{"id":9464,"date":"2024-08-25T05:44:46","date_gmt":"2024-08-25T05:44:46","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9464"},"modified":"2024-08-25T05:44:46","modified_gmt":"2024-08-25T05:44:46","slug":"xylanase","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/ksilanaz\/","title":{"rendered":"Ksilanaz\u0131n f\u0131r\u0131nc\u0131l\u0131ktaki uygulamalar\u0131 nelerdir?"},"content":{"rendered":"

Ni\u015fasta, protein, lipit, k\u00fcl\u00fcn yan\u0131 s\u0131ra, unun ana bile\u015fenleri ni\u015fasta olmayan polisakkaritler i\u00e7in de bir bile\u015fen s\u0131n\u0131f\u0131 i\u00e7erir, en \u00f6nemli bile\u015fen arabinoksiland\u0131r, bu bile\u015fenin i\u00e7eri\u011fi toplam un miktar\u0131n\u0131n yakla\u015f\u0131k 1.5% ila 2.5%'sini olu\u015fturur. Bu bile\u015fenin i\u00e7eri\u011fi y\u00fcksek olmasa da, kendi a\u011f\u0131rl\u0131\u011f\u0131n\u0131n 10-15 kat\u0131 suyu emebilir ve kilitleyebilir, bu nedenle pi\u015firme i\u015fleminde g\u00f6z ard\u0131 edilemez.<\/p>\n

Ksilanaz\u0131n f\u0131r\u0131nc\u0131l\u0131ktaki rol\u00fc<\/strong><\/p>\n

1.1 Ksilanaz\u0131n f\u0131r\u0131nc\u0131l\u0131ktaki mekanizmas\u0131<\/strong><\/p>\n

Arabinoksilan\u0131n suda \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fcne g\u00f6re suda \u00e7\u00f6z\u00fcnen arabinoksilan ve suda \u00e7\u00f6z\u00fcnmeyen arabinoksilan olarak ikiye ayr\u0131labilir; suda \u00e7\u00f6z\u00fcnmeyen arabinoksilan toplam arabinoksilan i\u00e7eri\u011finin yakla\u015f\u0131k 70%~75%'sini olu\u015fturur. Deneysel \u00e7al\u0131\u015fmalar, suda \u00e7\u00f6z\u00fcnen arabinoksilan\u0131n ekmek kalitesi \u00fczerinde olumlu bir etkiye sahip oldu\u011funu, suda \u00e7\u00f6z\u00fcnmeyen arabinoksilan\u0131n ise ekmek kalitesi \u00fczerinde olumsuz bir etkiye sahip oldu\u011funu kan\u0131tlam\u0131\u015ft\u0131r.<\/p>\n

Ksilanaz, arabinoksilan\u0131n (l\u21924)-\u03b2-D-glikozidik ba\u011f\u0131n\u0131 hidrolize ederek \u00e7\u00f6z\u00fcnmeyen arabinoksilan\u0131n y\u00fcksek molek\u00fcler suda \u00e7\u00f6z\u00fcn\u00fcr arabinoksilana d\u00f6n\u00fc\u015fmesini sa\u011flayabilir ve daha fazla hidroliz, d\u00fc\u015f\u00fck molek\u00fcler suda \u00e7\u00f6z\u00fcn\u00fcr arabinoksilana d\u00f6n\u00fc\u015fecektir.<\/p>\n

1.2 Ksilanaz\u0131n ekmek \u00e7\u0131rpma a\u015famas\u0131ndaki rol\u00fc<\/strong><\/p>\n

Hamur kar\u0131\u015ft\u0131rma s\u00fcrecinde, \u00e7\u00f6z\u00fcnmeyen arabinoksilan, b\u00fcy\u00fck miktarda suyu kilitler, b\u00f6ylece gl\u00fcten iyi olu\u015fturulamaz ve \u00e7\u00f6z\u00fcnmeyen arabinoksilan molek\u00fcllerinin b\u00fcy\u00fck molek\u00fclleri hamurun stabilitesine elveri\u015fli de\u011fildir.<\/p>\n

Ksilanaz kullan\u0131ld\u0131\u011f\u0131nda, hamurun kar\u0131\u015ft\u0131rma i\u015flemi s\u0131ras\u0131nda, ksilanaz \u00e7\u00f6z\u00fcnmeyen arabinoksilan\u0131 \u00e7\u00f6z\u00fcn\u00fcr arabinoksilana ayr\u0131\u015ft\u0131r\u0131r ve suyun emilimini art\u0131r\u0131r; arabinoksilan\u0131n uygun \u015fekilde bozunmas\u0131, gluten filmine ba\u011fl\u0131 arabinoksilan\u0131n viskozitesinin azalmas\u0131n\u0131 sa\u011flar, bu da hamurun uzayabilirli\u011finin artmas\u0131n\u0131 destekler; Ekmekte s\u00fcrekli artan \u00e7\u00f6z\u00fcn\u00fcr arabinoksilan ve oksidan oksidasyon jeli Ekmekte artan \u00e7\u00f6z\u00fcn\u00fcr arabinoksilan ve oksitleyici ajan, hamurun su tutma ve elastikiyetini art\u0131racak oksidatif jelle\u015fmeye sahip olacakt\u0131r. Bu nedenle, makul miktarda ksilanaz ilavesi hamurun kuru, iyi s\u00fcneklik, plastisite ve iyi mekanik \u00e7al\u0131\u015fabilirlik hissetmesini sa\u011flayabilir.<\/p>\n

Ancak a\u015f\u0131r\u0131 ksilanaz ilavesi, b\u00fcy\u00fck molek\u00fcll\u00fc \u00e7\u00f6z\u00fcn\u00fcr arabinoksilan\u0131 daha da hidrolize ederek d\u00fc\u015f\u00fck molek\u00fcll\u00fc suda \u00e7\u00f6z\u00fcn\u00fcr ksilana d\u00f6n\u00fc\u015ft\u00fcrecek, bu da a\u015f\u0131r\u0131 su sal\u0131n\u0131m\u0131na neden olarak hamuru \u00e7ok yumu\u015fak ve yap\u0131\u015fkan hale getirecek ve mekanik i\u015fleme performans\u0131 zay\u0131flayacakt\u0131r.<\/p>\n

1.3 Ksilanaz\u0131n ekmek kabarma ve pi\u015firme a\u015famas\u0131ndaki rol\u00fc<\/strong><\/p>\n

Makul miktarda eklenen ksilanaz hamuru, kuruluk, elastikiyet, s\u00fcneklik daha iyidir, b\u00f6ylece kabarma a\u015famas\u0131 iyi gaz tutma ve kabarma tolerans\u0131na sahiptir. Ekme\u011fin pi\u015firme a\u015famas\u0131, hamurun h\u0131zl\u0131 geni\u015fleme d\u00f6nemi olan kabarma a\u015famas\u0131n\u0131n devam\u0131d\u0131r ve hamurun elastikiyeti, s\u00fcnekli\u011fi ve hava tutma \u00f6zellikleri bu a\u015famada \u00e7ok \u00f6nemlidir, bu da do\u011frudan pi\u015fmi\u015f \u00fcr\u00fcn\u00fcn nihai kalitesiyle ilgili olacakt\u0131r.<\/p>\n

Ksilanaz hamurunun f\u0131r\u0131na makul bir \u015fekilde eklenmesi h\u0131zl\u0131 y\u00fckselme iyidir, pi\u015fmi\u015f \u00fcr\u00fcnlerin hacmi artar; esneklik ve kabarc\u0131k stabilitesi iyidir, ekmek gaz\u0131 daha iyi tutulur, pi\u015fmi\u015f \u00fcr\u00fcn\u00fcn yap\u0131s\u0131n\u0131 iyile\u015ftirir, b\u00f6ylece hava delikleri tek tip, hava delikleri ince duvarl\u0131d\u0131r.<\/p>\n

1.4 Ksilanaz\u0131n ekmek son \u00fcr\u00fcnleri \u00fczerindeki rol\u00fc<\/strong><\/p>\n

Ksilanaz, ekme\u011fin pi\u015firme a\u015famas\u0131nda inaktive olmas\u0131na ra\u011fmen, hamur \u00e7\u0131rpma a\u015famas\u0131nda, kabarma a\u015famas\u0131nda ve pi\u015firmenin erken a\u015famas\u0131nda aktif bir maddedir ve pi\u015fmi\u015f son \u00fcr\u00fcn \u00fczerinde hala bir etkiye sahiptir. Ekme\u011fin ya\u015flanmas\u0131 genellikle ni\u015fastan\u0131n yeniden b\u00fcy\u00fcmesi ve nem g\u00f6\u00e7\u00fc olmak \u00fczere iki y\u00f6n\u00fc i\u00e7erir.<\/p>\n

Ksilanaz ilavesi ekmekteki su g\u00f6\u00e7\u00fcn\u00fc azaltabilir, bunun nedeni do\u011fru miktarda ksilanaz eklendikten sonra daha fazla \u00e7\u00f6z\u00fcn\u00fcr arabinoksilan \u00fcretilmesi, arabinoksilan\u0131n ekmekteki oksitleyici madde ile jelle\u015febilmesi, ekme\u011fin su tutma \u00f6zelliklerini art\u0131rmas\u0131 ve ekmekteki su g\u00f6\u00e7\u00fcn\u00fc azaltmas\u0131d\u0131r.<\/p>\n

Unda Yayg\u0131n Olarak Kullan\u0131lan Ksilanazlar\u0131n Kaynaklar\u0131 ve \u00d6zellikleri<\/strong><\/p>\n

2.1 Unda yayg\u0131n olarak kullan\u0131lan ksilanazlar\u0131n kaynaklar\u0131 ve s\u0131n\u0131fland\u0131rmalar\u0131<\/strong><\/p>\n

G\u00fcn\u00fcm\u00fczde, unda yayg\u0131n olarak kullan\u0131lan ksilanazlar\u0131n t\u00fcm\u00fc mikrobiyal fermantasyondan elde edilmektedir ve fermantasyon yapan mikroorganizmalara g\u00f6re bakteriyel ksilanazlar ve fungal ksilanazlar olarak kategorize edilebilir. Fermente eden mikroorganizmalar\u0131n genlerinin de\u011fi\u015ftirilip de\u011fi\u015ftirilmedi\u011fine g\u00f6re, geneti\u011fi de\u011fi\u015ftirilmi\u015f ksilanaz ve geneti\u011fi de\u011fi\u015ftirilmemi\u015f geleneksel ksilanaz olarak s\u0131n\u0131fland\u0131r\u0131labilirler.<\/p>\n

2.2 Farkl\u0131 kaynaklardan elde edilen ksilanazlar\u0131n optimum pH'\u0131<\/strong>\"\"<\/p>\n

\u015eekil. \u0130ki ksilanaz i\u00e7in ksilanaz aktivitesinin pH ile de\u011fi\u015fimi<\/p>\n

\u015eekilden, farkl\u0131 ksilanaz kaynaklar\u0131n\u0131n farkl\u0131 pH de\u011ferlerine adapte oldu\u011fu, mantarlar\u0131n asidik ortamlarda en iyi canl\u0131l\u0131\u011fa sahip oldu\u011fu, bakteriyel ksilanazlar\u0131n ise daha geni\u015f bir pH adaptasyonuna sahip oldu\u011fu ve zay\u0131f asidik ila n\u00f6tr ortamlarda iyi canl\u0131l\u0131\u011f\u0131 koruyabildi\u011fi g\u00f6r\u00fclebilir. Bu nedenle, unlu mamullerin form\u00fclasyonuna ve prosesine g\u00f6re uygun kaynaktan ksilanaz se\u00e7ilebilir.<\/p>\n

Sonu\u00e7.<\/strong><\/p>\n

Rasyonel ksilanaz ilavesi a\u015fa\u011f\u0131daki rolleri oynayabilir: Pi\u015firme hamurunun y\u00fczeyinin viskozitesini azaltabilir, s\u00fcnekli\u011fi ve esnekli\u011fi art\u0131rabilir ve b\u00f6ylece hamurun mekanik \u00e7al\u0131\u015fabilirli\u011fini iyile\u015ftirebilir; pi\u015fmi\u015f son \u00fcr\u00fcnlerin hacmini art\u0131rabilir; \u00fcr\u00fcnlerin i\u00e7 hava deliklerinin duvar\u0131n\u0131 ince ve d\u00fczg\u00fcn bir \u015fekilde ince yapmak i\u00e7in pi\u015fmi\u015f son \u00fcr\u00fcnlerin organizasyonunu iyile\u015ftirebilir; pi\u015fmi\u015f son \u00fcr\u00fcnlerden nem g\u00f6\u00e7\u00fcn\u00fc azaltabilir, b\u00f6ylece \u00fcr\u00fcn depolama s\u00fcrecinde nem kayb\u0131n\u0131 azaltabilir ve pi\u015fmi\u015f \u00fcr\u00fcnlerin ya\u015flanmas\u0131n\u0131 geciktirebilir.<\/p>","protected":false},"excerpt":{"rendered":"

Ni\u015fasta, protein, lipit, k\u00fcle ek olarak, kabartma ununun ana bile\u015fenleri ayr\u0131ca ni\u015fasta olmayan polisakkaritler i\u00e7in bir bile\u015fen s\u0131n\u0131f\u0131 i\u00e7erir, en \u00f6nemli bile\u015fen arabinoksiland\u0131r, bu bile\u015fenin i\u00e7eri\u011fi toplam un miktar\u0131n\u0131n yakla\u015f\u0131k 1.5% ila 2.5%'sini olu\u015fturur. Bu bile\u015fenin i\u00e7eri\u011fi y\u00fcksek olmasa da, [...]<\/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 xylanase in baking? - 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\/ksilanaz\/\" \/>\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 xylanase in baking? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"In addition to starch, protein, lipid, ash, the main components of baking flour also contains a class of components for non-starch polysaccharides, the most important component is arabinoxylan, the content of this component accounts for about 1.5% to 2.5% of the total amount of flour. 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