Yıl 2018, Cilt 43, Sayı 5, Sayfalar 776 - 786 2018-10-01

KARRAGENANLAR VE ET PROTEİNLERİ ARASINDAKİ ETKİLEŞİMLERİN DİFFERANSİYEL TARAMALI KALORİMETRE İLE İNCELENMESİ
DETERMINATION OF INTERACTIONS BETWEEN MEAT PROTEINS AND CARRAGEENANS WITH DIFFERANTIAL SCANNIND CALORIMETRY

Esen Eyiler [1] , Halil Vural [2]

18 40

Bu çalışma kapsamında et proteinlerinin farklı karragenanlar ile etkileşimi NaCl eklendiği ve eklenmediği durumlarda araştırılmıştır. Bu amaçla et proteinlerinin denatürasyon pik sıcaklıkları (Tp) ve camsı geçiş sıcaklıkları (Tg) ve karragenanların jelleşme sıcaklıkları differansiyel taramalı kalorimetre (DTK) ile incelenmiştir. DTK’dan elde edilen termogramlarda miyosin için 57.96°C, sarkoplazmik proteinler için 66.08°C ve aktin için 79.23°C olmak üzere 3 temel Tp değeri bulunmuştur. Kıyma haline getirilmiş dana eti tuz eklendiğinde miyosin ve aktinin Tp değerlerinde azalma sarkoplazmik proteinlerininkinde ise artış gözlenmiştir. Karragenanlar eklendiğinde ise proteinlerin aktin ve miyosinin Tp değerlerinde azalma gözlenmiştir. Karragenanlar etkilerini tuz varlığında daha belirgin olarak göstermişlerdir (P ≤0.05). Camsı geçiş sıcaklığı DTK termogramlarında basamak değişim olarak gözlenmiştir. Tuz eklemenin camsı geçiş sıcaklığı üzerine önemli bir etkisi gözlenmezken (P >0.05), eklenen karragenanlardan yalnızca ι-karragenan artışa neden olmuştur (P ≤0.05). κ ve λ-karragenan ise camsı geçiş sıcaklıklarında azalmaya neden olmuşlardır (P >0.05). 

In this study the interactions between meat proteins and κ, ι, λ-carrageenans with or without NaCl were investigated. For this purpose the thermal denaturation (Tp) and glass transition temperatures (Tg) and gelation temperatures of carrageenans were determined by using differential scanning calorimetry (DSC). Three denaturation peaks were found for ground meat which were 57.96°C for myosin, 66.08°C for sarcoplasmic proteins and 79.23°C for actin. The Tp of myosin and actin were decreased while Tp of sarcoplasmic proteins were increased when NaCl was added. Addition of carrageenans decreased the Tp of actin and myosin and it was observed that effect of carrageenans was increased when salt was added. The Tg was observed as step change in the thermograms. Addition of salt did not affect Tg of samples, only ι-carrageenan increased Tg of samples (P ≤0.05). On the other hand κ, λ-carrageenan caused a decrease in the Tg of samples (P >0.05). 

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

Yazar: Esen Eyiler (Sorumlu Yazar)
Kurum: Akdeniz Üniversitesi
Ülke: Turkey


Yazar: Halil Vural

Bibtex @araştırma makalesi { gida433241, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {776 - 786}, doi = {10.15237/gida.GD18061}, title = {KARRAGENANLAR VE ET PROTEİNLERİ ARASINDAKİ ETKİLEŞİMLERİN DİFFERANSİYEL TARAMALI KALORİMETRE İLE İNCELENMESİ}, key = {cite}, author = {Vural, Halil and Eyiler, Esen} }
APA Eyiler, E , Vural, H . (2018). KARRAGENANLAR VE ET PROTEİNLERİ ARASINDAKİ ETKİLEŞİMLERİN DİFFERANSİYEL TARAMALI KALORİMETRE İLE İNCELENMESİ. GIDA / THE JOURNAL OF FOOD, 43 (5), 776-786. DOI: 10.15237/gida.GD18061
MLA Eyiler, E , Vural, H . "KARRAGENANLAR VE ET PROTEİNLERİ ARASINDAKİ ETKİLEŞİMLERİN DİFFERANSİYEL TARAMALI KALORİMETRE İLE İNCELENMESİ". GIDA / THE JOURNAL OF FOOD 43 (2018): 776-786 <http://dergipark.gov.tr/gida/issue/39146/433241>
Chicago Eyiler, E , Vural, H . "KARRAGENANLAR VE ET PROTEİNLERİ ARASINDAKİ ETKİLEŞİMLERİN DİFFERANSİYEL TARAMALI KALORİMETRE İLE İNCELENMESİ". GIDA / THE JOURNAL OF FOOD 43 (2018): 776-786
RIS TY - JOUR T1 - KARRAGENANLAR VE ET PROTEİNLERİ ARASINDAKİ ETKİLEŞİMLERİN DİFFERANSİYEL TARAMALI KALORİMETRE İLE İNCELENMESİ AU - Esen Eyiler , Halil Vural Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18061 DO - 10.15237/gida.GD18061 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 776 EP - 786 VL - 43 IS - 5 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18061 UR - http://dx.doi.org/10.15237/gida.GD18061 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD KARRAGENANLAR VE ET PROTEİNLERİ ARASINDAKİ ETKİLEŞİMLERİN DİFFERANSİYEL TARAMALI KALORİMETRE İLE İNCELENMESİ %A Esen Eyiler , Halil Vural %T KARRAGENANLAR VE ET PROTEİNLERİ ARASINDAKİ ETKİLEŞİMLERİN DİFFERANSİYEL TARAMALI KALORİMETRE İLE İNCELENMESİ %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 5 %R doi: 10.15237/gida.GD18061 %U 10.15237/gida.GD18061
ISNAD Eyiler, Esen , Vural, Halil . "KARRAGENANLAR VE ET PROTEİNLERİ ARASINDAKİ ETKİLEŞİMLERİN DİFFERANSİYEL TARAMALI KALORİMETRE İLE İNCELENMESİ". GIDA / THE JOURNAL OF FOOD 43 / 5 (Ekim 2018): 776-786. http://dx.doi.org/10.15237/gida.GD18061