{"id":6227,"date":"2024-08-06T08:27:20","date_gmt":"2024-08-06T08:27:20","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6227"},"modified":"2024-08-06T08:27:20","modified_gmt":"2024-08-06T08:27:20","slug":"yam-flour","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/yam-flour\/","title":{"rendered":"Kabuk soyman\u0131n yer elmas\u0131 ununun fizikokimyasal \u00f6zellikleri ve biyoaktivitesi \u00fczerindeki etkisi nedir?"},"content":{"rendered":"<p><strong>Yer elmas\u0131na genel bak\u0131\u015f<\/strong><\/p>\n<p>Yam, Dioscoreaceae familyas\u0131na ait bir bitkidir ve manyok, patates ve tatl\u0131 patatesten sonra en \u00f6nemli d\u00f6rd\u00fcnc\u00fc k\u00f6k bitkisidir. Yam, \u00c7in'in bir\u00e7ok b\u00f6lgesinde h\u0131zla geli\u015fmi\u015ftir ve Rusya, Japonya, Kore, G\u00fcneydo\u011fu Asya ve Avrupa Birli\u011fi'ne ihra\u00e7 edilmektedir.<\/p>\n<p>Yam ayr\u0131ca tropik b\u00f6lgelerde, Bat\u0131 Afrika'daki be\u015f k\u0131y\u0131 \u00fclkesinde yayg\u0131n olarak yeti\u015ftirilmekte ve d\u00fcnya \u00fcretiminin 90%'sinden fazlas\u0131n\u0131 \u00fcretmektedir. Yam, ni\u015fasta, protein, amino asitler ve di\u011fer besin maddelerini i\u00e7eren besinler a\u00e7\u0131s\u0131ndan zengindir. Ayr\u0131ca, yer elmas\u0131 m\u00fcsinler, diosgenin, allantoin, kolin, fitosteroller ve oligosakkaritler gibi bir\u00e7ok biyoaktif bile\u015fen i\u00e7erir.<\/p>\n<p>Taze yam, y\u00fcksek nem i\u00e7eri\u011fine ve oda s\u0131cakl\u0131\u011f\u0131nda zay\u0131f depolama stabilitesine sahiptir, bu da onu kahverengile\u015fmeye, filizlenmeye veya \u00e7\u00fcr\u00fcmeye duyarl\u0131 hale getirir, yam bile\u015fenlerinde ciddi bir kay\u0131pla birlikte kalite ve tad\u0131 etkiler. Yer elmas\u0131n\u0131n fiyat\u0131 da arz ve talepten etkilenir, daha iyi bir koruma y\u00f6ntemi yoksa, yer elmas\u0131n\u0131n kullan\u0131m oran\u0131n\u0131 do\u011frudan azaltacakt\u0131r, bu nedenle kurutulmu\u015f yer elmas\u0131 tozu ve yer elmas\u0131 cipsi piyasadaki ana \u00fcr\u00fcn formlar\u0131d\u0131r, uzun s\u00fcre saklanmas\u0131 ve t\u00fcketilmesi kolayd\u0131r.<\/p>\n<p>Yam (kuru a\u011f\u0131rl\u0131k) yakla\u015f\u0131k 75%-84% ni\u015fasta, 6%-8% ham protein ve 1.2%-1.8% ham lif i\u00e7erir. Bu nedenle, ni\u015fasta kalitesi yer elmas\u0131 \u00fcr\u00fcn kalitesinde en \u00f6nemli fakt\u00f6rd\u00fcr.<\/p>\n<p>Di\u011fer yer elmas\u0131 \u00fcr\u00fcnlerinin i\u015flenmesinde, \u00e7o\u011fu, \u00e7evre kirlili\u011fine ve kaynak israf\u0131na neden olmas\u0131 kolay olan b\u00fcy\u00fck miktarda yer elmas\u0131 kabu\u011fu at\u0131k kal\u0131nt\u0131s\u0131 \u00fcreten soyma i\u015flemine sahiptir.<\/p>\n<p>Ma Zeyu ve arkada\u015flar\u0131 soyulmu\u015f yer elmas\u0131 tozunun besin bile\u015fiminin yan\u0131 s\u0131ra antioksidan aktivitesini; Guan Qianqian soyulmu\u015f yer elmas\u0131 tozunun fizikokimyasal \u00f6zelliklerini ve aktif bile\u015fenlerini; Liao Xiaoling ise soyma i\u015fleminden elde edilen Buddha's hand yer elmas\u0131 tozunun biyoaktivite i\u00e7eri\u011fini incelemi\u015ftir.<\/p>\n<p>Bildirilen literat\u00fcrde, soyulduktan sonra yam\u0131n ilgili bile\u015fenlerinin ve \u00f6zelliklerinin belirlenmesi, soyulmadan haz\u0131rlanan yam tozunun ilgili \u00f6zellikleri hakk\u0131nda rapor edilmemi\u015ftir, oysa yam kabu\u011fu, yam tozunun \u00f6zelliklerini etkileyen saponinler, polisakkaritler, polifenoller ve flavonoidler a gibi \u00e7e\u015fitli biyoaktif bile\u015fenler i\u00e7erir.<\/p>\n<p>Bu nedenle, bu makalede, soyulmu\u015f ve soyulmam\u0131\u015f \u00f6n i\u015flemlerle haz\u0131rlanan yer elmas\u0131 tozlar\u0131n\u0131n fizikokimyasal \u00f6zellikleri ve biyoaktiviteleri, farkl\u0131 yer elmas\u0131 tozlar\u0131n\u0131n \u00f6zelliklerine g\u00f6re farkl\u0131 g\u0131da \u00fcr\u00fcnlerinde uygulanmas\u0131 amac\u0131yla daha sistematik bir \u015fekilde ara\u015ft\u0131r\u0131lm\u0131\u015ft\u0131r.<\/p>\n<p><strong>Sonu\u00e7lar ve analiz<\/strong><\/p>\n<p><strong>1. Soyma i\u015fleminin yer elmas\u0131 ununun toplam ni\u015fasta i\u00e7eri\u011fi, h\u0131zl\u0131 sindirilebilir ni\u015fasta, yava\u015f sindirilebilir ni\u015fasta ve diren\u00e7li ni\u015fasta i\u00e7eri\u011fi ve su ba\u011flama kapasitesi \u00fczerindeki etkisi.<\/strong><\/p>\n<p>Soyulmam\u0131\u015f yam ununun (NPYP) toplam ni\u015fasta (TS) i\u00e7eri\u011fi, soyulmu\u015f yam ununun (PYP) i\u00e7eri\u011finden daha azd\u0131; bunun nedeni yam kabu\u011fundaki ni\u015fasta i\u00e7eri\u011finin e\u015fde\u011fer yam eti k\u00fctlesindekinden daha d\u00fc\u015f\u00fck olmas\u0131yd\u0131. \u0130ki yer elmas\u0131 tozunun h\u0131zl\u0131 sindirilebilir ni\u015fasta (RDS) i\u00e7eri\u011fi \u00e7ok fazla farkl\u0131l\u0131k g\u00f6stermemi\u015ftir.<\/p>\n<p>NPYP'deki yava\u015f sindirilebilir ni\u015fasta (SDS) i\u00e7eri\u011fi PYP'dekinden daha y\u00fcksekti; bunun nedeni derideki baz\u0131 maddelerin ni\u015fasta i\u00e7indeki uzaysal direnci art\u0131rarak enzim ile ni\u015fasta i\u00e7indeki etki noktas\u0131 aras\u0131ndaki temas\u0131 geciktirmesi ve bunun da yava\u015f sindirilebilir \u00f6zelli\u011fe yol a\u00e7mas\u0131 olabilir.<\/p>\n<p>Diren\u00e7li ni\u015fasta (RS) i\u00e7eri\u011fi a\u00e7\u0131s\u0131ndan, enzimatik bozunmaya diren\u00e7li olan PYP daha y\u00fcksek bir i\u00e7eri\u011fe sahiptir.NPYP'nin su ba\u011flama kapasitesi (194,53 g\/100 g) PYP'ninkinden \u00f6nemli \u00f6l\u00e7\u00fcde daha y\u00fcksektir; bu durum, NPYP'de su ba\u011flama kapasitesini art\u0131ran su ba\u011flama b\u00f6lgelerinin daha y\u00fcksek kullan\u0131labilirli\u011fine veya deride y\u00fcksek su tutma kapasitesine sahip olan ve NPYP'nin daha y\u00fcksek WBC'sine neden olan y\u00fcksek sel\u00fcloz miktar\u0131na ba\u011flanabilir.<\/p>\n<p><strong>2. Kabuk soyman\u0131n yer elmas\u0131 ununun \u015fi\u015fme g\u00fcc\u00fc ve \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc \u00fczerine etkisi<\/strong><\/p>\n<p>\u00c7\u00f6z\u00fcn\u00fcrl\u00fck, belirli bir s\u0131cakl\u0131kta \u00e7\u00f6z\u00fcnen ni\u015fasta numunesinin k\u00fctle oran\u0131n\u0131, \u015fi\u015fme g\u00fcc\u00fc ise belirli bir s\u0131cakl\u0131kta ni\u015fastan\u0131n kuru baz k\u00fctlesinin gram\u0131 ba\u015f\u0131na emilen suyun k\u00fctle oran\u0131n\u0131 g\u00f6sterir.<\/p>\n<p>Yer elmas\u0131 ununun \u015fi\u015fme g\u00fcc\u00fc ve \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc s\u0131cakl\u0131k art\u0131\u015f\u0131yla birlikte s\u00fcrekli olarak artm\u0131\u015ft\u0131r. Bunun nedeni, s\u0131cakl\u0131k artt\u0131k\u00e7a suyun gran\u00fcllerin i\u00e7ine daha h\u0131zl\u0131 girmesi ve gran\u00fcllerin suyu emerek \u015fi\u015fmesi, d\u00fcz zincirli ni\u015fastan\u0131n kristalle\u015fmemi\u015f k\u0131sm\u0131n\u0131n \u0131s\u0131 nedeniyle suda yava\u015f yava\u015f \u00e7\u00f6z\u00fcnmesine neden olmas\u0131 ve b\u00f6ylece yer elmas\u0131 ununun \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fcn\u00fcn artmas\u0131d\u0131r.<\/p>\n<p>Farkl\u0131 s\u0131cakl\u0131klarda, NPYP'nin \u015fi\u015fme kuvveti ve \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc PYP'ninkinden daha y\u00fcksekti; 70\u00b0C'de NPYP'nin \u015fi\u015fme kuvveti 43%, 90\u00b0C'de ise NPYP'nin \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc 18% artm\u0131\u015ft\u0131r. Bunun nedeni, NPYP gran\u00fcllerinin daha gev\u015fek olmas\u0131 ve daha y\u00fcksek \u00e7\u00f6z\u00fcn\u00fcrl\u00fckle sonu\u00e7lanmas\u0131 olabilir; ni\u015fasta yap\u0131\u015ft\u0131rma s\u0131cakl\u0131\u011f\u0131na ula\u015f\u0131ld\u0131\u011f\u0131nda, gran\u00fcller suyu emmi\u015f ve daha fazla \u015fi\u015ferek daha y\u00fcksek \u015fi\u015fme g\u00fcc\u00fc ile sonu\u00e7lanm\u0131\u015ft\u0131r.<\/p>\n<p><strong>3. Soyma i\u015fleminin yer elmas\u0131 tozundaki biyoaktif maddelerin i\u00e7eri\u011fi \u00fczerindeki etkisi<\/strong><\/p>\n<p>NPYP'nin toplam flavonoid ve toplam \u00e7\u00f6z\u00fcn\u00fcr polifenol i\u00e7erikleri, s\u0131ras\u0131yla 0,059 mg RE\/g ve 0,028 mg GA\/g ile PYP'den \u00f6nemli \u00f6l\u00e7\u00fcde daha y\u00fcksekti, bunun nedeni yer elmas\u0131 kabu\u011funun flavonoidler ve di\u011fer polifenolik aktif maddeler a\u00e7\u0131s\u0131ndan zengin olmas\u0131 ve kabu\u011fun \u00e7\u0131kar\u0131lmas\u0131ndan sonra kaybolacak olmas\u0131d\u0131r.<\/p>\n<p><strong>7. Yer elmas\u0131 tozunun antioksidan \u00f6zellikleri \u00fczerine kabuk soyman\u0131n etkisi<\/strong><br \/>\n<strong>1) Demir iyonlar\u0131n\u0131n indirgeme g\u00fcc\u00fc<\/strong><\/p>\n<p>NPYP'nin indirgeme g\u00fcc\u00fc 0.223mgVc\/g ile daha y\u00fcksekti ve antioksidan aktivitesi soyulduktan sonra elde edilen yer elmas\u0131 tozuna k\u0131yasla daha g\u00fc\u00e7l\u00fcyd\u00fc; bunun nedeni kabu\u011fun polifenoller a\u00e7\u0131s\u0131ndan zengin olmas\u0131n\u0131n soyulmam\u0131\u015f yer elmas\u0131 tozunun indirgeme g\u00fcc\u00fcn\u00fc artt\u0131rmas\u0131 olabilir.<\/p>\n<p><strong>2) DPPH - s\u00fcp\u00fcrme yetene\u011fi<\/strong><br \/>\nNPYP'nin DPPH serbest radikal s\u00fcp\u00fcrme kapasitesi daha g\u00fc\u00e7l\u00fcyd\u00fc ve antioksidan olarak daha iyi bir rol oynayabilirdi.<\/p>\n<p><strong>Sonu\u00e7.<\/strong><\/p>\n<p>Ni\u015fasta ile ilgili \u00f6zellikler a\u00e7\u0131s\u0131ndan, soyma i\u015fleminden sonra elde edilen yer elmas\u0131 unu, hipoglisemik ve hipolipidemik fonksiyonel g\u0131dalar\u0131n haz\u0131rlanmas\u0131 i\u00e7in iyi bir kaynak olan s\u0131ras\u0131yla 45.39% ve 31.11%'lik daha b\u00fcy\u00fck bir toplam ni\u015fasta ve diren\u00e7li ni\u015fasta i\u00e7eri\u011fine sahipti.<\/p>\n<p>Soyma i\u015flemi uygulanmayan yer elmas\u0131 tozu daha y\u00fcksek su ba\u011flama kapasitesine, \u015fi\u015fme g\u00fcc\u00fcne ve daha y\u00fcksek \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011fe sahipti. Soyma i\u015fleminin yer elmas\u0131 tozunun kristal yap\u0131s\u0131 \u00fczerinde \u00e7ok az etkisi olmu\u015ftur.<\/p>\n<p>Biyoaktivite a\u00e7\u0131s\u0131ndan, soyulmam\u0131\u015f yer elmas\u0131 unu daha y\u00fcksek toplam flavonoidler ve toplam \u00e7\u00f6z\u00fcn\u00fcr polifenoller, s\u0131ras\u0131yla 0.059 mg RE\/g ve 0.028 mg GA\/g, daha y\u00fcksek DPPH s\u00fcp\u00fcrme ve indirgeme yetenekleri ile i\u00e7eriyordu ve bu da onu g\u00fcn\u00fcm\u00fczde giderek daha pop\u00fcler hale gelen antioksidan fonksiyonlu g\u0131dalar i\u00e7in potansiyel bir kaynak haline getiriyordu. Farkl\u0131 yer elmas\u0131 tozlar\u0131n\u0131n \u00f6zelliklerine g\u00f6re farkl\u0131 g\u0131dalarda uygulanmas\u0131n\u0131 hedefleyebiliriz.<\/p>","protected":false},"excerpt":{"rendered":"<p>Overview of yam Yam is a plant of the Dioscoreaceae family and is the fourth most important root crop after cassava, potato and sweet potato. Yam has developed rapidly in many parts of China and is exported to Russia, Japan, Korea, Southeast Asia and the European Union. Yam is also widely grown in the tropics, [&hellip;]<\/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":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What is the effect of peeling on the physicochemical properties and bioactivity of yam flour? - 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\/yam-flour\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the effect of peeling on the physicochemical properties and bioactivity of yam flour? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Overview of yam Yam is a plant of the Dioscoreaceae family and is the fourth most important root crop after cassava, potato and sweet potato. 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