AYÇİÇEĞİ PROTEİNİ-ARABİK GAM KONJUGATLARININ BAZI TEKNO-FONKSİYONEL ÖZELLİKLERİ

Öz

Bu araştırmada, arabik gam ile farklı sürelerdeki konjugasyon işleminin ayçiçek proteininin tekno-fonksiyonel özelliklerine etkisinin belirlenmesi amaçlanmıştır. Ayçiçek proteinine arabik gam ile 90 °C’de 4 farklı sürede (0, 30, 60, 120 dakika) konjugasyon işlemi uygulanmış ve örneklerin yüzey hidrofobikliği, çözünürlük, su tutma ve yağ bağlama kapasitesi, köpürme ve emülsiyon özelliklerindeki ve en düşük jelleşme konsantrasyonundaki değişimler incelenmiştir. Uygulanan konjugasyon işlemleri ayçiçek proteininin yüzey hidrofobikliğinin ve pH 2-7 aralığındaki çözünürlüğünün artmasını sağlamıştır. Arabik gam ile konjugasyonu sonucu ayçiçek proteininin su tutma kapasitesinin azaldığı, yağ bağlama kapasitesinin ise arttığı görülmüştür. Konjugasyon işlemi süresinin artmasıyla birlikte ayçiçek proteininin köpürme kapasitesinde %1.73-6.73, emülsiyon kapasitesinde %17.11-31.00 aralığında artış olmuştur. Ayçiçek proteininin en düşük jelleşme konsantrasyonu konjugasyon işlemiyle %6 düzeyinde artmıştır. Elde edilen sonuçlara göre arabik gam ile konjugasyon işleminin ayçiçek proteininin belirli tekno-fonksiyonel özelliklerinin geliştirilmesinde kullanılabileceği değerlendirilmiştir.

Anahtar Kelimeler

• Ayçiçek proteini
• arabik gam
• konjugasyon
• emülsiyon özellikleri
• köpürme özellikleri
• en düşük jelleşme konsantrasyonu

SOME TECHNO-FUNCTIONAL PROPERTIES OF SUNFLOWER PROTEIN-GUM ARABIC CONJUGATES

Öz

In this study, it was aimed to determine the effect of the conjugation with gum Arabic at different times on the techno-functional properties of sunflower protein. Sunflower protein-gum Arabic conjugates were prepared at 90 °C for four different times (0, 30, 60, and 120 minutes), and changes in the surface hydrophobicity, solubility, water-holding and oil-binding capacities, foaming and emulsifying properties, and least gelatinization concentrations were evaluated. The surface hydrophobicity and solubility (pH 2-7) increased with conjugation of sunflower protein. After the conjugation of sunflower protein, the water-holding capacity decreased while the oil-binding capacity increased. The foaming and emulsion capacities increased by 1.73-6.73% and 17.11-31.00%, respectively, with the increase in the process time. The least gelatinization concentration of conjugated sunflower proteins increased by 6%. According to the obtained results, it was evaluated that the conjugation with gum Arabic could be used to improve some techno-functional properties of sunflower protein.

Anahtar Kelimeler

• Sunflower protein
• gum Arabic
• conjugation
• emulsifying properties
• foaming properties
• least gelatinization concentration

Kaynakça

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