Kazein Bazlı Yapıştırıcıların Üretimi ve Fizikokimyasal Özellikleri

Yıl 2022, Cilt: 20 Sayı: 1, 12 - 19, 03.04.2022

Zeynep Atamer

https://doi.org/10.24323/akademik-gida.1097805

Cited By: 1

Öz

Bu çalışmada, çeşitli kazein tozları (misel kazein, αS-, β- ve ĸ-kazein fraksiyonları, sodyum kazeinat ve kalsiyum kazeinat) kullanılarak üretilen farklı yapıştırıcıların özellikleri ve gıda endüstrisinde kullanım olanağı araştırılmıştır. Farklı kazein kaynakları kullanılarak kazein bazlı yapıştırıcılar üretilmiş ve yapışkan mukavemetlerindeki farklılıkları belirlenmiştir. Kazein fraksiyonlarının izolasyonu için seçici çözünürlük, çökeltme ve dekanter santrifüj (çöktürülmüş kazeinin ve süpernatantın ayrılması için) yöntemleri kullanılmıştır. αS-, β- ve ĸ-kazein fraksiyonları için elde edilen saflıklar sırasıyla %25, 91 ve 54’ten büyük bulunmuştur. Sonuçlar, yapıştırıcıların üretiminde kullanılan kazein hammaddesinin türünün yapıştırıcı özellikleri üzerinde etkili olduğunu ve en yüksek yapışkan gücünün zenginleştirilmiş αS-kazein fraksiyonu ve misel kazein ile elde edildiğini göstermiştir.

Anahtar Kelimeler

Kazein, Yapışkanlık, Gıda endüstrisi, Ayırma işlemi

Production and Physicochemical Properties of Casein-Based Adhesives

Öz

In this study, different adhesives manufactured by using various casein powders (micellar casein, αS-, β- and ĸ-casein fractions, sodium caseinate and calcium caseinate) were investigated for their properties and potential application in the food industry. Casein-based adhesives using different sources of caseins were produced and the differences in their adhesive strength were determined. For the isolation of casein fractions, the methods of selective solubility, precipitation and a decanter centrifuge (for separation of precipitated casein and supernatant) were used. Achieved purities of αS-, β- and κ-casein fractions were higher than 25, 91 and 54%, respectively. Results showed that the type of casein raw material used in the production of adhesives had an influence on the adhesive properties and the highest adhesive strength was achieved with the enriched αS-casein fraction and micellar casein.

Anahtar Kelimeler

Casein, Adhesive, Food industry, Separation process

Teşekkür

The author would like to thank Prof. Dr. Ahmet Kucukcetin (Akdeniz University, Turkey) and Prof. Dr. Joerg Hinrichs (University of Hohenheim, Germany).

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