ÇİNKO-KLOROFİL TÜREVLERİNİN PEYNİR ALTI SUYU PROTEİNİ İLE EMÜLSİYON/SOĞUK JELLEŞME YÖNTEMİ İLE ENKAPSÜLASYONU

Year 2018, , 174 - 183, 08.02.2018

Gülay Özkan , Seda Ersus Bilek

https://doi.org/10.15237/gida.321167

Abstract

Ispanakta
bulunan çinko-klorofil (Zn-klorofil) türevlerinin peynir altı suyu protein
kullanılarak emülsiyon/soğuk-tip jelleşme yöntemi ile enkapsülasyonu, kararlı
yapıda doğal yeşil renklendirici eldesinde umut verici alternative bir yöntem
olarak görülmektedir. Emülsiyon sisteminde, peynir altı suyu proteininin
çökelmesi nedeniyle en önemli parameter pH olarak belirlenmiştir. %1 ve 5
oranında Zn-klorofil türevleri içeren mikroboncuklar küresel bir yapıya
sahipken, %10 oranında Zn-klorofil türevleri içeren mikroboncukların üretimi
peynir altı suyu proteinlerinin izoelektrik noktaya (pI= 4.9) ulaşması
nedeniyle çökelme ile sonuçlanmıştır. Enkapsülasyon verimliliği aktif maddenin
farklı yükleri için hesaplanmış, en yüksek değer %1 oranında Zn-klorofil
türevleri içeren mikroboncuklar ile elde edilmiştir. 4 °C’de 3 aylık depolama
süresi sonunda en iyi renk stabilitesi (L*=31.25 ± 0.06, a*= -2.91 ± 0.11 ve
b*= 25.85 ± 0.08) ve %74 oranında korunan toplam klorofil içeriği değerlerine %5
oranında Zn-klorofil türevleri içeren mikroboncuklar ile ulaşılmıştır.

Keywords

çinko klorofil türevleri, peynir altı suyu proteini, emülsiyon, soğuk-tip jelleşme, mikroboncuk

ENCAPSULATION OF ZINC-CHLOROPHYLL DERIVATIVES IN WHEY PROTEIN MATRIX BY EMULSION/COLD-SET GELATION

Abstract

Encapsulation of spinach zinc-chlorophyll (Zn-chlorophyll) derivatives in whey
protein by emulsion/cold-set gelation seems to be a promising alternative
method for handling stabilized green natural colorant. The main important
parameter was the pH of the emulsion system that caused precipitation of the whey
protein. The shape of the microbeads containing 1 and 5% Zn-chlorophyll derivatives
were spherical, while microbeads containing 10% Zn-chlorophyll derivatives production
concluded with precipitation of whey protein due to reaching isoelectric point
(pI= 4.9). Encapsulation efficiency was determined for different loads of
active material, whereas, the highest value was obtained for 1% Zn-chlorophyll
derivatives containing microbeads. Microbeads with 5% Zn-chlorophyll
derivatives showed the best stability for color values (L*=31.25 ± 0.06, a*=
-2.91 ± 0.11, and b*= 25.85 ± 0.08), and a 74% protection of the total
chlorophyll content was maintained at the end of 3 months of storage at 4 °C.  

Keywords

zinc chlorophyll derivatives, whey protein, emulsion, cold-set gelation, microbead

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