Elma kabuğundan pektin ekstraksiyonunun optimizasyonu ve model emülsiyon sisteminde kullanımı
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Bayburt Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Yapılan bu çalışmada, yabani elma kabuğundan mikrodalga destekli pektin ekstraksiyonu, Box-Behnken deney tasarımı kullanılarak yanıt yüzey yöntemiyle optimize edilmiş ve optimize edilen koşullarda elde edilen pektin kullanılarak model sosis ortamında yağ ikame edici olarak kullanım imkanları araştırılmıştır. Ekstrakte edilen pektinin, FTIR analizi ile pektin yapısında olduğu ve DSC analizi ile ticari elma pektini ile benzer termal özellikler sergilediği tespit edilmiştir. Ayrıca elde edilen pektin örneğinin, 79.14 esterleşme derecesine sahip olduğu, sırasıyla 8.5±0.7 g yağ/ g pektin ve 8.1±1.5 g su/g pektin yağ ve su bağlama kapasitelerine sahip olduğu belirlenmiştir. Emülsiyon özellikleri incelenen pektin emülsiyonlarının %1 pektin düzeyinde daha yüksek stabilite gösterdiği tespit edilmiştir. Elde edilen pektin 2 farklı konsantrasyonda model sosis sisteminde değerlendirilmiştir. Pektin ilavesinin pişirme kaybı üzerine olumsuz etkisi olduğu, bunun yanı sıra ambalaja sızıntı miktarında pektin varlığının olumlu etki sağladığı söylenebilir. Değişmeyen renk özellikleri ve su aktivitesi parametreleri yabani elma kabuğundan elde edilen pektinin yağ ikamesi olarak kullanım potansiyeline sahip olduğunu göstermektedir.
In this study, microwave-assisted pectin extraction from wild apple peel was optimized by response surface method using Box-Behnken experimental design, and the possibilities of using pectin obtained under optimized conditions as a fat replacer in model sausage were investigated. It was determined that the extracted pectin was in pectin structure by FTIR analysis and exhibited similar thermal properties with commercial apple pectin by DSC analysis. In addition, it was determined that the obtained pectin sample had an esterification degree of 79.14, and oil and water binding capacities of 8.5±0.7 g oil/g pectin and 8.1±1.5 g water/g pectin, respectively. It was determined that pectin emulsions, whose emulsion properties were examined, showed higher stability at 1% pectin level. The pectin obtained was evaluated in the model sausage system with 2 different concentrations. It can be said that the addition of pectin has a negative effect on the cooking loss however the presence of pectin has a positive effect on the amount of leakage into the packaging. Unchanged color properties and water activity parameters show that pectin obtained from wild apple peel has the potential to be used as a fat substitute.
In this study, microwave-assisted pectin extraction from wild apple peel was optimized by response surface method using Box-Behnken experimental design, and the possibilities of using pectin obtained under optimized conditions as a fat replacer in model sausage were investigated. It was determined that the extracted pectin was in pectin structure by FTIR analysis and exhibited similar thermal properties with commercial apple pectin by DSC analysis. In addition, it was determined that the obtained pectin sample had an esterification degree of 79.14, and oil and water binding capacities of 8.5±0.7 g oil/g pectin and 8.1±1.5 g water/g pectin, respectively. It was determined that pectin emulsions, whose emulsion properties were examined, showed higher stability at 1% pectin level. The pectin obtained was evaluated in the model sausage system with 2 different concentrations. It can be said that the addition of pectin has a negative effect on the cooking loss however the presence of pectin has a positive effect on the amount of leakage into the packaging. Unchanged color properties and water activity parameters show that pectin obtained from wild apple peel has the potential to be used as a fat substitute.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Gıda Mühendisliği Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
