Sıvı besiyerinde Monascus purpureus'un kırmızı pigment üretiminin yapay sinir ağları kullanılarak optimizasyonu ve pigmentin stabilitesinin belirlenmesi
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Dosyalar
Tarih
2012
Yazarlar
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Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Gıda endüstrisinde doğal renklendiricilere olan talep giderek artmaktadır. Monascus pigmentleri de özellikle Doğu Asya’da kullanılan doğal renklendiricilerdendir. Bu çalışmada, besin ortamı olarak süne hasarlı buğday kullanılarak Monascus purpureus (M. purpureus) went DSM1604 suşunun kırmızı pigment üretimi yapay sinir ağları (YSA) ile modellenmiştir. Besin ortamı olarak ülkemizde oldukça fazla miktarda bulunan bir tarım endüstrisi atığı olan süne hasarlı buğday kullanılarak 27, 30, 32, 35 ve 37ºC fermentasyon sıcaklıklarında ve 0, 50, 100, 150, 200, 250 devir/dak çalkalama hızlarında, ışıklı ve ışıksız ortam koşullarında toplam 60 farklı deneme gerçekleştirilmiştir. Bu koşullarda üretilen pigment miktarları belirlenmiş, M. purpureus’un pigment üretiminin optimizasyonu YSA kullanılarak gerçekleştirilmiştir. Geliştirilen YSA’nın eğitim, validasyon ve test veri setleri için R 2 değerleri 0,993, 0,961 ve 0,944 olarak belirlenmiştir. Elde edilen modele göre, en yüksek pigment üretimi (1,874 A510nm), 29 ... sıcaklık ve 150 devir/dak çalkalama hızında, ışıklı ortamda gerçekleşmektedir. Belirlenen optimum şartlarda üç deney daha gerçekleştirilmiş ve sonuç olarak 1,787 ± 0,072 A510nm değeri elde edilmiştir. Optimum şartlarda gerçekleştirilen üretimde elde edilen bu değer, 35,740 A510nm birim/g pigment verimine karşılık gelmektedir. Son üründeki kırmızı pigment ve sitrinin analizinde LC-MS, görünür bölge spektrofotometrisi ve HPLC yöntemleri kullanılmıştır. Örnekte yapılan sitrinin analizi sonucunda Teşhis Limitinin (10 ng/mL) üzerinde sitrinin belirlenememiştir. Ayrıca üretilen renk maddesinin stabilitesinin ısı, UV ışık, pH ve süre ile değişimi belirlenmiş ve renk maddesi kullanılarak salam üretimi gerçekleştirilmiştir. Stabilite sonuçlarına göre, Monascus pigmentlerinin, çok yüksek olmayan sıcaklıklarda ısıl işlem gören, hafif asidik veya hafif bazik gıdalarda kullanılabileceği tespit edilmiştir. Araştırma sonucunda endüstriyel anlamda düşük değeri olan süne hasarlı buğdayın, M. purpureus kullanılarak kırmızı pigment üretiminde değerlendirilmesinin mümkün olduğu belirlenmiştir.
There is an increasing demand for natural food colorants in the food industry. Monascus pigments are used as natural colorant especially in East Asia. In the present study, red pigment production of Monascus purpureus (M. purpureus) went DSM1604 on a medium composed of bug damaged wheat was modelled using artificial neural networks (ANN). Sixty different experiments were carried out using bug damaged wheat, an agricultural waste product, as a medium at fermentation temperatures of 27, 30, 32, 35 and 37..., and at agitation speeds of 0, 50, 100, 150, 200 and 250 rpm, under light and dark conditions. The amount of pigment produced in these conditions were determined and the information retrieved from the ANN was used to determine the optimal operating conditions for pigment production of M. purpureus. The developed ANN had R-square values for training, validation, and testing data sets as 0.993, 0.961, and 0.944, respectively. According to the model, the highest pigment production, 1.874 A510nm, was achieved at 29 °C and 150 rpm under light conditions. Three additional experiments were performed in the optimum conditions and the mean value of the experimental results obtained was 1.787 ± 0.072 A510nm. This value corresponds to a pigment yield of 35.740 A510nm units/g. The red pigment and the citrinin analysis of the coloring agent were performed using LC-MS, visible spectrophotometry and HPLC methods. Citrinin could not be detected over the limit of quantification (10 ng/mL). The heat, UV light, pH and storage stability of the colorant was also determined and the product was used for the production of a model food product, salami. According to the stability test results, it was determined that the Monascus pigments can be used in slightly acidic and slightly basic foods which are not processed at very high temperatures. The study showed that bug damaged wheat, a low priced agro-industrial product, can be used as a substrate for red pigment production of M. purpureus.
There is an increasing demand for natural food colorants in the food industry. Monascus pigments are used as natural colorant especially in East Asia. In the present study, red pigment production of Monascus purpureus (M. purpureus) went DSM1604 on a medium composed of bug damaged wheat was modelled using artificial neural networks (ANN). Sixty different experiments were carried out using bug damaged wheat, an agricultural waste product, as a medium at fermentation temperatures of 27, 30, 32, 35 and 37..., and at agitation speeds of 0, 50, 100, 150, 200 and 250 rpm, under light and dark conditions. The amount of pigment produced in these conditions were determined and the information retrieved from the ANN was used to determine the optimal operating conditions for pigment production of M. purpureus. The developed ANN had R-square values for training, validation, and testing data sets as 0.993, 0.961, and 0.944, respectively. According to the model, the highest pigment production, 1.874 A510nm, was achieved at 29 °C and 150 rpm under light conditions. Three additional experiments were performed in the optimum conditions and the mean value of the experimental results obtained was 1.787 ± 0.072 A510nm. This value corresponds to a pigment yield of 35.740 A510nm units/g. The red pigment and the citrinin analysis of the coloring agent were performed using LC-MS, visible spectrophotometry and HPLC methods. Citrinin could not be detected over the limit of quantification (10 ng/mL). The heat, UV light, pH and storage stability of the colorant was also determined and the product was used for the production of a model food product, salami. According to the stability test results, it was determined that the Monascus pigments can be used in slightly acidic and slightly basic foods which are not processed at very high temperatures. The study showed that bug damaged wheat, a low priced agro-industrial product, can be used as a substrate for red pigment production of M. purpureus.
Açıklama
Anahtar Kelimeler
M. purpureus, Kırmızı pigment, Süne hasarlı buğday, Yapay sinir ağları, Red pigment, Bug damaged wheat, Artificial neural networks
