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BAKLA PROTEİNİ: MİKRODALGA DESTEKLİ ÖZÜTLEME KOŞULLARININ OPTİMİZASYONU VE KARAKTERİSTİK ÖZELLİKLERİNİN PEYNİRALTI SUYU PROTEİNİ İLE KARŞILAŞTIRILMASI

Year 2024, , 863 - 878, 10.10.2024

Mehmet Şükrü Karakuş

https://doi.org/10.15237/gida.GD23134

Abstract

Bu çalışmada bakla proteini konsantresinin (BP) mikrodalga destekli özütleme işlemi, yanıt yüzey yöntemi kullanılarak optimize edilmiştir. Mikrodalga gücü (250-500 W) ve işlem süresi (10-60 dakika) bağımsız değişkenler olarak seçilmiş ve bu parametrelerin protein verimi üzerine etkisi araştırılmıştır. En yüksek protein verimi (%47.74), 481.70 W mikrodalga gücünde ve 50.68 dakika işlem süresinde elde edilmiştir. Optimum koşullarda elde edilen BP’nin karakteristik özellikleri ticari peyniraltı suyu proteini (PSP) ile kıyaslanmıştır. Proteinlerin karakteristik bağ yapıları fourier dönüşümlü kızılötesi spektroskopisi (FTIR) ile doğrulanmış ve molekül ağırlıkları sodyum dodesil-sülfat poliakrilamid jel elektroforezi (SDS-page) ile tespit edilmiştir. BP ve PSP’nin çözünürlük değerleri sırasıyla %80.23 ve %91.12 olarak belirlenmiştir (P <0.05). BP’nin köpük oluşturma özellikleri, emülsifiye edici davranışları ve stabilite katsayısı PSP’den daha yüksek bulunmuştur. Sonuçlar bitkisel proteinlerin gıda sistemlerinde alternatif protein kaynağı olarak değerlendirileceğini göstermiştir.

Keywords

Bakla proteini konsantresi peyniraltı suyu proteini FTIR moleküler ağırlık emülsiyon

References

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FABA BEAN PROTEIN: OPTIMIZATION OF MICROWAVE-ASSISTED EXTRACTION CONDITIONS AND COMPARISON OF ITS CHARACTERISTICS WITH WHEY PROTEIN

Year 2024, , 863 - 878, 10.10.2024

Mehmet Şükrü Karakuş

https://doi.org/10.15237/gida.GD23134

Abstract

In this study, microwave-assisted extraction of faba bean protein (BP) concentrate was optimized through the response surface methodology. Microwave power (250-500 W) and processing time (10-60 min) were chosen as independent variables and the effect of these parameters on protein yield was investigated. The highest protein yield (47.74%) was achieved at 481.70 W microwave power and 50.68 min processing time. The characteristic properties of BP obtained under optimum conditions were compared with whey protein. The characteristic bonds of the proteins were confirmed by Fourier transform infrared spectroscopy (FTIR) and molecular weights were determined by sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-page). The solubility values of BP and whey protein were found to be as 80.23% and 91.12%, respectively (P <0.05). BP's foaming properties, emulsifying behavior, and stability coefficient resulted in superior to whey protein. The results showed plant proteins will be considered as alternative protein sources in food systems.

Keywords

: Faba bean protein concentrate whey protein FTIR emulsion molecular weight

References

  • Aiking, H. (2014). Protein production: planet, profit, plus people?. The American journal of clinical nutrition, 100: 483S-489S, doi.org/10.3945/ ajcn.113.071209.
  • Akalan, M., Karakuş, M. Ş., Başyiğit, B., Karaaslan, A., Karaaslan, M. (2023). Nohut proteini: Ultrases destekli özütlemenin optimizasyonu ve tekno-fonksiyonel davranışları. Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 12(4): 1296-1304, doi.org/10.28948/ ngumuh.1296312.
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  • Akharume, F. U., Aluko, R. E., Adedeji, A. A. (2021). Modification of plant proteins for improved functionality: A review. Comprehensive Reviews in Food Science and Food Safety, 20(1): 198-224, doi.org/10.1111/ 1541-4337.12688.
  • Alavi, F., Chen, L., Wang, Z., Emam-Djomeh, Z. (2021). Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein. Food Hydrocolloids, 112: 106335, doi.org/10.1016/j.foodhyd.2020.106335.
  • Alu’datt, M. H., Rababah, T., Alhamad, M. N., Ereifej, K., Gammoh, S., Kubow, S., Tawalbeh, D. (2017). Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties. Journal of Food Science and Technology, 54(6): 1395-1405, doi.org/10.1007/s13197-017-2551-6.
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  • Ata, O., Kumcuoglu, S., Tavman, S. (2022). Effects of sonication on the extraction of pepsin-soluble collagens from lamb feet and product characterization. LWT-Food Science and Technology, 159: 113253, doi.org/10.1016/j.lwt.2022.113253.
  • Aydemir, L. Y., Yemenicioğlu, A. (2013). Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives. LWT-Food Science and Technology, 50(2): 686-694, doi.org/10.1016/j.lwt.2012.07.023.
  • Balasubramaniam, V. M., Martínez-Monteagudo, S. I., Gupta, R. (2015). Principles and Application of High Pressure–Based Technologies in the Food Industry. Annual Review of Food Science and Technology, 6(1): 435-462, doi.org/10.1146/ annurev-food-022814-015539.
  • Boye, J. I., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E., Rajamohamed, S. H. (2010). Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Research International, 43(2): 537-546, doi.org/10.1016/ j.foodres.2009.07.021.
  • Boye, J., Zare, F., Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International, 43(2): 414-431, doi.org/10.1016/j.foodres.2009.09.003.
  • Başyiğit, B., Yücetepe, M., Karaaslan, A., Karaaslan, M. (2021). High efficiency microencapsulation of extra virgin olive oil (EVOO) with novel carrier agents: Fruit proteins. Materials Today Communications, 28: 102618, doi.org/10.1016/j.mtcomm.2021.102618.
  • Cai, R., McCurdy, A., Baik, B.-K. (2002). Textural Property of 6 Legume Curds in Relation to their Protein Constituents. Journal of Food Science, 67(5): 1725-1730, doi.org/10.1111/j.1365-2621.2002.tb08713.x.
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There are 63 citations in total.

Details

Primary Language Turkish
Subjects Food Technology
Journal Section Articles
Authors

Mehmet Şükrü Karakuş 0000-0002-1805-8206

Publication Date October 10, 2024
Submission Date November 24, 2023
Acceptance Date September 20, 2024
Published in Issue Year 2024

Cite

APA Karakuş, M. Ş. (2024). BAKLA PROTEİNİ: MİKRODALGA DESTEKLİ ÖZÜTLEME KOŞULLARININ OPTİMİZASYONU VE KARAKTERİSTİK ÖZELLİKLERİNİN PEYNİRALTI SUYU PROTEİNİ İLE KARŞILAŞTIRILMASI. Gıda, 49(5), 863-878. https://doi.org/10.15237/gida.GD23134
AMA Karakuş MŞ. BAKLA PROTEİNİ: MİKRODALGA DESTEKLİ ÖZÜTLEME KOŞULLARININ OPTİMİZASYONU VE KARAKTERİSTİK ÖZELLİKLERİNİN PEYNİRALTI SUYU PROTEİNİ İLE KARŞILAŞTIRILMASI. GIDA. October 2024;49(5):863-878. doi:10.15237/gida.GD23134
Chicago Karakuş, Mehmet Şükrü. “BAKLA PROTEİNİ: MİKRODALGA DESTEKLİ ÖZÜTLEME KOŞULLARININ OPTİMİZASYONU VE KARAKTERİSTİK ÖZELLİKLERİNİN PEYNİRALTI SUYU PROTEİNİ İLE KARŞILAŞTIRILMASI”. Gıda 49, no. 5 (October 2024): 863-78. https://doi.org/10.15237/gida.GD23134.
EndNote Karakuş MŞ (October 1, 2024) BAKLA PROTEİNİ: MİKRODALGA DESTEKLİ ÖZÜTLEME KOŞULLARININ OPTİMİZASYONU VE KARAKTERİSTİK ÖZELLİKLERİNİN PEYNİRALTI SUYU PROTEİNİ İLE KARŞILAŞTIRILMASI. Gıda 49 5 863–878.
IEEE M. Ş. Karakuş, “BAKLA PROTEİNİ: MİKRODALGA DESTEKLİ ÖZÜTLEME KOŞULLARININ OPTİMİZASYONU VE KARAKTERİSTİK ÖZELLİKLERİNİN PEYNİRALTI SUYU PROTEİNİ İLE KARŞILAŞTIRILMASI”, GIDA, vol. 49, no. 5, pp. 863–878, 2024, doi: 10.15237/gida.GD23134.
ISNAD Karakuş, Mehmet Şükrü. “BAKLA PROTEİNİ: MİKRODALGA DESTEKLİ ÖZÜTLEME KOŞULLARININ OPTİMİZASYONU VE KARAKTERİSTİK ÖZELLİKLERİNİN PEYNİRALTI SUYU PROTEİNİ İLE KARŞILAŞTIRILMASI”. Gıda 49/5 (October 2024), 863-878. https://doi.org/10.15237/gida.GD23134.
JAMA Karakuş MŞ. BAKLA PROTEİNİ: MİKRODALGA DESTEKLİ ÖZÜTLEME KOŞULLARININ OPTİMİZASYONU VE KARAKTERİSTİK ÖZELLİKLERİNİN PEYNİRALTI SUYU PROTEİNİ İLE KARŞILAŞTIRILMASI. GIDA. 2024;49:863–878.
MLA Karakuş, Mehmet Şükrü. “BAKLA PROTEİNİ: MİKRODALGA DESTEKLİ ÖZÜTLEME KOŞULLARININ OPTİMİZASYONU VE KARAKTERİSTİK ÖZELLİKLERİNİN PEYNİRALTI SUYU PROTEİNİ İLE KARŞILAŞTIRILMASI”. Gıda, vol. 49, no. 5, 2024, pp. 863-78, doi:10.15237/gida.GD23134.
Vancouver Karakuş MŞ. BAKLA PROTEİNİ: MİKRODALGA DESTEKLİ ÖZÜTLEME KOŞULLARININ OPTİMİZASYONU VE KARAKTERİSTİK ÖZELLİKLERİNİN PEYNİRALTI SUYU PROTEİNİ İLE KARŞILAŞTIRILMASI. GIDA. 2024;49(5):863-78.

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