PÜSKÜRTMELİ KURUTUCU İLE YAĞI ALINMIŞ AYÇİÇEĞİ PROTEİN EKSTRAKTI TOZU ÜRETİMİ: FONKSİYONEL ÖZELLİKLERİ VE TOZ KARAKTERİZASYONU

Öz

Bu çalışmada yağı alınmış ayçiçeği çekirdeği küspesinden protein fraksiyonu ekstrakte edilerek pilot ölçekli püskürtmeli kurutucu kullanılarak protein tozu üretilmiştir. Protein ekstraktlarını elde etmek için asidik protein ekstraksiyonu kullanılmıştır. Protein ekstraktı çözeltisini protein tozuna dönüştürmek için pilot ölçekli püskürtmeli kurutucu kullanılmıştır. Elde edilen protein tozunda düzensiz yüzey özelliklerine sahip mikro küresel parçacıklar gözlemlenmiştir. Protein tozlarının, sırasıyla yaklaşık olarak 1.58 ve 49 ° Hausner oranına ve duruş açısına sahip oldukları ve zayıf akış davranışı gösterdikleri tespit edilmiştir. Protein tozları zayıf çözünürlük, orta seviyede emülsifiye etme ve yağ bağlama kapasitesi göstermişlerdir. Zayıf çözünürlüklerine rağmen, orta derecede ıslanabilirlik özelliklerine sahip oldukları anlaşılmıştır. Ayçiçeği proteini tozunun denatürasyon sıcaklığı, DSC termogramında yaklaşık 80 °C olarak belirlenmiştir. FTIR spektrumunun, daha önce bildirilen soya proteini ve süt proteini ekstraktı tozlarına çok benzer olduğu bulunmuştur.

Anahtar Kelimeler

• ayçiçeği proteini,protein tozu,yağsız ayçiçeği küspesi,püskürtmeli kurutucu,toz özellikleri

SPRAY DRYING OF DE-OILED SUNFLOWER PROTEIN EXTRACTS: FUNCTIONAL PROPERTIES AND CHARACTERIZATION OF THE POWDER

Öz

The proteins were extracted from de-oiled sunflower seed cake and protein powder was produced using a pilot-scale spray dryer. Mild-acidic protein extraction and co-extraction of phenolic compounds were employed in order to obtain protein extracts. A pilot-scale spray dryer was used to convert protein extracts into protein powder. Micro-spherical particles were obtained having irregular surface properties. The protein powders showed poor flow behaviour having hausner ratio and angle of repose values around 1,58 and 49°, respectively. They showed poor solubility, sufficient emulsifying and oil-binding capacity. Despite their poor solubility, they had moderate wettability. The denaturation temperature of sunflower protein powder was found around 80 °C from DSC thermogram. FTIR spectrum was found to be very similar to those of soy protein and milk protein extract powders reported previously.

Anahtar Kelimeler

• sunflower protein,protein powder,de-oiled sunflower meal,spray dryer,powder properties

Kaynakça

1. Amagliani, L., Regan, J.O., Kelly, A.L., and Mahony, J.A.O. (2016). Physical and fl ow properties of rice protein powders. J. Food Eng. 190, 1–9.AOAC (2000). Official Methods of Analysis of AOAC International. Assoc. Off. Anal. Chem. Int. Method ce 2-66.
2. Babu, K.S., Siliveru, K., Amamcharla, J.K., Vadlani, P. V., and Ambrose, R.P.K. (2018). Influence of protein content and storage temperature on the particle morphology and flowability characteristics of milk protein concentrate powders. J. Dairy Sci. 101, 7013–7026.
3. Chen, X., Ru, Y., Chen, F., Wang, X., Zhao, X., and Ao, Q. (2013). FTIR spectroscopic characterization of soy proteins obtained through AOT reverse micelles. Food Hydrocoll.
4. Crowley, S. V., Gazi, I., Kelly, A.L., Huppertz, T., and O’Mahony, J.A. (2014). Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders. J. Food Eng. 135, 31–38.
5. Egerton, S., Culloty, S., Whooley, J., Stanton, C., and Ross, R.P. (2018). Characterization of protein hydrolysates from blue whiting (Micromesistius poutassou) and their application in beverage fortification. Food Chem.
6. Ermis, E., Güner, K.Ö., and Yilmaz, M.T. (2018). Characterization of Hazelnut Milk Powders: A Comparison of Spray-Drying and Freeze-Drying. Int. J. Food Eng.
7. Fitzpatrick, J.J., Iqbal, T., Delaney, C., Twomey, T., and Keogh, M.K. (2004). Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents. J. Food Eng. 64, 435–444.
8. Fitzsimons, S.M., Mulvihill, D.M., and Morris, E.R. (2007). Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry. Food Hydrocoll.

9. Fraczek, J., Złobecki, A., and Zemanek, J. (2007). Assessment of angle of repose of granular plant material using computer image analysis. J. Food Eng. 83, 17–22.
10. González-Perez, S., Van Koningsveld, G.A., Vereijken, J.M., Merck, K.B., Gruppen, H., and Voragen, A.G.J. (2005). Emulsion properties of sunflower (Helianthus annuus) proteins. J. Agric. Food Chem.
11. González-Pérez, S., and Vereijken, J.M. (2007). Sunflower proteins: Overview of their physicochemical, structural and functional properties. J. Sci. Food Agric.
12. González-Pérez, S., Merck, K.B., Vereijken, J.M., Van Koningsveld, G.A., Gruppen, H., and Voragen, A.G.J. (2002). Isolation and characterization of undenatured chlorogenic acid free sunflower (Helianthus annuus) proteins. J. Agric. Food Chem.
13. Hashimoto, T., Suzuki, T., Hagiwara, T., and Takai, R. (2004). Study on the transition for several processed fish muscles and its protein fractions using differential scanning calorimetry. Fish. Sci.
14. Hausner, H.H. (1967). Friction Conditions in a Mass of Metal Powder. Int. J. Powder Metall. 3, 7–13.
15. Ivanova, P., Chalova, V., Koleva, L., Pishtiyski, I., and Perifanova-Nemska, M. (2012). Optimization of protein extraction from sunflower meal produced in Bulgaria. Bulg. J. Agric. Sci. 18, 153–160.
16. Ji, J., Cronin, K., Fitzpatrick, J., Fenelon, M., and Miao, S. (2015). Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders. J. Food Eng.
17. Karayannidou, A., Makri, E., Papalamprou, E., Doxastakis, G., Vaintraub, I., Lapteva, N., and Articov, G. (2007). Limited proteolysis as a tool for the improvement of the functionality of sunflower (Helianthus annus L.) protein isolates produced by seeds or industrial by-products (solvent cake). Food Chem.
18. Khanji, A.N., Michaux, F., Petit, J., Salameh, D., Rizk, T., Jasniewski, J., and Banon, S. (2018). Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying. Food Funct. 9, 971–981.
19. Kher, A., Udabage, P., McKinnon, I., McNaughton, D., and Augustin, M.A. (2007). FTIR investigation of spray-dried milk protein concentrate powders. Vib. Spectrosc.
20. Pickardt, C., Neidhart, S., Griesbach, C., Dube, M., Knauf, U., Kammerer, D.R., and Carle, R. (2009). Optimisation of mild-acidic protein extraction from defatted sunflower (Helianthus annuus L.) meal. Food Hydrocoll.
21. Pickardt, C., Hager, T., Eisner, P., Carle, R., and Kammerer, D.R. (2011). Isoelectric protein precipitation from mild-acidic extracts of de-oiled sunflower (Helianthus annuus L.) press cake. Eur. Food Res. Technol.
22. Pickardt, C., Eisner, P., Kammerer, D.R., and Carle, R. (2015). Pilot plant preparation of light-coloured protein isolates from de-oiled sunflower (Helianthus annuus L.) press cake by mild-acidic protein extraction and polyphenol adsorption. Food Hydrocoll. 44, 208–219.
23. Romero, A., Beaumal, V., David-Briand, E., Cordobes, F., Guerrero, A., and Anton, M. (2012). Interfacial and emulsifying behaviour of rice protein concentrate. Food Hydrocoll. 29, 1–8.
24. Saeed, D.M., and Cheryan, M. (1988). Sunflower Protein Concentrates and Isolates’ Low in Polyphenols and Phytate. J. Food Sci.
25. Salgado, P.R., Drago, S.R., Molina Ortiz, S.E., Petruccelli, S., Andrich, O., González, R.J., and Mauri, A.N. (2012). Production and characterization of sunflower (Helianthus annuus L.) protein-enriched products obtained at pilot plant scale. LWT - Food Sci. Technol.
26. Shchekoldina, T., and Aider, M. (2012). Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making. J. Food Sci. Technol.
27. Shittu, T.A., and Lawal, M.O. (2007). Factors affecting instant properties of powdered cocoa beverages. Food Chem. 100, 91–98.
28. Sila, A., Sayari, N., Balti, R., Martinez-Alvarez, O., Nedjar-Arroume, N., Moncef, N., and Bougatef, A. (2014). Biochemical and antioxidant properties of peptidic fraction of carotenoproteins generated from shrimp by-products by enzymatic hydrolysis. Food Chem.
29. Taha, F.S., Abbasy, M., El-Nockrashy, A.S., and Shoeb, Z.E. (1981). Countercurrent extraction-isoelectric precipitation of sunflower seed protein isolates. J. Sci. Food Agric. 32, 166–174.
30. Tanuja, S., Viji, P., Zynudheen, A., and Joshy, C. (2012). Composition, functional properties and antioxidative activity of hydrolysates prepared from the frame meat of Striped catfish (<i>Pangasianodon hypophthalmus</i>). Egypt. J. Biol.
31. Torres, J.K.F., Stephani, R., Tavares, G.M., de Carvalho, A.F., Costa, R.G.B., de Almeida, C.E.R., Almeida, M.R., de Oliveira, L.F.C., Schuck, P., and Perrone, Í.T. (2017). Technological aspects of lactose-hydrolyzed milk powder. Food Res. Int.
32. Washburn, E.W. (1921). The Dynamics of Capillary Flow. Phisical Rev. XVII.
33. Weisz, G.M., Kammerer, D.R., and Carle, R. (2009). Identification and quantification of phenolic compounds from sunflower (Helianthus annuus L.) kernels and shells by HPLC-DAD/ESI-MSn. Food Chem.
34. Weisz, G.M., Schneider, L., Schweiggert, U., Kammerer, D.R., and Carle, R. (2010). Sustainable sunflower processing — I. Development of a process for the adsorptive decolorization of sunflower [Helianthus annuus L.] protein extracts. Innov. Food Sci. Emerg. Technol. 11, 733–741.
35. Zhang, Y.N., and Zhao, X.H. (2013). Study on the functional properties of soybean protein isolate cross-linked with gelatin by microbial transglutaminase. Int. J. Food Prop.
36. Zungur Bastıoğlu, A., Tomruk, D., Koç, M., and Ertekin, F.K. (2016). Spray dried melon seed milk powder: physical, rheological and sensory properties. J. Food Sci. Technol. 53, 2396–2404.