Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5451
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dc.contributor.authorAydemir, Levent Yurdaer-
dc.contributor.authorAdan Gökbulut, Aysun-
dc.contributor.authorBaran, Yusuf-
dc.contributor.authorYemenicioğlu, Ahmet-
dc.date.accessioned2017-05-05T08:07:11Z-
dc.date.available2017-05-05T08:07:11Z-
dc.date.issued2014-05-
dc.identifier.citationAydemir, 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.2013.09.014en_US
dc.identifier.issn0268-005X-
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2013.09.014-
dc.identifier.urihttp://hdl.handle.net/11147/5451-
dc.description.abstractThis 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.en_US
dc.description.sponsorshipFoundation of Izmir Institute of Technology (IZTECH)en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofFood Hydrocolloidsen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBioactiveen_US
dc.subjectEdible filmen_US
dc.subjectFunctional propertiesen_US
dc.subjectHazelnut mealen_US
dc.subjectProteinsen_US
dc.titleBioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteinsen_US
dc.typeArticleen_US
dc.authoridTR119193en_US
dc.authoridTR2675en_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume36en_US
dc.identifier.startpage130en_US
dc.identifier.endpage142en_US
dc.identifier.wosWOS:000327540500016
dc.identifier.scopusSCOPUS:2-s2.0-84885734431
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.foodhyd.2013.09.014-
dc.relation.doi10.1016/j.foodhyd.2013.09.014en_US
dc.coverage.doi10.1016/j.foodhyd.2013.09.014en_US
item.cerifentitytypePublications-
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.openairetypeArticle-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.deptDepartment of Molecular Biology and Genetics-
crisitem.author.deptDepartment of Food Engineering-
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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