Yıl 2019, Cilt 16 , Sayı 3, Sayfalar 402 - 411 2019-09-30

Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food
Karbon Kaynağı Olarak Atık Ekmeklerin Kullanılmasıyla Elde Edilen Ksantan Gamların Teknolojik Özellikleri ve Model Gıda Olarak Pudingteki Performansı

Demet APAYDIN [1] , Ahmet Şükrü DEMİRCİ [2] , İbrahim PALABIYIK [3] , Mustafa MİRİK [4] , Tuncay GÜMÜŞ [5]


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. 

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.

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Bölüm Makaleler
Yazarlar

Orcid: 0000-0002-7769-849X
Yazar: Demet APAYDIN (Sorumlu Yazar)
Kurum: HITIT UNIVERSITY
Ülke: Turkey


Orcid: 0000-0001-5252-8307
Yazar: Ahmet Şükrü DEMİRCİ
Kurum: NAMIK KEMAL UNIVERSITY
Ülke: Turkey


Orcid: 0000-0001-8850-1819
Yazar: İbrahim PALABIYIK
Kurum: NAMIK KEMAL UNIVERSITY
Ülke: Turkey


Orcid: 0000-0002-5651-6597
Yazar: Mustafa MİRİK
Kurum: NAMIK KEMAL UNIVERSITY
Ülke: Turkey


Orcid: 0000-0001-7635-5519
Yazar: Tuncay GÜMÜŞ
Kurum: NAMIK KEMAL UNIVERSITY
Ülke: Turkey


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).
Tarihler

Başvuru Tarihi : 26 Haziran 2019
Kabul Tarihi : 8 Eylül 2019
Yayımlanma Tarihi : 30 Eylül 2019

Bibtex @araştırma makalesi { jotaf582721, journal = {Tekirdağ Ziraat Fakültesi Dergisi}, issn = {1302-7050}, eissn = {2146-5894}, address = {}, publisher = {Namık Kemal Üniversitesi}, year = {2019}, volume = {16}, pages = {402 - 411}, doi = {10.33462/jotaf.582721}, title = {Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food}, key = {cite}, author = {APAYDIN, Demet and DEMİRCİ, Ahmet Şükrü and PALABIYIK, İbrahim and MİRİK, Mustafa and GÜMÜŞ, Tuncay} }
APA APAYDIN, D , DEMİRCİ, A , PALABIYIK, İ , MİRİK, M , GÜMÜŞ, T . (2019). Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. Tekirdağ Ziraat Fakültesi Dergisi , 16 (3) , 402-411 . DOI: 10.33462/jotaf.582721
MLA APAYDIN, D , DEMİRCİ, A , PALABIYIK, İ , MİRİK, M , GÜMÜŞ, T . "Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food". Tekirdağ Ziraat Fakültesi Dergisi 16 (2019 ): 402-411 <https://dergipark.org.tr/tr/pub/jotaf/issue/49217/582721>
Chicago APAYDIN, D , DEMİRCİ, A , PALABIYIK, İ , MİRİK, M , GÜMÜŞ, T . "Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food". Tekirdağ Ziraat Fakültesi Dergisi 16 (2019 ): 402-411
RIS TY - JOUR T1 - Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food AU - Demet APAYDIN , Ahmet Şükrü DEMİRCİ , İbrahim PALABIYIK , Mustafa MİRİK , Tuncay GÜMÜŞ Y1 - 2019 PY - 2019 N1 - doi: 10.33462/jotaf.582721 DO - 10.33462/jotaf.582721 T2 - Tekirdağ Ziraat Fakültesi Dergisi JF - Journal JO - JOR SP - 402 EP - 411 VL - 16 IS - 3 SN - 1302-7050-2146-5894 M3 - doi: 10.33462/jotaf.582721 UR - https://doi.org/10.33462/jotaf.582721 Y2 - 2019 ER -
EndNote %0 Tekirdağ Ziraat Fakültesi Dergisi Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food %A Demet APAYDIN , Ahmet Şükrü DEMİRCİ , İbrahim PALABIYIK , Mustafa MİRİK , Tuncay GÜMÜŞ %T Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food %D 2019 %J Tekirdağ Ziraat Fakültesi Dergisi %P 1302-7050-2146-5894 %V 16 %N 3 %R doi: 10.33462/jotaf.582721 %U 10.33462/jotaf.582721
ISNAD APAYDIN, Demet , DEMİRCİ, Ahmet Şükrü , PALABIYIK, İbrahim , MİRİK, Mustafa , GÜMÜŞ, Tuncay . "Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food". Tekirdağ Ziraat Fakültesi Dergisi 16 / 3 (Eylül 2019): 402-411 . https://doi.org/10.33462/jotaf.582721
AMA APAYDIN D , DEMİRCİ A , PALABIYIK İ , MİRİK M , GÜMÜŞ T . Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. Tekirdağ Ziraat Fakültesi Dergisi. 2019; 16(3): 402-411.
Vancouver APAYDIN D , DEMİRCİ A , PALABIYIK İ , MİRİK M , GÜMÜŞ T . Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. Tekirdağ Ziraat Fakültesi Dergisi. 2019; 16(3): 411-402.