Sürdürülebilir Kalkınma Amaçları
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- Kitap BölümüAçık Erişim2025Lipid-protein interactions in food systems: Mechanisms, thermodynamics, and analytical approaches
Öztekin, Sebahat; Uzun, Suzan; Köroğlu, Deniz Günal; Bilgin, Ayşenur Betül; Gökşen, Gülden
This chapter provides a comprehensive overview of lipid-protein interactions in food systems, focusing on their physicochemical mechanisms, analytical techniques, and implications for food quality, nutrition, and functionality. These interactions, governed by hydrophobic, electrostatic, hydrogen bonding, and van der Waals forces, are influenced by multiple factors such as pH, temperature, and ionic strength during food processing. Both experimental techniques, including spectroscopy (fluorescence, CD, FTIR), calorimetry (ITC, DSC), microscopy (CLSM, SEM), and gel electrophoresis, as well as computational approaches such as molecular dynamics simulations and molecular docking are used to characterize the structural, thermodynamic, and dynamic properties of these interactions. Lipid-protein interactions affect key lipid characteristics such as chemical stability, solubility, and gastrointestinal behavior, while also modulating protein properties like digestibility, thermal stability, gelling, foaming capacity, phosphorylation, and aggregation. Moreover, these interactions can influence health-related outcomes, including lipid oxidation, cholesterol metabolism, and allergenicity. Understanding these interactions provides valuable insights for the development of novel and functional food products with enhanced stability and bioavailability. The dynamic nature of lipid-protein interactions necessitates continued research using integrated experimental and computational approaches to optimize their role in modern food systems.
- MakaleYalnız künye2020The Effect of Protein and Carbohydrate Consumption during 10-Week Strength Training on Maximal Strength and Body Composition
Ozan, Murat; Buzdagli, Yusuf; Siktar, Erdinc; Ucan, Izzet
In this study, it was aimed to examine the effect of protein and carbohydrate consumption on repetitive maximal strength and body composition during the 10-week strength training. The mean age and height of the groups are as follows; experimental group CAR: (n=10) 20.04 +/- 1.38 years, 173.44 +/- 4.62 cm, PR (n=10) 21.29 +/- 2.44 years, 177.24 +/- 4.22 cm and placebo group; PLA (n=10) 20.14 +/- 2.19 years, 174.15 +/- 5.12 cm in total and 30 inactive male individuals participated in the evaluation. The research was conducted as a single blind study. Scitec Isolate Whey Protein and Hardline Carbopure supplementation was given to the experimental groups under the researcher supervision for 10 weeks in appropriate for daily use type and dose. 0.75 g/kg protein was given to the PR group two hours before the training, 0.75 g/kg protein was given immediately after the training and totally 1.5 g/kg 500ml water and protein supplement was given on the days of training. In carbohydrate supplementation, carbohydrate supplements were applied as 3.0 g/kg two hours before the training and 3.0 g/kg immediately after the training, and a total of 6 g/kg 500m1 water on the days of training. In the research, synthetic colorant, which does not increase blood sugar, was given to the PLA group with 500m1 water in equal amounts to the given supplement. As a result; while the use of carbohydrate and protein supplements in the 10-week strength training performed 4 days a week provided positive improvements on body composition and 1MT, especially the use of protein provided more positive developments on fat percentage and lean body mass.
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İncele - MakaleAçık Erişim2017Scopus SJRQ2Functional 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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İncele - MakaleAçık Erişim2011Scopus SJRQ2Determination of protein and gluten quality-related parameters of wheat flour using near-infrared reflectance spectroscopy (NIRS); [Yakın Kızılötesi Spektroskopisi (NIRS) kullanarak buǧday unlarının protein ve glutenle ilgili kalite parametrelerinin belirlenmesi]
Başlar, Mehmet; Ertugay, Mustafa Fatih
Wet chemistry analyses done for quality control purposes in wheat and flour processing are time-consuming. Near-infrared spectroscopy (NIRS) as an alternative technology to conventional methods allows us to obtain results in a few seconds. In this study, NIRS was used in the development of calibration models for protein, wet and dry gluten contents and Zeleny sedimentation of flours from the grinding of 120 varieties of bread wheat collected from different regions of Turkey. Therefore, spectra in the range of 1100 to 2500 nm of the flours were acquired by scanning with the NIRSystems 6500 monochromator. Multiple linear regression (MLR) and partial least squares (PLS) regression were applied to the spectral data in log 1/R, and first derivative and second derivative of log 1/R formats. Reasonable results were obtained for protein, wet and dry gluten contents, and Zeleny sedimentation with r = 0.985, 0.976, 0.953, and 0.924, respectively.
AtıfScopus41WoS38OpenAlex52İncele