Characterization and evaluation of emulsifying properties of high pressure microfluidized and pH shifted corn gluten meal

Date

2019-03-01

Author

Ozturk, Oguz Kaan
Mert, Behiç

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

276
views

0
downloads

This study presents a potential application for adding value to corn gluten meal, which is often used as animal feed and underutilized in food industry. This study is aimed to improve water holding ability of zein-rich by product corn gluten and investigate possibility of using it as an emulsifier. The potential use of microfluidization (500-1250 bar and 25 degrees C) and pH shifting (to pH6, 8, and 10) as a modification process for corn gluten meal and their effects on emulsifying properties were investigated. The formulations used for CGM(g):corn oil (mL) mixtures were 5:15, 5:30, 5:50, 10:15, 10:30, 10:50, 15:15, 15:30, and 15:50. Microfluidization and pH modification decreased the particle size of emulsions, resulting in the formation of tissues and micropores, and a consequent increase in surface area and water-holding capacity. pH shifting in dispersions around neutrality (pH6 and pH8) provided improvements in emulsion properties; however, excessive shifting (pH10) caused protein denaturation. Herschel-Bulkley model was well-fitted to explain flow behaviors. Flow and viscoelastic measurements showed that all formulations exhibited shear thinning and elastic gel-like behavior. The sedimentation rate, measured using LUMiSizer, was decreased by microfluidization and pH modifications. This study showed that these treatments can be used to convert an underutilized material into a valuable one in food industry.

Subject Keywords

Corn gluten meal, Microfluidization, pH shifting, Rheology, Stability

URI

https://hdl.handle.net/11511/36474

Journal

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

DOI

https://doi.org/10.1016/j.ifset.2018.12.006

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

The effects of microfluidization on rheological and textural properties of gluten-free corn breads OZTURK, Oguz Kaan; Mert, Behiç (2018-03-01) This study presents the potential of microfluidization as a value adding process to corn gluten meal (CGM), which is often used as animal feed and is underutilized in food industry. In this study, we aimed to improve water holding ability of corn gluten and to investigate possibility of using this zein-rich byproduct as the main ingredient in gluten-free bread formulations. For this reason, microfluidization as a milling process for CGM, and its effects on rheological and textural properties of gluten-free ...
Extraction and physicochemical characterization of insect oils obtained from Acheta Domesticus & Tenebrio Molitor Uğur, Ahmet Erdem; Alpas, Hami; Department of Food Engineering (2019) Edible insects have become one of the most attracted and attention-grabbing alternative food sources in recent years due to the constituents that include proteins, oils, carbohydrates, minerals and vitamins. The goal of this study is to explore insect oils in terms of physicochemical properties to help their utilization in future against the possible scarcity of the resources in the world, and the most important point is to help to enable these valuable edible insect species as one of the main nutrient sour...
The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads OZTURK, Oguz Kaan; Mert, Behiç (2018-10-01) Corn gluten meal is an underutilized byproduct due to its hydrophobic nature although it contains high amount of protein. The primary objectives of this study were to enhance the water holding capacity of this protein-rich byproduct with microfluidization technique and use it in bread-making formulations instead of gluten with the addition of different supplements. The increase in stability, surface area, and consequently water holding capacity with microfluidization resulted in the formation of compatible ...
Investigation of surface properties of quince seed extract and assessment of its performance as a novel polymeric surfactant Kırtıl, Emrah; Öztop, Halil Mecit; Department of Food Engineering (2020-12-30) The use of sustainable ingredients from natural sources has shown an increase in recent years. For stabilization of dispersions, proteins and polysaccharides are increasingly being used in combination for their synergistic properties. Various studies have focused on developing biopolymers that merge the functions of proteins and polysaccharides in a single molecule. Quince seed extract (QSE) is a natural biopolymer that display this exceptional attribute in its native state. However, the literature is still...
Investigation of techno-functional properties of protein rich insect powders obtained from Acheta Domesticus & Tenebrio Molitor Bolat, Berkay; Öztop, Halil Mecit; Alpas, Hami; Department of Food Engineering (2019) Edible insects have become one of the most attractive food sources and the most striking concept in recent times all over the world especially in Europe as a potential nutrient supply for the near future. Recently, researches on edible insects have been increasing since they are considered as an environmentally friendly option to livestock. This study is carried out with a purpose of investigating the physical and functional characterization of the protein extracts of two edible insect species; Acheta domes...

Citation Formats

O. K. Ozturk and B. Mert, “Characterization and evaluation of emulsifying properties of high pressure microfluidized and pH shifted corn gluten meal,” INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, pp. 179–188, 2019, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36474.