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dc.contributor.authorArcan, İskender
dc.contributor.authorYemenicioğlu, Ahmet
dc.date.accessioned2016-10-19T07:46:47Z
dc.date.available2016-10-19T07:46:47Z
dc.date.issued2007
dc.identifier.citationArcan, İ., and Yemenicioğlu, A. (2007). Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans. Food Chemistry, 103(2), 301-312. doi:10.1016/j.foodchem.2006.07.050en_US
dc.identifier.issn0308-8146
dc.identifier.urihttp://doi.org/10.1016/j.foodchem.2006.07.050
dc.identifier.urihttp://hdl.handle.net/11147/2278
dc.description.abstractIn this study, antioxidant activities of water-soluble protein extracts from chickpeas and white beans were investigated. The area under the curve (AUC) values of lyophilized crude protein extracts (dialyzed or undialyzed) from thermally processed (121 °C for 20 min) or heat-treated (90 °C for 20 min) chickpeas (73-91 μmol trolox/g) and white beans (39-67 μmol trolox/g) indicated a higher free radical-scavenging capacity and thermostability for chickpea proteins than for white bean proteins. The thermal processing also increased the Fe+2-chelating capacity of lyophilized chickpea crude protein extracts 1.8-fold whereas it caused a 2.3-fold reduction in the Fe+2-chelating capacity of lyophilized white bean crude protein extracts. Dialysis increased the protein content of lyophilized chickpea extracts 1.5-2-fold but it did not affect the protein content of lyophilized white bean extracts significantly. Ammonium sulfate precipitation was not effective for selective precipitation of antioxidant proteins. However, it improved the free radical-scavenging capacity of lyophilized protein extracts from thermally processed chickpeas and white beans by almost 25% and 100%, respectively. DEAE-cellulose chromatography, indicated the presence of five (A1-A5) and three (B1-B3) antioxidant protein fractions in heat-treated and thermally processed chickpea protein extracts, respectively, and can be used for the partial purification of antioxidant proteins. The results of this study showed the good potential of chickpea proteins as thermostable natural food antioxidants.en_US
dc.description.sponsorshipİzmir Institute of Technology (Project #2004 İYTE 05) and TÜBİTAK (MİSAG # 221)en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/j.foodchem.2006.07.050en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant activityen_US
dc.subjectLegumesen_US
dc.subjectProteinsen_US
dc.subjectRadical scavengingen_US
dc.subjectThermal stabilityen_US
dc.titleAntioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beansen_US
dc.typearticleen_US
dc.contributor.authorIDTR2675en_US
dc.contributor.iztechauthorArcan, İskender
dc.contributor.iztechauthorYemenicioğlu, Ahmet
dc.relation.journalFood Chemistryen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume103en_US
dc.identifier.issue2en_US
dc.identifier.startpage301en_US
dc.identifier.endpage312en_US
dc.identifier.wosWOS:000245596900007
dc.identifier.scopusSCOPUS:2-s2.0-33847030328
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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