Browsing by Author "Harsa, Hayriye Şebnem"

Adsorption equilibrium and dynamics of lactase/CM-Sephadex system

Harsa, Hayriye Şebnem; Göksungur, Yekta; Güvenç, Ulgar (Kluwer Academic Publishers, 1995-08)

Partitioning behaviour and adsorption isotherms of lactase/CM-Sephadex system at equilibrium were investigated together with the adsorption kinetics in this study. Maximum adsorption was obtained at the pH values between ...

B-galactosidase of kluyveromyces lactis: Immobilization, characterization and hydrolysis behavior of enzyme

Çabuk, Burcu (Izmir Institute of Technology, 2008)

B-galactosidase (lactase) enzyme is of great industrial interest, since it can be used to solve problems associated with whey disposal and lactose crystallization in sweetened and frozen dairy products such as ice cream. ...

Batch production of L(+) lactic acid from whey by Lactobacillus casei (NRRL B-441)

Büyükkileci, Ali Oğuz; Harsa, Hayriye Şebnem (Wiley, 2004-09)

The effects of temperature, pH, and medium composition on lactic acid production by Lactobacillus casei were investigated. The highest lactic acid productivity values were obtained at 37 °C and pH 5.5. The productivity was ...

Biosortion of nickel (II) by using waste baker's yeast

Özdemir, Peruze (Izmir Institute of Technology, 2001)

3 Biological methods for removing heavy metals are in competition with chemical and physical techniques such as precipitation, ion exchange, electrochemical treatment and evaporative recovery, especially, when the ...

Chromatographic separation of amyloglucosidase from the mixtures of enzymes

Harsa, Hayriye Şebnem; Furusaki, Shintaro (Elsevier, 2001-10)

An affinity chromatographic separation of amyloglucosidase (AMG) enzyme using β-cyclodextrin-chitosan matrix was investigated in this study. The adsorbent selectively adsorbed AMG from the mixtures of enzymes (lactase and ...

Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter cultures

Soydemir, Elçin (İzmir Institute of Technology, 2008)

Yoghurt is an important dairy product which is produced by thermophilic starter cultures including; Streptococcus thermophilus and Lactobacillus bulgaricus. They grow synergistically in milk by acidifying milk, produce ...

Developing a guide of bioinformatic database for probiotic products

Yılmaz, Melike (Izmir Institute of Technology, 2019-07)

Recently, probiotic use has rapidly expanded, as they have potential health effects for microbiota to protect homeostasis in the human body. Bioinformatics is generally defined as collecting and analysing biological data. ...

Developing probiotic lozenges to improve oral health

Elvan, Menşure (Izmir Institute of Technology, 2019-07)

Recently, there is a great need to overcome complaints about oral health from children, mental and physically handicapped people who are inadequate in oral hygiene and after chemotherapy of cancer patients. With reduced ...

Development and characterization of whey based alpha-lactalbumin protein nanotubes for food applications

Tarhan, Özgür (Izmir Institute of Technology, 2013)

Alpha-lactalbumin (α-La) is one of the major proteins in whey. When partially hydrolyzed with protease, it produces nanotubular structures by self-assembly process. The aim of this PhD thesis is to develop and characterize ...

Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content

Akın, Hilal (Izmir Institute of Technology, 2015-07)

Casein glycomacropeptide (CGMP) is one of the whey protein which constitutes 12-20% of whey proteins approximately. It has various functional and biological activities. Such as growth-promoting effects on bifidobacteria, ...

Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread quality

Kahraman, Gökçen (Izmir Institute of Technology, 2016-12)

The main objective of this study was to develop chickpea flour-containing gluten-free bread formulations having improved physicochemical, nutritional and sensory properties. Increasing roasted chickpea flour (RCF) levels ...

Development of whey protein-pullulan microcapsules for the encapsulation of Lactobacillus acidophilus NRRL-B 4495 as a functional food ingredient

Çabuk, Burcu (Izmir Institute of Technology, 2014-07)

The aim of this study was to develop whey protein-pullulan (WPI-pullulan) microcapsules in order to assess its protective effect on the viability probiotic bacteria under in vitro gastrointestinal conditions. The probiotic ...

Effects of trace elements on the production of baker's yeast

Üzelyalçın, Berna (İzmir Institute of Technology, 2002)

Baker.s yeast has been used widely in traditional bakeries to produce different kinds of baked products and for many biotechnological purposes. The principal raw materials used in producing baker.s yeast are the pure yeast ...

Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region

Bulut, Çisem; Güneş, Hatice; Okuklu, Burcu; Harsa, Hayriye Şebnem; Kılıç, Sevda; Çoban, Hatice S.; Yenidünya, Ali Fazıl (Cambridge University Press, 2005-02)

Comlek peyniri is a typical artisanal cheese in Central Anatolia. This type of cheese was made by using the indigenous lactic acid bacteria (LAB) flora of cow or ewes' milk. Majority of the samples were taken from fresh ...

Identification and bioactivity of native strains of Bacillus thuringiensis from grain-related habitats in Turkey

Apaydın, Özgür; Çınar, Çelenk; Turanlı, Ferit; Harsa, Hayriye Şebnem; Güneş, Hatice (Elsevier, 2008-04)

A native collection of Bacillus thuringiensis (Bt) strains originated from grain-related habitats in Turkey was characterized according to serotype, cry1 gene content, and bioactivity against Ephestia kuehniella (Lepidoptera: ...

Identification of extracellular enzyme producing alkalophilic bacilli from Izmir province by 16S-ITS rDNA RFLP

Akbalık, Güney; Güneş, Hatice; Yavuz, Elif; Yaşa, İhsan; Harsa, Hayriye Şebnem; Elmacı, Zehra Seda; Yenidünya, Ali Fazıl (Wiley-Blackwell, 2004)

Aims: To screen industrially important extracellular enzymes from the newly isolated alkalophilic bacilli and to characterize them by phenotypic and 16S-internal transcribed spacer (ITS) rDNA restriction pattern analysis. ...

Identification of extracellular enzyme producing thermophilic bacilli from Balcova (Agamemnon) geothermal site by ITS rDNA RFLP

Yavuz, Elif; Güneş, Hatice; Harsa, Hayriye Şebnem; Yenidünya, Ali Fazıl (Wiley-Blackwell, 2004)

Aims: Molecular characterization of extracellular enzyme producing thermophilic bacilli from Balcova geothermal site. Methods and Results: Three types of geothermal samples were collected: mud, re-injection water, and ...