DETERMINATION OF THE CHARACTERISTIC ATTRIBUTES OF COTTONSEED PROTEIN CONCENTRATE

Yıl 2023, Cilt: 48 Sayı: 2, 483 - 497, 15.04.2023

Melike Yücetepe , Merve Akalan , Kamile Bayrak Akay , Mehmet Şükrü Karakuş , Asliye Karaaslan , Bülent Başyiğit , Mehmet Karaaslan

https://doi.org/10.15237/gida.GD22115

Öz

The current study focused on characteristic attributes of protein concentrate obtained from oil-free cottonseed. For this, the physicochemical properties namely moisture content, water activity, color, flowability, wettability, and protein solubility of cottonseed protein concentrate (CSPC) were investigated. Water holding capacity (WHC), oil binding capacity (OBC), foaming capacity, foam stability (10 and 30 min), emulsion activity index (EAI) and emulsion stability index (ESI) (10 and 30 min) of proteins were 2.75 g water/g protein, 2.59 g oil/g protein, 29.00%, 93.10% - 69.05%, 6.25 m2/g and 29.27-87.81 min, respectively. Bands regarding CSPC in the 45 kDa molecular weight were detected by sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) patterns. Fourier-transform infrared spectroscopy (FTIR) was used to verify the protein-specific structures. Sheet structures in the surface morphology of CSPC were dominant when scanning electron microscopy (SEM) images were investigated. Thermal gravimetric analyzer (TGA) results showed that the protein concentrate exhibited excellent stability to temperature.

Anahtar Kelimeler

Cottonseed protein isolate, Techno-functional properties, SDS-page, Fourier transform infrared spectrophotometer, Scanning electron microscopy, Thermogravimetric analysis

PAMUK ÇEKİRDEĞİ PROTEİN KONSANTRESİNİN KARAKTERİSTİK ÖZELLİKLERİNİN BELİRLENMESİ

Öz

Mevcut çalışma, yağsız pamuk tohumundan elde edilen protein konsantresinin karakteristik özelliklerine odaklanmıştır. Bunun için pamuk tohumu proteini konsantresinin (CSPC) nem içeriği, su aktivitesi, rengi, akışkanlığı, ıslanabilirliği ve protein çözünürlüğü gibi fizikokimyasal özellikleri incelenmiştir. Proteinlerin su tutma kapasitesi (WHC), yağ bağlama kapasitesi (OBC), köpük oluşturma kapasitesi, köpük stabilitesi (10 ve 30 dakika), emülsiyon aktivite indeksi (EAI) ve emülsiyon stabilite indeksi (ESI) (10 ve 30 dakika) dâhil olmak üzere tekno-fonksiyonel özellikleri sırasıyla 2.75 g su/g protein, 2.59 g yağ/g protein, %29.00, %93.10-%69.05, 6.25 m2/g ve 29.27-87.81 dk olarak bulunmuştur. 45 kDa moleküler ağırlıktaki CSPC ile ilgili bantlar, sodyum dodesil-sülfat poliakrilamid jel elektroforez (SDS-PAGE) modeli ile tespit edilmiştir. Proteine özgü yapıları tespit etmek için Fourier dönüşümü kızılötesi spektroskopisi (FTIR) kullanılmıştır. Taramalı elektron mikroskobu (SEM) görüntüleri incelendiğinde, CSPC'nin yüzey morfolojisindeki tabaka yapılarının baskın olduğu bulunmuştur. Termal gravimetrik analizör (TGA) sonuçları, protein konsantresinin sıcaklığa karşı mükemmel stabilite sergilediğini göstermiştir.

Anahtar Kelimeler

Pamuk tohumu protein izolatı, Tekno-fonksiyonel özellikler, SDS-page, Fourier dönüşümlü kızılötesi spektroskopisi, Taramalı elektron mikroskobu, Termogravimetrik analiz, Cottonseed protein isolate, Techno-functional properties, Fourier transform infrared spectrophotometer, Scanning electron microscopy, Thermogravimetric analysis

Kaynakça

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