Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu
Yıl: 2020 Cilt: 6 Sayı: 4 Sayfa Aralığı: 248 - 260 Metin Dili: Türkçe DOI: 10.3153/FH20025 İndeks Tarihi: 27-12-2020
Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu
Öz: Bu çalışmanın amacı polifenol oksidaz (PPO) enziminin gerçek sıcaklık ve basınç senaryolarındakiinaktivasyon simülasyonlarının yapılması ile meyve ve sebzelerin daha taze kalması, esmerleşme reaksiyonlarının ve besin kayıplarının önlenmesinde daha gerçekçi modellerin ortaya konulmasıdır. Isıl işlem ve yüksek basınç uygulamaları dinamik yöntemler olup sabit sıcaklık ve basınç değerlerinde yapılan modeller yetersiz olmaktadır. Modellerin endüstride uygulandığı şekilde yani ısınma-soğuma süreleri ve sıcaklık değişimleri ile basınçlama-genleşme süreleri ve basınç değişimleri göz önüne alınarakyapılması gerekmektedir. Bu amaçla sabit sıcaklık ve basınç koşullarında ananas püresi ve elma suyuörneklerinde PPO enziminin inaktivasyonu üzerine yapılan çalışmalar modellenerek sabit olmayan sıcaklık ve basınç değerlerindeki inaktivasyon profilleri tahmin edilmiştir. En yüksek PPO inaktivasyonun % 98,8’lik oranla üç tekrarlı basınç döngüsünün uygulandığı senaryoda elde edildiği gözlenmiştir.Bu simülasyon modellerinin farklı meyve ve sebzelerdeki farklı enzimlere de uyarlanması ile gıda endüstrisinde enzim inaktivasyonu için uygulanan yöntemlerden maksimum fayda sağlamak mümkünolacaktır.
Anahtar Kelime: Modeling and simulation of the inactivation of polyphenol oxidase enzyme in foods
Öz: The aim of this study was to realize more realistic models for the inhibition of browning reactions and nutritional losses and for keeping the fruit vegetables fresh, by inactivating of polyphenol oxidase (PPO) enzyme in real temperature and pressure scenarios. High pressure and heat treatment applications are dynamic methods and modeling should be done by taking into consideration the heating-cooling times and temperature changes, pressurization-expansion times and pressure changes as applied in the industry, not at constant pressure and temperature values. For this purpose, the studies on inactivation of polyphenol oxidase (PPO) enzyme in pineapple puree and apple juice samples under constant pressure and temperature conditions were modeled and the inactivation profile in non-constant temperature and pressure values were predicted. It was observed that the highest PPO inactivation was achieved with a rate of 98.8% in the scenario where three repetitive pressure cycles were applied. By adapting these simulation models to different enzymes in different fruits and vegetables, it would be possible to benefit from the methods applied for enzyme inactivation in the food industry.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | Bilge G (2020). Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu. , 248 - 260. 10.3153/FH20025 |
| Chicago | Bilge Gonca Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu. (2020): 248 - 260. 10.3153/FH20025 |
| MLA | Bilge Gonca Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu. , 2020, ss.248 - 260. 10.3153/FH20025 |
| AMA | Bilge G Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu. . 2020; 248 - 260. 10.3153/FH20025 |
| Vancouver | Bilge G Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu. . 2020; 248 - 260. 10.3153/FH20025 |
| IEEE | Bilge G "Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu." , ss.248 - 260, 2020. 10.3153/FH20025 |
| ISNAD | Bilge, Gonca. "Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu". (2020), 248-260. https://doi.org/10.3153/FH20025 |
| APA | Bilge G (2020). Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu. Food and Health, 6(4), 248 - 260. 10.3153/FH20025 |
| Chicago | Bilge Gonca Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu. Food and Health 6, no.4 (2020): 248 - 260. 10.3153/FH20025 |
| MLA | Bilge Gonca Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu. Food and Health, vol.6, no.4, 2020, ss.248 - 260. 10.3153/FH20025 |
| AMA | Bilge G Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu. Food and Health. 2020; 6(4): 248 - 260. 10.3153/FH20025 |
| Vancouver | Bilge G Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu. Food and Health. 2020; 6(4): 248 - 260. 10.3153/FH20025 |
| IEEE | Bilge G "Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu." Food and Health, 6, ss.248 - 260, 2020. 10.3153/FH20025 |
| ISNAD | Bilge, Gonca. "Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu". Food and Health 6/4 (2020), 248-260. https://doi.org/10.3153/FH20025 |
