Structural and physicochemical properties of oat milk produced by modern techniques and α-amylase treatment

Sara Ibrahim Hussein Abdallah; Nilgün Ertaş

TR EN

Modern Teknikler ve α -Amilaz Uygulaması ile Üretilen Yulaf Sütünün Yapısal ve Fizikokimyasal Özellikleri

Öz

Yulaf sütü, besin değerleri ve fonksiyonel özellikleri sayesinde süt ürünlerine bitki bazlı bir alternatif olarak giderek artan bir ilgi görmektedir. Bu çalışma, α-amilaz uygulamasının geleneksel ısıtma, mikrodalga ve ultrason gibi farklı işleme teknikleriyle birlikte kullanımının yulaf sütünün fizikokimyasal özellikleri üzerindeki etkilerini incelemeyi amaçlamıştır. Elde edilen sonuçlar, her bir işleme yönteminin yulaf sütünün yapısal ve fizikokimyasal özellikleri üzerinde önemli etkiler oluşturduğunu göstermiştir. Özellikle, α-amilaz ile mikrodalga işleminin birlikte uygulanması en uygun sonuçları sağlamış, ürünün kremsi yapısını artırırken istenmeyen tatların azalmasına katkı sağlamıştır. Sonuçlar ayrıca enzimatik işlemin pH, toplam çözünür katı madde miktarı ve genel stabilite gibi temel kalite parametrelerini önemli ölçüde etkilediğini ortaya koymuştur. Özellikle α-amilaz enzimi, nişasta moleküllerini parçalayarak çözünürlüğü artırmış ve bu durum aynı zamanda renk özelliklerinde belirgin değişikliklere yol açmıştır. İşleme teknikleri arasında belirgin farklılıklar gözlemlenmiştir. Mikrodalga işlemi en yüksek stabiliteyi sağlamış; dispersiyonu artırma ve faz ayrışmasını azaltma konusunda etkili bir yöntem olduğunu göstermiştir. Ultrason işlemi ise; partikül kümelerinin parçalanması ve mikro yapısal düzeyde daha iyi homojenizasyon sağlanması sayesinde protein çözünürlüğünü artırmış ve çökelmeyi azaltmıştır. Geleneksel ısıtma yöntemi yulaf sütünde bazı iyileştirmeler sağlasa da diğer yöntemlere kıyasla daha düşük performans göstermiştir. Genel olarak, enzimatik hidroliz ile gelişmiş işleme teknolojilerinin kombinasyonu, yulaf sütü kalitesinin artırılmasında önemli bir potansiyele sahiptir. Bu yöntemler fizikokimyasal stabiliteyi iyileştirmekte, çözünürlüğü artırmakta ve ürünün görsel ile fonksiyonel özelliklerini geliştirmektedir. Böylece, tüketici kabulünün artırılmasına ve yüksek kaliteli bitki bazlı süt alternatiflerinin geliştirilmesine önemli katkılar sunmaktadır. Bu tür yenilikçi uygulamalar, gıda endüstrisinde sürdürülebilir üretim yaklaşımlarını da destekleyebilir.

Anahtar Kelimeler

α-Amilaz, Fizikokimyasal Özellikler., Mikrodalga, Ultrason, Yulaf Sütü

Structural and physicochemical properties of oat milk produced by modern techniques and α-amylase treatment

Öz

Oat milk has gained growing popularity as a plant-based alternative to dairy milk due to its nutritional benefits and functional properties. This study investigated the effects of α-amylase treatment combined with different processing techniques—namely traditional heating, microwave processing, and ultrasound on the physicochemical characteristics of oat milk. The results indicated that each processing method significantly influenced the texture and physicochemical properties of the oat milk. The combination of α-amylase treatment with microwave processing yielded the most favorable outcomes, enhancing the creaminess while reducing undesirable off-flavors. The results showed that the enzymatic treatment significantly impacted key quality attributes, including pH, total soluble solids, and overall stability. In particular, α-amylase improved solubility by breaking down starch molecules, which also led to noticeable changes in color. The processing methods demonstrated clear differences in their effectiveness. Microwave treatment resulted in the highest stability, indicating its strong ability to enhance dispersion and reduce phase separation. Ultrasound processing, on the other hand, improved protein solubility and minimized sedimentation, likely due to its capacity to break down particle clusters and promote better homogenization at the microstructural level. Although traditional heating contributed to some improvements, it was less effective compared to the other techniques. Overall, the combination of enzymatic hydrolysis and advanced processing technologies shows considerable promise in enhancing oat milk quality. These methods improve physicochemical stability, increase solubility, and enhance visual and functional properties. As a result, such approaches can improve consumer acceptance and support the production of high-quality plant-based milk alternatives in the food industry. Such innovative applications can also support sustainable production approaches in the food industry.

Anahtar Kelimeler

α -Amylase, Microvawe, Oat Milk, Physicochemical Properties, Ultrasound

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Sara Ibrahim Hussein Abdallah ^*
0000-0002-3372-9338
Türkiye

Nilgün Ertaş
0000-0002-0671-2485
Türkiye

Erken Görünüm Tarihi

30 Temmuz 2026

Yayımlanma Tarihi

15 Ağustos 2026

Gönderilme Tarihi

5 Nisan 2025

Kabul Tarihi

28 Ağustos 2025

Yayımlandığı Sayı

Yıl 2026 Cilt: 8 Sayı: 2

IZ

https://izlik.org/JA78RT79DF

APA

Ibrahim Hussein Abdallah, S., & Ertaş, N. (2026). Structural and physicochemical properties of oat milk produced by modern techniques and α-amylase treatment. Necmettin Erbakan University Journal of Science and Engineering, 8(2), 123-135. https://izlik.org/JA78RT79DF

AMA

1.Ibrahim Hussein Abdallah S, Ertaş N. Structural and physicochemical properties of oat milk produced by modern techniques and α-amylase treatment. NEU Fen Muh Bil Der. 2026;8(2):123-135. https://izlik.org/JA78RT79DF

Chicago

Ibrahim Hussein Abdallah, Sara, ve Nilgün Ertaş. 2026. “Structural and physicochemical properties of oat milk produced by modern techniques and α-amylase treatment”. Necmettin Erbakan University Journal of Science and Engineering 8 (2): 123-35. https://izlik.org/JA78RT79DF.

EndNote

Ibrahim Hussein Abdallah S, Ertaş N (01 Ağustos 2026) Structural and physicochemical properties of oat milk produced by modern techniques and α-amylase treatment. Necmettin Erbakan University Journal of Science and Engineering 8 2 123–135.

IEEE

[1]S. Ibrahim Hussein Abdallah ve N. Ertaş, “Structural and physicochemical properties of oat milk produced by modern techniques and α-amylase treatment”, NEU Fen Muh Bil Der, c. 8, sy 2, ss. 123–135, Ağu. 2026, [çevrimiçi]. Erişim adresi: https://izlik.org/JA78RT79DF

ISNAD

Ibrahim Hussein Abdallah, Sara - Ertaş, Nilgün. “Structural and physicochemical properties of oat milk produced by modern techniques and α-amylase treatment”. Necmettin Erbakan University Journal of Science and Engineering 8/2 (01 Ağustos 2026): 123-135. https://izlik.org/JA78RT79DF.

JAMA

1.Ibrahim Hussein Abdallah S, Ertaş N. Structural and physicochemical properties of oat milk produced by modern techniques and α-amylase treatment. NEU Fen Muh Bil Der. 2026;8:123–135.

MLA

Ibrahim Hussein Abdallah, Sara, ve Nilgün Ertaş. “Structural and physicochemical properties of oat milk produced by modern techniques and α-amylase treatment”. Necmettin Erbakan University Journal of Science and Engineering, c. 8, sy 2, Ağustos 2026, ss. 123-35, https://izlik.org/JA78RT79DF.

Vancouver

1.Sara Ibrahim Hussein Abdallah, Nilgün Ertaş. Structural and physicochemical properties of oat milk produced by modern techniques and α-amylase treatment. NEU Fen Muh Bil Der [Internet]. 01 Ağustos 2026;8(2):123-35. Erişim adresi: https://izlik.org/JA78RT79DF

A

Modern Teknikler ve α -Amilaz Uygulaması ile Üretilen Yulaf Sütünün Yapısal ve Fizikokimyasal Özellikleri

Öz

Anahtar Kelimeler

Structural and physicochemical properties of oat milk produced by modern techniques and α-amylase treatment

Öz

Anahtar Kelimeler

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

IZ

Kaynak Göster