Yazar "Altan Kamer, Deniz Damla" seçeneğine göre listele

Listeleniyor 1 - 3 / 3
  • Küçük Resim Yok
    Öğe
    Development of low oil emulsion gels by solidification of oil droplets and determination of their rheological properties
    (2024) Altan Kamer, Deniz Damla
    This study aims to develop low-fat emulsion gels by physically solidifying oil droplets using a combination of pectin, soy protein, and bovine gelatin, and to investigate the rheological properties of these emulsion gels. The emulsion gels were formulated with different combinations of these biopolymers [PSG30 (pectin + soy protein + gelatin + 30% oil), PS30 (pectin + soy protein + 30% oil), P30 (pectin + 30% oil), G30 (gelatin + 30% oil)] and compared with commercially available low-fat mayonnaise (DYM40, 40% oil), mayonnaise (TM80, 80% oil), and spreadable fat (SY59, 59% oil) samples. The consistency index (K, Pa.sn) of the emulsion gels ranged from 1.903 to 150.739 Pa.sn, with PSG30 and PS30 formulations exhibiting higher K values than the commercial samples. The highest structural recovery percentage was observed in the SY59 sample at 114.91%. Thermal stability tests demonstrated that PSG30 and PS30 maintained their viscosity and storage modulus (G') values over a wide temperature range. Fourier Transform Infrared Spectroscopy (FTIR) analysis revealed significant hydrogen bonding and cross-linking interactions between pectin, soy protein, and gelatin. Microstructural imaging showed that PSG30 had the most homogeneous structure, consistent with its superior rheological performance. Molecular docking analysis determined the binding energy between gelatin and pectin to be -6.40 kcal/mol. Interaction between pectin (Arg-522 residue) and soy protein (11S globulin TGT) was facilitated by salt bridge formation. The developed formulations of pectin, soy protein, and gelatin demonstrate potential for producing low-fat emulsion gels with acceptable texture and stability properties for various food applications.
  • Küçük Resim Yok
    Öğe
    Effect of Addition of Different Gums on The Technological and Rheological Properties of Fish Gelatin
    (Univ Namik Kemal, 2023) Yilmaz, Oylum Simal; Gumus, Tuncay; Altan Kamer, Deniz Damla; Kaynarca, Gülce Bedis
    Technological and rheological properties of fish gelatin (FG) with the addition of different gums (xanthan gum, gellan gum, agar-agar, locust bean gum, carrageenan, guar gum, gum arabic) were determined. Increase in the storage modulus (G') and loss modulus (G) was observed with the addition of gums to FG. The elastic structure of FG became stronger and showed a significantly higher gel property (G'>G). The addition of gum arabic was seen to adversely affect the structure of FG, causing a decrease in gel strength and a more viscous structure. The highest gel strength was achieved with the addition of gellan gum (7.50%). The melting temperatures, gel strength, and consistency index of FG were increased with the addition of all gums, except gum arabic. Addition of 5.00% xanthan gum to FG resulted in an increase in the melting temperature to 15.93 degrees C, which was the highest melting temperature obtained with FG. Similarly, an increase in the melting point was detected with the addition of gellan gum, agar-agar, carrageenan, and carob gum compared to the control. Different hydrocolloids enhanced Kgel, G,G, consistency index, gel strength, and melting temperature of FG. Bloom values for Bovine Gelatin (BG) and FG were 247.16 and 31.29 g, respectively. The bloom value increased to 409.363 with the addition of gellan gum and changed between 8.11-131.08 with the other gums. The water holding capacity (WHC) was found to be 784.36% in BG and 35.14% in FG. The highest WHC among all the mixtures was determined as 232.5% with the addition of 5.00% xanthan gum. The best overall results were obtained with the addition of gellan gum. Gellan gum added to FG could potentially make it suitable for usage in the food industry.
  • Küçük Resim Yok
    Öğe
    Isolation and identification of lactic acid bacteria from boza produced traditionally in the thrace region of Turkey
    (M H Schaper Gmbh Co Kg, 2021) Tortum, Melda Yağmur; Gümüş, Tuncay; Altan Kamer, Deniz Damla
    Boza, a traditional beverage, has a microflora rich in lactic acid bacteria and yeast. In this study, 112 lactic acid bacteria (LAB) isolates from five different boza brands (samples A-E) produced in the Trakya region of Turkey were identified by a Polimerase Chain Reaction (PCR) based method. In addition, the samples were examined for microbiological properties. The most common bacterial species and their distribution in the five boza samples were as follows: Lactobacillus fermentum (25%), Lactobacillus plantarum (25%) in sample A, L. plantarum (100%) in sample B, L. plantarum (16.67%), in sample C, Lactobacillus pentosus (15%), Lactobacillus brevis (25%), Leuconostoc lactis (25%), Leuconostoc citreum (25%), Lactobacillus paracasei (10%) in sample D and L. brevis (9.09%), Ln. citreum (27.27%), L. plantarum (9.09%), Lactococcus lactis (47.22%), Micrococcus yunnanensis (9.09%) in sample E. Especially, Boza samples from the Velimese district (samples D and E) showed higher number of varieties of LAB compared to the other boza samples. However, determination of the technological properties of the identified microorganisms and production with a standard starter culture may be needed for standardization of boza production.