Scopus İndeksli Yayınlar Koleksiyonu
Permanent URI for this collectionhttps://hdl.handle.net/20.500.12573/395
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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 Development and Characterization of Starch-Fatty Acid Complexes Produced with Buckwheat Starch and Capric/Stearic Acid Using Different Reaction Conditions(Elsevier, 2025-12) Oskaybas-Emlek, Betul; Ozbey, Ayse; Aydemir, Levent Yurdaer; Kahraman, KevserThe aim of present study was to investigate the impact of reaction parameters on the complex formation between buckwheat starch and capric acid (B-Capric) or stearic acid (B-Stearic). The most effective parameters on complex formation indicator (Complex index (CI) value) were found as reaction temperature (60-90 degrees C) and pH (5-8). Additionally, the effect of these parameters on physicochemical, pasting, and in-vitro digestibility properties of complex samples were evaluated. XRD and FTIR was also used in characterize the complex samples. In general, increasing pH increased the CI values of B-Stearic samples while decreasing those of B-Capric samples. Syneresis of buckwheat starch increased after complexation while paste clarity and swelling power diminished. The pasting properties of native starch significantly changed after complex formation. The FTIR results showed that starch structure changed with complex formation. XRD revealed that buckwheat starch, having an A-type pattern, converted to V-type pattern after complexation. Complex formation of buckwheat starch with capric and stearic acid significantly increased the RS content of buckwheat starch (19.01 %) by up to 36.25 % and 30.60 %, respectively. These results highlight the possibility of using buckwheat starch-capric acid/stearic acid complexes in food formulation to enhance the RS content.Article Citation - WoS: 25Citation - Scopus: 33Production of Buckwheat Starch-Myristic Acid Complexes and Effect of Reaction Conditions on the Physicochemical Properties, X-Ray Pattern and FT-IR Spectra(Elsevier, 2022-05) Oskaybas-Emlek, Betul; Ozbey, Ayse; Aydemir, Levent Yurdaer; Kahraman, KevserIn this study, the effect of reaction parameters on complex index (CI%) value of complexes formed between buckwheat starch (BS) and myristic acid (MA) was investigated. The temperature (60-90 ?C) and MA to BS ratio (0.1-0.8 mmoL/g) were determined as the most effective parameters and their effect on CI% was evaluated using response surface methodology. The MA to BS ratio, temperature, and interaction between them had an influence on CI%. The CI% of BS-MA complexes increased with increasing MA ratio until a certain level of MA. Principal component analysis (PCA) was used for correlation analysis between parameters. Swelling power and paste clarity of BS decreased with complex formation while syneresis increased. Peak and final viscosity values of the BS-MA complexes were significantly lower than those of BS. FT-IR revealed the complex formation led to change in starch structure. The XRD confirmed the BS-MA complex formation but the BS-MA produced using 0.1 mmoL/ g at 60 ?C was not detected by XRD due to having low crystallinity, and expectedly, the lowest relative crystallinity value was achieved with this sample among complex samples. All results showed that the buckwheat be an alternative starch source for starch formation.