Effect of Ultrasonication on Some Techno-functional Properties of Camelina sativa Proteins

Yıl 2024, Cilt: 22 Sayı: 1, 59 - 66, 29.03.2024

Fatma Korkmaz , Ceren Mutlu

https://doi.org/10.24323/akademik-gida.1460994

Öz

In this study, it was aimed to determine the effect of ultrasonication at different powers on the techno-functional properties of Camelina sativa proteins. Five different ultrasonication (20 kHz) powers (0, 50, 100, 150, and 200 W) were applied to the proteins of Camelina sativa (Camelina sativa (L.) Crantz), that were obtained by alkaline extraction (pH 12.0) and isoelectric point precipitation (pH 4.5) methods, and the changes in water holding, oil holding, foaming and emulsification properties of proteins were determined. It was determined that the ultrasonication process caused a decrease in the water binding capacity of Camelina sativa proteins between 251.07-500.03%, and an increase in the oil binding capacity between 14.10-21.21%. Moreover, the highest foaming capacity (53.59%) and foaming stability values (42.20% for the 15 min and 40.71% for the 30 min) were determined in the protein sample produced with 200 W ultrasonication. According to the results, it was determined that ultrasonication could be potentially used to improve some techno-functional properties of Camelina sativa proteins.

Anahtar Kelimeler

Camelina sativa, Ultrasonication, Foaming, Emulsification

Ketencik Proteinlerinin Bazı Tekno-Fonksiyonel Özellikleri Üzerine Ultrasonikasyon Uygulamasının Etkisi

Öz

Bu araştırmada, farklı güçlerdeki ultrasonikasyon uygulamasının ketencik (Camelina sativa (L.) Crantz) proteinlerinin tekno-fonksiyonel özelliklerine etkisinin belirlenmesi amaçlanmıştır. Alkali ekstraksiyon (pH 12) ve izoelektrik noktada çöktürme (pH 4.5) yöntemi kullanılarak elde edilen ketencik proteinlerine beş farklı ultrasonikasyon (20 kHz) gücünde (0, 50, 100, 150 ve 200 W) işlem uygulanmış ve proteinlerin su bağlama, yağ bağlama, köpürme ve emülsiyon özelliklerindeki değişimler incelenmiştir. Uygulanan ultrasonikasyon işlemlerinin ketencik proteinlerinin su bağlama kapasitelerinde %251.07-500.03 aralığında gerçekleşen bir azalışa, yağ bağlama kapasitelerinde ise %14.10-21.21 aralığında gerçekleşen bir artışa neden olduğu belirlenmiştir. Ayrıca en yüksek köpürme kapasitesi (%53.59) ve köpürme stabilitesi değerleri (15. ve 30. dakikalar için sırasıyla %42.20 ve %40.71) 200 W gücünde ultrasonikasyon işlemi ile üretilen protein örneğinde tespit edilmiştir. Elde edilen sonuçlara göre ketencik proteinlerinin bazı tekno-fonksiyonel özelliklerinin geliştirilmesinde ultrasonikasyon işleminin kullanım potansiyeli ortaya koyulmuştur.

Anahtar Kelimeler

Camelina sativa, Ultrasonikasyon, Köpürme, Emülsiyon

Kaynakça

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