THE USE OF PROTEINS ISOLATED FROM NIGELLA SATIVA IN MODEL FOOD EMULSIONS AND THE TRIBOLOGICAL INVESTIGATION OF THEIR ORAL PROCESSES

Öz

Nigella sativa, has an important place in our culture, is often preferred for its oil, and valuable compounds such as protein remain as waste in the oil-cake. Proteins are widely used emulsifiers in the food industry. Understanding the oral process of plant proteins is important as it affects taste and sensory acceptance of foods. However, changes in flow, friction, and lubrication properties (tribological properties) affecting the taste of Nigella sativa proteins and their emulsions have not been investigated. In this study, the changes in the friction behavior of the emulsion prepared with the Nigella Sativa protein isolates in the presence of model mucus were tribologically investigated. Between the surfaces that mimic the oral environment, the emulsion and model mucus separately showed superior lubricating properties. However, when emulsion and mucus were mixed, the friction coefficient increased considerably. This showed that Nigella Sativa protein and mucus protein interacted and caused emulsion flocculation.

Anahtar Kelimeler

• Nigella Sativa
• emulsion
• mucin
• oral process
• tribology

ÇÖREK OTUNDAN İZOLE EDİLEN PROTEİNLERİN MODEL GIDA EMÜLSİYONLARINDA KULLANIMI VE ORAL PROSESİNİN TRİBOLOJİK İNCELENMESİ

Öz

Kültürümüzde önemli yeri olan çörek otu sıklıkla yağı için tercih edilmektedir ve yağı çıkarılmış küspesinde ise protein gibi değerli bileşikler atık olarak kalmaktadır. Proteinler gıda endüstrisinde yaygın kullanılan emülgatörlerdir. Gıdalarda kullanıldığında, bitkisel proteinlerin oral prosesini anlamak, tat almayı ve duyusal kabul edilebilirliği etkilediği için önemlidir. Fakat ağız ortamında salya/mukus ile etkileşime giren çörek otu proteinleri ve bu proteinlerle sabitli emülsiyonların tat alımını etkileyen akış, yağlama, sürtünme ve kayganlık özelliklerindeki (tribolojik özellikler) değişimler daha önce araştırılmamıştır. Bu çalışma ile yağı çıkarılmış çörek otundan elde edilen proteinlerle hazırlanmış sulu çözeltilerin ve emülsiyonların model mukus varlığında ağız ortamında oluşturdukları sürtünme davranış değişiklikleri tribolojik olarak incelenmiştir. Ağız ortamını taklit edici yüzeyler arasında, çörek otu proteiniyle hazırlanmış emülsiyon ve model mukus ayrı ayrı çok iyi kayganlaştırıcı özellik göstermiştir. Fakat emülsiyon ve mukus karıştırıldığında sürtünme katsayısı oldukça artmıştır. Bu durum çörek otu proteini ile mukus proteininin etkileşime girerek emülsiyonda topaklanmaya sebep olduğunu göstermektedir.

Anahtar Kelimeler

• çörek otu
• protein
• emülsiyon
• müsin
• oral proses
• triboloji
• Nigella Sativa
• emulsion
• mucin
• oral process
• tribology

Kaynakça

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