KIZILÖTESİ, MİKRODALGA, ULTRASES TEKNOLOJİLERİ VE KOMBİNASYONLARI KULLANILARAK MODİFİYE EDİLMİŞ DOĞAL BİYOPOLİMERLERİN ÇEŞİTLİ ÖZELLİKLERİ ÜZERİNE BİR DERLEME

Öz

Doğal biyopolimerler, gıda, ambalajlama, tekstil, otomotiv, tıp, ilaç, vb. birçok alanda kullanılan çevre dostu, yeşil polimerlerdir. Doğal biyopolimerlerin farklı teknolojiler kullanılarak modifiye edilmeleriyle fonksiyonellikleri geliştirilebilmektedir. Modifiye edilmiş doğal biyopolimerler, gıda sanayinde enkapsülasyon malzemesi ve yüksek performanslı yenilebilir film, kaplama veya fonksiyonel gıda bileşeni olarak kullanılabilmektedir. Kızılötesi, mikrodalga, ultrases teknolojileri ve kombinasyonları, kendilerine özgü etki mekanizmalarını kullanarak doğal biyopolimerleri degrade ve depolimerize etmekte ve fonksiyonelliklerini olumlu yönde etkilemektedirler. Mikrodalga ve ultrases-mikrodalga teknolojileri kullanılarak ekstraksiyon ve enzimatik hidroliz gibi işlemlerin verimi arttırılabilmekte, işlem süresi kısaltılabilmekte ve elde edilen polimerlerin özellikleri iyileştirilebilmektedir. Bu makalede, kızılötesi, mikrodalga ve ultrases teknolojileri ve kombinasyonlarının etki mekanizmalarından kısaca bahsedilerek bu teknolojiler kullanılarak modifiye edilmiş doğal biyopolimerlerin çeşitli özellikleri derlenmiş, mikrodalga ve ultrases-mikrodalga teknolojilerinin ekstraksiyon, enzimatik hidroliz gibi işlemlerin verimliliği, işlem süresi ve elde edilen polimerlerin özellikleri üzerindeki etkilerine yer verilmiştir.

Anahtar Kelimeler

• kızılötesi
• kombinasyon
• mikrodalga
• modifikasyon
• tarımsal polimer
• ultrases

A REVIEW ON VARIOUS PROPERTIES OF NATURAL BIOPOLYMERS MODIFIED BY INFRARED, MICROWAVE, ULTRASOUND TECHNOLOGIES AND THEIR COMBINATIONS

Öz

Natural biopolymers are environmentally friendly, green polymers, used in various fields, such as food production, food packaging, textile, otomotive, medicine, drug, etc. Modification of natural biopolymers by use of different technologies can improve their functionalities. Modified natural biopolymers can be used as an encapsulation material, an ingredient of high performance edible film, coating or a functional food. Infrared, microwave and ultrasound and their combinations can degrade and depolymerize natural biopolymers and affect their functionalities in a positive manner, according to their specific action mechanisms. Ultrasound and ultrasound-microwave combination technologies can increase extraction and enzymatic hydrolysis yield, decrease process time and improve properties of polymers. In this paper, action mechanisms of infrared, microwave and ultrasound technologies were mentioned briefly, various properties of natural biopolymers modified by those technologies and effects of ultrasound and ultrasound-microwave combination technologies on yield, process time of extraction and enzymatic hydrolysis processes were featured.

Anahtar Kelimeler

• infrared
• combination
• microwave
• modification
• agricultural polymers
• ultrasound

Kaynakça

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