Şarapçılık Atığı ile Yapısı Güçlendirilmiş Balık Jelatininin Reolojik Özellikleri Üzerine pH ve Gamma Işınlamanın Kombine Etkisi

Yıl 2023, , 918 - 932, 25.12.2023

Tuncay Gümüş , Deniz Damla Altan Kamer , Gülce Bedis Kaynarca , Tuğba Günaydı

https://doi.org/10.33462/jotaf.1232103

Öz

Balık jelatinindeki zayıf jel kuvvetini yükseltmek ve kullanım alanlarını genişletmek için bir takım modifikasyon çalışmaları yapılmaktadır. Bu çalışmada balık jelatininin reolojik özellikleri üzerine çapraz bağ oluşturmak amacıyla %20 şarap tortusu (WL) ilave edilerek farklı pH değerlerinde (3, 5 ve 7) yüksek doz gamma ışınlamanın(10, 20 ve 30 kGy), etkisi incelenmiştir . WL ilavesi ile jelatinde en yüksek jel kuvveti 2380.68±34.45 Pa olarak tespit edilmiştir. WL ilavesi örneklerin jel mukavemetini %52 oranında arttırmıştır. 10, 20 ve 30 kGy ışınlama dozuna göre solüsyonların jel kuvvetleri sırasıyla 1351.74, 646.80 ve 599.87 Pa olarak tespit edilmiştir. Uygulanan ışınlama dozları içerisinde jelleşme kinetiği yönünden en iyi sonuç 10 kGy ile elde edilmiştir. WL ilavesiz kontrol grubunun jelleşme oranı kgel değeri 286.03 Pa, WL ilaveli kontrol grubunun kgel değeri ise 332.64 Pa olarak tespit edilmiştir. Işınlama grupları arasında en yüksek kgel değeri 10 kGy ışınlanan örnekte 184.43 Pa olarak belirlenmiştir. Tüm jelatin solüsyonlarının Power-law modeli ile uyumlu olduğu ve elastik özelliklerinin viskoz özelliklerden daha baskın olduğu tespit edilmiştir. Kıvam indeksi Kʹ değeri 2373. 25 Pa.s olarak en yüksek ışınlanmamış WL ilaveli örnekte bulunmuştur. 10, 20 ve 30 kGy gamma ışınlama jelatinin erime derecesini önemli düzeyde arttırmış ve erime dereceleri sırasıyla 45.36, 43.61 ve 35.41 °C olarak belirlenmiştir. pH değerleri jelatinin jel kuvveti, jelleşme ve erime derecelerini önemli düzeyde etkilemiştir. pH3’de jelatin solüsyonlarının daha düşük jel kuvveti ve erime derecesi değerlerine sahip olduğu pH7’nin yapıyı değiştirmediği pH5’in ise tüm reolojik özellikleri arttırdığı tespit edilmiştir. pH5 ile kgel değerinde %30 oranında bir artış ve erime derecesinde de kontrol örneğe göre 2 kat artış tespit edilmiş olup en yüksek erime derecesi 48.72 oC’ye ulaşılmıştır.

Anahtar Kelimeler

Balık jelatini, Şarap tortusu, Reoloji, Gamma ışınlama, Jel kinetiği

The Combined Effect of pH and Gamma Irradiation on the Rheological Properties of Winery Waste-enhanced Fish Gelatin

Öz

The effects of high-dose gamma irradiation, different pH values, and the addition of wine residue (WL) on the rheological properties of fish gelatin were investigated. The gelation kinetics, gel strength, gelation, and melting temperatures of gelatin with 20% WL addition were studied by subjecting it to gamma irradiation at 10, 20, and 30 kGy doses and pH 3, 5, and 7. With the addition of WL, the highest gel strength was determined as 2380.68±34.45 Pa in gelatin. The samples' gel strength increased by 52% with the addition of WL. The solutions' gel strengths were determined to be 1351.74, 646.80, and 599.87 Pa for 10, 20, and 30 kGy irradiation dosages, respectively. As for gelation kinetics, 10 kGy was the most effective irradiation level. The control group without WL had a gelation rate kgel value of 286.03 Pa, and the control group with WL had a kgel value of 332.64 Pa. The irradiation group with the greatest kgel value was found to be the 10kGy group, with a value of 184.43 Pa. It was determined that all gelatin solutions were compatible with the Power-law model and elastic properties were more dominant than viscous properties. The consistency index Kʹ value was found to be 2373. 25 Pa.s in the highest non-irradiated WL added sample. Gelatin's melting point was dramatically raised by gamma irradiation at 10, 20, and 30 kGy; the resulting melting points were 45.36 °C, 43.61 °C, and 35.41 °C, respectively. The degrees of melting, gelation, and gel strength of the gelatin were all considerably impacted by the pH levels. The gel strength and melting point values were found to be decreased in pH:3 gelatin solutions, but at pH:7 the structure was unaffected and at pH:5 all rheological properties were enhanced. In comparison to the control sample, pH:5 produced a 30% rise in kgel value and a 2-fold increase in melting point. The highest melting point was reached at 48.72 oC.

Anahtar Kelimeler

Fish gelatin, Wine residue, Rheology, Gamma irradiation, Gel kinetics

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