Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5587
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dc.contributor.authorTarhan, Özgür-
dc.contributor.authorHarsa, Şebnem-
dc.date.accessioned2017-05-23T13:53:24Z-
dc.date.available2017-05-23T13:53:24Z-
dc.date.issued2014-11-
dc.identifier.citationTarhan, O., and Harsa, Ş. (2014). Nanotubular structures developed from whey-based α-lactalbumin fractions for food applications. Biotechnology Progress, 30(6), 1301-1310. doi:10.1002/btpr.1956en_US
dc.identifier.issn8756-7938-
dc.identifier.urihttps://doi.org/10.1002/btpr.1956-
dc.identifier.urihttp://hdl.handle.net/11147/5587-
dc.description.abstractWhey proteins have high nutritional value providing use in dietary purposes and improvement of technological properties in processed foods. Functionality of the whey-based α-lactalbumin (α-La) may be increased when assembled in the form of nanotubes, promising novel potential applications subject to investigation. The purpose of this study was to extract highly pure α-La from whey protein isolate (WPI) and whey powder (WP) and to construct protein nanotubes from them for industrial applications. For protein fractionation, WPI was directly fed to chromatography, however, WP was first subjected to membrane filtration and the retentate fraction, whey protein concentrate (WPC), was obtained and then used for chromatographic separation. α-La and, additionally β-Lg, were purified at the same batches with the purities in the range of 95%-99%. After enzymatic hydrolysis, WPI-based α-La produced chain-like and long nanotubules with ∼20 nm width while WPC-based α-La produced thinner, miscellaneous, and fibril-like nanostructures by self-assembly. Raman and FT-IR spectroscopies revealed that α-La fractions, obtained from both sources and the nanostructures, developed using both fractions have some structural differences due to conformation of secondary structure elements. Nanotube formation induced gelation and nanotubular gel network entrapped a colorant uniformly with a transparent appearance. Dairy-based α-La protein nanotubules could be served as alternative gelling agents and the carriers of natural colorants in various food processes.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey(109O866); Izmir Institute of Technology (IYTE03)en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relationinfo:eu-repo/grantAgreement/TUBITAK/TOVAG/109O866en_US
dc.relation.ispartofBiotechnology Progressen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectNanotubular gelsen_US
dc.subjectProtein nanotubesen_US
dc.subjectPurificationen_US
dc.subjectWheyen_US
dc.subjectα-lactalbuminen_US
dc.titleNanotubular structures developed from whey-based ?-lactalbumin fractions for food applicationsen_US
dc.typeArticleen_US
dc.authoridTR9626en_US
dc.institutionauthorTarhan, Özgür-
dc.institutionauthorHarsa, Şebnem-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume30en_US
dc.identifier.issue6en_US
dc.identifier.startpage1301en_US
dc.identifier.endpage1310en_US
dc.identifier.wosWOS:000346160500006en_US
dc.identifier.scopus2-s2.0-84914672116en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1002/btpr.1956-
dc.identifier.pmid25079253en_US
dc.relation.doi10.1002/btpr.1956en_US
dc.coverage.doi10.1002/btpr.1956en_US
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ2-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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