Scopus İndeksli Yayınlar Koleksiyonu
Permanent URI for this collectionhttps://hdl.handle.net/20.500.12573/395
Browse
2 results
Search Results
Article Process Optimization of Buckwheat Starch Myristic Acid Complex Film(John Wiley and Sons Inc, 2026-02) Koca, E.; Oskaybaş-Emlek, B.; Kahraman, K.; Özbey, A.; Aydemir, L.Y.; Oskaybas Emlek, BetulIn this study, it was aimed to develop an edible film from an amylose-lipid complex with better mechanical properties and water vapor barrier. For this purpose, the buckwheat starch (BS) is modified with myristic acid (MA) and the edible film production process was optimized by using central composite design with 4 center points where film forming solution's glycerol concentration, pH, and the temperature of as dependent variable and tensile strength (TS), elongation at break (EAB) value and Young's modulus (YM) as response. The models were significant for TS and YM, and the glycerol concentration and temperature had a significant effect on the TS of the films. The edible film produced in validated optimized conditions had better EAB (149%) and TS (1.064 MPa), and lower water solubility (44.7%) and water vapor permeability (0.39 g × mm/m2 × h × kPa) than control film (p < 0.05). There was no significant change in color values, but an increase in opacity (2.14). With the formation of the BS-MA complex, increased surface roughness and more hydrophilic (contact angle = 92.4°) films were obtained. These findings demonstrate that the BS-MA complex film has significant potential for practical applications as an edible film. © 2026 Wiley-VCH GmbH.Article Citation - WoS: 3Citation - Scopus: 3Formation of Resistant Starch From Amylotype Corn Starch and Determination of the Functional Properties(Wageningen Academic Publishers, 2013-12) Kahraman, K.; Koksel, H.High amylose corn starch was hydrolysed with HCl at 40 degrees C for 0.5-2.0 h. Then the native and acid-modified starch samples were subjected to 2 different heat treatments (HT). In HT1, heat treated/autoclaved samples were dried after storage and in HT2, heat treated/autoclaved samples were dried without storage. Relative quantities of high- and medium-molecular weight fractions decreased and relative quantities of low-molecular weight fractions increased as a result of acid modification. Resistant starch (RS) contents of the acid-modified starches were between 15.7-16.4% and increased up to 29.4% due to HT1 and up to 17.5% due to HT2. The results indicated that RS contents of the high amylose starch can be increased by HT and storing prior to drying. Rapid ViscoAnalayser viscosity values decreased as the acid modification level increased. Water absorption and solubility values of the samples prepared with both heat treatments were higher than those of the native starch and hydrolysates. Emulsifying capacity/stability values of soy protein solution supplemented with the hydrolysates and heat treated samples were higher than those supplemented with the native and heat treated native starch.