Karbon Kaynağı Olarak Atık Ekmeklerin Kullanılmasıyla Elde Edilen Ksantan Gamların Teknolojik Özellikleri ve Model Gıda Olarak Pudingteki Performansı

Öz

Atık ekmekleri değerlendirmek ve toplam ürün maliyetini azaltmak için karbon kaynağı olarak atık ekmek hidrolizatının kullanılmasıyla çeşitli Xanthomonas türleri tarafından üretilen ksantan gamların sulu çözeltilerinin teknolojik özellikleri incenlenmiş ve ticari ksantan gam ile karşılaştırılmıştır. E      n yüksek su tutma kapasitesi ticari ksantan gamda tespit edilirken, yağ tutma kapasitesinin X. campestris DSM 19000 and X. axonopodis pv. begoniae tarafından üretilen gamlarda ticari gamdan daha yüksek olduğu saptanmıştır. Üretilen gamlarla puding örnekleri hazırlanmıştır ve Ostwald de Waele modeline göre pudinglerin davranışı başarıyla tanımlanmıştır. En yüksek K değeri gam ilave edilmeyen örneklerde 161.2 Pa.sⁿ olarak elde edilmiş olup bunu sırasıyla X. axonopodis pv.begoniae ve X. hortorum pv.pelargonii tarafından üretilen gamların ilave edildiği örnekler 139.3 Pa.sⁿ ve 133.2 Pa.sⁿ değerleri ile takip etmiştir. n değerleri 0,12 ile 0,49 arasında değişmiş olup gam ilavesi ile artmıştır. Sonuç olarak  bu çalışma, X. axonopodispv. begoniae ve X. hortorum pv. pelargonii izolatları tarafından, substrat olarak atık ekmeğin kullanılmasıyla üretilen gamlarla hazırlanan puding örneklerinin açısal frekansa ve kayma hızına daha dayanıklı olduğu ve bu örneklerin daha sağlam bir jel yapısına sahip olduğunu göstermiştir.

Anahtar Kelimeler

• ksantan,atık ekmek,Xanthomonas türleri,viskozite,puding,teknolojik özellikler

Proje Numarası

TOVAG-114O429

Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food

Öz

Technological properties of aqueous solutions of xanthan gums produced by various Xanthomonas species using waste bread (WB) hydrolyzate as a carbon source to reduce the overall product cost and to utilize waste bread were investigated and compared with commercial xanthan gum. While the highest water holding capacity was detected in the commercial xanthan gum, oil holding capacity was higher in xanthan gums from X. campestris DSM 19000 and X. axonopodis pv. begoniae than commercial gum. Pudding samples were prepared by the gums obtained and Ostwald de Waele model was successfully described the behavior. The highest K value were obtained by the sample without gum addition as 161.2 Pa.sⁿ, this was followed by the sample with the gum from X. axonopodis pv.begoniae with 139.3 Pa.sⁿ and X. hortorum pv.pelargonii with 133.2 Pa.sⁿ . n values varied between 0.12 and 0.49 and increased with the addition of the gum. Therefore, this study showed that the pudding samples prepared with the gums from X. axonopodis pv. begoniae and X. hortorum pv. pelargonii isolates using waste bread as substrate were found to be more resistant to shear rate and angular frequency and had a more robust gel structure. 

Anahtar Kelimeler

• xanthan,waste bread,Xanthomonas species,viscosity,pudding,technological properties

Destekleyen Kurum

The Scientific and Technological Research Council of Turkey (TUBITAK)

Proje Numarası

TOVAG-114O429

Teşekkür

We thank The Scientific and Technological Research Council of Turkey (TUBITAK) for financial support (Project Number TOVAG-114O429).

Kaynakça

1. Casas, J.A., V.E. and Santos, F. Garcia-Ochoa, 2000. Xanthan gum production under several operational conditions: molecular structure and rheological properties. Enzyme and Microbial Technology 26: 282–291.
2. Coffman C.W. andV.V. Garcia 1977. "Functional properties and amino acid content of a protein isolate from mung bean flour" Journal of Food Technology, 12:473-484.
3. Dakıa P.A., C. Blecker,C. Roberta,B. Watheleta,M. Paquota, 2008. "Composition and physicochemical properties of locust bean gum extracted from whole seeds by acid or water dehulling pre-treatment" Food Hydrocolloids, 22: 807-818.
4. Demirci, A.S., I. Palabıyık, T. Gümüs, S. Özalp, 2017a.Waste Bread as a Biomass Source: Optimization of Enzymatic Hydrolysis and Relation between Rheological Behavior and Glucose Yield. Waste and Biomass Valorization, 8, 775-782.
5. Demirci, A.S., I. Palabıyık, T. Gümüs, S. Özalp, 2017b.Yield and rheological properties of exopolysaccharide from a local isolate: Xanthomonas axonopodis pv. vesicatoria. Electronic Journal of Biotechnology, 30, 18-23.
6. Demirci, A.S., I. Palabıyık, D., Apaydin, M. Mirik., T. Gümüs, 2019. Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics. LWT, 101, 40-47.
7. Doublier, J.L. andS. Durand, 2008.A rheological characterization of semi-solid dairy systems.Food Chemistry. 108: 1169-1175.
8. Freitas, F.,V.D. Alves, M.A. Reis, 2015. Bacterial polysaccharides: production and applications in cosmetic industry. Polysacch.: Bioactivity Biotechnology. 2017–2043.

9. Garcia-Ochoa F, V.E. Santos, J.A. Casas, E. Gomez,2000. Xanthan gum: production, recovery, and properties. Biotechnology Advances. 18: 549–579.Gilani, S.L., G.D, Najafpour, H.D. Heydarzadeh,andH. Zare, 2011. Kinetic models for xanthan gum production using Xanthomonas Campestris from molasses. Chemical Industry & Chemical Engineering Quarterly. 17(2): 179–187.
10. Johnson, D.W. 1970. Functional properties of oil seed proteins. Journal of theAmerican Oil Chemists’ Society. 47: 402–407.
11. Lim H.S. and G. Narsimhan 2006.Pasting and rheological behaviour of soy protein-based pudding. LWT- Food Science and Technology. 29:343–349
12. Luvielmo, M.M. and A.R.P. Scamparini, 2009. Goma xantana: produc¸ ão, recuperac¸ ão, propriedades e aplicac¸ ão. Estudos tecnológicos. 5: 50–67.
13. Nussinovitch, A., 1997. Hydrocolloid application – Gum technology in the food and other industries, Londres.Blackie Academic e Professional.155–169, 354 p.
14. PalanirajA, V. Jayaraman, 2011.Production, recovery and applications of xanthan gum by Xanthomonas campestris, Journal of Food Engineering. 106: 1–12.
15. Phillips, G.O. andP.A Williams., 2009. Handbook of hydrocolloids (2nd ed.), Woodhead Publishing, Cambridge, UK .
16. Plank, J., 2004.Applications of biopolymers and other biotechnolog- ical products in building materials. Appl Microbial Biotechnology. 66:1–9.
17. Sanderson, G.R., 1981. Applications of Xanthan gum. British Polymer International. 13(2):71-75.
18. Yoo S.D., S.W. Harcum, 1999.Xanthan gum production from waste sugar beet pulp. Bioresource Technology. 70: 105-109 .
19. Vélez-Ruiz, J., I. Hernando, L. Gonzàlez-Tomàs, I. Pérez-Munuera, A. Quiles, A. Tàrrega, et al. 2006. Rheology and microstructure of custard model systems with cross-linked waxy maize starch. Flavour and Fragrance Journal. 21:30-36.