Meyve suyu berraklaştırılmasında enzim ve adsorban kullanımı
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Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
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Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada kiraz, ananas ve kivi suyunun bulanıklığı, flavonoid madde, fenolik madde, indirgen şeker ve protein derişimi üzerine enzim (100-250-400 U) ve adsorban kullanımı, sıcaklık (25-40-55 °C) ve reaksiyon süresinin (60-120-180 dk) etkisi YYY (Yanıt Yüzey Yöntemi) ile optimal tasarım kullanılarak araştırılmıştır. Bu amaçla Design Expert yazılımı kullanılmış kiraz için 22, ananas ve kivi için 23 deneyden oluşan çalışma seti oluşturulmuştur. Enzim karışımı olarak proteaz, selülaz, amilaz ve pektinaz enzimleri kullanılmıştır. Adsorban olarak sodyum alginat, silika jel, florisil ve kitosan denenmiş, bulanıklığı en çok düşüren adsorban olarak kitosan seçilmiştir. Design Expert yazılımı tarafından hazırlanan deney setlerinin her biri meyve sularına ayrı ayrı uygulanarak öncelikle sadece enzim karışımı eklenip sette belirli olan sıcaklık ve sürelerde bekletilmiş, enzimatik işleme uğramış meyve suları reaksiyon sonunda enzimlerin denatüre olması sağlandıktan sonra adsorbanlar eklenmiştir. Çalışmada elde edilen meyve sularının bulanıklık değerleri, indirgen şeker ve protein derişimleri ile flavonoid madde ve fenolik madde miktarları spektrofotometrik olarak belirlenmiştir. YYY yapılan analizler sonucunda meyve sularında enzim kullanımı bulanıklığın azaltılmasını sağlamış; YYY setlerinde kullanılan adsorban miktarına bağlı olarak bulanıklığın arttığı belirlenmiştir. Kiraz suyunda fenolik madde ve flavonoid madde miktarları enzim ve adsorban miktarı, sıcaklık ve süre arttıkça artma eğilimi göstermiştir. Ananas suyunda flavonoid madde, kivi suyunda ise fenolik madde miktarları çalışma parametrelerinden etkilenmemiştir. Tüm meyve sularında enzim miktarı ve çalışma süresi arttıkça protein derişimi artmıştır.
In this study, the use of enzymes (100-250-400 U), adsorbent, temperature (25-40-55 °C) and reaction time (60- 120-180 min)on the turbidity, flavonoid substance, phenolic substance, reducing sugar and protein concentration of cherry, pineapple and kiwi juice, effect was investigated using optimal design with RSM (Response Surface Methodology). For this purpose, a study set consisting of 22 experiments for cherry and 23 experiments for pineapple and kiwi were created using the Design Expert software. Protease, cellulase, amylase and pectinase enzymes were used as enzyme mixture. Sodium alginate, silica gel, florisil and chitosan were tried as adsorbent, and chitosan was chosen as the adsorbent that reduced the turbidity the most. Each of the experimental sets prepared by the Design Expert software was applied separately to the fruit juices, first only the enzyme mixture was added and kept at certain temperatures and duration in the set. The turbidity values, reducing sugar and protein concentrations, and flavonoid and phenolic substance contents of the fruit juices obtained in the study were determined spectrophotometrically. As a result of the analyzes made in RSM, the use of enzymes in fruit juices reduced turbidity; it was determined that the turbidity increased depending on the amount of adsorbent used in the RSM sets. The amount of phenolic and flavonoid substances in cherry juice showed a tendency to increase as the amount of enzyme and adsorbent, temperature and time increased. The amounts of flavonoid substances in pineapple juice and phenolic substances in kiwi juice were not affected by the study parameters. Protein concentration increased with increasing enzyme amount and working time in all fruit juices.
In this study, the use of enzymes (100-250-400 U), adsorbent, temperature (25-40-55 °C) and reaction time (60- 120-180 min)on the turbidity, flavonoid substance, phenolic substance, reducing sugar and protein concentration of cherry, pineapple and kiwi juice, effect was investigated using optimal design with RSM (Response Surface Methodology). For this purpose, a study set consisting of 22 experiments for cherry and 23 experiments for pineapple and kiwi were created using the Design Expert software. Protease, cellulase, amylase and pectinase enzymes were used as enzyme mixture. Sodium alginate, silica gel, florisil and chitosan were tried as adsorbent, and chitosan was chosen as the adsorbent that reduced the turbidity the most. Each of the experimental sets prepared by the Design Expert software was applied separately to the fruit juices, first only the enzyme mixture was added and kept at certain temperatures and duration in the set. The turbidity values, reducing sugar and protein concentrations, and flavonoid and phenolic substance contents of the fruit juices obtained in the study were determined spectrophotometrically. As a result of the analyzes made in RSM, the use of enzymes in fruit juices reduced turbidity; it was determined that the turbidity increased depending on the amount of adsorbent used in the RSM sets. The amount of phenolic and flavonoid substances in cherry juice showed a tendency to increase as the amount of enzyme and adsorbent, temperature and time increased. The amounts of flavonoid substances in pineapple juice and phenolic substances in kiwi juice were not affected by the study parameters. Protein concentration increased with increasing enzyme amount and working time in all fruit juices.
Açıklama
Anahtar Kelimeler
Kimya, Chemistry
