DANA ETİ MİYOFİBRİLER PROTEİNLERİNİN FONKSİYONEL ÖZELLİKLERİ ÜZERİNE TUZ, FOSFAT ve PH’NIN ETKİLERİNİN ARAŞTIRILMASI

Yıl 2022, Cilt: 47 Sayı: 5, 846 - 859, 30.10.2022

Armin Bjelak Yusuf Sürmeli , Banu Sezer Murat Velioglu , Prof.dr İsmail Boyacı

https://doi.org/10.15237/gida.GD22078

Öz

Bu çalışmada, tuzun ve fosfatın miyofibriler proteinlerin fonksiyonel özellikleri üzerindeki etkisinin pH 2, 4, 6, 8, 10 değerlerinde araştırılması amaçlanmıştır. Emülsiyon aktivite indeksi (EAI), emülsiyon stabilite indeksi (ESI), köpük kapasitesi (FC), köpük stabilitesi (FS), su absorpsiyon kapasitesi (WAC) ve yağ tutma kapasitesi (FAC) incelenmiştir. pH 10'da tuz ve fosfat kullanımıyla, en yüksek EAI değeri (8,51 m²/g protein) elde edilmiştir. pH 8'de, tuz kullanımıyla en yüksek ESI sonucu (230,8 dakika) belirlenmiş; tuz ve fosfat ilavesinin, proteinlerin emülsifiye edici özelliklerini önemli ölçüde iyileştirdiği (p<0.05) tespit edilmiştir. Fosfat ilavesiyle, pH 6 ve pH 8'de en yüksek WAC değeri (1,9 mL su/g protein) elde edilmiştir. En yüksek FAC değeri (8.3 mL yağ/g protein) pH 6'da fosfat ilavesiyle elde edilmiştir. Köpürme özelliklerine bakıldığında, en yüksek FC değeri pH 10'da (%90) elde edilmiştir. Fosfat ve tuz kombinasyonunda, pH 4'te, en yüksek FS sonucu %100 olarak belirlenmiştir.

Anahtar Kelimeler

miyofibriler proteinler, fonksiyonel özellikler, emülsiyon, köpük

Destekleyen Kurum

TÜBİTAK

Proje Numarası

TÜBİTAK 217O088

INVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINS

Öz

This study aimed to investigate the effect of salt and phosphate on the functional properties of myofibrillar proteins (MPs) at pH 2, 4, 6, 8, and 10. The highest emulsion activity index (EAI) value (8.51 m²/g protein) was obtained with the use of NaCl, and phosphate at pH 10. The highest emulsion stability index (ESI) result was determined (230.8 minutes) with the use of salt at pH 8. The addition of salt and phosphate significantly (p<0.05) improved the emulsifying properties of proteins. Considering the water absorption capacity (WAC), the highest value was obtained as 1.9 mL water/g protein at pH 6 and pH 8. The highest fat absorption capacity (FAC) value of 8.3 mL fat/g protein was found with the addition of phosphate at pH 6. The highest foam capacity (FC) and foam stability (FS) were obtained at pH 10 and 4, respectively.

Anahtar Kelimeler

myofibrillar proteins, functional proteins, emulsion, foam

Proje Numarası

TÜBİTAK 217O088

Kaynakça

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