Protein Emülsiyon Ağıyla Yapılandırılmış Oleojeller

Yıl 2019, , 410 - 416, 18.11.2019

Eda Keskin Uslu Emin Yılmaz

https://doi.org/10.24323/akademik-gida.647730

Cited By: 1

Öz

Bitkisel
yağlar genellikle hidrojenasyon işlemi ile yapılandırılmakta, bu işlem sonucunda
ise trans veya doymuş yağ asitlerinin
seviyesinde artış gözlenmektedir. Doymuş ve trans
yağ asitlerinin diyetteki varlığı ile kalp-damar hastalıkları arasındaki
ilişki bilinmektedir. Doymuş ve/veya trans
yağ alımının azaltılmasına yönelik alternatif bir yol olarak ortaya konan
oleojelasyon teknolojisinde, bitkisel yağın viskoelastik jel benzeri bir yapıya
dönüştürülmesi için organojelatör ajanlar kullanılmakta, ancak ekonomik,
verimli ve gıda sınıfı yeni organojelatörlerin belirlenmesine ihtiyaç
duyulmaktadır. Son yıllarda bazı gıda kaynaklı proteinlerin ve
protein-karbonhidrat komplekslerinin bitkisel yağların yapılandırılmasında
kullanılması umut verici bir yenilik olarak ortaya çıkmıştır. Bu sebeple,
protein veya diğer polimerlerin bir yağ-su arayüzüne adsorbe edilmesi, ardından
su fazının uzaklaştırılmasına dayanan yüksek yağ içeriği ve elastikiyete sahip
yüksek iç fazlı emülsiyonların eldesi dikkat çekmektedir. Biyolojik olarak
bozunabilir bir protein jel matrisi içine sıvı yağın sabitlenmesiyle
gerçekleşitirilen yağ yapılandırma işlemi, gıda, farmasötik, nutrasötik ve diğer
uygulamalarında yeni ürünler geliştirmek için yeni bir teknik olarak dikkat
çekmektedir. Bu derlemenin amacı protein ağ yapılarıyla sıvı yağların
yapılandırılmasına (oleojel) ait güncel çalışmaların değerlendirilmesi ve yeni
araştırma ihtiyaçlarının ortaya konulmasıdır.

Anahtar Kelimeler

Oleojel, Protein, Emülsiyon, Yapılandırma, Gıda

Oleogels Structured with Protein Emulsion Network

Öz

Edible
liquid oils are usually structured with hydrogenation process, therefore trans and saturated fatty acid contents are
enhanced. The relationship between saturated and trans fatty acids and cardio-vascular diseases are well documented.
In the oleogelation technology, which took attendance as an alternative way of
reducing saturated and trans fats in
diet, the liquid oil is converted into viscoelastic gel liked structure by
addition of organogelators, and feasible, economical and food grade organogelators
are demanded. It was stated that as structuring agents, the use of proteins and
protein-carbohydrate complexes are quite promising. For this reason, protein
and other polimers are adsorbed onto the oil-water interface and then water was
removed to yield high internal phase emulsions. These emulsions could be used
to create the oleogels. Oleogels produced by immobilization of liquid oil in
bio-degradable protein matrix could be used in foods, pharmaceutics and other
areas to develop new products, and this technique has recently drawn attention
for research. The aims of this review are to evaluate the current studies about
protein networks for oil structuring (oleogel), and to identify further research
needs in this field.

Anahtar Kelimeler

Oleogel, Protein, Emulsion, Structuring, Food

Kaynakça

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