Yıl 2018, Cilt 43, Sayı 5, Sayfalar 812 - 825 2018-10-01

DEVELOPMENT OF A NEW OF FLOUR WITH REDUCED PHENYLALANINE CONTENT FOR PHENYLKETONURIA PATIENTS
FENİLKETONÜRİ HASTALARI İÇİN FENİLALANİN İÇERİĞİ AZALTILMIŞ BİR UN GELİŞTİRİLMESİ

Özlem KILIÇ BÜYÜKKURT [1] , Atike Nur DURAK [2] , Mustafa ERBAŞ [3]

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Phenylalanine-restricted diet is the basis of treatment for phenylketonuria (PKU). Therefore; it was aimed to prepare new flour with reduced phenylalanine (FRP) content from wheat flour in order to create a significant diversity in PKU patients’ diet. For this purpose, proteins in flour were hydrolyzed by in vitro and amino acids were released. In order to reduce the amount of phenylalanine in these free-amino acids, corn seedling extracts containing phenylalanine ammonium lyase (PAL) was applied to hydrolysate, the resulting product was dried and obtained again flour. As a result of the research, it was determined that free phenylalanine content of flour was increased about 15-fold by in vitro and application of corn seedling extract with PAL enzyme activity of 6.09 μmol/h.g reduced about 50% of free phenylalanine content of flour. It was also determined that biscuits produced with FRP had sensorial scores of 4.5 or higher, based on the hedonic scale of 9 points.

Fenilketonüri (FKU) hastalığının tedavisinde, fenilalanince kısıtlı diyet tedavinin temelini oluşturmaktadır. Bu nedenle; FKU hastalarının diyetlerinde önemli bir çeşitlilik oluşturmak için buğday unundan fenilalanin içeriği azaltılmış yeni bir un (FAUN) hazırlanması amaçlanmıştır. Bu amaçla, unda bulunan proteinler in vitro olarak hidroliz edilmiş ve amino asitlerin serbestleşmesi sağlanmıştır. Serbestleşebilen bu amino asitlerin içerisindeki fenilalaninin miktarını azaltmak için ise, hidrolizata fenilalanin amonyum liyaz (FAL) enzimi içeren mısır filizi ekstraktı uygulanmış ve sonrasında elde edilen ürün kurutularak tekrar un haline getirilmiştir. Araştırma sonucunda, in vitro hidroliz ile unun serbest fenilalanin içeriğinin yaklaşık 15 kat arttığı ve 6.09 μmol/sa.g FAL enzim aktivitesine sahip mısır filizi ekstraktı uygulamasının da unun serbest fenilalanin içeriğini yaklaşık %50 oranında azalttığı tespit edilmiştir. Ayrıca FAUN ile üretilen bisküvilerin, duyusal özellikleri 9 puanlık hedonik skalaya göre yapılan değerlendirmede 4.5 ve daha yüksek puanları aldığı tespit edilmiştir.

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Birincil Dil tr
Konular Fen
Yayımlanma Tarihi 2018
Dergi Bölümü Makaleler
Yazarlar

Yazar: Özlem KILIÇ BÜYÜKKURT
Ülke: Turkey


Yazar: Atike Nur DURAK
Ülke: Turkey


Yazar: Mustafa ERBAŞ (Sorumlu Yazar)
Ülke: Turkey


Bibtex @araştırma makalesi { gida391947, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {812 - 825}, doi = {10.15237/gida.GD18029}, title = {FENİLKETONÜRİ HASTALARI İÇİN FENİLALANİN İÇERİĞİ AZALTILMIŞ BİR UN GELİŞTİRİLMESİ}, key = {cite}, author = {KILIÇ BÜYÜKKURT, Özlem and ERBAŞ, Mustafa and DURAK, Atike Nur} }
APA KILIÇ BÜYÜKKURT, Ö , DURAK, A , ERBAŞ, M . (2018). FENİLKETONÜRİ HASTALARI İÇİN FENİLALANİN İÇERİĞİ AZALTILMIŞ BİR UN GELİŞTİRİLMESİ. GIDA / THE JOURNAL OF FOOD, 43 (5), 812-825. DOI: 10.15237/gida.GD18029
MLA KILIÇ BÜYÜKKURT, Ö , DURAK, A , ERBAŞ, M . "FENİLKETONÜRİ HASTALARI İÇİN FENİLALANİN İÇERİĞİ AZALTILMIŞ BİR UN GELİŞTİRİLMESİ". GIDA / THE JOURNAL OF FOOD 43 (2018): 812-825 <http://dergipark.gov.tr/gida/issue/39146/391947>
Chicago KILIÇ BÜYÜKKURT, Ö , DURAK, A , ERBAŞ, M . "FENİLKETONÜRİ HASTALARI İÇİN FENİLALANİN İÇERİĞİ AZALTILMIŞ BİR UN GELİŞTİRİLMESİ". GIDA / THE JOURNAL OF FOOD 43 (2018): 812-825
RIS TY - JOUR T1 - FENİLKETONÜRİ HASTALARI İÇİN FENİLALANİN İÇERİĞİ AZALTILMIŞ BİR UN GELİŞTİRİLMESİ AU - Özlem KILIÇ BÜYÜKKURT , Atike Nur DURAK , Mustafa ERBAŞ Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18029 DO - 10.15237/gida.GD18029 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 812 EP - 825 VL - 43 IS - 5 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18029 UR - http://dx.doi.org/10.15237/gida.GD18029 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD FENİLKETONÜRİ HASTALARI İÇİN FENİLALANİN İÇERİĞİ AZALTILMIŞ BİR UN GELİŞTİRİLMESİ %A Özlem KILIÇ BÜYÜKKURT , Atike Nur DURAK , Mustafa ERBAŞ %T FENİLKETONÜRİ HASTALARI İÇİN FENİLALANİN İÇERİĞİ AZALTILMIŞ BİR UN GELİŞTİRİLMESİ %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 5 %R doi: 10.15237/gida.GD18029 %U 10.15237/gida.GD18029
ISNAD KILIÇ BÜYÜKKURT, Özlem , DURAK, Atike Nur , ERBAŞ, Mustafa . "FENİLKETONÜRİ HASTALARI İÇİN FENİLALANİN İÇERİĞİ AZALTILMIŞ BİR UN GELİŞTİRİLMESİ". GIDA / THE JOURNAL OF FOOD 43 / 5 (Ekim 2018): 812-825. http://dx.doi.org/10.15237/gida.GD18029