{"id":6269,"date":"2024-08-06T08:56:08","date_gmt":"2024-08-06T08:56:08","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6269"},"modified":"2024-08-06T08:56:08","modified_gmt":"2024-08-06T08:56:08","slug":"gluten","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/gluten\/","title":{"rendered":"Glutenin g\u0131dalardaki uygulamalar\u0131 nelerdir?"},"content":{"rendered":"

Gluten Uygulamas\u0131na Genel Bak\u0131\u015f<\/strong><\/p>\n

Gluten (bu\u011fday gluten proteini), bilimsel i\u015fleme ve do\u011fal bir bitki proteini, 75%'den fazla ham protein i\u00e7eri\u011fi, yakla\u015f\u0131k 1: 1 oran\u0131nda bu\u011fday alkol\u00fcnde \u00e7\u00f6z\u00fcn\u00fcr proteinler ve bu\u011fday gluteninden olu\u015fan hammadde olarak bu\u011fday, m\u0131s\u0131r ve di\u011fer tah\u0131llard\u0131r.<\/p>\n

Gluten, g\u00fc\u00e7l\u00fc su emme, viskoelastisite, film kal\u0131plama, yap\u0131\u015fma termo-p\u0131ht\u0131la\u015fma, ya\u011f emici em\u00fclsifikasyon ve di\u011fer fiziksel \u00f6zelliklere sahipken, glutamin ve di\u011fer fonksiyonel amino asitler a\u00e7\u0131s\u0131ndan zengindir. \u015eu anda, glutamin g\u0131da i\u015fleme end\u00fcstrisinde ve hayvan besleme ve yem end\u00fcstrisinde yayg\u0131n olarak kullan\u0131lmaktad\u0131r, g\u0131dan\u0131n tad\u0131n\u0131 ve besinsel \u00f6zelliklerini iyile\u015ftirmek, yemin besin de\u011ferini art\u0131rmak i\u00e7in kullan\u0131l\u0131r, iyi bir uygulama beklentisine sahiptir.<\/p>\n

\u00c7in'in y\u0131ll\u0131k toplam bu\u011fday \u00fcretimi 100 milyon tondan fazlad\u0131r, gluten i\u015fleme hammaddeleri yeterlidir, bariz i\u015fleme ve uygulama avantajlar\u0131 vard\u0131r. \u0130statistiklere g\u00f6re, k\u00fcresel y\u0131ll\u0131k gluten \u00fcretimi yakla\u015f\u0131k 600.000, \u00c7in ise yakla\u015f\u0131k 100.000 tondur. Kuzey Amerika, Avrupa, Avustralya, Japonya ve di\u011fer \u00fclkelerdeki gluten, farkl\u0131 end\u00fcstrilerde geni\u015f bir uygulama alan\u0131na sahiptir (Tablo 1). Gluten \u00fcretiminin artmas\u0131 ve pazar talebinin \u00e7e\u015fitlenme e\u011filiminin de\u011fi\u015fmesiyle birlikte, glutenin derinlemesine geli\u015ftirilmesi ve kullan\u0131lmas\u0131 \u00f6zellikle \u00f6nemlidir.<\/p>\n

\"\"<\/p>\n

G\u0131da alan\u0131nda gluten uygulamas\u0131 \u00fczerine ara\u015ft\u0131rma<\/strong><\/p>\n

2.1 Ekmek, kek ve di\u011fer yeni t\u00fcr eri\u015fte g\u0131dalar\u0131<\/strong>
\nSon y\u0131llarda, insanlar\u0131n sa\u011fl\u0131k bilinci artt\u0131k\u00e7a, hamur i\u015fi end\u00fcstrisi form\u00fcl\u00fc ve i\u015fleme teknolojisi yenili\u011finin neden oldu\u011fu iri taneli tah\u0131llara y\u00f6nelik t\u00fcketici talebi, hamur i\u015fi \u00fcr\u00fcnleri de \u00e7e\u015fitlilik a\u00e7\u0131s\u0131ndan giderek daha zengin hale gelmektedir.<\/p>\n

Genellikle ekmek unundaki bu\u011fday proteini i\u00e7eri\u011fi k\u00fc\u00e7\u00fckt\u00fcr, zay\u0131f gl\u00fcten, iri taneler eklenmi\u015f ekmek unu hamur olu\u015fumunu azaltacakt\u0131r, bu da makarna \u00fcr\u00fcnlerinin esnekli\u011fini, elastikiyetini ve rengini azalt\u0131r, g\u0131da pi\u015firme ve i\u015fleme ihtiya\u00e7lar\u0131n\u0131 kar\u015f\u0131layamaz.<\/p>\n

Gluten iyi su tutma ve viskoelastisiteye sahiptir, ekme\u011fin i\u00e7 nemini koruyabilir, ekmek lezzetinin ya\u015flanmas\u0131n\u0131 geciktirebilir, b\u00f6ylece ekmek dokusu tek tip, orta derecede esneklik, daha iyi tat ve ayn\u0131 zamanda hamur i\u015fi \u00fcr\u00fcnlerinin besin dengesini geli\u015ftirmek i\u00e7in t\u00fcketici tercihi derecesini art\u0131r\u0131r.<\/p>\n

Li Yongjun, karabu\u011fday ekme\u011fine 65% ya\u015f gluten ekleyerek hamurun p\u00fcr\u00fczs\u00fczl\u00fc\u011f\u00fcn\u00fc ve esnekli\u011fini art\u0131rm\u0131\u015f ve ekmek \u00fcr\u00fcnlerinin duyusal kalitesini iyile\u015ftirmi\u015ftir.<\/p>\n

Yu Shuxi ve arkada\u015flar\u0131, filizlenmi\u015f kahverengi pirin\u00e7 ekme\u011fi yapmak i\u00e7in una 12% gluten ve 0.15% transglutaminaz eklemi\u015f, bu da protein i\u00e7eri\u011fini art\u0131rm\u0131\u015f ve ekme\u011fin rengini iyile\u015ftirmi\u015ftir.<\/p>\n

Dang Bin ve arkada\u015flar\u0131, arpa besleyici ekme\u011fe 6% gluten ekleyerek ekme\u011fin \u00f6zg\u00fcl hacmini art\u0131rm\u0131\u015f ve ekme\u011fin tad\u0131n\u0131 ve duyusal skorunu iyile\u015ftirmi\u015ftir.<\/p>\n

Ayr\u0131ca, Lu Fei ve arkada\u015flar\u0131 soya fasulyesi posas\u0131 ekme\u011fine gluten ekleyerek ekme\u011fin reolojik \u00f6zelliklerini iyile\u015ftirmi\u015f ve b\u00f6ylece ekme\u011fin kalitesini art\u0131rm\u0131\u015ft\u0131r. Eklenen gluten miktar\u0131, unun gluten g\u00fcc\u00fcne ba\u011fl\u0131d\u0131r.<\/p>\n

Qi Linjuan ve arkada\u015flar\u0131, iki t\u00fcr ekme\u011fin duyusal niteliklerini bir de\u011fi\u015fken olarak gl\u00fcten ilavesiyle kar\u015f\u0131la\u015ft\u0131rm\u0131\u015f ve sonu\u00e7lar, gl\u00fcten eklenmi\u015f ekme\u011fin b\u00fcy\u00fck oldu\u011funu ve y\u00fcksek bir duyusal puana sahip oldu\u011funu, ancak \u00e7ok fazla gl\u00fctenin ekme\u011fin \u00e7ekirdek g\u00f6zeneklerini \u00e7ok b\u00fcy\u00fck hale getirece\u011fini, bunun da zay\u0131f bir dokusal yap\u0131ya neden oldu\u011funu ve ekme\u011fin memnuniyet puan\u0131n\u0131 d\u00fc\u015f\u00fcrd\u00fc\u011f\u00fcn\u00fc g\u00f6stermi\u015ftir.<\/p>\n

Gluten ayn\u0131 zamanda kek benzeri \u00fcr\u00fcnlerin \u00fcretimine de uygulanabilir, Zhang Hongyin ve arkada\u015flar\u0131 ekme\u011fe eklenen gluteni modifiye etmek i\u00e7in asilasyon kulland\u0131lar, gluten ve s\u00fcksinlenmi\u015f bu\u011fday gluten proteininin fonksiyonel \u00f6zelliklerini kar\u015f\u0131la\u015ft\u0131rd\u0131lar, sonu\u00e7lar asillenmi\u015f bu\u011fday gluten proteininin \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc, em\u00fclsifikasyonu, k\u00f6p\u00fcrmeyi ve kabarc\u0131k stabilitesini \u00f6nemli \u00f6l\u00e7\u00fcde art\u0131rabilen hidrofilik gruplar getirdi\u011fini ve kek ya\u011f\u0131 yerine ikame edilmesinin kek \u00fcretimine uyguland\u0131\u011f\u0131n\u0131 g\u00f6stermektedir. tek tip g\u00f6zeneklilik, narin, lezzetli ve yumu\u015fak etki elde edebilir.<\/p>\n

2.2 K\u00f6fte, eri\u015fte ve di\u011fer geleneksel eri\u015fte yiyecekleri<\/strong>
\n\u00c7in'in kuzey b\u00f6lgesinde, eri\u015fte ve k\u00f6fte temel g\u0131da yap\u0131s\u0131nda b\u00fcy\u00fck bir paya sahiptir. Eri\u015fte g\u0131dalar\u0131na gl\u00fcten eklenmesi, eri\u015fte \u00fcr\u00fcnlerinin lezzetini, viskozitesini, p\u00fcr\u00fczs\u00fczl\u00fc\u011f\u00fcn\u00fc ve di\u011fer g\u00f6stergelerini iyile\u015ftirebilir.<\/p>\n

Bir\u00e7ok \u00e7al\u0131\u015fma, gl\u00fcten ilavesinin eri\u015ftelerin protein i\u00e7eri\u011fini art\u0131rabildi\u011fini, sertli\u011fi, viskoelastisiteyi, esnekli\u011fi, maksimum kesme kuvvetini art\u0131rabildi\u011fini ve gl\u00fcten a\u011f yap\u0131s\u0131n\u0131n olu\u015fumunu te\u015fvik etti\u011fini g\u00f6stermi\u015ftir. Buna ek olarak, hamura gl\u00fcten eklenmesi, hamur stabilizasyon s\u00fcresini azaltma, zay\u0131fl\u0131k derecesini azaltma ve kapsaml\u0131 indeksi iyile\u015ftirme etkisini elde etmek i\u00e7in tozun reolojik \u00f6zelliklerini de de\u011fi\u015ftirebilir.<\/p>\n

Wen Jiping ve arkada\u015flar\u0131 taraf\u0131ndan arpa ununa gluten eklenmesi, unun su emilimini art\u0131rm\u0131\u015f ve \u00fcr\u00fcn\u00fcn \u00e7\u0131k\u0131\u015f oran\u0131n\u0131 y\u00fckseltmi\u015ftir.<\/p>\n

Fan Suqin ve arkada\u015flar\u0131, yulaf ezmeli eri\u015fte \u00fcretimine gluten ekleyerek ni\u015fasta \u00e7\u00f6z\u00fcnme oran\u0131n\u0131 d\u00fc\u015f\u00fcrm\u00fc\u015f ve yulaf ezmeli eri\u015fte kalitesini art\u0131rm\u0131\u015ft\u0131r.<\/p>\n

Su Liping ve arkada\u015flar\u0131, karabu\u011fday eri\u015ftesi \u00fcretiminde karabu\u011fday unundaki alkolde \u00e7\u00f6z\u00fcnen proteinleri telafi etmek i\u00e7in gluten ekleyerek daha iyi uzama ve viskoelastisite sa\u011flam\u0131\u015ft\u0131r.<\/p>\n

Sun Jiaojiao ve arkada\u015flar\u0131, m\u0131s\u0131r ununun i\u015flenmesi s\u0131ras\u0131nda hamur \u00f6rg\u00fcs\u00fc yap\u0131s\u0131 olu\u015fturma zorlu\u011funun ve kaba tad\u0131n \u00fcstesinden gelmek i\u00e7in m\u0131s\u0131r eri\u015ftesine gluten geli\u015ftirici eklemi\u015flerdir.<\/p>\n

Xu Mengmeng ve arkada\u015flar\u0131 glutenin tatl\u0131 patates eri\u015ftesinin kalitesini art\u0131rabilece\u011fini g\u00f6stermi\u015ftir. Tatl\u0131 patates ni\u015fastas\u0131 ve gluten eri\u015fte yap\u0131m\u0131nda hammadde olarak kullan\u0131ld\u0131\u011f\u0131nda, a\u015f\u0131r\u0131 tatl\u0131 patates ni\u015fastas\u0131n\u0131n eri\u015fte \u00fczerinde olumsuz bir etkisi olacakt\u0131r ve tatl\u0131 patates ni\u015fastas\u0131 20%'de ve gluten 2.7%-3.7%'de eklendi\u011finde, eri\u015fte kalitesi bu\u011fday unundan yap\u0131lan eri\u015ftelerinkine benzerdir.<\/p>\n

Wang Lei ve arkada\u015flar\u0131, gluten ilavesinin k\u0131zarm\u0131\u015f eri\u015ftenin reolojik \u00f6zellikleri \u00fczerindeki etkisini incelemi\u015f ve sonu\u00e7lar, orta d\u00fczeyde gluten ilavesinin duyusal puan\u0131, sertli\u011fi, yap\u0131\u015fmay\u0131 ve di\u011fer g\u00f6stergeleri \u00f6nemli \u00f6l\u00e7\u00fcde iyile\u015ftirebilece\u011fini ve pi\u015firme kayb\u0131 oran\u0131n\u0131 azaltabilece\u011fini ve optimum katk\u0131 miktar\u0131n\u0131n 2% ~ 3% oldu\u011funu g\u00f6stermi\u015ftir.<\/p>\n

Ban Jinfu ve arkada\u015flar\u0131, hamur tatl\u0131s\u0131 kabu\u011funun kalitesini optimize etmek i\u00e7in una 9.0% gluten eklemi\u015ftir. Zhai Aihua ve arkada\u015flar\u0131, hamur tatl\u0131s\u0131 ununun kalitesini art\u0131rmak i\u00e7in modifiye m\u0131s\u0131r ve bu\u011fday unu kar\u0131\u015f\u0131m\u0131na gluten eklemi\u015ftir.<\/p>\n

Li Changwen ve arkada\u015flar\u0131 dondurulmu\u015f buharda pi\u015fmi\u015f \u00e7\u00f6rek \u00fcretimine gluten uygulam\u0131\u015f, 2%'ye gluten miktar\u0131 eklendi\u011finde, dondurulmu\u015f buharda pi\u015fmi\u015f \u00e7\u00f6reklerin duyusal kalitesi, \u00f6zg\u00fcl hacmi, yumu\u015fakl\u0131\u011f\u0131 daha iyi olurken, a\u015f\u0131r\u0131 gluten ilavesi dondurulmu\u015f buharda pi\u015fmi\u015f \u00e7\u00f6reklerin kalitesini d\u00fc\u015f\u00fcrecektir.<\/p>\n

Shi Xueshen ve arkada\u015flar\u0131, una 1% gluten ve 1% maya ekleyerek buharda pi\u015firilmi\u015f ekmek \u00fcretimi, buharda pi\u015firilmi\u015f ekmek skorlar\u0131 ve spesifik hacim ve g\u00f6stergelerin di\u011fer y\u00f6nlerini iyile\u015ftirmi\u015ftir.<\/p>\n

2.3 Et<\/strong>
\nHayvansal et \u00fcr\u00fcnlerine uygulanan gluten, et \u00fcr\u00fcnlerinin viskoelastisite ve termoset \u00f6zelliklerini geli\u015ftirebilir ve yap\u0131\u015ft\u0131r\u0131c\u0131 rol\u00fc oynayabilir.<\/p>\n

Ma Ge Li ve arkada\u015flar\u0131, bal\u0131k keki ve bal\u0131k sosisine gluten ekleyerek bal\u0131k kekinin elastikiyetini art\u0131rm\u0131\u015f ve \u0131s\u0131 sterilizasyonu nedeniyle bal\u0131k sosisinin kalitesinin bozulmas\u0131 \u00e7eli\u015fkisini \u00e7\u00f6zm\u00fc\u015ft\u00fcr.<\/p>\n

Peng Haiping ve di\u011fer gluten, biftek ba\u011flanm\u0131\u015f et, k\u00fcmes hayvanlar\u0131 rulolar\u0131, konserve hamburger ve ekmek dilimleri ve di\u011fer i\u015fleme ve \u00fcretim i\u00e7in bir ba\u011flay\u0131c\u0131 olarak.<\/p>\n

Gluten, et \u00fcr\u00fcnlerinin yerine y\u00fcksek kaliteli vejetaryen bir bile\u015fen olarak kullan\u0131labilir. Kong Xiangzhen ve arkada\u015flar\u0131, gl\u00fctenin dondurulmu\u015f k\u0131yma Yuan'\u0131n yerine gran\u00fcller halinde i\u015flenebilece\u011fini veya k\u0131yma dolgular\u0131n\u0131n yerine bir macun veya lifli protein \u00fcr\u00fcnleri halinde i\u015flenebilece\u011fini g\u00f6stermi\u015ftir. Bununla birlikte, canl\u0131 hayvan ve k\u00fcmes hayvan\u0131 eti \u00fcr\u00fcnlerinin i\u015flenmesinde, 80 \u2103 gl\u00fctenin termal kat\u0131la\u015fma s\u0131cakl\u0131\u011f\u0131 ile belirli bir bo\u015flu\u011fa sahip olan 70 ~ 75 \u2103 canl\u0131 hayvan ve k\u00fcmes hayvan\u0131 etinin sterilizasyon s\u0131cakl\u0131\u011f\u0131na \u00f6zel dikkat g\u00f6sterilmeli ve bu nedenle ba\u011flay\u0131c\u0131 olarak kullan\u0131lan gl\u00fcten de\u011fi\u015ftirilmelidir.<\/p>\n

2.4 G\u0131da filmi \u00fcretimi<\/strong>
\n\u0130lk g\u0131da ambalajlar\u0131nda yayg\u0131n olarak plastik \u00fcr\u00fcnler kullan\u0131l\u0131yordu, ancak plastik \u00fcr\u00fcnlerin bozunmas\u0131 zordur ve ambalajl\u0131 g\u0131dalar\u0131n do\u011fal lezzetini etkiler. Gluten tek tip bir dokuya, g\u00fc\u00e7l\u00fc mekanik \u00f6zelliklere, suda nispeten \u00e7\u00f6z\u00fcnmez, par\u00e7alanabilir, biyouyumlu ve di\u011fer avantajlara sahiptir, yenilebilir film \u00fcretiminde yayg\u0131n olarak kullan\u0131labilir.<\/p>\n

Peng Haiping ve arkada\u015flar\u0131, basit gluten filmi yapmak i\u00e7in hammadde olarak bu\u011fday gluten proteini kullanm\u0131\u015f ve film olu\u015fturma s\u00fcrecinde bu\u011fday gluteni ve gliserol oran\u0131n\u0131 3.5:1.0 olarak belirlemi\u015ftir.<\/p>\n

Gluten membran\u0131 basit membran ve kompozit membran olmak \u00fczere 2 kategoriye ayr\u0131labilir. Kompozit membran, proteinli kompozit membran, lipidli kompozit membran, polisakkaritli kompozit membran olmak \u00fczere 3 t\u00fcre ayr\u0131labilir.<\/p>","protected":false},"excerpt":{"rendered":"

Gluten Application Overview Gluten (wheat gluten protein) is wheat, corn and other grains as raw materials, through scientific processing and a natural plant protein, crude protein content of more than 75%, composed of wheat alcohol soluble proteins and wheat gluten at a ratio of about 1:1. Gluten has strong water absorption, viscoelasticity, film molding, adhesion […]<\/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 are the applications of gluten in food? - 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\/gluten\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the applications of gluten in food? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Gluten Application Overview Gluten (wheat gluten protein) is wheat, corn and other grains as raw materials, through scientific processing and a natural plant protein, crude protein content of more than 75%, composed of wheat alcohol soluble proteins and wheat gluten at a ratio of about 1:1. 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