Barbunya, Bezelye ve Börülce Kabuklarından Bitkisel Protein Konsantresi Üretimi ve Karakterizasyonu ile Kivi Püresinin Donması ve Dondurularak Kurutulması Üzerine Etkileri

Bu çalışmada, barbunya, bezelye ve börülce kabuklarından izoelektrik noktada çöktürme yöntemi kullanılarak protein konsantreleri elde edilmiştir. Elde edilen protein konsantreleri arasında, börülce kabuğu protein konsantresi en yüksek protein ve en düşük kurumadde içeriğine sahiptir (sırasıyla %41.22 ve 93.52). Barbunya kabuğu protein konsantresinin protein değeri %19.20 ve bezelye kabuğu protein konsantresinin ise %25.48’dir. Börülce kabuğu protein konsantresinin kül değeri en düşük olarak bulunmuştur (%0.005). Renk değerleri dikkate alındığında, en yüksek L* değeri 44.25 olarak barbunya kabuğu protein konsantresi için, en yüksek a* değeri 0.36 olarak barbunya kabuğu protein konsantresi için ve en yüksek b* değeri 0.39 olarak bezelye kabuğu protein konsantresi için ölçülmüştür. En yüksek toplam renk değişim değeri (∆E) 30.23 olarak bezelye kabuğu protein konsantresi için hesaplanmıştır. Fonksiyonel özellikler incelendiğinde ise, barbunya kabuğu protein konsantresi en yüksek su ve yağ tutma kapasitesine (sırasıyla 2.26g/g ve 3.60 g/g), bezelye kabuğu protein konsantresi en yüksek emülsiyon kapasitesi ve stabilitesine (sırasıyla %54.28 ve %51.43) ve köpük oluşturma kapasitesine (%47.63) sahiptir. Börülce kabuğu protein konsantresi en yüksek çözünürlük değerini göstermiştir (%99.23). Diferansiyel taramalı kalorimetri (DSC) analizine göre, börülce kabuğu protein konsantresi en düşük denatürasyon sıcaklığı (Td) ve geçiş ısısı (∆H) değerine sahiptir. Protein konsantrelerinin eklenmesiyle (toplam ağırlığın %0, 1, 2, 4, 6 oranında), %6 oranında protein konsantresi (barbunya, bezelye ve börülce kabuğu protein konsantresi) eklenen kivi pürelerinin donma faz süresi, diğer oranlara göre daha kısa bulunmuştur. Diğer taraftan, kivi püresine protein konsantresi eklemenin dondurarak kurutma davranışı üzerine net bir etkisi gözlenmemiştir.

Production and Characterization of Plant Protein Concentrates from Shells of Kidney Bean, Pea and Cowpea and Their Effects on Freezing and Freeze Drying of Kiwi Puree

In this study, protein concentrates (PCs) were obtained from the shells of kidney bean (KPC), pea (PPC) and cowpea(CPC) by using alkaline extraction followed by isoelectric precipitation and freeze drying. Among PCs, CPC hadsignificantly the highest protein (41.22%) and the lowest dry matter (93.52%) contents. The protein content of KPCwas 19.20% while PPC had a content of 25.48%. The ash content of CPC was the lowest (0.005%). Considering thecolor values of PCs, the highest L* and a* color values were 44.25 and 0.36 for KPC, respectively and the highest b*value was 0.39 for CPC. The highest total color change (∆E) was calculated as 30.23 for PPC. Among functionalproperties, KPC had the highest water (2.26 g/g) and oil holding capacity (3.60 g/g) values. PPC had the highestemulsion capacity (54.28%), stability (51.43%), and foaming capacity (47.63%) values. CPC showed the highestsolubility value (99.23%). Based on the results of differential scanning calorimetry (DSC) analysis, CPC displayed alower denaturation temperature (Td) and heat of transition (∆H). With the addition of the PCs (in 0, 1, 2, 4, and 6% oftotal weight), the duration for the freezing of kiwi puree with a 6% PC (KPC, PPC, and CPC) was the lowest. On theother hand, a clear effect of adding protein to kiwi puree on behavior of freeze drying was not observed.

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