Şevval Kahramanoğlu TÜMER, Mürsel ÖZDOĞAN

Çiğ Soya ve Tam Yağlı Soyanın Besin Madde Değerlerinin ve Isıl İşlem Faktörlerinin Kimyasal ve Spektrofotometrik Yöntemlere göre Değerlendirilmesi

Bu çalışmada çiğ soya ve tam yağlı soyanın (TYS) besin madde içeriklerinin kimyasal ve spektrofotometrik analizlerle belirlenmesinin yanı sıra soya ve TYS örneklerinde ısıl işlem parametrelerinin spektrofotometrik metotla saptanması amaçlanmıştır. Dört farklı işletmeden alınan çiğ soya ve TYS yemlerinin her birinden 25 adet olmak üzere toplam 75 örnek üzerinde çalışılmıştır. Çiğ soya, normal (119-134°C) ve yüksek sıcaklıkla (135-141°C) işlenmiş tam yağlı soya grupları (TYS-NS ve TYS-YS) kendi aralarında değerlendirilmiştir. Örneklerin besin madde içeriği kimyasal metotlarla ve Yakın Kızılötesi Yansıma Spektrofotometre (NIRS) cihazı kullanılarak saptanmıştır. Ayrıca, spektrofotometrik olarak lizin ve metiyonin amino asit değerleri de ölçülmüştür. Bunların yanısıra, NIRS cihazıyla ısıl işlem parametrelerinden protein dağılım indeksi (PDİ), Potasyum hidroksit’de protein çözünürlüğü (KOH-PÇ), tripsin inhibitör aktivitesi (TİA), reaktif lizin (R-lizin) değerleri belirlenmiştir. Çiğ soyaya göre farklı ısıl işlem uygulanan TYS gruplarında PDİ, KOH-PÇ ve TİA değerleri düşerken (P<0.001), R-lizin değerleri istatistiksel olarak fark göstermemiştir. Çiğ soya ve TYS örneklerinde gerek kimyasal analiz değerleri gerekse NIRS analiz değerleri birlikte ya da tek başına kalite kriterlerinin değerlendirmesinde kullanılabileceği, yine spektrofotometrik olarak ölçülen ısıl işlem parametreleri de TYS kalite programlarında güvenle değerlendirilebileceği sonucuna ulaşılmıştır.

Anahtar Kelimeler:

soya, Protein dağılım indeski, Tripsin inhibitor aktivitesi, KOH’de protein çözünürlüğü, NIRS

Evaluation of Nutrient Compositions and Heat Processing Factors of Raw Soy and Full-Fat Soybean Using Chemical and Spectrophotometric Methods

This study aimed to determine the nutrient contents of raw soybean and full fat soybeans (FFS). The analysis involved chemical and spectrophotometric methods to determine nutrient composition and heat processing parameters of raw soybean and FFS. A total of 75 samples were collected, including 25 samples from each of the soybean and FFS groups from four commercial firms. The FFS groups, FFS-NT (full fat soybean, normal temparature) and FFS-HT (full fat soybean, high temperature), processed at normal and high temperatures were evaluated separately. The nutritional content of the samples was determined using chemical methods and Near Infrared Reflectance Spectroscopy (NIRS) device. Additionally, the values of lysine and methionine amino acids were measured spectrophotometrically. In addtional, NIRS device was used to measure protein dispersibility index (PDI), protein solubility in potassium hydroxide (KOH-PS), trypsin inhibitor activity (TIA), and reactive lysine (R-lysine) values for heat processing parameters. The results showed that PDI, KOH-PS, and TIA values decreased in TYS groups subjected to different heat treatments compared to raw soybean (P<0.001), while R-lysine values did not differ statistically among these groups. In conclusion, both chemical and NIRS analysis values obtained from raw soybean and TYS samples can be used together or individually in the evaluation of quality criteria, and the heat processing parameters measured spectrophotometrically can also be confidently evaluated in FFS quality programs.

Keywords:

soybean, protein dispersibility index, Trypsin inhibitor activity, protein solubility in KOH, NIRS,

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