Yağı Alınmış Keten Tohumu Küspesinden Sürdürülebilir Doğal Bir Gam Olarak Sonike Edilmiş Müsilaj: Fonksiyonel ve Termal Karakterizasyon

Yıl 2026, Cilt: 23 Sayı: 2, 850 - 861, 16.03.2026

Elif Yaver , Asuman Kan , Yüksel Kan

https://doi.org/10.33462/jotaf.1772937

https://izlik.org/JA74KE83RW

Öz

Keten tohumu müsilajı, esas olarak tohumun en dış katmanlarında bulunan çözünür diyet liflerden oluşmaktadır. Su tutma kapasitesi, su absorbsiyon kapasitesi, yağ tutma kapasitesi ve emülsiyon aktivitesi gibi eşsiz fonksiyonel özellikleri sebebiyle, gıda endüstrisinde doğal bir gam olarak kullanılabilmektedir. Keten tohumu müsilajı aynı zamanda; anti-obezite, anti-diyabet, anti-kolesterol ve antioksidan aktivite de dahil olmak üzere sağlık üzerine olumlu etkiler gösterebilmektedir. Bu çalışmada, konvansiyonel yöntem (50℃’de 3 saat çalkalama) ve ultrason destekli ekstraksiyon olmak üzere iki farklı ekstraksiyon yöntemi kullanılarak, soğuk sıkım keten tohumu yağı yan ürünü olan küspeden keten tohumu müsilajı ekstrakte edilmiştir. Farklı sürelerde (10, 20 ve 30 dk) uygulanan ultrason destekli ekstraksiyon yönteminin keten tohumu müsilajının verim, renk, fonksiyonel ve termal özellikleri üzerindeki etkileri, konvansiyonel yöntemle karşılaştırılmıştır. En yüksek müsilaj verimi (%17.46), 30 dk ultrason destekli ekstraksiyon yöntemi uygulaması ile elde edilmiştir. Konvansiyonel yöntemle karşılaştırıldığında, ultrason destekli ekstraksiyon yöntemi müsilaj örneklerinde daha yüksek L* ve beyazlık indeksi değerleri sağlamıştır. Ayrıca; 30 dk ultrason destekli ekstraksiyon yöntemi uygulanarak ekstrakte edilen keten tohumu müsilajı, diğer müsilaj örneklerinden daha yüksek su tutma kapasitesi, su absorbsiyon kapasitesi ve çözünürlüğe sahipti. Bunun yanı sıra, 30 dk ultrason destekli ekstraksiyon yöntemi uygulanarak ekstrakte edilen keten tohumu müsilajı ksantan gamla karşılaştırılabilir su ve yağ absorbsiyon kapasitelerine sahipti ve çözünürlüğü daha yüksekti. Konvansiyonel yöntem ve ultrason destekli ekstraksiyon yöntemiyle ekstrakte edilen müsilaj örneklerinin jelatinizasyon entalpisi (∆H) değerleri benzerdi (p>0.05). Bulgular, ultrason destekli ekstraksiyon yöntemiyle (30 dk) keten tohumu küspesinden yüksek verim ve iyi fonksiyonel özelliklerle ekstrakte edilen keten tohumu müsilajının, ticari gamlara karşı doğal, toksik olmayan ve sürdürülebilir bir seçenek olduğunu ortaya koymuştur.

Anahtar Kelimeler

Keten tohumu müsilajı , Ultrason destekli ekstraksiyon , Yağlı tohum küspesi , Fonksiyonel özellikler , DSC

Etik Beyan

There is no need to obtain permission from the ethics committee for this study.

Destekleyen Kurum

Konya Technical University, Unit of Scientific Research Projects

Proje Numarası

232022043

Teşekkür

This work supported by the Konya Technical University, Unit of Scientific Research Projects (Project No: 232022043), Türkiye.

Sonicated Mucilage from Defatted Flaxseed Meal as a Sustainable Natural Gum: Functional and Thermal Characterization

https://izlik.org/JA74KE83RW

Öz

Flaxseed mucilage mainly consists of soluble fibers in the outermost layers of the seed. Because of its unique functional properties, such as water holding capacity, water absorption capacity, oil holding capacity and emulsion activity, it can be used as a natural gum in the food industry. Flaxseed mucilage can also exhibit certain health benefits, including anti-obesity, anti-diabetes, anti-cholesterol and antioxidant activities. In the current study, flaxseed mucilage was extracted from meal, which is a cold-pressed flaxseed oil by-product, by two different extraction methods: conventional extraction (3 h stirring at 50℃) and ultrasound-assisted extraction. The influences of ultrasound-assisted extraction at different durations (10, 20 and 30 min) on the yield, color, functional and thermal properties of flaxseed mucilage were compared with the conventional method. The maximum mucilage yield (17.46%) was obtained with ultrasound-assisted extraction for 30 min. Compared to the conventional method, ultrasound-assisted extraction elicited higher L* and whiteness index values in mucilage samples. Moreover, flaxseed mucilage extracted by ultrasound-assisted extraction for 30 min had greater water holding capacity, water absorption capacity and solubility than the other mucilage samples. Besides that, the water and oil absorption capacities of flaxseed mucilage extracted by ultrasound-assisted extraction for 30 min were comparable to xanthan gum, and its solubility was higher. Gelatinization enthalpy (ΔH) values of mucilage samples extracted by conventional and ultrasound-assisted extraction methods were similar (p>0.05). The findings elucidated that flaxseed mucilage extracted from flaxseed meal by ultrasound-assisted extraction (30 min) is a natural, non-toxic and sustainable option for commercial gums, with high yield and good functional properties.

Anahtar Kelimeler

Flaxseed mucilage , Ultrasound-assisted extraction , Oilseed meals , Functional properties , DSC

Etik Beyan

There is no need to obtain permission from the ethics committee for this study.

Destekleyen Kurum

Konya Technical University, Unit of Scientific Research Projects

Proje Numarası

232022043

Teşekkür

This work supported by the Konya Technical University, Unit of Scientific Research Projects (Project No: 232022043), Türkiye.

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