Isıl İşlemin Yenilebilir Kanatlı Yumurtalarındaki Protein Fraksiyonlarına Etkisi

Yıl 2020, Cilt: 18 Sayı: 3, 233 - 240, 29.10.2020

Özgür Tarhan Mustafa Gözler Rahmi Can Yavuz Melike Şimşek

https://doi.org/10.24323/akademik-gida.818076

Cited By: 2

Öz

İçerisinde barındırdığı esansiyel amino asitler, vitaminler, mineraller ve enzimler ile yumurta insan beslenmesinde oldukça önemli bir yere sahiptir. Tavuk, bıldırcın, hindi ve kaz gibi yenilebilir kanatlı yumurtaları besin bileşiminde bazı farklılıklara sahiptir. Tüketimden önce uygulanan çeşitli ısıl işlemler özellikle proteinler olmak üzere yumurtaların içerisinde barındırdığı besinlerde bazı bileşimsel ve yapısal değişikliklere yol açabilmektedirler. Bu çalışmanın amacı rafadan (11-16 dk.), tam haşlanmış (18-19 dk.) ve sahanda pişirilmiş (2-7 dk.) tavuk, bıldırcın, hindi ve kaz yumurtalarının protein fraksiyonlarındaki bileşim ve yapısal değişikliklerin araştırılmasıdır. Bu ısıl işlemlerin yumurta beyazı ve sarısı proteinleri üzerine etkileri elektroforez ve spektroskopi kullanarak tespit edilmiştir. Yumurta beyazında sarısına oranla daha fazla ısıl degradasyon gözlenmiştir. Beklendiği gibi ısıl maruziyet süresi uzadıkça protein degradasyonu artmıştır. Tam haşlama hemen hemen bütün kanatlı türlerinin yumurta beyazı proteinlerini denatüre etmiştir. Yumurta sarısında livetin fraksiyonları iken yumurta beyazında ovomukoid ısıl denatürasyona karşı en dayanıklı fraksiyondur. Rafadan haşlamada bütün türlerin yumurta sarılarındaki protein fraksiyonları çoğunlukla denatürasyondan korunmuştur. Protein yıkımı ile bağlantılı olarak tam haşlanmış ve sahanda yumurta örneklerinde protein ikincil yapısında dikkat çekici farklılıklar tespit edilmiştir. Bu çalışmada elde edilen önemli veriler ısıl işlemin yenilebilir yumurta proteinleri üzerine etkisini ortaya koymuştur. Bu bulguların beslenme ve insan sağlığını iyileştirme amacına yönelik olarak yumurta içeren ürünlerin üretim ve tüketim yöntemlerini geliştirmede katkı sağlayacağı beklenmektedir.

Anahtar Kelimeler

Yumurta, Kanatlı, Elektroforez, Spektroskopi

Effect of Heat Treatment on Protein Fractions of Edible Poultry Eggs

Öz

Poultry eggs are highly important in human nutrition due to their content of essential amino acids, vitamins, minerals, and enzymes. Eggs of edible poultries such as hen, turkey, quail, and goose may have some differences in their nutritional composition. Various heat treatments applied before consumption lead to some alterations in their nutrients, especially proteins. The purpose of this study was to investigate compositional and structural changes in the protein fractions of hen, quail, turkey, and goose eggs when exposed to soft- and hard-boiling (11-16 min and 18-19 min), and frying (2-7 min). Electrophoresis and spectroscopy were used to determine the effects of these heat treatments on egg white and yolk proteins separately. It was observed that the heat degradation of proteins in egg white was higher than that in egg yolk. As expected, protein degradation was increased when heat exposure was extended. Hard-boiling treatment completely denatured egg white proteins almost in all poultry species. Ovomucoid was the most resistant fraction against heat denaturation in white proteins, while livetins in yolk. Soft-boiling under the given conditions resulted in mostly retained profiles of proteins in egg yolk of all species. Relevant to protein degradation, remarkable structural changes were detected in the protein secondary structure of hard-boiled and fried egg samples. Significant data obtained in this research revealed the influence of heat treatment on the protein content of edible eggs. Those findings are expected to help in developing the processes and consumption methods of egg products for dietary purposes and improvement of human health.

Anahtar Kelimeler

Egg, Protein, Protein, Protein, Protein, Poultry, Electrophoresis, Spectroscopy

Kaynakça

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