Bitkisel Protein İzolatlarının Fonksiyonel Özellikleri

Son yıllarda değişen tüketici tercihleri, dini, kültürel veya vejeteryanlık/veganlık gibi kişisel seçimler, hayvansal kaynaklı ürünlere olan güvenin azalması ve de daha düşük maliyetli, sürdürülebilir üretiminin olmasından dolayı bitkisel proteinler büyük önem kazanmıştır. Hâlihazırda, gıda formülasyonlarında ve işlenmesinde bazı bitkisel proteinlerin fonksiyonel özelliklerinden faydalanılmaya başlanmış ve son yıllarda bitkisel proteinler üzerinde yapılan bilimsel çalışmalar artmıştır. Literatüre göre bitkisel proteinler, bazı fonksiyonel özellikler açısından ticari olarak sıklıkla kullanılan peynir altı suyu izolatı ve/veya soya proteini izolatına güçlü bir alternatif oluşturmaktadır. Bitkisel protein izolatları üretiminde oldukça geniş bir yelpazede kaynak çeşitliliği mevcuttur. Üründe istenen bir fonksiyonel özelliği sağlamak için kullanılacak bitkisel kaynak ve bununla beraber uygulanacak ekstraksiyon yöntemi veya diğer işlemler farklılık gösterebilir. Bu açıdan bitkisel proteinlerin fonksiyonel özelliklerinin incelendiği çalışma bulgularının bir araya getirilmesi ve beraber incelenmesi önem arz etmektedir. Bu çalışmada tahıl, baklagil ve yağlı tohum ürün gruplarına ait çeşitli kaynaklardan elde edilen protein izolatlarının bazı fonksiyonel özellikleri incelenmiş; etkili faktörler ve bu özellikleri geliştirmek için kullanılan yöntemler üzerinde durulmuştur. İncelenen fonksiyonel özellikler çözünürlük, emülsifikasyon, köpük bağlama ve jelleşme özellikleridir.

Functional Properties of Plant Protein Isolates

In recent years, plant proteins have gained a great importance because of changes in consumer preferences, religious, cultural and individual choices, reduced confidence to animal-derived products and cost-efficient and sustainable production potential. Currently, it has begun to get benefit of plant proteins in food formulations and processing, and scientific studies on plant proteins have increased considerably in recent years. According to the literature, some of the functional properties of plant proteins are comparable to those of commercially available whey protein isolate and/or soy protein isolate. There is a wide plant source diversity in the production of plant protein isolates. The plant source may be various based on the desired functional property. In this study, functional properties of protein isolates from some sources of cereals, leguminous and oil seeds are reviewed. Factors influencing functional properties and methods to develop these properties are presented. Functional properties include solubility, emulsification, foaming and gelling properties.

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