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Spirulina platensis Protein Ekstraktları ile Zenginleştirilmiş Buğday Unundan Üretilen Hamurun Reolojik ve Teknofonksiyonel Özelliklerinin Araştırılması

Yıl 2021, Sayı: 27, 768 - 775, 30.11.2021
https://doi.org/10.31590/ejosat.970720

Öz

Spirulina platensis, simbiyotik, çok hücreli ve ipliksi yapıda mavi-yeşil bir mikroalgdir. Esansiyel amino asitler, β-karoten, fikobiliproteinler gibi pigmetler ve eikosapentaenoik asit (EPA) ve dokosaheksaenoik asit (DHA) gibi çoklu doymamış yağ asitleri gibi bazı yüksek değerli biyoaktif moleküller açısından zengindir. Ayrıca, yüksek protein içeriği (kuru ağırlıkta %60-70) ile önemli protein kaynaklarından biridir. Bu çalışmada, buğday ununun Spirulina platensis ve Spirulina platensis’den ultarases destekli ekstraksiyon ile ekstrakte edilen protein ekstraktları ile zenginleştirilmesi ve zenginleştirilen unların reolojik ve teknofonksiyonel özelliklerinin araştırılması gerçekleştirilmiştir. Çalışmanın sonuçlarına göre, farklı oranlarda Spirulina platensis tozu (SP) ve Spirulina platensis protein ekstraktları (SPE) ile zenginleştirilen buğday ununun ekstensograf analizleri sonucunda en uygun SP ve SPE oranları %0,125, 0,25 ve 0,5 olarak belirlenmiştir. Farinograf analizi sonuçlarına göre, SP-%0,5 için en yüksek su absorpsiyonu (%57,1) değeri elde edilmiştir (p<0,05). Örneklerin normal sedimentasyon, gecikmeli sedimentasyon, yaş gluten, gluten indeksi ve kuru gluten değerleri arasındaki farklılık önemli değilken (p≥0,05), %0,125 oranında SPE ile zenginleştirilen un örneklerinin su tutma kapasitesi (%108,68) diğer örneklerden istatiksel olarak önemli düzeyde daha yüksektir (p<0,05).

Kaynakça

  • Abbasi, H., Ardabili, S. M. S., Emam‐Djomeh, Z. A. H. R. A., Mohammadifar, M. A., Zekri, M., & Aghagholizadeh, R. (2012).
  • Prediction of extensograph properties of wheat‐flour dough: artificial neural networks and a genetic algorithm approach. Journal of texture studies, 43(4), 326-337.
  • Abd El Baky, H. H., El Baroty, G. S., & Ibrahem, E. A. (2015). Functional characters evaluation of biscuits sublimated with pure phycocyanin isolated from Spirulina and Spirulina biomass. Nutricion Hospitalaria, 32(1), 231-241.
  • Ak, B., Avsaroglu, E., Isik, O., Özyurt, G., Kafkas, E., & Etyemez, M. (2016). Nutritional and physicochemical characteristics of bread enriched with microalgae Spirulina platensis. Int. J. Eng. Res. Appl, 6(9).
  • American Association of Cereal Chemists. Approved Methods Committee. (2000). Approved methods of the American association of cereal chemists (Vol. 1). Amer Assn of Cereal Chemists.
  • Anonymous 2000. American Association of Cereal Chemists, Approved Methods of the AACC, 10th ed., The Association:. Methods No: 54-21, 38-21A. St. Paul MN, USA
  • Bashir, K., Swer, T. L., Prakash, K. S., & Aggarwal, M. (2017). Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch. LWT-Food Science and Technology, 76, 131-139.
  • Bermejo, P., Pinero, E., & Villar, A. M. (2008). Iron-chelating ability and antioxidant properties of phycocyanin isolated from a protean extract of Spirulina platensis. Food Chemistry, 110(2), 436-445. doi: 10.1016/j.foodchem.2008.02.021
  • Burešová, I., Kráčmar, S., Dvořáková, P., & Středa, T. (2014). The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread. Journal of Cereal Science, 60(2), 271-275.
  • Ch, S. (2013). Assessment of functional properties of different flours. African Journal of Agricultural Research, 8(38), 4849-4852.
  • Chamorro-Cevallos, G., Garduño-Siciliano, L., Barrón, B. L., Madrigal-Bujaidar, E., Cruz-Vega, D. E., & Pages, N. (2008).
  • Chemoprotective effect of Spirulina (Arthrospira) against cyclophosphamide-induced mutagenicity in mice. Food and Chemical Toxicology, 46(2), 567-574.
  • Das, P. C., Khan, M. J., Rahman, M. S., Majumder, S., & Islam, M. N. (2019). Comparison of the physico-chemical and functional properties of mango kernel flour with wheat flour and development of mango kernel flour based composite cakes. NFS journal, 17, 1-7.
  • De Marco, E. R., Steffolani, M. E., Martínez, C. S., & León, A. E. (2014). Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta. LWT-food science and technology, 58(1), 102-108.
  • Dizlek, H., & Islamoglu, M. (2015). Effects of sunn pest (Eurygaster maura L. Heteroptera; Scutelleridae) sucking number on physical and physicochemical characteristics of wheat varieties. Journal of Applied Botany and Food Quality, 88(1).
  • Du, S. K., Jiang, H., Yu, X., & Jane, J. L. (2014). Physicochemical and functional properties of whole legume flour. LWT-Food Science and Technology, 55(1), 308-313.
  • El-Tantawy, W. H. (2015). Antioxidant effects of Spirulina supplement against lead acetate-induced hepatic injury in rats. Journal of Traditional and Complementary Medicine.
  • Estrada, J. P., Bescós, P. B., & Del Fresno, A. V. (2001). Antioxidant activity of different fractions of Spirulina platensis protean extract. Il farmaco, 56(5-7), 497-500.
  • Gad, A. S., Khadrawy, Y. A., El-Nekeety, A. A., Mohamed, S. R., Hassan, N. S., & Abdel-Wahhab, M. A. (2011). Antioxidant activity and hepatoprotective effects of whey protein and Spirulina in rats. Nutrition, 27(5), 582-589.
  • Giami, S. Y., & Bekebain, D. A. (1992). Proximate composition and functional properties of raw and processed full‐fat fluted pumpkin (Telfairia occidentalis) seed flour. Journal of the Science of Food and Agriculture, 59(3), 321-325.
  • Karababa, E., & Ozan, A. N. (1998). Effect of wheat bug (Eurygaster integriceps) damage on quality of a wheat variety grown in Turkey. Journal of the Science of Food and Agriculture, 77(3), 399-403.
  • Kent, N. L. (1984). Cereals of the world: grain structure. Technology of Cereals, 1626.
  • Koppel, R., & Ingver, A. (2010). Stability and predictability of baking quality of winter wheat. Agronomy Research, 8(3), 637-644.
  • Lee, J. Y., Kang, S. H., & Kim, M. R. (2011). Changes in the quality characteristics and antioxidant activities of spirulina added bread during storage. Korean Journal of Food Preservation, 18(1), 111-118.
  • Linlaud, N. E., Puppo, M. C., & Ferrero, C. (2009). Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough. Cereal chemistry, 86(4), 376-382.
  • Miś, A., Grundas, S., Dziki, D., & Laskowski, J. (2012). Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal. Journal of Food Engineering, 108(1), 1-12.
  • Nwosu, J. N., Owuamanam, C. I., Omeire, G. C., & Eke, C. C. (2014). Quality parameters of bread produced from substitution of wheat flour with cassava flour using soybean as an improver. American Journal of Research Communication, 2(3), 99-118.
  • Özkaya, H. (2005). Tahıl ve ürünleri analiz yöntemleri. Gıda Teknolojisi Derneği Yayınları.
  • Pelizer, L. H., de Carvalho, J. C. M., & de Oliveira Moraes, I. (2015). Protein production by Arthrospira (Spirulina) platensis in solid state cultivation using sugarcane bagasse as support. Biotechnology Reports, 5, 70-76.
  • Ram, S., Dawar, V., Singh, R. P., & Shoran, J. (2005). Application of solvent retention capacity tests for the prediction of mixing properties of wheat flour. Journal of Cereal Science, 42(2), 261-266.
  • Rothkaehl J., 2004. Determination of the rheological properties of dough from domestic wheat flour (in Polish). ZPZiP IBPRS. Warszawa, 2004.
  • Sarker, M. Z. I., Yamauchi, H., Kim, S. J., MATSUMURA-ENDO, C., Takigawa, S., Hashimoto, N., & Noda, T. (2008). A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars. Food science and technology research, 14(2), 211-216.
  • Servet, Ö., & Akman, Z. (2014). Yozgat ekolojik koşullarında bazı ekmeklik buğday çeşitlerinin verim ve kalite özelliklerinin belirlenmesi. Ziraat Fakültesi Dergisi, 10(1), 35-43.
  • Siddiq, M., Ravi, R., Harte, J. B., & Dolan, K. D. (2010). Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours. LWT-Food Science and Technology, 43(2), 232-237.
  • Słowik E., 2006. Determination of the quality of flour – the commonly used methods (in Polish). Przegląd Piekarski i Cukierniczy, 54(11), 14-18.
  • Stanic-Vucinic, D., Minic, S., Nikolic, M. R., & Velickovic, T. C. (2018). Spirulina phycobiliproteins as food components and complements. Microalgal biotechnology, 129-149.
  • Stojceska, V., & Butler, F. (2008). Digitization of farinogram plots and estimation of mixing stability. Journal of Cereal Science, 48(3), 729-733.
  • Stone, A. K., Karalash, A., Tyler, R. T., Warkentin, T. D., & Nickerson, M. T. (2015). Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Research International, 76, 31-38.
  • Vo, T., Ngo, D., & Kim, S. (2016). Nutritional and pharmaceutical properties of microalgal Spirulina, Handbook of Marine Microalgae: Biotechnology Advances. Elsevier Inc, UK, 299-308.
  • Wang, L., Pan, B., Sheng, J., Xu, J., & Hu, Q. (2007). Antioxidant activity of Spirulina platensis extracts by supercritical carbon dioxide extraction. Food Chemistry, 105(1), 36-41.
  • Yucetepe, A., Saroglu, O., Bildik, F., Ozcelik, B., & Daskaya-Dikmen, C. (2018). Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM. Czech Journal of Food Sciences, 36(1), 98-108.
  • Yücetepe, A., Saroğlu, Ö., & Özçelik, B. (2019). Response surface optimization of ultrasound-assisted protein extraction from Spirulina platensis: investigation of the effect of extraction conditions on techno-functional properties of protein concentrates. Journal of food science and technology, 56(7), 3282-3292.
  • Zelleny, L. (1947). A simple sedimentation test for estimating the bread-baking and gluten qualities of wheat flour. Cereal Chem., 24, 465-475.

Investigation of Rheological and Technofunctional Properties of Wheat Flour Enriched with Spirulina platensis Protein Extracts

Yıl 2021, Sayı: 27, 768 - 775, 30.11.2021
https://doi.org/10.31590/ejosat.970720

Öz

Spirulina platensis is a simbiotic, multicellular and filamentous blue-green microalgae. It is rich in terms of essential amino acids, pigments such as β-caroten and phycobiliproteins, polyunsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid. Moreover, it is one of important protein sources with high protein content (60-70% in dry weight). Enrichment of wheat flour with Spirulina platensis and protein extracts from Spirulina platensis by ultrssound-assisted extraction and investigation of rheological nad technofunctional properties of the flours were carried out in the present study. According to the results of exensograph analysis of the enriched flours with Spirulina platensis powder (SP) and protein extarcts from Spirulina platensis (SPE), the best ratios for SP and SPE were determied as 0.125%, 0.25% and 0.5%. The highest water absorption capacity (57.1%) for SP-0.5% was obtained (p<0.05). Water absorption capacity of the enriched flours with 0.125% SPE was higher than the others (p<0.05), while differences among normal sedimentation, delayed sedimentation, wet gluten, dry gluten and gluten index were not significant (p≥0.05).

Kaynakça

  • Abbasi, H., Ardabili, S. M. S., Emam‐Djomeh, Z. A. H. R. A., Mohammadifar, M. A., Zekri, M., & Aghagholizadeh, R. (2012).
  • Prediction of extensograph properties of wheat‐flour dough: artificial neural networks and a genetic algorithm approach. Journal of texture studies, 43(4), 326-337.
  • Abd El Baky, H. H., El Baroty, G. S., & Ibrahem, E. A. (2015). Functional characters evaluation of biscuits sublimated with pure phycocyanin isolated from Spirulina and Spirulina biomass. Nutricion Hospitalaria, 32(1), 231-241.
  • Ak, B., Avsaroglu, E., Isik, O., Özyurt, G., Kafkas, E., & Etyemez, M. (2016). Nutritional and physicochemical characteristics of bread enriched with microalgae Spirulina platensis. Int. J. Eng. Res. Appl, 6(9).
  • American Association of Cereal Chemists. Approved Methods Committee. (2000). Approved methods of the American association of cereal chemists (Vol. 1). Amer Assn of Cereal Chemists.
  • Anonymous 2000. American Association of Cereal Chemists, Approved Methods of the AACC, 10th ed., The Association:. Methods No: 54-21, 38-21A. St. Paul MN, USA
  • Bashir, K., Swer, T. L., Prakash, K. S., & Aggarwal, M. (2017). Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch. LWT-Food Science and Technology, 76, 131-139.
  • Bermejo, P., Pinero, E., & Villar, A. M. (2008). Iron-chelating ability and antioxidant properties of phycocyanin isolated from a protean extract of Spirulina platensis. Food Chemistry, 110(2), 436-445. doi: 10.1016/j.foodchem.2008.02.021
  • Burešová, I., Kráčmar, S., Dvořáková, P., & Středa, T. (2014). The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread. Journal of Cereal Science, 60(2), 271-275.
  • Ch, S. (2013). Assessment of functional properties of different flours. African Journal of Agricultural Research, 8(38), 4849-4852.
  • Chamorro-Cevallos, G., Garduño-Siciliano, L., Barrón, B. L., Madrigal-Bujaidar, E., Cruz-Vega, D. E., & Pages, N. (2008).
  • Chemoprotective effect of Spirulina (Arthrospira) against cyclophosphamide-induced mutagenicity in mice. Food and Chemical Toxicology, 46(2), 567-574.
  • Das, P. C., Khan, M. J., Rahman, M. S., Majumder, S., & Islam, M. N. (2019). Comparison of the physico-chemical and functional properties of mango kernel flour with wheat flour and development of mango kernel flour based composite cakes. NFS journal, 17, 1-7.
  • De Marco, E. R., Steffolani, M. E., Martínez, C. S., & León, A. E. (2014). Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta. LWT-food science and technology, 58(1), 102-108.
  • Dizlek, H., & Islamoglu, M. (2015). Effects of sunn pest (Eurygaster maura L. Heteroptera; Scutelleridae) sucking number on physical and physicochemical characteristics of wheat varieties. Journal of Applied Botany and Food Quality, 88(1).
  • Du, S. K., Jiang, H., Yu, X., & Jane, J. L. (2014). Physicochemical and functional properties of whole legume flour. LWT-Food Science and Technology, 55(1), 308-313.
  • El-Tantawy, W. H. (2015). Antioxidant effects of Spirulina supplement against lead acetate-induced hepatic injury in rats. Journal of Traditional and Complementary Medicine.
  • Estrada, J. P., Bescós, P. B., & Del Fresno, A. V. (2001). Antioxidant activity of different fractions of Spirulina platensis protean extract. Il farmaco, 56(5-7), 497-500.
  • Gad, A. S., Khadrawy, Y. A., El-Nekeety, A. A., Mohamed, S. R., Hassan, N. S., & Abdel-Wahhab, M. A. (2011). Antioxidant activity and hepatoprotective effects of whey protein and Spirulina in rats. Nutrition, 27(5), 582-589.
  • Giami, S. Y., & Bekebain, D. A. (1992). Proximate composition and functional properties of raw and processed full‐fat fluted pumpkin (Telfairia occidentalis) seed flour. Journal of the Science of Food and Agriculture, 59(3), 321-325.
  • Karababa, E., & Ozan, A. N. (1998). Effect of wheat bug (Eurygaster integriceps) damage on quality of a wheat variety grown in Turkey. Journal of the Science of Food and Agriculture, 77(3), 399-403.
  • Kent, N. L. (1984). Cereals of the world: grain structure. Technology of Cereals, 1626.
  • Koppel, R., & Ingver, A. (2010). Stability and predictability of baking quality of winter wheat. Agronomy Research, 8(3), 637-644.
  • Lee, J. Y., Kang, S. H., & Kim, M. R. (2011). Changes in the quality characteristics and antioxidant activities of spirulina added bread during storage. Korean Journal of Food Preservation, 18(1), 111-118.
  • Linlaud, N. E., Puppo, M. C., & Ferrero, C. (2009). Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough. Cereal chemistry, 86(4), 376-382.
  • Miś, A., Grundas, S., Dziki, D., & Laskowski, J. (2012). Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal. Journal of Food Engineering, 108(1), 1-12.
  • Nwosu, J. N., Owuamanam, C. I., Omeire, G. C., & Eke, C. C. (2014). Quality parameters of bread produced from substitution of wheat flour with cassava flour using soybean as an improver. American Journal of Research Communication, 2(3), 99-118.
  • Özkaya, H. (2005). Tahıl ve ürünleri analiz yöntemleri. Gıda Teknolojisi Derneği Yayınları.
  • Pelizer, L. H., de Carvalho, J. C. M., & de Oliveira Moraes, I. (2015). Protein production by Arthrospira (Spirulina) platensis in solid state cultivation using sugarcane bagasse as support. Biotechnology Reports, 5, 70-76.
  • Ram, S., Dawar, V., Singh, R. P., & Shoran, J. (2005). Application of solvent retention capacity tests for the prediction of mixing properties of wheat flour. Journal of Cereal Science, 42(2), 261-266.
  • Rothkaehl J., 2004. Determination of the rheological properties of dough from domestic wheat flour (in Polish). ZPZiP IBPRS. Warszawa, 2004.
  • Sarker, M. Z. I., Yamauchi, H., Kim, S. J., MATSUMURA-ENDO, C., Takigawa, S., Hashimoto, N., & Noda, T. (2008). A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars. Food science and technology research, 14(2), 211-216.
  • Servet, Ö., & Akman, Z. (2014). Yozgat ekolojik koşullarında bazı ekmeklik buğday çeşitlerinin verim ve kalite özelliklerinin belirlenmesi. Ziraat Fakültesi Dergisi, 10(1), 35-43.
  • Siddiq, M., Ravi, R., Harte, J. B., & Dolan, K. D. (2010). Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours. LWT-Food Science and Technology, 43(2), 232-237.
  • Słowik E., 2006. Determination of the quality of flour – the commonly used methods (in Polish). Przegląd Piekarski i Cukierniczy, 54(11), 14-18.
  • Stanic-Vucinic, D., Minic, S., Nikolic, M. R., & Velickovic, T. C. (2018). Spirulina phycobiliproteins as food components and complements. Microalgal biotechnology, 129-149.
  • Stojceska, V., & Butler, F. (2008). Digitization of farinogram plots and estimation of mixing stability. Journal of Cereal Science, 48(3), 729-733.
  • Stone, A. K., Karalash, A., Tyler, R. T., Warkentin, T. D., & Nickerson, M. T. (2015). Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Research International, 76, 31-38.
  • Vo, T., Ngo, D., & Kim, S. (2016). Nutritional and pharmaceutical properties of microalgal Spirulina, Handbook of Marine Microalgae: Biotechnology Advances. Elsevier Inc, UK, 299-308.
  • Wang, L., Pan, B., Sheng, J., Xu, J., & Hu, Q. (2007). Antioxidant activity of Spirulina platensis extracts by supercritical carbon dioxide extraction. Food Chemistry, 105(1), 36-41.
  • Yucetepe, A., Saroglu, O., Bildik, F., Ozcelik, B., & Daskaya-Dikmen, C. (2018). Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM. Czech Journal of Food Sciences, 36(1), 98-108.
  • Yücetepe, A., Saroğlu, Ö., & Özçelik, B. (2019). Response surface optimization of ultrasound-assisted protein extraction from Spirulina platensis: investigation of the effect of extraction conditions on techno-functional properties of protein concentrates. Journal of food science and technology, 56(7), 3282-3292.
  • Zelleny, L. (1947). A simple sedimentation test for estimating the bread-baking and gluten qualities of wheat flour. Cereal Chem., 24, 465-475.
Toplam 43 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Meltem Yılmaz Bu kişi benim 0000-0003-2543-4166

Aysun Yücetepe 0000-0002-3800-4774

Erken Görünüm Tarihi 29 Temmuz 2021
Yayımlanma Tarihi 30 Kasım 2021
Yayımlandığı Sayı Yıl 2021 Sayı: 27

Kaynak Göster

APA Yılmaz, M., & Yücetepe, A. (2021). Spirulina platensis Protein Ekstraktları ile Zenginleştirilmiş Buğday Unundan Üretilen Hamurun Reolojik ve Teknofonksiyonel Özelliklerinin Araştırılması. Avrupa Bilim Ve Teknoloji Dergisi(27), 768-775. https://doi.org/10.31590/ejosat.970720