Derleme
BibTex RIS Kaynak Göster

Protein Çöktürme Yöntemlerinin Karşılaştırılması

Yıl 2018, Cilt: 33 Sayı: 2, 83 - 92, 06.01.1019

Öz

Canlıların
beslenmesinde yer alan proteinler, büyüme, gelişme, hormon ve enzimlerin
sentezi gibi birçok hayati mekanizmada yer alan hücresel fonksiyonların yerine
getirilmesinde önemli bir role sahiptir. Proteinler, bitkisel ve hayvansal
kaynaklı proteinler olmak üzere iki gruba ayrılmaktadır. Genellikle hayvansal
kaynaklı beslenmeden başta et ve et ürünleri olmak üzere protein ihtiyacımızı
karşılıyor olsak da bitkisel proteinlerde beslenmemizde hem direkt protein
kaynağı olan hammaddelerle hem de ekstrakt olarak yer aldıkları ürünlerin
tüketimi ile yer almaktadır. Protein izolatları bitkisel kaynaklardan
izoelektrik ve tuz çöktürmesi yöntemleri ile ayrıştırılmakta ve elde edilen
proteinler fonksiyonel özelliklerine göre gıda formülasyonlarında
kullanılmaktadır. Bu derlemede, izoelektrik ve tuz çöktürmesi yöntemlerinin
ayrı ayrı protein izolatlarının üretilmesine olan etkilerinin araştırılması,
elde edilen izolatların verimliliği ve fonksiyonel özelliklerinin
karşılaştırılması konusunda bilgi verilmiştir.

Kaynakça

  • Adebiyi, A. P., Adebiyi, A. O., Hasegawa, Y., Ogawa, T., & Muramoto, K. (2009). Isolation and characterization of protein fractions from deoiled rice bran. European Food Research and Technology, 228(3), 391–401. https://doi.org/10.1007/s00217-008-0945-4
  • Adenekan, M. K., Fadimu, G. J., Odunmbaku, L. A., & Oke, E. K. (2018). Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan) protein isolates. Food Science and Nutrition, 6(1), 146–152. https://doi.org/10.1002/fsn3.539
  • Adetuyi, F. O., Akintimehin, E. S., Karigidi, K. O., Okonji, R. E., & Adeniyi, D. A. (2018). Partial purification and characterisation of cellulase from sugarcane as affected by postharvest storage of sugarcane (Saccharum officinarum L) stem. Pertanika Journal of Tropical Agricultural Science, 41(1), 379–391.
  • Al-Ismail, K., Al-Assoly, N., & Saleh, M. (2018). Extraction and functional characterization of isolated proteins from Aleppo pine seeds (Pinus halepensis Mill.). Journal of Food Measurement and Characterization, 12, 386-394. https://doi.org/10.1007/s11694-017-9651-x
  • Aryee, A. N. A., & Boye, J. I. (2017). Comparative Study of The Effects of Processing on The Nutritional, Physicochemical and Functional Properties of Lentil. Journal of Food Processing and Preservation, 41, 1-13. https://doi.org/10.1111/jfpp.12824
  • Aydemir, L. Y., & Yemenicioĝlu, A. (2013). Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives. LWT-Food Science and Technology, 50, 686-694. https://doi.org/10.1016/j.lwt.2012.07.023
  • Berg, J. M., Tymoczko, J. L., & Gatto, G. J. (2015). Biochemistry. W.H. Freeman & Company, New York, USA, 95-100.
  • Bonner, P. L. R. (2007). Protein Purification. Taylor and Francis Group, Milton Park Abingdon, UK.
  • Boye, J., Zare, F., & Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International, 43(2), 414–431. https://doi.org/10.1016/j.foodres.2009.09.003
  • Burgess, R. R. (2009). Chapter 20 Protein Precipitation Techniques. Methods in Enzymology, 463, 331-342. https://doi.org/10.1016/S0076-6879(09)63020-2
  • Chao, D., & Aluko, R. E. (2018). Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment. CYTA-Journal of Food, 16(1), 357-366. https://doi.org/10.1080/19476337.2017.1406536
  • Cui, Q., Ni, X., Zeng, L., Tu, Z., Li, J., Sun, K., … Li, X. (2017). Optimization of Protein Extraction and Decoloration Conditions for Tea Residues. Horticultural Plant Journal, 3(4), 172–176. https://doi.org/10.1016/j.hpj.2017.06.003
  • de la Rosa-Millán, J., Orona-Padilla, J. L., Flores-Moreno, V. M., & Serna-Saldívar, S. O. (2018). Physicochemical, functional and ATR-FTIR molecular analysis of protein extracts derived from starchy pulses. International Journal of Food Science and Technology, 53, 1414-1424. https://doi.org/10.1111/ijfs.13719
  • Du, M., Xie, J., Gong, B., Xu, X., Tang, W., Li, X., … Xie, M. (2018). Extraction, physicochemical characteristics and functional properties of Mung bean protein. Food Hydrocolloids, 76, 131-140. https://doi.org/10.1016/j.foodhyd.2017.01.003
  • Duong-Ly, K. C., & Gabelli, S. B. (2014). Salting out of proteins using ammonium sulfate precipitation. Methods in Enzymology, 541, 85-94. Elsevier Inc. https://doi.org/10.1016/B978-0-12-420119-4.00007-0
  • Evans, D. R., Romero, J. K., & Westoby, M. (2009). Concentration of proteins and removal of solutes. In Methods in enzymology, 463, 97-120, Academic Press.
  • Fernandez, A., Fernandez-Quintela, F., Macarulla, M. T., Barrio, A. S. Del, & Martínez, J. A. (1997). Composition and functional properties of protein isolates obtained from commercial legumes grown in northern Spain. Plant Foods for Human Nutrition, 51, 331-342, Kluwer Academic Publishers.
  • Hadnađev, M., Dapčević-Hadnađev, T., Lazaridou, A., Moschakis, T., Michaelidou, A. M., Popović, S., & Biliaderis, C. G. (2018). Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties. Food Hydrocolloids, 79, 526–533. https://doi.org/10.1016/j.foodhyd.2017.12.015
  • Harrysson, H., Hayes, M., Eimer, F., Carlsson, N. G., Toth, G. B., & Undeland, I. (2018). Production of protein extracts from Swedish red, green, and brown seaweeds, Porphyra umbilicalis Kützing, Ulva lactuca Linnaeus, and Saccharina latissima (Linnaeus) J. V. Lamouroux using three different methods. Journal of Applied Phycology, 1–16. https://doi.org/10.1007/s10811-018-1481-7
  • Ivanova, P., Kalaydzhiev, H., Rustad, T., Silva, C. L. M., & Chalova, V. I. (2017). Comparative biochemical profile of protein-rich products obtained from industrial rapeseed meal. Emirates Journal of Food and Agriculture, 29(3), 170-178. https://doi.org/10.9755/ejfa.2016-11-1760
  • Iyenagbe, D. O., Malomo, S. A., Idowu, A. O., Badejo, A. A., & Fagbemi, T. N. (2017). Effects of thermal processing on the nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolates. Food Science and Nutrition, 5, 1170–1178. https://doi.org/10.1002/fsn3.508
  • Karaca, A. C., Low, N., & Nickerson, M. (2011). Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction. Food Research International, 44(9), 2742–2750. https://doi.org/10.1016/j.foodres.2011.06.012
  • Kaushik, P., Dowling, K., McKnight, S., Barrow, C. J., Wang, B., & Adhikari, B. (2016). Preparation, characterization and functional properties of flax seed protein isolate. Food Chemistry, 197, 212-220. https://doi.org/10.1016/j.foodchem.2015.09.106
  • Klupsaite, D., & Juodeikiene, G. (2015). Legume: composition, protein extraction and functional properties. A review. Cheminê Technologija, 1(1), 5–12. https://doi.org/10.5755/j01.ct.66.1.12355
  • Kumar, P., & Sharma, S. M. (2015). An overview of purification methods for proteins. Internat ional Journal of Applied Research, 1(12), 450-459.
  • Lam, A. C. Y., Warkentin, T. D., Tyler, R. T., & Nickerson, M. T. (2017). Physicochemical and functional properties of protein isolates obtained from several pea cultivars. Cereal Chemistry, 94(1),89–97. https://doi.org/10.1094/CCHEM-04-16-0097-FI
  • Lara-Rivera, A. H., García-Alamilla, P., Lagunes-Gálvez, L. M., Macias, R. R., García López, P. M., Francisco, J., & Natera, Z. (2017). Functional Properties of Lupinus angustifolius Seed Protein Isolates. Journal of Food Quality, 1-9. https://doi.org/10.1155/2017/8675814
  • Li, Z., Scott, K., Hemar, Y., Zhang, H., & Otter, D. (2018). Purification and characterisation of a protease (tamarillin) from tamarillo fruit. Food Chemistry, 256, 228–234. https://doi.org/10.1016/j.foodchem.2018.02.091
  • López, D. N., Ingrassia, R., Busti, P., Bonino, J., Delgado, J. F., Wagner, J., … Spelzini, D. (2018). “Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds.” LWT-Food Science and Technology, 90, 396-402. https://doi.org/10.1016/j.lwt.2017.12.060
  • Lv, Y., Cai, L., Yang, M., Liu, X., Hui, N., & Li, J. (2017). Purification, characterisation, and thermal denaturation of polyphenoloxidase from prawns (Penaeus vannamei). International Journal of Food Properties, 20, 3345–3359. https://doi.org/10.1080/10942912.2017.1354019
  • Mariam, S. H. S., Ooi, C. W., Tan, W. S., Janna, O. A., Arbakariya, A., & Tey, B. T. (2015). Purification of rabbit polyclonal immunoglobulin G with ammonium sulphate precipitation and mixed-mode chromatography. Separation and Purification Technology, 144, 133–138. https://doi.org/10.1016/j.seppur.2015.02.012
  • Moongngarm, A., Sasanam, S., Pinsiri, W., Inthasoi, P., Janto, S., & Pengchai, J. (2014). Functional properties of protein concentrate from black cowpea and its application. American Journal of Applied Sciences, 11(10), 1811–1818. https://doi.org/10.3844/ofsp.9483
  • Mune Mune, M. A., & Sogi, D. S. (2015). Functional Properties of Protein Concentrates of Cowpea and Bambara Bean Involving Different Drying Techniques. Journal of Food Processing and Preservation, 39, 2304-2313. https://doi.org/10.1111/jfpp.12477
  • Muranyi, I. S., Otto, C., Pickardt, C., Osen, R., Koehler, P., & Schweiggert-Weisz, U. (2016). Influence of the Isolation Method on the Technofunctional Properties of Protein Isolates from Lupinus angustifolius L. Journal of Food Science, 81, 2656-2663. https://doi.org/10.1111/1750-3841.13515
  • Negi, P., Chand, S., Thakur, N., & Nath, A. K. (2018). Biological Activity of Serine Protease Inhibitor Isolated from the Seeds of Phaseolus vulgaris. Agricultural Research, 7(3), 265–270. https://doi.org/10.1007/s40003-018-0304-z
  • Nelson, & Cox. (2011). Principles of Biochemistry. Chinese Journal of Integrative Medicine (Vol. 17). https://doi.org/10.1007/s11655-011-0820-1
  • Park S. R., Lim C. Y., Kim, D. S. & Ko, K. (2015) Optimization of Ammonium Sulfate Concentration for Purification of Colorectal Cancer Vaccine Candidate Recombinant Protein GA733-FcK Isolated from Plants. Front. Plant Sci, 6,1040. doi: 10.3389/fpls.2015.01040
  • Novák, P., & Havlí, V. (2016). 4 – Protein Extraction and Precipitation. In Proteomic Profiling and Analytical Chemistry (Second Edition), 51-62. https://doi.org/10.1016/B978-0-444-63688-1.00004-5
  • Özdemir, Y., Güven, E., & Özdemir, B. A. (2013). Et Ürünlerinde Kullanılabilecek Soya Proteini Alternatifleri. Electronic Journal of Food Technologies Gıda Teknolojileri Elektronik Dergisi Electronic Journal of Food Technologies, 8(81), 44–5144.
  • Palmer, T., & Bonner, P. L. (2007). Enzymes: biochemistry, biotechnology, clinical chemistry. 2nd Edition, Woodhead Publishing Ltd, Cambridge, UK, 299 p.
  • Pazmiño A, Vásquez G, & Carrillo W. (2018). Pigeon Pea Protein Concentrate (Cajanus Cajan) Seeds Grown in Ecuador Functional Properties, Asian Journal of Pharmaceutical and Clinical Research, 11, 430-435. https://doi.org/10.22159/ajpcr.2018.v11i6.24966
  • Pereira, A. M., Lisboa, C. R., & Costa, J. A. V. (2018). High protein ingredients of microalgal origin: Obtainment and functional properties. Innovative Food Science and Emerging Technologies, 47, 187-194. https://doi.org/10.1016/j.ifset.2018.02.015
  • Purwanto, M. G. M. (2016). The Role and Efficiency of Ammonium Sulphate Precipitation in Purification Process of Papain Crude Extract. Procedia Chemistry, 18, 127–131. https://doi.org/10.1016/j.proche.2016.01.020
  • Righetti, P. G. & Boschetti, E. (2013). Detailed Methodologies and Protocols. Low-abundance proteome discovery: state of the art and protocols, Boschetti, E. (chief ed.), Newnes, 274 p.
  • Salcedo-Chávez, B., Osuna-Castro, J. A., Guevara-Lara, F., Domínguez-Domínguez, J., & Paredes-López, O. (2002). Optimization of the isoelectric precipitation method to obtain protein isolates from amaranth (Amaranthus cruentus) seeds. Journal of Agricultural and Food Chemistry, 50, 6515-6520. https://doi.org/10.1021/jf020522t
  • Saldamlı, İ. & Temiz, A. (2017). Amino Asitler, Peptitler, Proteinler. Gıda Kimyası, Saldamlı, İ. (baş ed.), Hacettepe Üniversitesi Yayınları, Ankara, Türkiye, 227-317.
  • Stone, A. K., Karalash, A., Tyler, R. T., Warkentin, T. D., & Nickerson, M. T. (2015). Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Research International, 76(P1), 31–38. https://doi.org/10.1016/j.foodres.2014.11.017
  • Scopes, R. K. (2013). Protein purification: principles and practice. Springer Science & Business Media, New York, USA.
  • Sivasankar, B. (2005). Bioseparations: principles and techniques. PHI Learning Pvt. Ltd, New Delhi, India, 119 p.
  • Stone, A. K., Karalash, A., Tyler, R. T., Warkentin, T. D., & Nickerson, M. T. (2015). Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Research International, 76 (P1), 31–38. https://doi.org/10.1016/j.foodres.2014.11.017
  • Unlüsayın, M. (2009). Balık Proteinlerinin Saflaştırılmasında Kullanılan Son Yöntemler/ The recent methods on using for purification of fish proteins. Journal of FisheriesSciences.Com, 3(4), 298–309. https://doi.org/10.3153/jfscom.2009034
  • US Food and Drug Administration. (2004). Food allergen labeling and consumer protection act of 2004. Pub Law, 108-282.
  • Uzzan, A. (1988). Vegetable protein products from seeds: technology and uses in the food industry. Hudson, B. F. J. (ed.). Developments of Food Industry, 6. Elsevier Applied Science, London.
  • Wani, I. A., Sogi, D. S., & Gill, B. S. (2015). Physico-chemical and functional properties of native and hydrolysed protein isolates from Indian black gram (Phaseolus mungo L.) cultivars. LWT-Food Science and Technology, 60, 848-854. https://doi.org/10.1016/j.lwt.2014.10.060
  • Wani, I. A., Sogi, D. S., Shivhare, U. S., & Gill, B. S. (2014). Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates. Food Research International, 76, 11-18. https://doi.org/10.1016/j.foodres.2014.08.027
  • Zhang, D. qin, Mu, T. hua, Sun, H. nan, Chen, J. wang, & Zhang, M. (2017). Comparative study of potato protein concentrates extracted using ammonium sulfate and isoelectric precipitation. International Journal of Food Properties, 20(9), 2113–2127. https://doi.org/10.1080/10942912.2016.1230873
  • Zhang, Y. Z., Du, W. X., Fan, Y., Yi, J., Lyu, S. C., Nadeau, K. C., … McHugh, T. (2017). Purification and characterization of a black walnut (Juglans nigra) allergen, Jug n 4. Journal of Agricultural and Food Chemistry, 65(2), 454–462. https://doi.org/10.1021/acs.jafc.6b04387
  • Zhao, Q., Zhang, W., Wu, Y., & Ouyang, J. (2015). Extraction Techniques and Stability of Carotenoprotein from Carrot (Daucus carota L.) Root. Journal of Food Process Engineering, 38(3), 290–298. https://doi.org/10.1111/jfpe.12134
Yıl 2018, Cilt: 33 Sayı: 2, 83 - 92, 06.01.1019

Öz

Kaynakça

  • Adebiyi, A. P., Adebiyi, A. O., Hasegawa, Y., Ogawa, T., & Muramoto, K. (2009). Isolation and characterization of protein fractions from deoiled rice bran. European Food Research and Technology, 228(3), 391–401. https://doi.org/10.1007/s00217-008-0945-4
  • Adenekan, M. K., Fadimu, G. J., Odunmbaku, L. A., & Oke, E. K. (2018). Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan) protein isolates. Food Science and Nutrition, 6(1), 146–152. https://doi.org/10.1002/fsn3.539
  • Adetuyi, F. O., Akintimehin, E. S., Karigidi, K. O., Okonji, R. E., & Adeniyi, D. A. (2018). Partial purification and characterisation of cellulase from sugarcane as affected by postharvest storage of sugarcane (Saccharum officinarum L) stem. Pertanika Journal of Tropical Agricultural Science, 41(1), 379–391.
  • Al-Ismail, K., Al-Assoly, N., & Saleh, M. (2018). Extraction and functional characterization of isolated proteins from Aleppo pine seeds (Pinus halepensis Mill.). Journal of Food Measurement and Characterization, 12, 386-394. https://doi.org/10.1007/s11694-017-9651-x
  • Aryee, A. N. A., & Boye, J. I. (2017). Comparative Study of The Effects of Processing on The Nutritional, Physicochemical and Functional Properties of Lentil. Journal of Food Processing and Preservation, 41, 1-13. https://doi.org/10.1111/jfpp.12824
  • Aydemir, L. Y., & Yemenicioĝlu, A. (2013). Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives. LWT-Food Science and Technology, 50, 686-694. https://doi.org/10.1016/j.lwt.2012.07.023
  • Berg, J. M., Tymoczko, J. L., & Gatto, G. J. (2015). Biochemistry. W.H. Freeman & Company, New York, USA, 95-100.
  • Bonner, P. L. R. (2007). Protein Purification. Taylor and Francis Group, Milton Park Abingdon, UK.
  • Boye, J., Zare, F., & Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International, 43(2), 414–431. https://doi.org/10.1016/j.foodres.2009.09.003
  • Burgess, R. R. (2009). Chapter 20 Protein Precipitation Techniques. Methods in Enzymology, 463, 331-342. https://doi.org/10.1016/S0076-6879(09)63020-2
  • Chao, D., & Aluko, R. E. (2018). Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment. CYTA-Journal of Food, 16(1), 357-366. https://doi.org/10.1080/19476337.2017.1406536
  • Cui, Q., Ni, X., Zeng, L., Tu, Z., Li, J., Sun, K., … Li, X. (2017). Optimization of Protein Extraction and Decoloration Conditions for Tea Residues. Horticultural Plant Journal, 3(4), 172–176. https://doi.org/10.1016/j.hpj.2017.06.003
  • de la Rosa-Millán, J., Orona-Padilla, J. L., Flores-Moreno, V. M., & Serna-Saldívar, S. O. (2018). Physicochemical, functional and ATR-FTIR molecular analysis of protein extracts derived from starchy pulses. International Journal of Food Science and Technology, 53, 1414-1424. https://doi.org/10.1111/ijfs.13719
  • Du, M., Xie, J., Gong, B., Xu, X., Tang, W., Li, X., … Xie, M. (2018). Extraction, physicochemical characteristics and functional properties of Mung bean protein. Food Hydrocolloids, 76, 131-140. https://doi.org/10.1016/j.foodhyd.2017.01.003
  • Duong-Ly, K. C., & Gabelli, S. B. (2014). Salting out of proteins using ammonium sulfate precipitation. Methods in Enzymology, 541, 85-94. Elsevier Inc. https://doi.org/10.1016/B978-0-12-420119-4.00007-0
  • Evans, D. R., Romero, J. K., & Westoby, M. (2009). Concentration of proteins and removal of solutes. In Methods in enzymology, 463, 97-120, Academic Press.
  • Fernandez, A., Fernandez-Quintela, F., Macarulla, M. T., Barrio, A. S. Del, & Martínez, J. A. (1997). Composition and functional properties of protein isolates obtained from commercial legumes grown in northern Spain. Plant Foods for Human Nutrition, 51, 331-342, Kluwer Academic Publishers.
  • Hadnađev, M., Dapčević-Hadnađev, T., Lazaridou, A., Moschakis, T., Michaelidou, A. M., Popović, S., & Biliaderis, C. G. (2018). Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties. Food Hydrocolloids, 79, 526–533. https://doi.org/10.1016/j.foodhyd.2017.12.015
  • Harrysson, H., Hayes, M., Eimer, F., Carlsson, N. G., Toth, G. B., & Undeland, I. (2018). Production of protein extracts from Swedish red, green, and brown seaweeds, Porphyra umbilicalis Kützing, Ulva lactuca Linnaeus, and Saccharina latissima (Linnaeus) J. V. Lamouroux using three different methods. Journal of Applied Phycology, 1–16. https://doi.org/10.1007/s10811-018-1481-7
  • Ivanova, P., Kalaydzhiev, H., Rustad, T., Silva, C. L. M., & Chalova, V. I. (2017). Comparative biochemical profile of protein-rich products obtained from industrial rapeseed meal. Emirates Journal of Food and Agriculture, 29(3), 170-178. https://doi.org/10.9755/ejfa.2016-11-1760
  • Iyenagbe, D. O., Malomo, S. A., Idowu, A. O., Badejo, A. A., & Fagbemi, T. N. (2017). Effects of thermal processing on the nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolates. Food Science and Nutrition, 5, 1170–1178. https://doi.org/10.1002/fsn3.508
  • Karaca, A. C., Low, N., & Nickerson, M. (2011). Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction. Food Research International, 44(9), 2742–2750. https://doi.org/10.1016/j.foodres.2011.06.012
  • Kaushik, P., Dowling, K., McKnight, S., Barrow, C. J., Wang, B., & Adhikari, B. (2016). Preparation, characterization and functional properties of flax seed protein isolate. Food Chemistry, 197, 212-220. https://doi.org/10.1016/j.foodchem.2015.09.106
  • Klupsaite, D., & Juodeikiene, G. (2015). Legume: composition, protein extraction and functional properties. A review. Cheminê Technologija, 1(1), 5–12. https://doi.org/10.5755/j01.ct.66.1.12355
  • Kumar, P., & Sharma, S. M. (2015). An overview of purification methods for proteins. Internat ional Journal of Applied Research, 1(12), 450-459.
  • Lam, A. C. Y., Warkentin, T. D., Tyler, R. T., & Nickerson, M. T. (2017). Physicochemical and functional properties of protein isolates obtained from several pea cultivars. Cereal Chemistry, 94(1),89–97. https://doi.org/10.1094/CCHEM-04-16-0097-FI
  • Lara-Rivera, A. H., García-Alamilla, P., Lagunes-Gálvez, L. M., Macias, R. R., García López, P. M., Francisco, J., & Natera, Z. (2017). Functional Properties of Lupinus angustifolius Seed Protein Isolates. Journal of Food Quality, 1-9. https://doi.org/10.1155/2017/8675814
  • Li, Z., Scott, K., Hemar, Y., Zhang, H., & Otter, D. (2018). Purification and characterisation of a protease (tamarillin) from tamarillo fruit. Food Chemistry, 256, 228–234. https://doi.org/10.1016/j.foodchem.2018.02.091
  • López, D. N., Ingrassia, R., Busti, P., Bonino, J., Delgado, J. F., Wagner, J., … Spelzini, D. (2018). “Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds.” LWT-Food Science and Technology, 90, 396-402. https://doi.org/10.1016/j.lwt.2017.12.060
  • Lv, Y., Cai, L., Yang, M., Liu, X., Hui, N., & Li, J. (2017). Purification, characterisation, and thermal denaturation of polyphenoloxidase from prawns (Penaeus vannamei). International Journal of Food Properties, 20, 3345–3359. https://doi.org/10.1080/10942912.2017.1354019
  • Mariam, S. H. S., Ooi, C. W., Tan, W. S., Janna, O. A., Arbakariya, A., & Tey, B. T. (2015). Purification of rabbit polyclonal immunoglobulin G with ammonium sulphate precipitation and mixed-mode chromatography. Separation and Purification Technology, 144, 133–138. https://doi.org/10.1016/j.seppur.2015.02.012
  • Moongngarm, A., Sasanam, S., Pinsiri, W., Inthasoi, P., Janto, S., & Pengchai, J. (2014). Functional properties of protein concentrate from black cowpea and its application. American Journal of Applied Sciences, 11(10), 1811–1818. https://doi.org/10.3844/ofsp.9483
  • Mune Mune, M. A., & Sogi, D. S. (2015). Functional Properties of Protein Concentrates of Cowpea and Bambara Bean Involving Different Drying Techniques. Journal of Food Processing and Preservation, 39, 2304-2313. https://doi.org/10.1111/jfpp.12477
  • Muranyi, I. S., Otto, C., Pickardt, C., Osen, R., Koehler, P., & Schweiggert-Weisz, U. (2016). Influence of the Isolation Method on the Technofunctional Properties of Protein Isolates from Lupinus angustifolius L. Journal of Food Science, 81, 2656-2663. https://doi.org/10.1111/1750-3841.13515
  • Negi, P., Chand, S., Thakur, N., & Nath, A. K. (2018). Biological Activity of Serine Protease Inhibitor Isolated from the Seeds of Phaseolus vulgaris. Agricultural Research, 7(3), 265–270. https://doi.org/10.1007/s40003-018-0304-z
  • Nelson, & Cox. (2011). Principles of Biochemistry. Chinese Journal of Integrative Medicine (Vol. 17). https://doi.org/10.1007/s11655-011-0820-1
  • Park S. R., Lim C. Y., Kim, D. S. & Ko, K. (2015) Optimization of Ammonium Sulfate Concentration for Purification of Colorectal Cancer Vaccine Candidate Recombinant Protein GA733-FcK Isolated from Plants. Front. Plant Sci, 6,1040. doi: 10.3389/fpls.2015.01040
  • Novák, P., & Havlí, V. (2016). 4 – Protein Extraction and Precipitation. In Proteomic Profiling and Analytical Chemistry (Second Edition), 51-62. https://doi.org/10.1016/B978-0-444-63688-1.00004-5
  • Özdemir, Y., Güven, E., & Özdemir, B. A. (2013). Et Ürünlerinde Kullanılabilecek Soya Proteini Alternatifleri. Electronic Journal of Food Technologies Gıda Teknolojileri Elektronik Dergisi Electronic Journal of Food Technologies, 8(81), 44–5144.
  • Palmer, T., & Bonner, P. L. (2007). Enzymes: biochemistry, biotechnology, clinical chemistry. 2nd Edition, Woodhead Publishing Ltd, Cambridge, UK, 299 p.
  • Pazmiño A, Vásquez G, & Carrillo W. (2018). Pigeon Pea Protein Concentrate (Cajanus Cajan) Seeds Grown in Ecuador Functional Properties, Asian Journal of Pharmaceutical and Clinical Research, 11, 430-435. https://doi.org/10.22159/ajpcr.2018.v11i6.24966
  • Pereira, A. M., Lisboa, C. R., & Costa, J. A. V. (2018). High protein ingredients of microalgal origin: Obtainment and functional properties. Innovative Food Science and Emerging Technologies, 47, 187-194. https://doi.org/10.1016/j.ifset.2018.02.015
  • Purwanto, M. G. M. (2016). The Role and Efficiency of Ammonium Sulphate Precipitation in Purification Process of Papain Crude Extract. Procedia Chemistry, 18, 127–131. https://doi.org/10.1016/j.proche.2016.01.020
  • Righetti, P. G. & Boschetti, E. (2013). Detailed Methodologies and Protocols. Low-abundance proteome discovery: state of the art and protocols, Boschetti, E. (chief ed.), Newnes, 274 p.
  • Salcedo-Chávez, B., Osuna-Castro, J. A., Guevara-Lara, F., Domínguez-Domínguez, J., & Paredes-López, O. (2002). Optimization of the isoelectric precipitation method to obtain protein isolates from amaranth (Amaranthus cruentus) seeds. Journal of Agricultural and Food Chemistry, 50, 6515-6520. https://doi.org/10.1021/jf020522t
  • Saldamlı, İ. & Temiz, A. (2017). Amino Asitler, Peptitler, Proteinler. Gıda Kimyası, Saldamlı, İ. (baş ed.), Hacettepe Üniversitesi Yayınları, Ankara, Türkiye, 227-317.
  • Stone, A. K., Karalash, A., Tyler, R. T., Warkentin, T. D., & Nickerson, M. T. (2015). Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Research International, 76(P1), 31–38. https://doi.org/10.1016/j.foodres.2014.11.017
  • Scopes, R. K. (2013). Protein purification: principles and practice. Springer Science & Business Media, New York, USA.
  • Sivasankar, B. (2005). Bioseparations: principles and techniques. PHI Learning Pvt. Ltd, New Delhi, India, 119 p.
  • Stone, A. K., Karalash, A., Tyler, R. T., Warkentin, T. D., & Nickerson, M. T. (2015). Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Research International, 76 (P1), 31–38. https://doi.org/10.1016/j.foodres.2014.11.017
  • Unlüsayın, M. (2009). Balık Proteinlerinin Saflaştırılmasında Kullanılan Son Yöntemler/ The recent methods on using for purification of fish proteins. Journal of FisheriesSciences.Com, 3(4), 298–309. https://doi.org/10.3153/jfscom.2009034
  • US Food and Drug Administration. (2004). Food allergen labeling and consumer protection act of 2004. Pub Law, 108-282.
  • Uzzan, A. (1988). Vegetable protein products from seeds: technology and uses in the food industry. Hudson, B. F. J. (ed.). Developments of Food Industry, 6. Elsevier Applied Science, London.
  • Wani, I. A., Sogi, D. S., & Gill, B. S. (2015). Physico-chemical and functional properties of native and hydrolysed protein isolates from Indian black gram (Phaseolus mungo L.) cultivars. LWT-Food Science and Technology, 60, 848-854. https://doi.org/10.1016/j.lwt.2014.10.060
  • Wani, I. A., Sogi, D. S., Shivhare, U. S., & Gill, B. S. (2014). Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates. Food Research International, 76, 11-18. https://doi.org/10.1016/j.foodres.2014.08.027
  • Zhang, D. qin, Mu, T. hua, Sun, H. nan, Chen, J. wang, & Zhang, M. (2017). Comparative study of potato protein concentrates extracted using ammonium sulfate and isoelectric precipitation. International Journal of Food Properties, 20(9), 2113–2127. https://doi.org/10.1080/10942912.2016.1230873
  • Zhang, Y. Z., Du, W. X., Fan, Y., Yi, J., Lyu, S. C., Nadeau, K. C., … McHugh, T. (2017). Purification and characterization of a black walnut (Juglans nigra) allergen, Jug n 4. Journal of Agricultural and Food Chemistry, 65(2), 454–462. https://doi.org/10.1021/acs.jafc.6b04387
  • Zhao, Q., Zhang, W., Wu, Y., & Ouyang, J. (2015). Extraction Techniques and Stability of Carotenoprotein from Carrot (Daucus carota L.) Root. Journal of Food Process Engineering, 38(3), 290–298. https://doi.org/10.1111/jfpe.12134
Toplam 58 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makalesi
Yazarlar

Ayça Akyüz 0000-0001-9862-0176

Seda Ersus Bilek 0000-0003-0475-4099

Yayımlanma Tarihi 31 Aralık 1018
Yayımlandığı Sayı Yıl 2018 Cilt: 33 Sayı: 2

Kaynak Göster

APA Akyüz, A., & Ersus Bilek, S. (1019). Protein Çöktürme Yöntemlerinin Karşılaştırılması. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 33(2), 83-92.
AMA Akyüz A, Ersus Bilek S. Protein Çöktürme Yöntemlerinin Karşılaştırılması. Çukurova Tarım Gıda Bil. Der. Ocak 1019;33(2):83-92.
Chicago Akyüz, Ayça, ve Seda Ersus Bilek. “Protein Çöktürme Yöntemlerinin Karşılaştırılması”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 33, sy. 2 (Ocak 1019): 83-92.
EndNote Akyüz A, Ersus Bilek S (01 Ocak 1019) Protein Çöktürme Yöntemlerinin Karşılaştırılması. Çukurova Tarım ve Gıda Bilimleri Dergisi 33 2 83–92.
IEEE A. Akyüz ve S. Ersus Bilek, “Protein Çöktürme Yöntemlerinin Karşılaştırılması”, Çukurova Tarım Gıda Bil. Der., c. 33, sy. 2, ss. 83–92, 1019.
ISNAD Akyüz, Ayça - Ersus Bilek, Seda. “Protein Çöktürme Yöntemlerinin Karşılaştırılması”. Çukurova Tarım ve Gıda Bilimleri Dergisi 33/2 (Ocak 1019), 83-92.
JAMA Akyüz A, Ersus Bilek S. Protein Çöktürme Yöntemlerinin Karşılaştırılması. Çukurova Tarım Gıda Bil. Der. 1019;33:83–92.
MLA Akyüz, Ayça ve Seda Ersus Bilek. “Protein Çöktürme Yöntemlerinin Karşılaştırılması”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, c. 33, sy. 2, 1019, ss. 83-92.
Vancouver Akyüz A, Ersus Bilek S. Protein Çöktürme Yöntemlerinin Karşılaştırılması. Çukurova Tarım Gıda Bil. Der. 1019;33(2):83-92.

Çukurova Üniversitesi Ziraat Fakültesi Dergisi” yayın hayatına 1 Ocak 2016 tarihi itibariyle “Çukurova Tarım ve Gıda Bilimleri Dergisi” adıyla devam etmektedir.


logo_224x57_white.gif       ResearchBib User Pictureroot indexing ile ilgili görsel sonucu