Sürdürülebilir Kalkınma Amaçları

• 2

Yazarlar

• Saricaoglu, Furkan Turker(2)
• Turhan, Sadettin(2)
• Yayli, Damla(1)

• MakaleAçık Erişim2017Scopus SJRQ2/r/bayburt/13890
  Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins

  Saricaoglu, Furkan Turker; Turhan, Sadettin

  In the present study, the functional properties of mechanically deboned chicken meat proteins (MDCM-Ps) were determined at different pH (2, 4, 6, 8 and 12), and film-forming properties were evaluated depending on MDCM-P (2, 3 and 4%) and glycerol (30, 40 and 50%) concentrations. The highest solubility, emulsifying and foaming properties were determined at pH 12. MDCM-P solutions showed non-polyelectrolyte behavior and gelation onset temperature was determined at 36°C. Film-forming properties of MDCM-P showed that the tensile strength decreased, and elongation at break increased as glycerol concentration increased. Films became more transparent with increasing glycerol and decreasing protein concentration, while water vapor permeability increased with increasing glycerol and protein concentration. Water sorption data of films were fitted to the Guggenheim, Anderson, and De Boer model. In general, equilibrium moisture content of films increased as glycerol level increased. Overall, the results showed that MDCM-P could be useful as a new protein source for both food and packaging industries.

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  AtıfScopus7·WoS6·OpenAlex9

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• MakaleAçık Erişim2017Scopus SJRQ2/r/bayburt/12411
  Edible packaging film derived from mechanically deboned chicken meat proteins: Effect of transglutaminase on physicochemical properties

  Yayli, Damla; Turhan, Sadettin; Saricaoglu, Furkan Turker

  In this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added to the films, the thickness increased, but the solubility decreased. Films treated with TGase exhibited higher water vapor permeability than control film (p<0.05). When TGase concentration increased, the L∗ values of films decreased, but a∗ and b∗ values increased. All films showed very good barrier properties against UV light. The highest tensile strength was obtained in MDCM-P films containing 3% TGase (p<0.05). The elongation at break values increased with the TGase concentration increasing from 1 to 3%, but decreased at higher enzyme concentration (p<0.05). The addition of TGase altered molecular organization and intermolecular interaction in the film matrix. TGase treated films showed smoother and ordered surface structure and homogeneous and compact microstructure. The results indicated that TGase use can be an effective approach in improving the solubility and mechanical properties of MDCM-P films.

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  AtıfScopus28·WoS25·OpenAlex33

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