Yüksek Yoğunluklu Ultrason ve Yüksek Basınçlı Homojenizasyona Maruz Bırakılan Bezelye Proteini Nanoemülsiyonlarının Depolanması Sırasında Emülsifiye Edici Özellik, Parçacık Boyutu, Bulanıklık ve Lipid Oksidasyonundaki Değişimler

Yıl 2022, , 336 - 342, 27.12.2022

Gülçin Yıldız

https://doi.org/10.24323/akademik-gida.1224299

Cited By: 1

Öz

Mevcut çalışmada, ısıl olmayan iki teknolojinin (yüksek basınçlı homojenizasyon (HPH) ve yüksek yoğunluklu ultrason (HIU)) bezelye proteini nanoemülsiyonunun (PPN) emülsiyonlaştırma özellikleri, parçacık boyutu, bulanıklık ve lipit oksidasyonu üzerindeki etkisi 7 günlük depolama süresince araştırılmıştır. Tüm muameleler arasında %100 genlikte 10 dakikalık HIU’ya maruz bırakılan numuneler en küçük parçacık boyutunu sergilemiştir (198.3 nm). Aynı örnek, 7 günlük depolama sırasında en az lipid oksidasyonunu göstermiştir (98 mmol/kg). Parçacık boyutları ile bulanıklık arasında pozitif bir ilişki tespit edilmiştir. HIU ile muamele edilmiş tüm PPN’ler daha az bulanıklık ve daha küçük parçacık boyutu sergilerken, kontrol PPN numuneleri en bulanık yapıyı (4.05) ve en büyük parçacık boyutunu (413,9 nm) sergilemiştir. Parçacık boyutu ve lipid oksidasyonu değişkenleri arasında da benzer pozitif bir ilişki bulunmuştur. HIU ile muamele edilmiş tüm PPN'ler, daha düşük lipid oksidasyonu ve daha küçük damlacık boyutu sergilerken, kontrol PPN'leri, en büyük damlacık boyutuyla en yüksek lipid oksidasyonunu göstermiştir. Son olarak, muameleler arasında, %100 genlikte 10 dakika HIU’ya maruz kalan PPN'ler en yüksek EAI'yi (212 m2g-1) ve ESI'yi (59 min) gösterirken, kontrol PPN’ler en düşük EAI’yi (69 m2g-1) ve ESI’yi (21 min) göstermiştir.

Anahtar Kelimeler

Yüksek yoğunluklu ultrason, yüksek basınçlı homojenizasyon, emülsifiye edici özellikler, lipid oksidasyonu, bezelye proteini nanoemülsiyonu

Changes in Emulsifying Properties, Droplet Size, Turbidity and Lipid Oxidation of Pea Protein Nanoemulsions Exposed to High-Intensity Ultrasound and High-Pressure Homogenization during Storage

Öz

The current work was conducted to explore the influence of two non-thermal technologies (high pressure homogenization (HPH) and high-intensity ultrasound (HIU)) on emulsifying properties, droplet size, turbidity and lipid oxidation of pea protein-stabilized nanoemulsions (PPNs) during seven days of storage. The smallest droplet size (198.3 nm) was obtained for the samples exposed to 10 min HIU at 100% amplitude among all treatments. The same sample also showed the least lipid oxidation (98 mmol/kg) during storage. There was a positive relationship between droplet size and turbidity values. All HIU-treated PPNs exhibited less turbidity and smaller droplet size where the control PPN samples demonstrated the most turbid structure (4.05) with the biggest droplet size (413.9 nm). Similar positive relationship was also found between the variables of droplet size and lipid oxidation. All HIU-treated PPNs exhibited less lipid oxidation and smaller droplet size where the control PPNs demonstrated the most lipid oxidation with the biggest droplet size. Last but not least, among the treatments, the PPNs exposed to 10 min HIU at 100% amplitude showed the highest emulsifying activity index (EAI, 212 m2g-1) and emulsifying stability index (ESI, 59 min), whereas the PPNs with no treatment showed the lowest EAI (69 m2g-1) and ESI (21 min).

Anahtar Kelimeler

High intensity ultrasound, high pressure homogenization, emulsifying properties, lipid oxidation, pea protein nanoemulsion, Yüksek yoğunluklu ultrason, yüksek basınçlı homojenizasyon, emülsifiye edici özellikler, lipid oksidasyonu, bezelye proteini nanoemülsiyonu

Kaynakça

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