Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5451
Title: Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins
Authors: Aydemir, Levent Yurdaer
Adan Gökbulut, Aysun
Baran, Yusuf
Yemenicioğlu, Ahmet
Aydemir, Levent Yurdaer
Adan Gökbulut, Aysun
Baran, Yusuf
Yemenicioğlu, Ahmet
Izmir Institute of Technology. Food Engineering
Keywords: Bioactive
Edible film
Functional properties
Hazelnut meal
Proteins
Issue Date: May-2014
Publisher: Elsevier Ltd.
Source: Aydemir, L.Y., Adan Gökbulut, A., Baran, Y., and Yemenicioǧlu, A. (2014). Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins. Food Hydrocolloids, 36, 130-142. doi:10.1016/j.foodhyd.2013.09.014
Abstract: This study aimed characterization of bioactive, functional and edible film making properties of isolated proteins from untreated (HPI), hot extracted (HPI-H), acetone washed (HPI-AW), and acetone washed and hot extracted (HPC-AW-H) hazelnut meals. The most bioactive protein extract was HPC-AW-H, followed by HPI-AW, HPI-H and HPI, based on antioxidant activity (TEAC and ORAC: 158-461mmolTrolox/kg), iron chelation (60.7-126.7mmolEDTA/kg), angiotensin-converting enzyme inhibition (IC50: 0.57-1.0mg/mL) and antiproliferative activity on colon cancer cells (IC50: 3.0-4.6mg/ml). Protein contents of HPI, HPI-H and HPI-AW (93.3-94.5%) were higher than that of HPC-AW-H (86.0%), but HPC-AW-H showed the best pH-solubility profile. The extracts showed good oil absorption (7.4-9.4g/g) and foaming, but limited water holding and gelling capacities, and emulsion stability. The protein extracts gave transparent, yellowish to brownish and reddish colored and water soluble edible films. The HPI gave the lightest colored films with acceptable mechanical properties (elongation up to 144% and tensile strength up to 4.9MPa). 1-D and 2-D electrophoresis clearly showed the molecular and isoelectric profiles of hazelnut proteins. The overall results of this study showed that the bioactive, solubility and gelation properties of hazelnut proteins could be improved by simple processes like acetone washing and/or heat treatment. The hazelnut proteins are valuable as multipurpose food ingredients.
URI: https://doi.org/10.1016/j.foodhyd.2013.09.014
http://hdl.handle.net/11147/5451
ISSN: 0268-005X
Appears in Collections:Food Engineering / Gıda Mühendisliği
Molecular Biology and Genetics / Moleküler Biyoloji ve Genetik
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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