Mecit H. ÖZTOP
(Orta Doğu Teknik Üniversitesi, Gıda Mühendisliği Bölümü, Ankara, Türkiye)
Gülüm ŞÜMNÜ
(Adres Yazılmamış)
Bekir Gökçen MAZI
(Adres Yazılmamış)
Ulviye Betül SÖYLER
(Adres Yazılmamış)
Proje Grubu: TÜBİTAK TOVAG ProjeSayfa Sayısı: 99Proje No: 116O759Proje Bitiş Tarihi: 15.06.2019Türkçe

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Düşük Rezolüsyonlu NMR Relaksometre ve Manyetik Rezonans Görüntüleme (MRG) Teknikleri Kullanarak D- Psikoz (Nadir Şeker) içeren Glike Protein ve Şekerleme Ürünleri Tasarımı ve Bu Ürünlerin Fiziksel ve Kimyasal Karakterizasyonu
Nadir şeker, doğada yaygın olarak bulunmayan monosakkaritleri kapsayan şeker grubuna verilen genel addır. Meyve şekeri fruktozun C-3 epimeri olan ve nadir bir şeker olan D- Psikozun (alluloz) tatlılığı sakarozun %70?ine denk gelmektedir. Kalori değeri ise 0.39 kCal/g olan D-Psikozun, vücutta yağ toplanmasını ve kandaki glikoz seviyesini azaltmada etkisi olduğu ve ısıl işlem sonucunda oluşturduğu bileşenlerin antioksidatif etki gösterdiği yapılan araştırmalarla gösterilmiştir. A.B.D Gıda ve İlaç Komisyonu, 2012 yılında D-Psikozu GRAS ( Güvenli olarak kabul edilebilir) statüsüne aldıktan sonra bu şekerin sakaroz yerine kullanımının önü açılmış olmuştur. D-Psikozun emilim metabolizması, sağlık üzerindeki etkileri ve gıdalarda kullanımı ile ilgili araştırmalar Kagawa Üniversitesinde hala devam etmektedir. D-Psikozun gıdalarda kullanımı ile ilgili Türkiye?de henüz herhangi bir araştırma yapılmadığı bilinmektedir. European Network on NMR Relaxometry COST aksiyonu çağrısı altında önerilen bu projede, D-Psikoz ile formüle edilen farklı şekerleme ürünlerinin tasarlanması ve bu ürünlerin fiziksel ve kimyasal karakterizasyonunun yapılması hedeflenmektedir. Bahsi geçen COST Aksiyonu NMR Relaksometre?nin gıda kalitesi araştırmalarında kullanımını da kapsamaktadır. Proje kapsamında D-Psikoz kullanarak 2 farklı ürün tasarlanacak ve bu ürünlerin farklı özellikleri incelenecektir. Proje kapsamında, soya proteini ve nişasta/pektin içeren jel yapıda yumuşak şekerlemeler ve D-Psikozla glike olmuş soya proteini üretilecektir.Piyasada var olan şekerleme ürünlerinin çoğunun jelatin tabanlı olduğu düşünüldüğünde soya proteini ile yapılacak bir şekerlemenin sektöre katma değeri olabileceği açıktır. Özellikle jelatinli ürün tüketmeyi tercih etmeyen kesim düşünüldüğünde (vejetaryenler, veganlar) bu ürün şekerleme sektörü için bir yenilik sayılabilecektir. Soya proteini, nişasta ve pektin içeren şekerleme ürünlerine dair çalışmalar literatürde mevcuttur. Proje kapsamında geliştirilecek ürünün, D-Psikoz içerecek olması, şekerlemelerin hem D-Psikozla glike olmuş hem de olmamış soya proteini ile hazırlanacak olması projenin yenilikçi yönünü artırmakla beraber projeye özgünlük kazandırmaktadır.
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