US310) (498.6 nm). The WPC samples treated at a 100% amplitude showed a smaller particle size compared to the other WPC samples at 60% and 80% amplitudes. While the WPC samples treated for 10 min had the biggest particle size (790.3 nm), those treated for 30 min had the smallest particle size (697.1 nm). On the other hand, among the treatments, US310 whey protein concentrate samples had the highest EAI (emulsifying activity index) (198 m²/g) and ESI (emulsion stability index) (34.0 min), whereas the untreated WPC samples had the lowest EAI (56 m²/g) and ESI (13.0 min). In general, 30-min US treatment at a 100% amplitude showed the lowest particle size (498.6 nm) and the highest emulsifying properties (EAI: 198 m2/g and ESI: 34.0) compared to the other sonication times and amplitudes.

Keywords

Amplitude, Emulsifying properties, Particle size, Ultrasound, Whey protein concentrate

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