{"id":8370,"date":"2024-08-13T13:14:51","date_gmt":"2024-08-13T13:14:51","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8370"},"modified":"2024-08-13T13:14:51","modified_gmt":"2024-08-13T13:14:51","slug":"peanut-protein-extraction-techniques","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/yer-fistigi-proteini-ekstraksiyon-teknikleri\/","title":{"rendered":"Yer f\u0131st\u0131\u011f\u0131 proteini ekstraksiyon teknikleri ve g\u0131dalardaki uygulamalar\u0131 nelerdir?"},"content":{"rendered":"

Yer f\u0131st\u0131\u011f\u0131 proteininin uygulama de\u011feri<\/strong><\/p>\n

Yer f\u0131st\u0131\u011f\u0131 50%'den fazla ya\u011f i\u00e7erir, ancak ayn\u0131 zamanda 22% ila 26% protein bak\u0131m\u0131ndan da zengindir, bu da her biri 63% ve 33%'yi olu\u015fturan yakla\u015f\u0131k 90% yer f\u0131st\u0131\u011f\u0131 glob\u00fclini ve tamamlay\u0131c\u0131 yer f\u0131st\u0131\u011f\u0131 proteini i\u00e7erir ve geri kalan yakla\u015f\u0131k 10% peynir alt\u0131 suyu proteini olarak adland\u0131r\u0131lan suda \u00e7\u00f6z\u00fcn\u00fcr proteinler i\u00e7indir. Yer f\u0131st\u0131\u011f\u0131 proteininin izoelektrik noktas\u0131 yakla\u015f\u0131k pH=4.5'tir, bu pH ko\u015fulu alt\u0131nda yer f\u0131st\u0131\u011f\u0131 proteininin \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc en k\u00fc\u00e7\u00fckt\u00fcr, yer f\u0131st\u0131\u011f\u0131 proteininin sulu \u00e7\u00f6zeltisinin pH'\u0131 y\u00fckseldi\u011finde viskozitesi artar ve kar\u0131\u015ft\u0131rma testi s\u0131ras\u0131nda pH=6.6'n\u0131n k\u00f6p\u00fcrme viskozitesi pH=4.0'\u0131n 5 kat\u0131d\u0131r.<\/p>\n

Yer f\u0131st\u0131\u011f\u0131ndaki protein, hayvansal proteinden \u00e7ok az farkla, s\u00fct, domuz eti ve yumurtan\u0131n protein i\u00e7eri\u011finden daha y\u00fcksek ve d\u00fc\u015f\u00fck kolesterol i\u00e7eri\u011fi ile y\u00fcksek besin de\u011ferine sahiptir ve bitki proteinleri aras\u0131nda soya proteininden sonra ikinci s\u0131radad\u0131r. Soya proteini ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, yer f\u0131st\u0131\u011f\u0131 proteini 90%'ye kadar y\u00fcksek bir sindirilebilirli\u011fe sahiptir, v\u00fccut taraf\u0131ndan emilmesi \u00e7ok kolayd\u0131r, soya fasulyesinin sadece 20%'sinde bulunan tripsin inhibe edici fakt\u00f6r miktar\u0131, ayn\u0131 zamanda soya aromas\u0131 yoktur, g\u0131da end\u00fcstrisi i\u00e7in ideal bir temel hammaddedir. Bir hasta g\u0131das\u0131 olarak yer f\u0131st\u0131\u011f\u0131 proteini, diyabet, hipertansiyon, ateroskleroz ve gastrointestinal hastal\u0131k hastalar\u0131n\u0131n sa\u011fl\u0131\u011f\u0131na kavu\u015fmas\u0131na yard\u0131mc\u0131 olmak i\u00e7in belirli bir etkiye sahiptir.<\/p>\n

Yer f\u0131st\u0131\u011f\u0131 proteini ekstraksiyon teknolojisi<\/strong><\/p>\n

Yer f\u0131st\u0131\u011f\u0131 unu, k\u0131smen ya\u011f\u0131 al\u0131nm\u0131\u015f yer f\u0131st\u0131\u011f\u0131 unu, ya\u011f\u0131 al\u0131nm\u0131\u015f yer f\u0131st\u0131\u011f\u0131 unu ve benzerlerini i\u00e7eren yer f\u0131st\u0131\u011f\u0131 unu, yer f\u0131st\u0131\u011f\u0131 protein konsantresi, yer f\u0131st\u0131\u011f\u0131 izole proteini vb. olarak ayr\u0131labilen bir\u00e7ok t\u00fcrde yer f\u0131st\u0131\u011f\u0131 protein \u00fcr\u00fcn\u00fc vard\u0131r. A\u015fa\u011f\u0131da yer f\u0131st\u0131\u011f\u0131 proteini ekstraksiyonu i\u00e7in \u00e7e\u015fitli y\u00f6ntemler tan\u0131t\u0131lmaktad\u0131r: presleme y\u00f6ntemi, li\u00e7 y\u00f6ntemi, su enzim y\u00f6ntemi, ters misel ekstraksiyon teknolojisi, alkali \u00e7\u00f6z\u00fcnme ve asit \u00e7\u00f6keltme y\u00f6ntemi.<\/p>\n

1) Basma y\u00f6ntemi<\/strong><\/p>\n

Presleme y\u00f6ntemi, ayn\u0131 zamanda yer f\u0131st\u0131\u011f\u0131 k\u00fcspesinin etkisini elde etmek i\u00e7in yer f\u0131st\u0131\u011f\u0131ndaki ya\u011f\u0131n bir k\u0131sm\u0131n\u0131n ekstraksiyonu yoluyla yap\u0131l\u0131r, s\u0131cak presleme y\u00f6ntemi ve so\u011fuk presleme y\u00f6ntemi olarak ikiye ayr\u0131labilir. S\u0131cak presleme y\u00f6ntemi ya\u011f\u0131n 80% ~ 90%'ye kadar\u0131n\u0131 \u00e7\u0131karabilir, ancak y\u00fcksek s\u0131cakl\u0131k i\u015flemi kullan\u0131larak haz\u0131rlama i\u015flemi nedeniyle, yer f\u0131st\u0131\u011f\u0131 k\u00fcspesindeki proteinlerin \u00e7o\u011fu denat\u00fcre olmu\u015ftur, suda \u00e7\u00f6z\u00fcn\u00fcr protein i\u00e7eri\u011fi azalm\u0131\u015ft\u0131r, fonksiyonel \u00f6zellikler de \u00f6nemli \u00f6l\u00e7\u00fcde azalm\u0131\u015ft\u0131r. Genel so\u011fuk presleme y\u00f6ntemi, i\u015fleme i\u00e7in 60 \u2103 ortam\u0131n alt\u0131ndad\u0131r, besin maddelerinin en eksiksiz \u015fekilde tutulmas\u0131, ancak daha d\u00fc\u015f\u00fck ya\u011f verimi, ya\u011fdan ar\u0131nd\u0131rma \u00e7ok kapsaml\u0131 de\u011fildir, bu nedenle genellikle s\u00fczme y\u00f6ntemiyle birlikte kullan\u0131l\u0131r.<\/p>\n

2) Li\u00e7 y\u00f6ntemi<\/strong><\/p>\n

Li\u00e7 i\u015flemi do\u011frudan li\u00e7 i\u015flemini ve \u00f6nce presleme sonra li\u00e7 i\u015flemini i\u00e7erir, ilki baz\u0131 d\u00fc\u015f\u00fck ya\u011f i\u00e7erikli ya\u011fl\u0131 tohumlar i\u00e7in uygundur, yer f\u0131st\u0131\u011f\u0131 i\u00e7in ya\u011f i\u00e7eri\u011fi daha y\u00fcksektir, \u00f6nce presleme sonra li\u00e7 i\u015flemi i\u00e7in uygundur. Bununla birlikte, li\u00e7 y\u00f6nteminin \u00fcretim s\u00fcreci daha karma\u015f\u0131k ve maliyetlidir ve u\u00e7ucu ve yan\u0131c\u0131 organik \u00e7\u00f6z\u00fcc\u00fclerin eklenmesi de g\u00fcvenlik tehlikelerini art\u0131r\u0131r.<\/p>\n

3) Su enzimi y\u00f6ntemi<\/strong><\/p>\n

Biyom\u00fchendislik teknolojisinin ve enzim haz\u0131rlaman\u0131n geli\u015fmesiyle birlikte, insanlar daha iyi besin de\u011feri elde etmek i\u00e7in ya\u011f ve gres \u00e7\u0131karmak i\u00e7in enzim i\u015flemini incelemeye ba\u015flad\u0131lar. Su enzimi y\u00f6nteminin en b\u00fcy\u00fck avantaj\u0131, ya\u011f\u0131 \u00e7\u0131kar\u0131rken bitki materyalindeki proteini (veya hidroliz \u00fcr\u00fcnlerini) etkili bir \u015fekilde geri kazanabilmesidir. Geleneksel i\u015flemle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, su enzim teknolojisi ekipman\u0131 basit, g\u00fcvenli bir i\u015flemdir, sadece verimlili\u011fi art\u0131rmakla kalmaz, ayn\u0131 zamanda teknoloji i\u015fleme ko\u015fullar\u0131 hafiftir, protein \u00fcr\u00fcnlerinin d\u00fc\u015f\u00fck denat\u00fcrasyonunu \u00fcretebilir, hidrolize protein \u00e7\u00f6zeltisinin sindirimi daha kolayd\u0131r; \u00fcretim s\u00fcreci nispeten d\u00fc\u015f\u00fck enerji t\u00fcketimidir, at\u0131k suyun BO\u0130 ve KO\u0130 de\u011feri b\u00fcy\u00fck \u00f6l\u00e7\u00fcde azal\u0131r, daha az kirlilik, ba\u015fa \u00e7\u0131kmas\u0131 kolayd\u0131r.<\/p>\n

4\uff09Mikel \u00f6nleyici ekstraksiyon teknolojisi<\/strong><\/p>\n

Anti-mikellar ekstraksiyon teknolojisi yeni bir ekstraksiyon teknolojisi t\u00fcr\u00fcd\u00fcr, polar olmayan organik \u00e7\u00f6z\u00fcc\u00fclerde \u00e7\u00f6z\u00fcnm\u00fc\u015f y\u00fczey aktif maddeler, proteinlerin ekstraksiyonunu sa\u011flamak i\u00e7in bir \"havuz\" olu\u015fturmak i\u00e7in suyun \u00e7\u00f6z\u00fcn\u00fcr k\u0131sm\u0131 ve ayn\u0131 zamanda kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n rol\u00fcn\u00fcn ayr\u0131lmas\u0131n\u0131 sa\u011flamak i\u00e7in. \"Havuz\" protein \u00fczerinde belirli bir koruyucu etkiye sahip oldu\u011fundan, yer f\u0131st\u0131\u011f\u0131 proteininin daha iyi fonksiyonel \u00f6zelliklerini elde edebilirsiniz. Y\u00fczey aktif madde kal\u0131nt\u0131lar\u0131n\u0131n varl\u0131\u011f\u0131 ve \u00fcretim ekipman\u0131 eksikli\u011fi ve di\u011fer sorunlar nedeniyle, teknoloji hala \u00f6n \u00e7al\u0131\u015fma a\u015famas\u0131ndad\u0131r.<\/p>\n

(5) Alkali asit \u00e7\u00f6keltme y\u00f6ntemi<\/strong><\/p>\n

Alkali asit \u00e7\u00f6keltme y\u00f6ntemi genellikle izole protein haz\u0131rlamak i\u00e7in kullan\u0131l\u0131r, sadece suda \u00e7\u00f6z\u00fcnen \u015fekerleri \u00e7\u0131karmak i\u00e7in de\u011fil, ayn\u0131 zamanda ni\u015fasta, sel\u00fcloz ve di\u011fer bile\u015fenleri, elde edilen \u00fcr\u00fcn\u00fcn protein i\u00e7eri\u011fini 90%'ye kadar \u00e7\u0131karmak i\u00e7in de kullan\u0131l\u0131r, ancak end\u00fcstriyel \u00fcretim s\u00fcrecinde \u00e7ok say\u0131da asit ve alkalinin kullan\u0131lmas\u0131 belirli bir derecede \u00e7evre kirlili\u011fine neden olacakt\u0131r.<\/p>\n

G\u0131da uygulamalar\u0131nda yer f\u0131st\u0131\u011f\u0131 proteini<\/strong><\/p>\n

G\u0131dalara \u00f6l\u00e7\u00fcl\u00fc bir \u015fekilde bir miktar yer f\u0131st\u0131\u011f\u0131 proteini eklemek, yaln\u0131zca g\u0131dan\u0131n besin de\u011ferini art\u0131rmakla kalmaz, ayn\u0131 zamanda yer f\u0131st\u0131\u011f\u0131 proteininin i\u015flevsel \u00f6zellikleri sayesinde g\u0131dan\u0131n kalitesini de art\u0131r\u0131r.<\/p>\n

1\uff09Yer f\u0131st\u0131\u011f\u0131 proteininin et \u00fcr\u00fcnlerinde kullan\u0131m\u0131<\/strong><\/p>\n

Et \u00fcr\u00fcnlerinde, \u00f6zellikle k\u0131yma \u00fcr\u00fcnlerinin i\u015flenmesinde, bitkisel protein sadece bir ikame de\u011fil, ayn\u0131 zamanda \u00f6nemli bir hammaddedir. Yer f\u0131st\u0131\u011f\u0131 protein tozu et \u00fcr\u00fcnleri i\u00e7in iyi bir ba\u011flay\u0131c\u0131d\u0131r, dolgu maddesidir, sosis, bal\u0131k sosisi, jambona eklenecektir, et suyunun nemini etkili bir \u015fekilde koruyabilir, lezzet maddelerinin i\u015flenmesi kaybolmaz, ya\u011f emilimini te\u015fvik edebilir, \u00fcr\u00fcnleri y\u00fcr\u00fcyen ya\u011f fenomeni \u00fcretmez. Yer f\u0131st\u0131\u011f\u0131 protein tozu ilavesiyle, \u00fcr\u00fcnlerin ince doku, iyi doku, 5% ila 10% kullan\u0131m\u0131 elde etmesi i\u00e7in.<\/p>\n

(2) Eri\u015fte \u00fcr\u00fcnleri uygulamas\u0131nda yer f\u0131st\u0131\u011f\u0131 proteini<\/strong><\/p>\n

Eri\u015fte \u00fcr\u00fcnlerine yer f\u0131st\u0131\u011f\u0131 proteini eklemek sadece g\u0131dan\u0131n besin de\u011ferini art\u0131rmakla kalmaz, ayn\u0131 zamanda \u00fcr\u00fcn yap\u0131s\u0131n\u0131 kabar\u0131k, yumu\u015fak ve elastik hale getirir. Buharda pi\u015firilmi\u015f ekmek \u00fcretimine eklenen bir besin maddesi olarak yer f\u0131st\u0131\u011f\u0131 protein tozu, buharda pi\u015firilmi\u015f ekme\u011fin kalitesini art\u0131r\u0131r, yer f\u0131st\u0131\u011f\u0131 protein tozu ekleyerek buharda pi\u015firilmi\u015f ekme\u011fin esnekli\u011fi ve toparlanmas\u0131, eklenmeyenlere g\u00f6re daha y\u00fcksektir.<\/p>\n

(3) \u0130\u00e7ecek uygulamalar\u0131nda yer f\u0131st\u0131\u011f\u0131 proteini<\/strong><\/p>\n

\u0130\u00e7ece\u011fe yer f\u0131st\u0131\u011f\u0131 protein tozu ekleyin, \u00e7\u00fcnk\u00fc kolesterol i\u00e7ermez ve zengin protein, esansiyel amino asitler, vitaminler ve doymam\u0131\u015f ya\u011f asitleri, insan v\u00fccudu taraf\u0131ndan emilmesi kolay, sa\u011fl\u0131k fonksiyonlar\u0131na sahip bir i\u00e7ecek t\u00fcr\u00fcd\u00fcr. D\u00fc\u015f\u00fck s\u0131cakl\u0131kta ya\u011f\u0131 al\u0131nm\u0131\u015f yer f\u0131st\u0131\u011f\u0131 proteini, ultra mikro k\u0131rma yoluyla i\u015flenir ve soya fasulyesi unu, s\u00fct tozu ve di\u011fer y\u00fcksek kaliteli proteinlerle e\u015fle\u015ftirilir, bu da kat\u0131 i\u00e7eceklerin iyi demleme performans\u0131na sahip yer f\u0131st\u0131\u011f\u0131 proteinli s\u00fct tozu \u00fcretebilir ve \u00fcr\u00fcnlerin besin de\u011ferini art\u0131rabilir. Yo\u011furt yapmak i\u00e7in s\u00fcte yer f\u0131st\u0131\u011f\u0131 protein tozu ekleyin, \u00fcr\u00fcn\u00fcn doku \u00f6zelliklerini ve duyusal kalitesini etkili bir \u015fekilde art\u0131rabilir, yer f\u0131st\u0131\u011f\u0131 proteini yo\u011furt doku yap\u0131s\u0131 ince, d\u00fczg\u00fcn doku, tatl\u0131 ve ek\u015fi tat, yer f\u0131st\u0131\u011f\u0131 proteini ve s\u00fct \u00e7ift lezzet ve beslenme etkileri ile, g\u0131dan\u0131n biyoyararlan\u0131m\u0131n\u0131 ve besin de\u011ferini iyile\u015ftirir.<\/p>","protected":false},"excerpt":{"rendered":"

Application value of peanut protein Peanuts contain more than 50% of the oil, but also rich in 22% to 26% of the protein, which contains about 90% of the peanut globulin and companion peanut protein, each accounting for 63% and 33%, and the remaining about 10% for water-soluble proteins, called whey protein. The isoelectric point […]<\/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 peanut protein extraction techniques and their applications 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\/yer-fistigi-proteini-ekstraksiyon-teknikleri\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the peanut protein extraction techniques and their applications in food? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Application value of peanut protein Peanuts contain more than 50% of the oil, but also rich in 22% to 26% of the protein, which contains about 90% of the peanut globulin and companion peanut protein, each accounting for 63% and 33%, and the remaining about 10% for water-soluble proteins, called whey protein. 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