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Protein Çöktürme Yöntemlerinin Karşılaştırılması

Year 2018, Volume: 33 Issue: 2, 83 - 92, 06.01.1019

Abstract

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.

References

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  • 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
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Year 2018, Volume: 33 Issue: 2, 83 - 92, 06.01.1019

Abstract

References

  • 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
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There are 58 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Article
Authors

Ayça Akyüz 0000-0001-9862-0176

Seda Ersus Bilek 0000-0003-0475-4099

Publication Date December 31, 1018
Published in Issue Year 2018 Volume: 33 Issue: 2

Cite

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 J. Agric. Food. Sciences. January 1019;33(2):83-92.
Chicago Akyüz, Ayça, and Seda Ersus Bilek. “Protein Çöktürme Yöntemlerinin Karşılaştırılması”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 33, no. 2 (January 1019): 83-92.
EndNote Akyüz A, Ersus Bilek S (January 1, 1019) Protein Çöktürme Yöntemlerinin Karşılaştırılması. Çukurova Tarım ve Gıda Bilimleri Dergisi 33 2 83–92.
IEEE A. Akyüz and S. Ersus Bilek, “Protein Çöktürme Yöntemlerinin Karşılaştırılması”, Çukurova J. Agric. Food. Sciences, vol. 33, no. 2, pp. 83–92, 1019.
ISNAD Akyüz, Ayça - Ersus Bilek, Seda. “Protein Çöktürme Yöntemlerinin Karşılaştırılması”. Çukurova Tarım ve Gıda Bilimleri Dergisi 33/2 (January 1019), 83-92.
JAMA Akyüz A, Ersus Bilek S. Protein Çöktürme Yöntemlerinin Karşılaştırılması. Çukurova J. Agric. Food. Sciences. 1019;33:83–92.
MLA Akyüz, Ayça and Seda Ersus Bilek. “Protein Çöktürme Yöntemlerinin Karşılaştırılması”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, vol. 33, no. 2, 1019, pp. 83-92.
Vancouver Akyüz A, Ersus Bilek S. Protein Çöktürme Yöntemlerinin Karşılaştırılması. Çukurova J. Agric. Food. Sciences. 1019;33(2):83-92.

From January 1, 2016 “Çukurova University Journal of Faculty of Agriculture” continuous its publication life as “Çukurova Journal of Agriculture and Food Sciences”.