Comparison of Some Functional Features of Casein and Gluten Isolates

Ümran Cansu; Gülistan Okutan; Gökhan Boran

Makale detayları

Comparison of Some Functional Features of Casein and Gluten Isolates

Yazarlar:

Ümran Cansu | Gülistan Okutan | Gökhan Boran

Yayıncı:

Giresun University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 3, pp.1055-1069

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001298593

pISSN:

2564-7377

Anahtar kelimeler:

Özet:

 In this study, casein and gluten that have an important place in the food industry, were compared in terms of their functional properties. Viscosity, conductivity, bulk density, Hausner ratio and Carr index, wetting ability, water-holding capacity, fat-binding capacity, foam formation capacity and stability, color, emulsion activity and stability, and finally solubility analyses were performed on protein samples. It was found that the water-holding capacity of casein 2.050.16 g waterg protein was higher than gluten 1.640.10 g waterg protein. It was determined that foam formation capacity of gluten was higher and the foam stability remained almost the same after 60 minutes in gluten. It was determined that the emulsion stability of gluten was higher than that of casein. As expected, protein samples showed the lowest solubility at the isoelectric points and showed very high solubility at high pH values. In addition, it was observed that casein formed more viscous solutions than gluten, and gluten dissolved more than casein at high pH values. The good flow properties of both proteins were determined by the Hausner ratio and Carr index. The Hausner ratio was determined to be 1.690.02 in casein and 1.860.10 in gluten, while the Carr index was determined to be 40.840.85 in casein and 46.241.80 in gluten. According to the color measurements, it was found that gluten had a brighter and lighter color, while casein had higher a and b values. It is thought that the results obtained can contribute to the use of these proteins in food and pharmaceutical applications.

 In this study, casein and gluten that have an important place in the food industry, were compared in terms of their functional properties. Viscosity, conductivity, bulk density, Hausner ratio and Carr index, wetting ability, water-holding capacity, fat-binding capacity, foam formation capacity and stability, color, emulsion activity and stability, and finally solubility analyses were performed on protein samples. It was found that the water-holding capacity of casein 2.050.16 g waterg protein was higher than gluten 1.640.10 g waterg protein. It was determined that foam formation capacity of gluten was higher and the foam stability remained almost the same after 60 minutes in gluten. It was determined that the emulsion stability of gluten was higher than that of casein. As expected, protein samples showed the lowest solubility at the isoelectric points and showed very high solubility at high pH values. In addition, it was observed that casein formed more viscous solutions than gluten, and gluten dissolved more than casein at high pH values. The good flow properties of both proteins were determined by the Hausner ratio and Carr index. The Hausner ratio was determined to be 1.690.02 in casein and 1.860.10 in gluten, while the Carr index was determined to be 40.840.85 in casein and 46.241.80 in gluten. According to the color measurements, it was found that gluten had a brighter and lighter color, while casein had higher a and b values. It is thought that the results obtained can contribute to the use of these proteins in food and pharmaceutical applications.

 In this study, casein and gluten that have an important place in the food industry, were compared in terms of their functional properties. Viscosity, conductivity, bulk density, Hausner ratio and Carr index, wetting ability, water-holding capacity, fat-binding capacity, foam formation capacity and stability, color, emulsion activity and stability, and finally solubility analyses were performed on protein samples. It was found that the water-holding capacity of casein 2.050.16 g waterg protein was higher than gluten 1.640.10 g waterg protein. It was determined that foam formation capacity of gluten was higher and the foam stability remained almost the same after 60 minutes in gluten. It was determined that the emulsion stability of gluten was higher than that of casein. As expected, protein samples showed the lowest solubility at the isoelectric points and showed very high solubility at high pH values. In addition, it was observed that casein formed more viscous solutions than gluten, and gluten dissolved more than casein at high pH values. The good flow properties of both proteins were determined by the Hausner ratio and Carr index. The Hausner ratio was determined to be 1.690.02 in casein and 1.860.10 in gluten, while the Carr index was determined to be 40.840.85 in casein and 46.241.80 in gluten. According to the color measurements, it was found that gluten had a brighter and lighter color, while casein had higher a and b values. It is thought that the results obtained can contribute to the use of these proteins in food and pharmaceutical applications.

 Bu çalışmada, gıda endüstrisinde önemli bir yere sahip olan kazein ve glüten fonksiyonel özellikleri bakımından karşılaştırılmıştır. Protein örneklerinde viskozite, iletkenlik, kitle yoğunluğu, Hausner oranı ve Carr indeksi, ıslanabilirlik, su tutma kapasitesi, yağ bağlama kapasitesi, köpük oluşturma kapasitesi ve stabilitesi, renk, emülsiyon aktivitesi ve stabilitesi ve son olarak çözünürlük analizleri gerçekleştirilmiştir. Kazeinin 2.050.16 g sug protein su tutma kapasitesi glütene 1.640.10 g sug protein göre daha yüksek bulunmuştur. Glütenin köpük oluşturma kapasitesi kazeinden daha yüksek olduğu, köpük stabilitesin ise glütende 60. dakika sonunda bile aynı düzeyde kaldığı gözlenmiştir. Glütenin emülsiyon stabilitesinin kazeinden daha yüksek olduğu belirlenmiştir. Protein örneklerinin, beklendiği gibi, izoelektronik noktalarda en düşük çözünürlük gösterdiği, yüksek pH değerlerinde ise oldukça yüksek çözünürlük gösterdiği belirlenmiştir. Ayrıca, kazeinin glütene göre daha viskoz çözeltiler oluşturduğu, glütenin ise yüksek pH değerlerinde kazeine göre daha fazla çözündüğü gözlenmiştir. Her iki proteinin de iyi akış özelliği gösterdiği Hausner oranı ve Carr indeksi ile belirlenmiştir. Hausner oranı kazeinde 1.690.02 ve glütende 1.860.10; Carr indeksi ise kazeinde 40.840.85 ve glütende 46.241.80 olarak belirlenmiştir. Renk ölçümlerine göre glütenin daha parlak ve açık renk olduğu, kazeinin ise daha yüksek a ve b değerlerine sahip olduğu tespit edilmiştir. Elde edilen sonuçların, çalışılan proteinlerin gıda ve farmasötik uygulamalarda kullanımına katkı sağlayabileceği düşünülmektedir.

Makale detayları

Comparison of Some Functional Features of Casein and Gluten Isolates

Yazarlar:

Ümran Cansu | Gülistan Okutan | Gökhan Boran

Yayıncı:

Giresun University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 3, pp.1055-1069

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001298593

pISSN:

2564-7377

Gluten

casein

viscosity

functional featuresGlüten

kazein

viskozite

fonksiyonel özellikler.

Sayı

Makale detayları

Yazarlar: Ümran Cansu | Gülistan Okutan | Gökhan Boran

Yayıncı: Giresun University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 3, pp.1055-1069

Belge Tipi: Makale

Yayın Tarihi: 9/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001298593

pISSN: 2564-7377

Sayı

Yazarlar:

Ümran Cansu | Gülistan Okutan | Gökhan Boran

Yayıncı:

Giresun University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 3, pp.1055-1069

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001298593

pISSN:

2564-7377