GELLED EGG WHITE, GELATIN, AND FIBROIN PROTEIN EMULSIONS: PHYSICO-CHEMICAL AND RHEOLOGICAL CHARACTERIZATION

Yıl 2025, Cilt: 50 Sayı: 5, 738 - 750, 15.10.2025

Emin Yılmaz , Eda Keskin Uslu

https://doi.org/10.15237/gida.GD24113

Öz

The aim of this study was to prepare some animal protein solutions-in-oil type gelled emulsions. The 5% solutions of egg white, gelatin, and fibroin proteins were used with sunflower oil, and Span 20 as emulsifier. The prepared emulsions were treated with heat, acid, and heat+acid treatments. The samples showed centrifuge stability, and had cream-yellow color (L* values of 59.46 to 76.28, a* values of -0.42 to -1.55 and b* values of 3.13 to 9.47) tones. Their melting peak temperatures and enthalpies were ranged from 74.56 to 131.87 oC, and from 2.73 to 122.31 J/g, respectively. Rheological frequency sweep test proved that they were stable gels with G´ (storage modulus) values ranging from 900 to 1500 Pa. Further, they had structural recovery ability after exposed to high shear. Further investigations on the potential food applications (dairy, meat products, spreadable fats, etc.) of these emulsions are recommended.

Anahtar Kelimeler

egg white protein , gelatin , fibroin , emulsion , rheology

Proje Numarası

TÜBİTAK TOVAG 217O094

JELLEŞTİRİLMİŞ YUMURTA BEYAZI, JELATİN VE FİBROİN PROTEİN EMÜSİYONLARI: FİZİKOKİMYASAL VE REOLOJİK KARAKTERİZASYON

Öz

Bu çalışmanın amacı bazı yağ-içinde-hayvansal protein çözeltisi tipinde jelleştirilmiş emülsiyonların hazırlanması ve karakterize edilmesidir. Yumurta beyazı, jelatin ve fibroin proteinlerinin %5’lik çözeltisi, Span 20 emülsifiyeri eşliğinde ayçiçeği yağı ile emülsiye edilmiştir. Hazırlanan emülsiyonlar ısı, asit ve ısı+asit işlmeleriyle muamele edilmiştir. Örnekler santrifüj stabilitesine sahip olup, kremsi-sarı (L* değeri 59.46 - 76.28, a* değeri -0.42 – (-1.55) ve b* değeri 3.13 - 9.47) renklerdedirler. Ergime tepe sıcaklıkları ve entalpileri 74.56 - 131.87 oC ile 2.73 - 122.31 J/g arasında değişmektedir. Reolojik frekans tarama testi hepsinin dayanıklı jel yapısında olduğunu ve G´ (depo modül) değerlerinin 900 ile 1500 Pa arasında olduğunu göstermiştir. İlaveten, hepsinin yüksek kesme kuvvetine maruz kaldıktan sonra yapılarını yeniden geri kazanma yeteneğinde oldukları ortaya konulmuştur. Potansiyel gıda uygulamalarına (süt ürünleri, et ürünleri, sürülebilir yağlar gibi) yönelik yeni araştırmalar önerilmiştir.

Anahtar Kelimeler

yumurta beyazı proteini , jelatin , fibroin , emülsiyon , reoloji

Proje Numarası

TÜBİTAK TOVAG 217O094

Kaynakça

• AOCS. (2012). AOCS Official Method Cj 2-95. X-ray diffraction analysis of fats. Official Methods and Recommended Practices of the AOCS, 6th Ed. AOCS Press, Champaign, IL, USA.
• Ashfaq, A., Osamaz, K., Yousuf, O., Younis, K. (2024). Protein-based emulsion hydrogels and their application in the development of sustainable food products. Plant Foods for Human Nutrition, 79: 759-768. Doi: 10.1007/s11130-024-01214-6
• Chrysam, M.M. (1996). Margarines and spreads. In: Bailey's Industrial Oil & Fat Products, Y.H. Hui (Eds.), Volume 3, Wiley-Intersience Pub, New York, US, pp. 65-114.
• Fonseca, L.R., Santos, M.A.S., Silva, T.J., Santos, T.P., Cunha, R.L. (2024). High internal phase water-in-oil emulsions: trends and challenges on production and stabilization. Journal of the American Oil Chemists’ Society, Doi: https://doi.org/10.1002/aocs.12908
• Garg, M., Singhal, R., Swarupa, S., Thareja, P. (2024). Influence of pH and heating of ovalbumin on interfacial properties and rheology of optimized volume fraction soybean oil-water emulsion gels. ACS Food Science & Technology, 4 (1): 49-58. Doi: 10.1021/acsfoodscitech.3c00295
• Kapoor, S., Kundu, S.C. (2016). Silk protein-based hydrogels: Promising advanced materials for biomedical applications. Acta Biomaterialia, 31: 17-32. Doi: 10.1016/j.actbio.2015.11.034
• Liu, F., Liang, X., Yan, J., Zhao, S., Li, S., Liu, X., Ngai, T., McClements, D. J. (2022). Tailoring the properties of doublecrosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene. Biomaterials, 280, 121265. https://doi.org/10.1016/J.BIOMATERIALS.
• Mezger, T.G. (2014). Applied rheology. 1st Edition. Anton Paar GmbH, Austria.
• McClements, D.J. (2014). Composite hydrogels assembled from food-grade biopolymers: Fabrication, properties, and applications. Advances in Colloid and Interface Science, 332: 103278. Doi:10.1016/j.cis.2024.103278 Minitab. (2010). Minitab Statistical Software (Version 16.1). Minitab, Inc., State. Tang, X., Qiao, X., Sun, K. (2015). Effect of pH on the interfacial viscoelasticity and stability of the silkfibroin at the oil/water interface. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 486: 86-95. Doi: 10.1016/j.colsurfa.2015.09.030
• Wang, H-Y., Wei, Z-G., Zhang, Y-Q. (2020). Dissolution and regeneration of silk from silkworm Bombyx mori in ionic liquids and its application to medical biomaterials. International Journal of Biological Macromolecules, 143: 594-60. Doi: 10.1016/j.ijbiomac.2019.12.066
• Wen, J., Jiang, L., Sui, X. (2024). Plant protein and animal protein-based Pickering emulsion: A review of preparation and modification methods. Journal of the American Oil Chemists’ Society, 101(10):1027-42. Doi: 10.1002/aocs.12779
• WHO. (2019). Countdown to 2023: WHO Report on Global Trans Fat Elimination 2019. https://apps.who.int/iris/handle/10665/331300
• Yılmaz, E., Keskin Uslu, E. (2024). The effects of heating and acidulation on properties and stability of plant seed protein emulsion gels. Acta Alimentaria, 53(2):237-246. Doi: 10.1556/066.2024.00002
• Yılmaz, E., Toksöz, B. (2022). Flaxseed oil-wax oleogels replacement for tallowfat in sucuk samples provided higher concentrations of polyunsaturated fatty acids and aromatic volatiles. Meat Science, 192: 108875. Doi: 10.1016/j.meatsci.2022.108875
• Zhang, S., Jiang, Y., Zhang, S., Chen, L. (2022). Physical properties of peanut and soy protein-based emulsion gels ınduced by various coagulants. Gels, 8: 79. Doi: 10.3390/gels8020079