ENCAPSULATION OF ZINC-CHLOROPHYLL DERIVATIVES IN WHEY PROTEIN MATRIX BY EMULSION/COLD-SET GELATION

Ispanakta bulunan çinko-klorofil (Zn-klorofil) türevlerinin peynir altı suyu protein kullanılarak emülsiyon/soğuk-tip jelleşme yöntemi ile enkapsülasyonu, kararlı yapıda doğal yeşil renklendirici eldesinde umut verici alternatif bir yöntem olarak görülmektedir. Emülsiyon sisteminde, peynir altı suyu proteininin çökelmesi nedeniyle en önemli parametre pH olarak belirlenmiştir. %1 ve 5 oranında Zn-klorofil türevleri içeren tanecikler küresel bir yapıya sahipken, %10 oranında Zn-klorofil türevleri içeren taneciklerin üretimi peynir altı suyu proteinlerinin izoelektrik noktaya (pI= 4.9) ulaşması nedeniyle çökelme ile sonuçlanmıştır. Enkapsülasyon verimliliği aktif maddenin farklı yükleri için hesaplanmış, en yüksek değer %1 oranında Zn-klorofil türevleri içeren tanecikler ile elde edilmiştir. 4 °C'de 3 aylık depolama süresi sonunda en iyi renk stabilitesi (L*=31.25 ± 0.06, a*= -2.91 ± 0.11 ve b*= 25.85 ± 0.08) ve %74 oranında korunan toplam klorofil içeriği değerlerine %5 oranında Znklorofil türevleri içeren tanecikler ile ulaşılmıştır

ÇİNKO-KLOROFİL TÜREVLERİNİN PEYNİR ALTI SUYU PROTEİNİ İLE EMÜLSİYON/SOĞUK JELLEŞME YÖNTEMİ İLE ENKAPSÜLASYONU

Encapsulation of spinach zinc-chlorophyll (Zn-chlorophyll) derivatives in whey protein matrix by emulsion/cold-set gelation seems to be a promising alternative method for handling stabilized green natural colorant. The main important parameter was the pH of the emulsion system that caused precipitation of the whey protein. The shape of the beads containing 1 and 5% Zn-chlorophyll derivatives were spherical, while beads containing 10% Zn-chlorophyll derivatives production resulted in precipitation of whey protein due to isoelectric point (pI= 4.9). Encapsulation efficiency was determined for different loads of active material, whereas, the highest value was obtained for 1% Zn-chlorophyll derivatives containing beads. Beads with 5% Zn-chlorophyll derivatives showed the best stability for color values (L*=31.25 ± 0.06, a*= -2.91 ± 0.11, and b*= 25.85 ± 0.08), and a 74% protection of the total chlorophyll content was maintained at the end of 3 months of storage at 4 °C

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