Ultrases yönteminin enzime dirençli nişasta oluşumu üzerine etkisi
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Dosyalar
Tarih
2017
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Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmanın amacı, ultrases işlemi ile doğal mısır nişastası, mumsu nişasta, Hylon V ve Hylon VII nişastalarından Tip 3 enzime dirençli nişasta (EDN) oluşumunu ve elde edilen nişasta türevlerinin fonksiyonel özelliklerini incelemektir. Doğal formdaki tüm nişasta örnekleri 121°C'de 60 dakika otoklavlanmış ve ardından farklı sürelerde (0, 5, 10 ve 15 dakika) ultrases işlemine tabi tutulmuştur. Otoklavlanmış ancak ultrases işlemi uygulanmamış olan örnekler kontrol grubu olarak seçilmiştir. En yüksek EDN miktarı (% 34,7) Hylon VII nişastası kullanılarak 100 W çıkış gücü ve 22,5 KHz frekansta 15 dakika süre ile uygulanan ultrases işlemi sonucu elde edilmiştir. Ultrases işlem süresinin artışına paralel olarak hem Hylon V hem de Hylon VII örneklerinde EDN içerikleri istatistiksel olarak önemli ölçüde artış göstermiştir (P<0,01). Ultrases işlemi uygulanan mısır nişastası, Hylon V, Hylon VII ve Purity W nişastalarının suda çözünürlüğü, su bağlama ve su tutma kapasiteleri doğal formlarından daha yüksek bulunmuştur. Ancak, nişasta tipi ve ultrases uygulama süresinin yağ absorpsiyon kapasitesi değerleri üzerine önemli bir etkisi tespit edilememiştir. Doğal formları ile kıyaslandığında tüm işlem görmüş nişasta örneklerinin L* değerlerinde azalma tespit edilmiştir. Sonuç olarak, ultrases işleminin EDN üretiminde alternatif bir yöntem olarak kullanılabileceği belirlenmiştir.
The objective of this study were to investigate the effect of ultrasound treatment on enzyme resistant starch Type 3 (RS3) formation in native corn starch, waxy starch, Hylon V and Hylon VII corn starches and to determine the functional properties of derived starches. All starch samples in natural form were autoclaved at 121 °C for 60 minutes and then subjected to ultrasound treatment at different times (0, 5, 10 and 15 min). Autoclaved starch samples without ultrasound treatment were selected as control sample. The highest RS3 value (34.7%) was obtained by using Hylon VII starch with ultrasound treatment at 100 Watt output power and at 22.5 KHz frequency for 15 minutes. The RS3 contents of both Hylon V and Hylon VII starch samples were significantly increased with the increasing ultrasound treatment time (P<0.01). Water solubility, water binding and holding capacity of all of the ultrasound treated corn starch, Hylon V, Hylon VII and Purity W starches were higher than the counterpart native ones. However, there were no significant effects of starch type and ultrasound treatment time on oil absorption capacity values. The L* values of all treated starches were decreased which compared to respective native ones. As a result, it has been determined that ultrasound treatment can be used as an alternative method for RS formation.
The objective of this study were to investigate the effect of ultrasound treatment on enzyme resistant starch Type 3 (RS3) formation in native corn starch, waxy starch, Hylon V and Hylon VII corn starches and to determine the functional properties of derived starches. All starch samples in natural form were autoclaved at 121 °C for 60 minutes and then subjected to ultrasound treatment at different times (0, 5, 10 and 15 min). Autoclaved starch samples without ultrasound treatment were selected as control sample. The highest RS3 value (34.7%) was obtained by using Hylon VII starch with ultrasound treatment at 100 Watt output power and at 22.5 KHz frequency for 15 minutes. The RS3 contents of both Hylon V and Hylon VII starch samples were significantly increased with the increasing ultrasound treatment time (P<0.01). Water solubility, water binding and holding capacity of all of the ultrasound treated corn starch, Hylon V, Hylon VII and Purity W starches were higher than the counterpart native ones. However, there were no significant effects of starch type and ultrasound treatment time on oil absorption capacity values. The L* values of all treated starches were decreased which compared to respective native ones. As a result, it has been determined that ultrasound treatment can be used as an alternative method for RS formation.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
