Physicochemical and NMR relaxometric characterization of freeze and spray dried glycated soy proteins

Taş, Ozan
Rare sugar is a type of a sugar group consisting of monosaccharides that is not widely found in nature as its name implies. D-psicose that is C-3 epimer of fructose is one of the rare sugars, and its sweetness is equivalent to 70% of the sweetness of sucrose. Researches showed that gylcation with sugars improves their physical and chemical properties. In this study, two different glycation techniques were conducted (freeze drying and spray drying) for soy proteins. In addition to D-Psicose, glycation was performed using glucose and fructose controls. Effect of two different pHs (7,10) and 5 different soy protein : sugar ratios ( 1:1, 2:1, 3:1, 5:1 and 10:1) were tested. For the glycated samples, emulsification activity, hydration behavior by NMR Relaxometery, free amino groups by OPA, protein solubility by Lowry Method, glycation degree, FTIR analysis, reducing sugar and antioxidant activity by DPPH experiments were conducted. According to the results obtained, the best combination to have the highest glycation degree was found to be the samples with pH 7 buffer, 1:1 soy protein to sugar ratio and freeze drying (FD) as the glycation type. This study showed that application of glycation on soy protein improved its functional properties. Indeed, developed properties of D-Psicose helped to improve the functional properties of the soy protein. Also, it was seen that NMR Relaxometry could give insight on the degree of glycation by considering the hydration behavior.


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Rare sugars are monosaccharides and their derivatives that are not commonly found in nature. d-Allulose is a rare sugar that is C-3 epimer of fructose and presents an alternative to sucrose with potential health benefits. In this study, different amounts of sucrose, d-allulose, and soy protein isolate (SPI) were used to prepare a set of pectin gels. The effect of these ingredients on the gels was studied at both a molecular level, by 1H nuclear magnetic resonance (NMR) relaxometry, and a macroscopic level, ...
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
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Nadir şeker, doğada yaygın olarak bulunmayan monosakkaritleri kapsayan şeker grubunaverilen 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/golan D-Psikozun, vücutta yağ toplanmasını ve kandaki glikoz seviyesini azaltmada etkisiolduğu ve ısıl işlem sonucunda oluşturduğu bileşenlerin antioksidatif etki gösterdiği yapılanaraştırmalarla gösterilmiştir. A.B.D Gıda ve İlaç Komisyonu, 2012 y...
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Chloridazon (CLZ), also named as Pyrazon and classified as organochlorine pesticides, is widely used during sugar beets cultivation. CLZ being a pesticide with high solubility in water is likely to end up in surface and groundwater bodies because of its high mobility in soil. Due to its toxic properties, it may cause serious problems in human health and ecological cycle. In the present study, the removal of CLZ pesticide by Fenton and photo-Fenton processes was investigated. The effects of parameters such a...
Formulation and characterization of starch and soy protein containing low calorie soft candy
İlhan, Esmanur; Öztop, Halil Mecit; Department of Food Engineering (2019)
Type of sugar and gelling agents used in confectionery formulations have vital importance since they directly influence physicochemical properties during storage. In this study, effect of a non-caloric rare sugar, D-allulose (formerly called D-psicose) on the starch based confectionery gels were investigated in the presence and absence of soy protein isolate using different experimental techniques for 28 days. For characterization of the formulized gel systems, common techniques were used (optical microscop...
Effect of high hydrostatic pressure on the functional properties of soy protein isolate
Zengin, Kübra; Alpas, Hami; Department of Food Engineering (2022-2-11)
Soy protein is a low-cost additive with high biological value, unique functional properties, and beneficial effects on health, and it is widely used in the food industry as an important ingredient. When the health and functional properties of soy protein are considered altogether, there are several benefits for consuming and using it in foods. High hydrostatic pressure (HHP) is a non-thermal novel processing technology that has been generally used to destroys vegetative cells, microorganisms and enzymes. Ad...
Citation Formats
O. Taş, “Physicochemical and NMR relaxometric characterization of freeze and spray dried glycated soy proteins,” Thesis (M.S.) -- Graduate School of Natural and Applied Sciences. Food Engineering., Middle East Technical University, 2019.