YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ

Yıl 2020, Cilt: 45 Sayı: 1, 115 - 124, 01.12.2019

Furkan Türker Sarıcaoğlu

https://doi.org/10.15237/gida.GD19156

Öz

Bu çalışmada, yüksek basınç homojenizasyon (YBH) işlemi
%4 fındık proteini içeren süspansiyonlara 0, 25, 50, 75, 100 ve 150 MPa
düzeylerinde uygulanmış ve bu süspansiyonlardan üretilen yenilebilir filmlerin
optik, mekanik, bariyer ve mikro-yapısal özellikleri belirlenmiştir. YBH işlemi
protein süspansiyonlarının partikül boyut dağılımlarında önemli bir azalma
sağlamış ve daha homojen bir protein süspansiyonu oluşturmuştur. Elde edilen
filmlerin kalınlıkları artan basıncın etkisiyle kısmen artış sergilerken, L*
ve b* renk değerlerinde azalma tespit edilmiştir. Basıncın 100 MPa
düzeyine kadar çıkması filmlerin ışık geçirgenliğini arttırmış, ancak 150 MPa
düzeyinde kontrole yakın bir değer belirlenmiştir. Fındık proteini
süspansiyonlarına uygulanan YBH işemi, üretilen filmlerin su buharı
geçirgenliklerini azaltırken, mekanik özelliklerini iyileştirmiş ve bu durum
mikro-yapı görüntüleri ile doğrulanmıştır. Protein süspansiyonlarına 75 ve 100
MPa düzeylerinde YBH işleminin uygulanması üretilecek yenilebilir filmlerin
mekanik ve bariyer özelliklerini iyileştirme potansiyeline sahiptir.
Böylelikle, bu filmlerin gıda ambalajı olarak kullanılabilme potansiyellerinde
artış söz konusu olabilecektir.    

Anahtar Kelimeler

Yüksek basınç homojenizasyon, Yenilebilir film, Fındık, Protein

Destekleyen Kurum

Yok

Proje Numarası

Yok

Teşekkür

Yok

THE EFFECT OF HIGH PRESSURE HOMOGENIZATION ON THE MECHANICAL AND BARRIER PROPERTIES OF EDIBLE FILMS PRODUCED FROM COLD PRESS HAZELNUT MEAL PROTEINS

Öz

In this study,
high pressure homogenization (HPH) was applied to hazelnut protein suspensions
at 0, 25, 50, 75, 100 and 150 MPa and optical, mechanical, barrier and
microstructural properties of edible films produced from these suspensions were
determined. HPH treatment resulted in significant reduction to particle size
distribution of protein suspensions. The thicknesses of films showed a partial
increase due to the effect of increasing pressure, while L* and b*
values ​​were decreased. Increasing
pressure up to 100 MPa increased the light transmittance of films, but light
transmittance at 150 MPa was closed to control. HPH treatment improved the
mechanical properties of films while reducing the water vapor permeability and
these results were confirmed by microstructural images. HPH treatment up to 75
and 100 MPa has the potential to improve mechanical and barrier properties of
films. Thus, the potential of these films for food packaging applications may
be increased.

Anahtar Kelimeler

High pressure homogenization, edible film, hazelnut, protein

Proje Numarası

Yok

Kaynakça

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