Jelatin, Laktalbumin ve Kazeinin Kakao Yağı Absorplama Kapasitelerinin Araştırılması

Yıl 2018, Cilt: 2 Sayı: 1, 64 - 71, 18.05.2018

Sercan Dede , Saide Başak Arıkan Filiz Altay

Öz

Çikolatada
yağ çiçeklenmesi, sıcaklık dalgalanmaları nedeniyle kakao yağının yeniden
kristallenmesi kusurudur. Çikolatada emülsifiye edici olarak bulunan lesitin
miktarının kakao yağının kararlı bir yapıda bulunmasına yardımcı olamayacak
kadar az olması, tüketici beğenisini olumsuz etkileyen bu sorunu çözümsüz
bırakmaktadır. Proteinler, besin değerlerinin yanında gıdalarda viskozite
arttırıcı, stabilizör ve jelleştirici gibi özellikleriyle gıda endüstrisinde
yapı iyileştirici olarak sıkça kullanılan maddelerdir. Hayvansal kaynaklı
proteinlerden kolajenden üretilen jelatin ile süt proteinleri olan kazein ve
laktalbuminin bu amaçlar için kullanımı oldukça yaygındır. Bu çalışmanın amacı,
emülsifiye edici özelliği bilinen bu proteinlerin kakao yağını tutma kapasitelerinin
belirlenmesidir. Bununla birlikte yüzey gerilimi ve zeta potansiyel ölçümleri
de yapılmıştır. Jelatinin kakao yağı absorplamasının laktalbumin ve kazeine
göre daha iyi olduğu görülmüştür. Aynı zamanda yüzey gerilimi diğer proteinlere
göre düşüktür. Ancak zeta potansiyel değeri bakımından en iyi sonucu
laktalbumin vermiştir. Bu çalışmanın çıktıları, çikolatada hem emülsifiye edici
hem de yağ çiçeklenmesini önleyici olarak işlev gösterecek modifiye
proteinlerle ilgili araştırmalarda kullanılabilecektir.

Anahtar Kelimeler

Jelatin, kazein, laktalbumin, kakao yağı, yağ absorplama, zeta potansiyel, yüzey gerilimi

Kaynakça

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