Protein Emülsiyon Ağıyla Yapılandırılmış Oleojeller

Bitkisel yağlar genellikle hidrojenasyon işlemi ile yapılandırılmakta, bu işlem sonucunda ise trans veya doymuş yağasitlerinin seviyesinde artış gözlenmektedir. Doymuş ve trans yağ asitlerinin diyetteki varlığı ile kalp-damar hastalıklarıarasındaki ilişki bilinmektedir. Doymuş ve/veya trans yağ alımının azaltılmasına yönelik alternatif bir yol olarak ortayakonan oleojelasyon teknolojisinde, bitkisel yağın viskoelastik jel benzeri bir yapıya dönüştürülmesi için organojelatörajanlar kullanılmakta, ancak ekonomik, verimli ve gıda sınıfı yeni organojelatörlerin belirlenmesine ihtiyaçduyulmaktadır. Son yıllarda bazı gıda kaynaklı proteinlerin ve protein-karbonhidrat komplekslerinin bitkisel yağlarınyapılandırılmasında kullanılması umut verici bir yenilik olarak ortaya çıkmıştır. Bu sebeple, protein veya diğerpolimerlerin bir yağ-su arayüzüne adsorbe edilmesi, ardından su fazının uzaklaştırılmasına dayanan yüksek yağiçeriği ve elastikiyete sahip yüksek iç fazlı emülsiyonların eldesi dikkat çekmektedir. Biyolojik olarak bozunabilir birprotein jel matrisi içine sıvı yağın sabitlenmesiyle gerçekleşitirilen yağ yapılandırma işlemi, gıda, farmasötik, nutrasötikve diğer uygulamalarında yeni ürünler geliştirmek için yeni bir teknik olarak dikkat çekmektedir. Bu derlemenin amacıprotein ağ yapılarıyla sıvı yağların yapılandırılmasına (oleojel) ait güncel çalışmaların değerlendirilmesi ve yeniaraştırma ihtiyaçlarının ortaya konulmasıdır.

Oleogels Structured with Protein Emulsion Network

Edible liquid oils are usually structured with hydrogenation process, therefore trans and saturated fatty acid contents are enhanced. The relationship between saturated and trans fatty acids and cardio-vascular diseases are well documented. In the oleogelation technology, which took attendance as an alternative way of reducing saturated and trans fats in diet, the liquid oil is converted into viscoelastic gel liked structure by addition of organogelators, and feasible, economical and food grade organogelators are demanded. It was stated that as structuring agents, the use of proteins and protein-carbohydrate complexes are quite promising. For this reason, protein and other polimers are adsorbed onto the oil-water interface and then water was removed to yield high internal phase emulsions. These emulsions could be used to create the oleogels. Oleogels produced by immobilization of liquid oil in bio-degradable protein matrix could be used in foods, pharmaceutics and other areas to develop new products, and this technique has recently drawn attention for research. The aims of this review are to evaluate the current studies about protein networks for oil structuring (oleogel), and to identify further research needs in this field.

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