Investigation of rheological, thermal and structural properties of ozonated gum arabic

Zeynep Tuğba Özaslan; Şenol İbanoğlu

Makale detayları

Investigation of rheological, thermal and structural properties of ozonated gum arabic

Yazarlar:

Zeynep Tuğba Özaslan | Şenol İbanoğlu

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 2, pp.253-264

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001291892

pISSN:

2587-1358

Anahtar kelimeler:

Özet:

 Gum arabic is heteropolysaccharide with complex structure that is widely used in the food industry. In this study, gum arabic samples with 20 AZ 20 and 32 AZ 32 concentrations ww were ozonated for 60 minutes and rheological, thermal, and chemical structure properties were investigated. During ozonation process, AZ 20 and AZ 32 samples consumed 0.021 and 0.023 g ozoneliter, respectively. Ozonation reduced viscosity, flow, and consistency index of AZ samples P0.05. Although no significant change was observed in overall chemical structure of AZ samples, an increase in absorption of OH bands were detected by FTIR analysis. Thermal analysis results showed that peak temperatures decreased, while amount of reducing sugars galactose and arabinose increased. While the ozonation process provides valuable contributions to sectors related to rheological and thermal properties of samples, it is thought that oxidation method applied can provide important advantages as it is cheap, easy to apply, and environmentally friendly.

 Gum arabic is heteropolysaccharide with complex structure that is widely used in the food industry. In this study, gum arabic samples with 20 AZ 20 and 32 AZ 32 concentrations ww were ozonated for 60 minutes and rheological, thermal, and chemical structure properties were investigated. During ozonation process, AZ 20 and AZ 32 samples consumed 0.021 and 0.023 g ozoneliter, respectively. Ozonation reduced viscosity, flow, and consistency index of AZ samples P0.05. Although no significant change was observed in overall chemical structure of AZ samples, an increase in absorption of OH bands were detected by FTIR analysis. Thermal analysis results showed that peak temperatures decreased, while amount of reducing sugars galactose and arabinose increased. While the ozonation process provides valuable contributions to sectors related to rheological and thermal properties of samples, it is thought that oxidation method applied can provide important advantages as it is cheap, easy to apply, and environmentally friendly.

 Gum arabic is heteropolysaccharide with complex structure that is widely used in the food industry. In this study, gum arabic samples with 20 AZ 20 and 32 AZ 32 concentrations ww were ozonated for 60 minutes and rheological, thermal, and chemical structure properties were investigated. During ozonation process, AZ 20 and AZ 32 samples consumed 0.021 and 0.023 g ozoneliter, respectively. Ozonation reduced viscosity, flow, and consistency index of AZ samples P0.05. Although no significant change was observed in overall chemical structure of AZ samples, an increase in absorption of OH bands were detected by FTIR analysis. Thermal analysis results showed that peak temperatures decreased, while amount of reducing sugars galactose and arabinose increased. While the ozonation process provides valuable contributions to sectors related to rheological and thermal properties of samples, it is thought that oxidation method applied can provide important advantages as it is cheap, easy to apply, and environmentally friendly.

 Arap zamkı AZ gıda sanayisinde birçok alanda yaygın bir şekilde kullanılan, oldukça karmaşık bir yapıya sahip bir heteropolisakkarittir. Bu çalışmada, 20 AZ 20 ve 32 aa AZ 32 konsantrasyonlara sahip AZ numuneleri 60 dk boyunca ozonlanmış ve ozonlama işlemi işleminin sonucunda reolojik, termal ve kimyasal yapı özellikleri araştırılmıştır. Ozonlama işlemi boyunca AZ 20 ve AZ 32 numuneleri için sırasıyla litrede 0,021 ve 0,023 g ozon tüketilmiştir. Ozonlama, AZ solüsyonlarının viskozitesini, akışını ve kıvam indeksini önemli ölçüde azaltmıştır P0,05. AZ numunelerinin genel kimyasal yapısında belirgin bir değişiklik gözlenmemesine rağmen, Fourier dönüşümlü spektroskopi analizi ile OH bantlarının absorpsiyonunda bir artış tespit edilmiştir. Taramalı diferansiyel kalorimetre ile yapılan termal analiz sonuçları tepe sıcaklıklarının azaldığını gösterirken, indirgen şeker miktarları da galaktoz ve arabinoz artış göstermiştir. Elde edilen sonuçlar ozonlama işleminin arap zamkının reolojik ve termal özellikleri değiştirdiğini göstermiştir. Ozonlama işleminin, ilgili sektörlerde uygulanan geleneksel oksidasyon metotlarına karşı çevre dostu bir alternatif olabileceğini sonucuna varılmıştır.

Makale detayları

Investigation of rheological, thermal and structural properties of ozonated gum arabic

Yazarlar:

Zeynep Tuğba Özaslan | Şenol İbanoğlu

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 2, pp.253-264

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001291892

pISSN:

2587-1358

gum arabic

reducing sugar

Fourier transform spectroskopy

rheology

green chemicalarap zamkı

fourier dönüşümlü spektroskopi

indirgen şeker

reoloji

yeşil kimyasal

Sayı

Makale detayları

Yazarlar: Zeynep Tuğba Özaslan | Şenol İbanoğlu

Yayıncı: Harran University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 2, pp.253-264

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001291892

pISSN: 2587-1358

Sayı

Yazarlar:

Zeynep Tuğba Özaslan | Şenol İbanoğlu

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 2, pp.253-264

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001291892

pISSN:

2587-1358