Effect of pH on Protein Extraction from Mahaleb Kernels and Functional Properties of Resulting Protein Concentrate

Basit Öğe Kaydı
dc.contributor.authorGüzel M.
dc.contributor.authorÇelik 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 mahaleb (Prunus mahaleb L.) kernels, and to investigate the functional properties of resulting protein concentrate. The optimum pH values for the protein extraction and precipitation were determined as 10.0 and 4.5, respectively. The protein concentrate containing 92.73% dry matter, 6.29% ash, 6.02% carbohydrate, 1.42% fat and 73.11% protein was produced by using these extraction and precipitation pH values. Water-holding capacity, oil-holding capacity and the least gelling concentration of the protein concentrate were 2.81 g water/g, 1.66 g oil/g and 12%, respectively. Moreover, emulsifying activity and stability indices, foaming capacity and stability of protein concentrate were 27.21 m2/g, 81.05 min, 43.75% and 71.33% (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 Walter de Gruyter GmbH, Berlin/Boston.
dc.identifier.doi10.1515/ijfe-2018-0388
dc.identifier.issn2194-5764
dc.identifier.scopus2-s2.0-85067403580
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://dx.doi.org/10.1515/ijfe-2018-0388
dc.identifier.urihttps://hdl.handle.net/11480/1556
dc.identifier.wosWOS:000476922900002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherDe Gruyter
dc.relation.ispartofInternational Journal of Food Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectchemical properties
dc.subjectfunctional properties
dc.subjectmahaleb kernel
dc.subjectprotein concentrate
dc.titleEffect of pH on Protein Extraction from Mahaleb Kernels and Functional Properties of Resulting Protein Concentrate
dc.typeArticle

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu