Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate

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dc.authoridCINGOZ, ALI/0000-0003-0958-2679
dc.authoridYILDIRIM, Metin/0000-0002-6637-916X
dc.contributor.authorCingoz, Ali
dc.contributor.authorYildirim, Metin
dc.date.accessioned2024-11-07T13:31:30Z
dc.date.available2024-11-07T13:31:30Z
dc.date.issued2023
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractDuring the processing of sour cherries into different foodstuffs, a large amount of kernels is produced as waste material, which creates a significant disposal problem for the food industry. Sour cherry kernels containing 25.3-35.5% of protein can be used as a functional protein source in food production. Therefore, we aimed to study the effects of hydrolysis degree on the sour cherry kernel protein hydrolysates. Proteins were extracted from the defatted flour by isoelectric precipitation. The resulting protein concentrate was hydrolyzed (5, 10, and 15% hydrolysis) using Alcalase to yield hydrolysates. We determined their oil and water holding, emulsifying, gelation, and foaming properties, as well as apparent molecular weight distribution and proximate compositions. No protein fractions greater than an apparent molecular weight of about 22 kDa were present in the hydrolysates. The hydrolysis of the protein concentrate mostly led to an increase in protein solubility. As the degree of hydrolysis increased from 5 to 15%, the water holding capacity of the hydrolysates decreased from 2.50 +/- 0.03 to 2.03 +/- 0.02 g water/g, indicating its deterioration. The hydrolysates obtained at different degrees of hydrolysis had a better solubility than the intact protein concentrate. The oil holding capacity, the foaming stability, and the least gelation concentration of the protein concentrate could not be considerably improved by hydrolysis. In contrast, its emulsifying activity index and foaming capacity could be increased with a limited degree of hydrolysis (up to 10%).
dc.identifier.doi10.21603/2308-4057-2023-2-566
dc.identifier.endpage205
dc.identifier.issn2308-4057
dc.identifier.issn2310-9599
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85154049927
dc.identifier.scopusqualityQ3
dc.identifier.startpage197
dc.identifier.urihttps://doi.org/10.21603/2308-4057-2023-2-566
dc.identifier.urihttps://hdl.handle.net/11480/14867
dc.identifier.volume11
dc.identifier.wosWOS:000972515700002
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherKemerovo State Univ
dc.relation.ispartofFoods and Raw Materials
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectSour cherry kernel protein
dc.subjecthydrolysis
dc.subjectAlcalase?
dc.subjectproximate composition
dc.subjectfunctional properties
dc.titleEffects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate
dc.typeArticle

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