Üç farklı protein kaynağından beyaz peynir ambalajı olarak üretilen biyobozunur kaplamaların incelenmesi

Year 2019, , 1 - 12, 25.03.2019

Zeynep Tacer Caba , Gözde Kaya Özkök

https://doi.org/10.29050/harranziraat.408889

Cited By: 4

Abstract

Biyobozunur filmler ve kaplamalar sentetik gıda ambalaj
malzemelerine alternatif, doğal ve çevre dostu malzemeler olarak son yıllarda
giderek artan bir ilgi görmektedir. Bu malzemelerin tanımlanmasında
“yenilenebilir, gıda koruyucu, ince tabaka, gıdanın raf ömrünü uzatıcı” gibi
terimler kullanmak mümkündür. Proteinlerin gıda ambalajlamada kullanılmak üzere
önemli bir potansiyele sahiptir. Bu çalışmada üç farklı protein kaynağının
(peynir altı suyu proteini, soya proteini ve gluten) peynir örnekleri için biyobozunur
kaplama olarak davranışlarının karşılaştırılması amaçlanmıştır. Çalışmada
ayrıca kaplamalara eklenen üzüm suyunun etkileri de incelenmiştir. Bu
çalışmada, her bir tür protein çözeltisi (15 g), 3-3.5 g peynir diliminin
kaplanmasında kullanılmıştır. Çalışma tüm kaplamaların esnek, yapışkan,
transparan ve dayanıklı olduklarını göstermiştir. Farklı kaplamalar arasında,
glutenin daha esnek ve daha yapışkan bir yapıya sahip olduğu gözlenmiştir. Soya
proteini ve peynir altı suyu proteini içeren kaplamalar peynir örneklerindeki
nem kaybını gluten kaplamalara göre biraz daha fazla engelleyebilmişlerdir.
Kaplama çözeltilerine üzüm suyu eklenmesi peynir örneklerini mikrobiyal
gelişmeye karşı daha dayanıklı hale getirmiştir. Bütün materyaller arasında
peynir altı suyu proteini içeren kaplamalaren kalın olanlardır Çalışmada elde
edilen sonuçlara göre,  üzüm suyu eklenen
peynir altı suyu proteini kaplamaları, peynir örneklerinde daha düşük
mikrobiyal yük ve nem kaybı sağlamaları, daha az renklilik ve kabul edilebilir
düzeydeki çözünürlük düzeyleri ile en öne çıkan uygulama olmuştur. Gelecekte
yapılacak çalışmalarda, meyve kaynaklarının protein kaplamalar ile birlikte
kullanımının biyobozunur ambalaja sahip peynirlerin kalitesinin
geliştirilmesinde daha faydalı olacağı düşünülmektedir.  

Keywords

Biyobozunur, Kaplama, Gluten, Soya proteini, Peynir altı suyu protein

Investigation of Biodegradable Films Produced from Three Different Protein Sources for White Cheese Packaging

Abstract

Biodegradable films and coatings; attract an increasing
interest recently being natural and environmentally friendly alternatives to
synthetic food packaging materials. Some terms such as "renewable, food
preservative, thin layers, food life extender" might be used for defining
these materials. Proteins have a high potential to be used in food packaging.
This study aimed to compare the performances of three different protein sources
(whey protein, soy protein and gluten) as biodegradable coatings for cheese
samples. Effect of red grape juice addition into coating solutions was also
investigated. In this study, 15 g coating solution is used to coat 3-3.5 g
cheese slice in each treatment. The results of the study revealed that the coatings produced
were elastic, adhesive, transparent and durable.  Among
the different coatings, gluten had a more stretch and adhesive structure. Soy protein and whey
protein coatings inhibited the moisture loss in cheese samples slightly more
than gluten films. Grape juice
addition to soy and whey protein coatings made the cheese samples more
resistant to microbial growth.  The whey
protein coating was the thickest among them. The results depicted that, whey
protein coating with grape juice is the most promising application, by providing
lower microbiological load and moisture loss in cheese samples, and depicting
lower color and moderate solubility. In future studies, combined usage of fruit
sources with protein coatings might be helpful to improve the cheese quality in
biodegradable packages.

Keywords

Biodegradable, Coating, Gluten, Soy protein, Whey protein

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