Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate

Basit Öğe Kaydı
dc.contributor.authorÇelik M.
dc.contributor.authorGüzel M.
dc.contributor.authorYildirim M.
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2019
dc.departmentNiğde ÖHÜ
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 ± 0.09 g water/g, 1.73 ± 0.17 g oil/g and 8%, respectively. Results showed that emulsifying activity and stability indices, foaming capacity and stability of protein concentrate were 38.91 ± 2.50 m2/g, 37.49 ± 2.41 min, 35.00 ± 3.54% and 71.80 ± 7.25% (after 30 min), respectively. The functional and chemical properties of the protein concentrate indicate that it may find application as functional ingredient for various food products. © 2019, Association of Food Scientists & Technologists (India).
dc.description.sponsorshipFirat University Scientific Research Projects Management Unit
dc.description.sponsorshipThe study was partially supported by Tokat Gaziosmanpa?a University Scientific Research Projects Unit (Project No.: 2009/59).
dc.identifier.doi10.1007/s13197-019-03785-8
dc.identifier.endpage3032
dc.identifier.issn0022-1155
dc.identifier.issue6
dc.identifier.pmid31205357
dc.identifier.scopus2-s2.0-85065125478
dc.identifier.scopusqualityQ1
dc.identifier.startpage3023
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-019-03785-8
dc.identifier.urihttps://hdl.handle.net/11480/1476
dc.identifier.volume56
dc.identifier.wosWOS:000469837700023
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChemical properties
dc.subjectFunctional properties
dc.subjectProtein concentrate
dc.subjectSour cherry kernel
dc.titleEffect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate
dc.typeArticle

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu