Yulaf Islah Örneklerinin Yağ Asidi Kompozisyonu, Lipaz Aktivitesi Ve Termal Özelliklerinin Belirlenmesi
Özet
Oat is relatively new culture plant compared to wheat and barley. Inspite of having an
important role in animal feeding in the past, oat has been gaining importance for human
consumption as well as industrial raw materials. In this study, 60 lines and 4 standard
varieties (Kırklar, Kahraman, Sebat and Yeniçeri) developed as a result of winter oat
breeding studies by Thrace Agricultural Research Institute and 45 lines and 5 standard
varieties (Sarı, Fetih, Sebat, Haskara and Checota) developed as a result of summer oat
breeding studies by the Eagean Agricultural Research Institute were evaluated in terms of
human consumption, storage stability and some properties of starch.
In this study, fat content, fatty acid composition, lipase activity and differential scanning
calorimetry (DSC ) parameters were determined for total 452 oat samples which are 256
line/variety (winter 64x2 locationx2 year) grown by TTAE in Kırklareli and Edirne
locations; and 196 line/variety (summer 49x2 locationx2 year) grown by ETAE in
Karacabey and Menemen locations in 2014-2015 and 2015-2016 crop years.
The oil content (in dry basis) of oat lines/varieties obtained both two crop years (n=452)
ranged between 5,7-13,7% (mean value 8,9±1,31%). Oleic (34,2-48,2%), linoleic acid (29,9-
43,5%) and palmitic (12,8-21,2%) acid are three major fatty acids of oats and they comprised
approximately 90-95% of the total fatty acids of the samples. In addition to these three major
fatty acids, it was determined that oats contain stearic (1,1-3,6%), linolenic (0,6-1,4%) and
cis-11-eicosenoic acid (0,6-1,5%) besides myristic, palmitoleic, arachidic, behenic,
lignoceric and nervonic acid (below 1%).
The results of lipase activity analysis having a great importance in evaulation of storage
stability of the oats varied between 0,5-9,4 U/g (average 3,7±1,81 U/g). As a result of the
correlation analysis, there was no significant correlation between oil content and lipase
activity (p> 0,05, r = 0,065).
Three endothermic transitions were observed in the thermograms, obtained as a result of
analysis of oat lines/varieties by differential scanning calorimetry. The first transition
process, corresponds to the loss of starch crystallinity, the second corresponds to the
transition of the amylose-lipid complex and the third was associated with the transition of
protein (globulins) denaturation. The gelatinization temperatures of the samples were from
60,5 to 67,5°C (average 64,0±1,45°C) and the enthalpy values were 4,0-9,1 J/g (average
5,8±0,62 J/g); the transition temperatures of the amylose-lipid complex were 91,0-97,9°C
(average 93,7±0,79°C); the enthalpy values were 0,4-2,0 J/g (average 1,2±0,25 J/g) and the
transition temperatures of the protein denaturation were 108,2-114,8°C (average
111,4±0,99°C); and the enthalpy values varied between 0,2-1,9 J/g (average of 0,9±0,31 J/g
) in this study.
Among the oat samples, the lines of 43, 14, 34, 18, 4 and Checota, Fetih, Kahraman (standart
varieties) from summer breeding materials and the lines of 3, 12, 13, 23, 29, 44 and 64 from
winter breeding materials are suitable in terms of either human consumption and storage
stability.