Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties

Tatar, F.; Tunç, Merve Tuğçe; Kahyaoğlu, Talip

doi:10.1007/s13197-013-1110-z

Cited by 30 publications

(8 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Ultrasonic application of biopolymer modification has been studied thoroughly. Ultrasound technology, a novel non-thermal technology, is simple, energy saving, cost-effective, and environmentally friendly [7]. Recently, the application of ultrasound technology to improve the efficiency of enzymolysis of protein peptides has been a major focus of research [5].…”

Section: Introductionmentioning

confidence: 99%

Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Soy Protein Isolate

et al. 2019

View full text Add to dashboard Cite

The objective of this study was to investigate the effects of different high-intensity ultrasonication (HIU) pretreatment on the structure and properties of soybean protein isolate (SPI) as well as enzymatic hydrolysis of SPI by bromelain and antioxidant activity of hydrolysates. The HIU-treated SPI fractions showed a decrease in the proportion of α-helices and β-turns and an increase in the content of β-sheets and random coils based on Fourier-transform infrared spectroscopy. Near-infrared spectra and fluorescence spectra analyses provided support for the changes in secondary and tertiary structures of SPI after ultrasound treatment. The particle size of SPI decreased from 217.20 nm to 141.23 nm and the absolute zeta potential increased. Scanning electron microscopy showed that HIU treatment changed apparent morphology. Dynamic and static light scattering of ultrasonicated samples showed that SPI structure had changed from hard-sphere to hollow-sphere or polydisperse and monodisperse gaussian coils. HIU pretreatment significantly increased the hydroxyl-radical scavenging and the degree of hydrolysis of the SPI hydrolysates.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Soy Protein Isolate

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The countries, high cost of proteins from animal sources, health problems such as allergies to animal proteins and many consumers choosing freely to refrain consuming animal proteins. This situation has led to a substantial search for alternative sources of proteins which can replace conventional sources more used [15,16]. Alternative sources have been thoroughly studied in recent years with proteins derived from plants (lupin, quinoa, amaranth, and sesame), bacteria, and yeasts being the most promising ones [17].…”

Section: Discussionmentioning

confidence: 99%

Analysis of Protein Concentrate From Kahai (Caryodendron Orinocense Karst) Seeds Cultivated in Amazonia of Ecuador

Greffa

Vilcacundo²,

Altuna³

et al. 2018

Asian J Pharm Clin Res

View full text Add to dashboard Cite

Objective: The aim of this study was to obtain Kahai protein concentrate from Caryodendron orinocense Karst cultivated in the Amazonic region of Ecuador, to characterize its proteins using the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and native electrophoresis methods, and to determine its content of total polyphenols.Methods: Kahai seeds (C. orinocense Karst) were utilized to obtain Kahai protein concentrate at pH 3.0, pH 4.0, pH 5.0, and pH 6.0 using the isoelectric precipitation method. The proteins were characterized using the SDS-PAGE and native-PAGE electrophoresis methods. Total polyphenols were determined using the colorimetric assay method.Results: The best treatment to obtain Kahai protein concentrate was at pH 5.0 with a 21.91% yield using the cold extraction method. The best treatment was at pH 6.0 with a 11.07% yield using the heat extraction method. Kahai concentrates presented a complex profile of proteins with molecular weights between 14 and 97 kDa. It was possible to obtain at the same time polyphenols at pH 5.0 with a value of 1028.58 mg gallic acid equivalents/100 g protein of sample.Conclusion: This study suggests that Kahai protein concentrates possess a high content of proteins and polyphenols that can be used to elaborate functional foods.

show abstract

“…Hazelnut protein was isolated as Tatar et al reported [ 21 ]. Briefly, DHF dissolved in distilled water was adjusted to a pH of 8.0 with 1% NaOH solution, and stirred for 30 min.…”

Section: Methodsmentioning

confidence: 99%

A Novel Insight into Screening for Antioxidant Peptides from Hazelnut Protein: Based on the Properties of Amino Acid Residues

et al. 2022

View full text Add to dashboard Cite

This study used the properties of amino acid residues to screen antioxidant peptides from hazelnut protein. It was confirmed that the type and position of amino acid residues, grand average of hydropathy, and molecular weight of a peptide could be comprehensively applied to obtain desirable antioxidants after analyzing the information of synthesized dipeptides and BIOPEP database. As a result, six peptides, FSEY, QIESW, SEGFEW, IDLGTTY, GEGFFEM, and NLNQCQRYM were identified from hazelnut protein hydrolysates with higher antioxidant capacity than reduced Glutathione (GSH) against linoleic acid oxidation. The peptides having Tyr residue at C-terminal were found to prohibit the oxidation of linoleic acid better than others. Among them, peptide FSEY inhibited the rancidity of hazelnut oil very well in an oil-in-water emulsion. Additionally, quantum chemical parameters proved Tyr-residue to act as the active site of FSEY are responsible for its antioxidation. This is the first presentation of a novel approach to excavating desired antioxidant peptides against lipid oxidation from hazelnut protein via the properties of amino acid residues.

show abstract

Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties

Cited by 30 publications

References 25 publications

Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Soy Protein Isolate

Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Soy Protein Isolate

Analysis of Protein Concentrate From Kahai (Caryodendron Orinocense Karst) Seeds Cultivated in Amazonia of Ecuador

A Novel Insight into Screening for Antioxidant Peptides from Hazelnut Protein: Based on the Properties of Amino Acid Residues

Contact Info

Product

Resources

About