Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate

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dc.authoridYILDIRIM, Metin / 0000-0002-6637-916X
dc.contributor.authorCelik, Mehtap
dc.contributor.authorGuzel, Melih
dc.contributor.authorYildirim, Metin
dc.date.accessioned2021-11-01T15:02:55Z
dc.date.available2021-11-01T15:02:55Z
dc.date.issued2019
dc.department[Belirlenecek]
dc.description.abstractThe aims of this research were to examine the effect of pH on extraction of proteins from sour cherry (Prunus cerasus L.) kernels, and to investigate the functional properties of the resulting protein concentrate. The optimum pH values for the protein extraction and isoelectric precipitation were determined as 10.0 and 4.5, respectively. The protein concentrate contained 4.03 +/- 0.16% moisture, 3.31 +/- 0.17% ash, 2.94 +/- 0.36% carbohydrate, 1.93 +/- 0.16% lipid, and 80.48 +/- 2.38% protein. Water holding capacity, oil holding capacity and the least gelling concentration of the protein concentrate were 2.42 +/- 0.09g water/g, 1.73 +/- 0.17g oil/g and 8%, respectively. Results showed that emulsifying activity and stability indices, foaming capacity and stability of protein concentrate were 38.91 +/- 2.50m(2)/g, 37.49 +/- 2.41min, 35.00 +/- 3.54% and 71.80 +/- 7.25% (after 30min), respectively. The functional and chemical properties of the protein concentrate indicate that it may find application as functional ingredient for various food products.
dc.description.sponsorshipTokat Gaziosmanpaa University Scientific Research Projects Unit [2009/59]en_US
dc.description.sponsorshipThe study was partially supported by Tokat Gaziosmanpaa University Scientific Research Projects Unit (Project No.: 2009/59).en_US
dc.identifier.doi10.1007/s13197-019-03785-8
dc.identifier.endpage3032en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue6en_US
dc.identifier.pmid31205357
dc.identifier.scopus2-s2.0-85065125478
dc.identifier.scopusqualityQ1
dc.identifier.startpage3023en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-019-03785-8
dc.identifier.urihttps://hdl.handle.net/11491/6861
dc.identifier.volume56en_US
dc.identifier.wosWOS:000469837700023
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor[Belirlenecek]
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal Of Food Science And Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectSour cherry kernelen_US
dc.subjectProtein concentrateen_US
dc.subjectChemical propertiesen_US
dc.subjectFunctional propertiesen_US
dc.titleEffect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate
dc.typeArticle

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