Soğuk presten çıkan kapya biber tohumu unlarından protein izolasyonu ve fonksiyonel özelliklerinin belirlenmesi
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Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Çanakkale Onsekiz Mart Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Çanakkale ilinde önemli miktarlarda üretilen ve işlenen kapya biberinden yan ürün olarak açığa çıkan kapya biber tohumlarından elde edilen yağsız un çalışmanın ham maddesidir. Çalışmanın konusu farklı ön hazırlık işlemleri uygulanan tohumlardan elde edilen yağsız unların ve protein izolatlarının fonksiyonel özelliklerinin belirlenmesi; ön işlem farklılıklarının protein kalitesinde meydana getirebileceği değişimlerin ortaya konulmasıdır. Hiçbir ön hazırlığın olmadığı kontrole karşılık kavurma ve enzim işlemi uygulanan tohumlardan aynı koşullarda soğuk presleme ile yağ eldesi sonunda kapya biber unu elde edilmiştir. Solvent ekstraksiyonu ile undaki yağ giderilmiştir. Yağsız un analizleri, protein izolasyonu ve protein fonksiyonellik testleri gerçekleştirilmiştir. Yağsız unda % nem, yağ, protein, kül gibi genel bileşen analizleri, fitik asit, tanen, viskozite, aletsel renk ve mineral madde analizleri yapılmıştır. Yağsız undan protein izolasyonu koşulları optimize edilerek, maksimum verimle protein izolatları elde edilmiştir. Bunun için en uygun pH ve tuz konsantrasyonları belirlenmiştir. Bu aşamada proteinlerin izoeletrik noktası ve çözünürlük özellikleri de belirlenmiştir. Yağsız unlar ve protein izolatlarında fonksiyonellik testleri olarak; emülsiyon ve köpüklenme özellikleri, su tutma ve yağ tutma kapasitesi ve en düşük jelleşme konsantrasyonu belirlenmiştir. Ayrıca protein izolatlarında vizkozite, SDS-PAGE elektroforezi, amino asit bileşiminin belirlenmesi, FT-IR spektroskopisi ve DSC analizleri yapılmıştır. Sonuç olarak, kapya biber unlarının ve protein izolatlarının insan gıdası olarak farklı ürünlerde kullanılabilecekleri ortaya konulmuştur.
The material of this study was the oil free capia pepperseed flour which was prepared from the pepperseeds as the by products of pepper processing which is produced and processed in large quantities at Çanakkale province. The topics of the study were to determine the fucntional properties of the oil free flours and protein isolates from the pepperseeds which were cold pressed with different pre-treatments and the determination of the differences in protein quality based on the pre-treatments applied to the seeds. There were roasting and enzyme treatments of the seeds againgst control before cold pressing, and the seeds were pressed under the same conditions to get the capia pepperseed flour. The remaining oil in the flour was removed by solvent extraction. Analysis of oil free flour, protein isolation and functionality tests of the proteins were accomplished. In oil free flour, percent moisture, oil, protein, ash analyses, phytic acid, tannins, viscosity, instrumental color and mineral composition were measured. The conditions of protein isolation from oil free flour were optimized and proteins were isolated with maximum yield. To achieve this, the most suitable pH and salt concentrations were determined. At this stage, the isoelectric point and solubility properties of the proteins were determined as well. As the functionality tests in oil free flours and protein isolates, emulsion and foam properties, water and oil holding capacities and minimum gelation concentrations were measured. Furthermore, viscosity, SDS-PAGE electrophoresis, amino acid composition, FT-IR spectroscopy and DSC analysis of the protein isolates were completed. In conclusion, it was determined that capia pepperseed flours and protein isolates can be utilized as human foods in different food products.
The material of this study was the oil free capia pepperseed flour which was prepared from the pepperseeds as the by products of pepper processing which is produced and processed in large quantities at Çanakkale province. The topics of the study were to determine the fucntional properties of the oil free flours and protein isolates from the pepperseeds which were cold pressed with different pre-treatments and the determination of the differences in protein quality based on the pre-treatments applied to the seeds. There were roasting and enzyme treatments of the seeds againgst control before cold pressing, and the seeds were pressed under the same conditions to get the capia pepperseed flour. The remaining oil in the flour was removed by solvent extraction. Analysis of oil free flour, protein isolation and functionality tests of the proteins were accomplished. In oil free flour, percent moisture, oil, protein, ash analyses, phytic acid, tannins, viscosity, instrumental color and mineral composition were measured. The conditions of protein isolation from oil free flour were optimized and proteins were isolated with maximum yield. To achieve this, the most suitable pH and salt concentrations were determined. At this stage, the isoelectric point and solubility properties of the proteins were determined as well. As the functionality tests in oil free flours and protein isolates, emulsion and foam properties, water and oil holding capacities and minimum gelation concentrations were measured. Furthermore, viscosity, SDS-PAGE electrophoresis, amino acid composition, FT-IR spectroscopy and DSC analysis of the protein isolates were completed. In conclusion, it was determined that capia pepperseed flours and protein isolates can be utilized as human foods in different food products.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
