Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5758
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dc.contributor.authorTarhan, Özgür-
dc.contributor.authorTarhan, Enver-
dc.contributor.authorHarsa, Şebnem-
dc.date.accessioned2017-06-14T06:58:20Z
dc.date.available2017-06-14T06:58:20Z
dc.date.issued2014-02
dc.identifier.citationTarhan, O., Tarhan, E., and Harsa, Ş. (2014). Investigation of the structure of alpha-lactalbumin protein nanotubes using optical spectroscopy. Journal of Dairy Research, 81(1), 98-106. doi:10.1017/S0022029913000629en_US
dc.identifier.issn0022-0299
dc.identifier.issn0022-0299-
dc.identifier.urihttps://doi.org/10.1017/S0022029913000629
dc.identifier.urihttp://hdl.handle.net/11147/5758
dc.description.abstractAlpha-lactalbumin (α-la) is one of the major proteins in whey. When partially hydrolysed with Bacillus licheniformis protease, it produces nanotubular structures in the presence of calcium ions by a self-assembly process. This study presents investigation of α-la protein structure during hydrolysis and nanotube formation using optical spectroscopy. Before spectroscopic measurements, nanotubes were examined with microscopy. The observed α-la nanotubes (α-LaNTs) were in the form of regular hollo strands with a diameter of about 20 nm and the average length of 1 μm. Amide and backbone vibration bands of the Raman spectra displayed remarkable conformational changes in α and β domains in the protein structure during nanotube growth. This was confirmed by the Fourier-transform infrared (FTIR) spectroscopy data. Also, FTIR analysis revealed certain bands at calcium (Ca++) binding sites of COO- groups in hydrolysed protein. These sites might be critical in nanotube elongation.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TOVAG-109O866); İzmir Institute of Technology, Scientific Research Projects fund İYTE03, 2009-2011en_US
dc.language.isoenen_US
dc.publisherCambridge University Pressen_US
dc.relationinfo:eu-repo/grantAgreement/TUBITAK/TOVAG/109O866en_US
dc.relation.ispartofJournal of Dairy Researchen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFTIRen_US
dc.subjectMicroscopyen_US
dc.subjectProtein nanotubesen_US
dc.subjectRamanen_US
dc.subjectα-lactalbuminen_US
dc.subjectBacillus licheniformisen_US
dc.titleInvestigation of the structure of alpha-lactalbumin protein nanotubes using optical spectroscopyen_US
dc.typeArticleen_US
dc.authoridTR130905en_US
dc.authoridTR9626en_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.contributor.departmentIzmir Institute of Technology. Physicsen_US
dc.identifier.volume81en_US
dc.identifier.issue1en_US
dc.identifier.startpage98en_US
dc.identifier.endpage106en_US
dc.identifier.wosWOS:000332940100014
dc.identifier.scopusSCOPUS:2-s2.0-84896546402
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1017/S0022029913000629-
dc.relation.doi10.1017/S0022029913000629en_US
dc.coverage.doi10.1017/S0022029913000629en_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 Pyhsics-
crisitem.author.deptDepartment of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Physics / Fizik
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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