Pistacia terebinthus protein izolesinin fonksiyonel özellikleri ve nem sorpsiyon izotermleri

The optimum conditions for the production of protein isolate from P. Terebinthus were determined. Bulk quantities of protein isolates obtained under these optimum conditions were used to study the functional properties and sorption isotherms. The foaming capacity, foam stability, emulsifying activity and emulsion stability were the functional properties examined. Denaturation of the protein isolate was also controlled by the viscosity measurement. The moisture sorption isotherms were determined for the raw material, blended raw material and protein isolate at three different temperatures to investigate the effects of factors such as blending and temperature, on moisture sorption. The contribution of protein component of P. Terebinthus to the overall moisture sorption was also investigated. Key words : P. Terebinthus, Protein isolate, Foaming, Emulsifying, Moisture sorption IV