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dc.contributor.authorCelik, Mehtap
dc.contributor.authorGuzel, Melih
dc.contributor.authorYildirim, Metin
dc.date.accessioned2021-11-01T15:02:55Z
dc.date.available2021-11-01T15:02:55Z
dc.date.issued2019
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.urihttps://doi.org/10.1007/s13197-019-03785-8
dc.identifier.urihttps://hdl.handle.net/11491/6861
dc.description.abstractThe aims of this research were to examine the effect of pH on extraction of proteins from sour cherry (Prunus cerasus L.) kernels, and to investigate the functional properties of the resulting protein concentrate. The optimum pH values for the protein extraction and isoelectric precipitation were determined as 10.0 and 4.5, respectively. The protein concentrate contained 4.03 +/- 0.16% moisture, 3.31 +/- 0.17% ash, 2.94 +/- 0.36% carbohydrate, 1.93 +/- 0.16% lipid, and 80.48 +/- 2.38% protein. Water holding capacity, oil holding capacity and the least gelling concentration of the protein concentrate were 2.42 +/- 0.09g water/g, 1.73 +/- 0.17g oil/g and 8%, respectively. Results showed that emulsifying activity and stability indices, foaming capacity and stability of protein concentrate were 38.91 +/- 2.50m(2)/g, 37.49 +/- 2.41min, 35.00 +/- 3.54% and 71.80 +/- 7.25% (after 30min), respectively. The functional and chemical properties of the protein concentrate indicate that it may find application as functional ingredient for various food products.en_US
dc.description.sponsorshipTokat Gaziosmanpaa University Scientific Research Projects Unit [2009/59]en_US
dc.description.sponsorshipThe study was partially supported by Tokat Gaziosmanpaa University Scientific Research Projects Unit (Project No.: 2009/59).en_US
dc.language.isoengen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal Of Food Science And Technology-Mysoreen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSour cherry kernelen_US
dc.subjectProtein concentrateen_US
dc.subjectChemical propertiesen_US
dc.subjectFunctional propertiesen_US
dc.titleEffect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrateen_US
dc.typearticleen_US
dc.department[Belirlenecek]en_US
dc.authoridYILDIRIM, Metin / 0000-0002-6637-916X
dc.identifier.volume56en_US
dc.identifier.issue6en_US
dc.identifier.startpage3023en_US
dc.identifier.endpage3032en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.department-temp[Celik, Mehtap] Hitit Univ, Dept Food Engn, Fac Engn, TR-19030 Corum, Turkey; [Guzel, Melih] Gumushane Univ, Siran Mustafa Beyaz Vocat Sch, Dept Food Proc, TR-29700 Gumushane, Turkey; [Yildirim, Metin] Nigde Omer Halisdemir Univ, Fac Engn, Dept Food Engn, TR-51240 Nigde, Turkeyen_US
dc.contributor.institutionauthor[Belirlenecek]
dc.identifier.doi10.1007/s13197-019-03785-8
dc.description.wospublicationidWOS:000469837700023en_US
dc.description.scopuspublicationid2-s2.0-85065125478en_US
dc.description.pubmedpublicationidPubMed: 31205357en_US


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