Et Ürünlerinde Hidroksiprolin Miktarının Belirlenmesinde Mikrodalga ile Protein Hidrolizi Yönteminin Araştırılması

Yıl 2020, Sayı: 23, 25 - 29, 07.02.2020

Tuğba Gezgin Sümeyye Karakuş Hüseyin Bülbül

Öz

Öz
Amaç: Bu çalışmada, et ve et ürünlerinde hidroksiprolin tayini için mikrodalga kapalı yakma sistemiyle protein hidrolizi araştırılmış ve sonuçlar standart hidroliz yöntemiyle karşılaştırılmıştır.
Materyal ve Yöntem: Bu amaçla, 36 adet et ürünü örneği (sucuk, salam, köfte, döner, hamburger) 6 M HCl ile mikrodalga kapalı yakma sisteminde basınç kontrollü veya sıcaklık kontrollü olarak iki farklı programda hidroliz edilmiş, elde edilen hidrolizatlar NMKL-AOAC (Anonim 1990) metodunda olduğu gibi spektrofotometrik olarak analiz edilmiştir.
Bulgular ve Sonuç: Ölçüm sonuçları, standart hidroliz sonuçları ile istatistiki olarak karşılaştırılmıştır. Et ve et ürünlerinde hidroksiprolin tayini için mikrodalga (basınç kontrollü veya sıcaklık kontrollü) ile protein hidroliz işlemi standart hidrolize göre çok daha kısa sürede (yaklaşık 30 dk.) tamamlanmış, istatistiki test sonuçlarına göre, mikrodalga hidroliz yöntemi sonuçları, standart hidroliz yöntemi sonuçları ile yüksek korelasyon göstermiş (r2 = 0,99) ve %99,9 güven aralığında sonuçla arasında önemli bir fark bulunmamıştır.

Abstract
Objective: In this study, protein hydrolysis by microwave digestion system for determination of hydroxyproline was investigated and results were compared with standard hydrolysis.
Materials and Methods: For this purpose 36 meat samples in different types (sucuk, salami, doner, meatball, hamburger) were hydrolysed with 6 M HCl by Microwave at two different programmes as temperature controlled or pressure controlled and obtained hydrolyzates were analysed as in NMKL-AOAC (Anonim 1990),
spectrophometrically.
Results and Conlusion: Results of measurements were compared with results of standart method, statistically. Protein hydrolysis for determination of hydroxyproline in meat and meat products was completed in a very shorter time (about 30 min.) by microwave (temperature controlled or pressure controlled) and according to the
results of statistical tests, the results of microwave hydrolyse has shown high correlation (r2=0,99) with the results of standart hydrolyse and it was found no significant difference between the results of microwave hydrolysis and standard hydrolyse at 99,9% confidence level.

Anahtar Kelimeler

Hidroksiprolin, Mikrodalga, Hidroliz, Salam, , Hydroxyproline, Microwave, Hydrolysis, Salami

Destekleyen Kurum

TAGEM

Proje Numarası

TAGEM/HS/GY/18/729

Kaynakça

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