{"id":4402,"date":"2024-08-04T11:56:29","date_gmt":"2024-08-04T11:56:29","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=4402"},"modified":"2024-08-04T11:56:58","modified_gmt":"2024-08-04T11:56:58","slug":"vegetable-proteins","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/bitkisel-proteinler\/","title":{"rendered":"Ulusal standart g\u0131da i\u015fleme i\u00e7in bitkisel proteinler hakk\u0131nda ne diyor?"},"content":{"rendered":"

Ulusal standart g\u0131da i\u015fleme i\u00e7in bitkisel proteinler hakk\u0131nda ne diyor?<\/h1>\n

Protein konsantreleri, hidrolize proteinler ve izolatlar aras\u0131ndaki fark nedir ......?
\nGB 20371-2016 G\u0131da \u0130\u015fleme i\u00e7in G\u0131da G\u00fcvenli\u011fi Bitki Proteinleri Ulusal Standard\u0131na g\u00f6re farkl\u0131 bitki proteinlerini ay\u0131rt edelim.<\/p>\n

G\u0131da i\u015fleme i\u00e7in bitki proteini t\u00fcrleri<\/strong><\/p>\n

1. Bitkisel Protein<\/strong>
\nBitkileri hammadde olarak al\u0131n, bitkisel hammaddelerdeki protein olmayan bile\u015fenleri (su, ya\u011f, karbonhidratlar vb.) \u00e7\u0131kar\u0131n veya k\u0131smen \u00e7\u0131kar\u0131n, \u00fcr\u00fcn\u00fcn protein i\u00e7eri\u011fi 40%'den az olmamal\u0131d\u0131r.<\/p>\n

Ba\u015fl\u0131ca \u00fcr\u00fcnleri baklagil (soya fasulyesi, bezelye, bakla gibi) proteinleri, tah\u0131l (bu\u011fday, m\u0131s\u0131r, pirin\u00e7, yulaf gibi) proteinleri, f\u0131nd\u0131k ve tohum (yer f\u0131st\u0131\u011f\u0131 gibi) proteinleri, patates (patates gibi) proteinleri ve di\u011fer bitki proteinleridir.<\/p>\n

2. Ham protein ekstraksiyonu<\/strong>
\nBirincil ekstraksiyon yoluyla, bitki materyallerinin protein olmayan bile\u015fenlerini (su, ya\u011f, karbonhidratlar vb.) ve \u00fcr\u00fcn\u00fc k\u0131smen \u00e7\u0131kar\u0131n. 40%-65%'nin protein i\u00e7eri\u011fi.<\/p>\n

3. Protein Konsantresi<\/strong>
\nBitki materyallerinin protein olmayan bile\u015fenlerini (su, ya\u011f, karbonhidratlar vb.) ve \u00fcr\u00fcn\u00fc \u00e7\u0131karmak veya k\u0131smen \u00e7\u0131karmak i\u00e7in ekstraksiyon, konsantrasyon, ay\u0131rma ve di\u011fer i\u015flemler yoluyla. Patates p\u0131ht\u0131la\u015fma proteini taraf\u0131ndan \u00fcretilen ekstraksiyon, \u0131s\u0131tma p\u0131ht\u0131la\u015fmas\u0131 ve di\u011fer i\u015flemler dahil. 65%-80%'nin protein i\u00e7eri\u011fi.<\/p>\n

4. Ayr\u0131 protein<\/strong>
\nEkstraksiyon, konsantrasyon, ay\u0131rma, rafine etme ve di\u011fer i\u015flemler yoluyla, bitki materyallerinin protein olmayan bile\u015fenlerini (su, ya\u011f, karbonhidratlar vb.) ve \u00fcr\u00fcnleri \u00e7\u0131kar\u0131n veya k\u0131smen \u00e7\u0131kar\u0131n. Protein i\u00e7eri\u011fi 80%'ye e\u015fit veya daha fazlad\u0131r.<\/p>\n

5. Bitki hidrolize proteini<\/strong>
\nBitki proteinlerinin enzimatik hidrolizi, \u00fcr\u00fcn\u00fcn ana bile\u015feni olarak proteine orta derecede hidrolize olur.<\/p>\n

6. Doku proteini<\/strong>
\nHammadde olarak bitki proteinleri, ekstr\u00fczyon veya e\u011firme i\u015flemiyle, \u00fcr\u00fcn\u00fcn belirli bir doku yap\u0131s\u0131na sahip.<\/p>\n

7. ham protein, protein konsantresi, izole protein fiziksel ve kimyasal g\u00f6stergeler, bkz Tablo 2<\/strong><\/p>\n

\"\"<\/p>\n

Dikkat Edilmesi Gerekenler<\/strong><\/p>\n

1. \u00dcr\u00fcn ad\u0131 belirli bitki kaynaklar\u0131 ile etiketlenmelidir<\/strong>
\n\u00d6rne\u011fin: soya proteini, bu\u011fday proteini, m\u0131s\u0131r proteini, bezelye proteini, patates proteini vb.<\/p>\n

2.2 \u00dcr\u00fcn ad\u0131 belirli kategorilerle etiketlenebilir<\/strong>
\nSoya fasulyesi, yer f\u0131st\u0131\u011f\u0131, \u00f6rne\u011fin soya fasulyesi ham proteini, soya fasulyesi protein konsantresi, soya fasulyesi protein izolat\u0131, soya fasulyesi proteini, yer f\u0131st\u0131\u011f\u0131 ham proteini, yer f\u0131st\u0131\u011f\u0131 protein konsantresi, yer f\u0131st\u0131\u011f\u0131 protein izolat\u0131, yer f\u0131st\u0131\u011f\u0131 proteini vb.<\/p>\n

2.3 \u00dcr\u00fcn ad\u0131, \u00fcr\u00fcn\u00fcn kal\u0131plamadan sonraki fiziksel \u015feklini tan\u0131mlayan kelimeler i\u00e7erebilir.<\/strong>
\n\u00f6rn. gran\u00fcller, par\u00e7alar, toz, vb.<\/p>\n

2.4 Bitkisel hidrolize protein ad\u0131, spesifik bitki kayna\u011f\u0131na g\u00f6re etiketlenmelidir<\/strong>
\n\u00d6rne\u011fin: soya fasulyesi hidrolize proteini, bu\u011fday hidrolize proteini, m\u0131s\u0131r hidrolize proteini, bezelye hidrolize proteini, patates hidrolize proteini vb.<\/p>\n

2.5 Soya proteini \u00fcr\u00fcnleri a\u015fa\u011f\u0131daki \u00fcreaz aktivitesi ve g\u00fcvenlik metni a\u00e7\u0131klamas\u0131na uygun olarak etiketlenmelidir.<\/strong>
\n\u00dcreaz aktivitesi negatiftir; \u00fcreaz aktivitesi negatif de\u011fildir (\u00fcr\u00fcn\u00fcn t\u00fcketilmesinden \u00f6nce enzim i\u015fleminin inaktive edilmesi i\u00e7in \u0131s\u0131t\u0131lmas\u0131 gerekir).<\/p>","protected":false},"excerpt":{"rendered":"

What does the national standard say about vegetable proteins for food processing? What’s the difference between protein concentrates, hydrolyzed proteins, and isolates ……? Let’s distinguish the different types of plant proteins according to GB 20371-2016 National Standard for Food Safety Plant Proteins for Food Processing. Types of plant proteins for food processing 1. Vegetable Protein […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat does the national standard say about vegetable proteins for food processing? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/bitkisel-proteinler\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What does the national standard say about vegetable proteins for food processing? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What does the national standard say about vegetable proteins for food processing? 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