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• MakaleAçık Erişim2025Scopus SJRQ1/r/bayburt/11815
  Optimization of Hemp Seed (Cannabis sativa L.) Protein Extraction and Glycation Conditions by Response Surface Methodology: Physicochemical, Functional, and Thermal Characteristics

  Yüzer, Elvan; Kutlu, Naciye; Yüzer, Mustafa Onur

  In this study, first, optimization using the response surface method was implemented to obtain the highest yield of protein isolate from defatted hemp seed under different extraction conditions. Optimum extraction conditions were determined with 0% salt concentration, 12 pH value, and 49°C temperature. The protein isolate produced under optimum conditions was subjected to the glycation process, and the glycation conditions were also optimized. The optimum conditions for glycation were determined as a protein isolate: sugar ratio of 1.6:1, temperature of 60°C, and time of 90 min, providing the most suitable glycation degrees and browning indices. There was no statistical difference between the glycated protein isolate obtained under these conditions and the nonglycated protein isolate in terms of emulsifying activity index and emulsion stability index. For total phenolic–flavonoid compounds and antioxidant activity, the sugar complex caused a decrease in these values. In addition, there was a high positive correlation between bioactive compounds. SEM micrographs showed relationships between hemp seed protein isolate and sugar, and these interactions led to a spongy three-dimensional microstructure. When the FTIR results were analyzed, the glycated isolate had stronger absorption at 3300–3200 cm−1 compared to the nonglycated isolate. In conclusion, this study reports important findings in terms of functional and characteristic properties of how monosaccharides affect glycation.

  AtıfScopus1·WoS1

  İncele
• MakaleYalnız künye2024Scopus SJRQ2/r/bayburt/13124
  Effect of sesame protein/PVA nanofibers on oil separation and rheological properties in sesame paste

  Yuzer, Mustafa Onur; Genccelep, Huseyin

  This study aimed to prevent or minimize the oil phase separation that occurs during storage (0-90 days) of sesame paste at room temperature. In order to determine the changes during storage in the sesame paste samples, the zeta potential, rheological properties, and the separated oil ratio were determined. Significant (p < 0.01) effects of applied storage time and additives on the amount of oil separated in sesame pastes were determined. The oil separated in sesame paste samples varied between 3.83% and 16.29%. While the rate of separated oil increased three times in the control group over time, it showed an insignificant (p > 0.05) increase especially in the samples where 2% nanofiber was added. It was determined that the separation of the oil phase from the structure could be prevented up to 24.73% with the addition of SPI and up to 63.02% with addition of SPINL (nanofiber containing protein isolate) compared to the control. Practical applications: During storage, the particles in the sesame paste tend to precipitate, causing oil separation and residue cake, thus negatively affecting the acceptability of consumers. Additives were added in order to prevent or minimize oil phase separation, which occurs in sesame paste stored at room temperature and is not desired by consumers. As additives, nanofibers containing sesame proteins produced by the electrospinning method and sesame protein isolates (SPIs) were added. Added additives acted by preventing the separation of the oil phase from the structure. It has been determined that the addition of SPI to sesame pastes does not completely prevent the problem of oil separation in sesame paste, but is effective in delaying and reducing it. Since the oil decomposition can be reduced, the amount of oil separated and therefore the part that can sink to the bottom will decrease, so sesame paste will be consumed more appropriately and will contribute to the country's economy.

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  AtıfScopus9·WoS7·OpenAlex7

  İncele
• MakaleAçık Erişim2024Scopus SJRQ4/r/bayburt/13083
  Effect of Heat Treatment on Storage Stability of Sheep Tail Fat; [Isıl İşlemin Koyun Kuyruk Yağının Depolama Stabilitesi Üzerine Etkisi]

  Bozdemir, Merve; Gençcelep, Hüseyin; Yüzer, Mustafa Onur

  In this study, the effects of various physical, chemical, and technological properties of sheep tail fat (fresh and ghee) as well as different storage durations, storage temperatures, and the use of additives on the storage stability of thermally processed sheep tail fat (ghee tail fat) were investigated. To prevent lipid oxidation and other degradation factors during use after long-term storage, salt and antioxidant additives were used. Samples were stored in glass jars at 25ºC, +4ºC, and -18ºC for 90 days. The moisture, protein, fat, and ash contents of fresh tail fat was determined as 11.2%, 3.47%, 85.0%, and 0.07%, respectively. In clarified fat, the moisture content was determined as 0.4%, protein content as 2.98%, fat content as 96.0%, and ash content as 0.05%. Additionally, the cholesterol content in tail fat was 60 mg/100 g in fresh tail fat and 58 mg/100 g in ghee tail fat. The pH values of fats were determined as 5.7 in fresh samples and 6.2 in ghee samples. The fatty acid compositions of samples revealed that the dominant fatty acid groups in both fresh and ghee sheep tail fat were palmitic, stearic, and oleic acids. Fresh tail fat stored at room temperature deteriorated in terms of chemical properties (FFA, peroxide, and TBA) within 7 days, while those stored at +4ºC deteriorated within 15 days. However, thermally processed samples were preserved without deterioration for 60 days at these storage temperatures.

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  AtıfScopus1·OpenAlex1

  İncele
• MakaleAçık Erişim2023/r/bayburt/15629
  Soya proteini izolatı-fruktoz glikasyon konjugatlarının yapısı ve bazı teknofonksiyonel özellikleri üzerine ultrason işleminin etkisi

  Yüzer, Mustafa Onur

  Bu çalışmada, konjugatlar ultrasonik işlemden (130 W, 20 kHz) 5 ve 15 dakika sonra soya protein izolatı (SPI) ve fruktoz (F) sulu dispersiyonlarının ısıtılıp glikasyon reaksiyonu (95 oC, 30 dakika) gerçekleştirilmesiyle hazırlanmıştır. Ultrasonik ön işlemin, elde edilen SPI-F konjugatlarının yapı ve fonksiyonel özellikleri üzerindeki etkisi araştırılmıştır. Serbest amino grupları, aşılama derecesi ve FT-IR analizleri SPI-F konjugatlarının oluşumunu doğrulamıştır. Ultrasonik işlem glikasyon reaksiyonunu teşvik etmiştir. Konjugatların yapısal ve fizikokimyasal özelliklerindeki değişiklikler SPI’nin su tutma ve yağ tutma özelliklerinin düşmesine neden olsa da emülsifikasyon özelliklerini geliştirmiştir. Bu nedenle, emülsifikasyon özelliklerini kontrol etmek için soya proteini glikasyon konjugatlarının yapısını değiştirmek için optimum bir ultrasonik ön işlem kullanılabilir. Bu bulguların, gıda emülsiyonu ve diğer sistemlerde glikasyonla modifiye edilmiş protein-sakarit ikili sistemlerinin uygulanması için yararlı olacağı düşünülmektedir.

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  AtıfOpenAlex1·TR Dizin2

  İncele
• MakaleYayıncıda açık erişim2023Scopus SJRQ3/r/bayburt/12991
  Sesame seed protein: Amino acid, functional, and physicochemical profiles

  Yüzer, Mustafa O.; Gençcelep, Hüseyin

  Sesame (Sesamum indicum L.) is an erect herbaceous annual plant with flat seeds. It is one of the oldest cultivated oilseed plants in the world, especially popular in Africa and Asia. The present research objective was to describe a sesame protein isolate, i.e., its amino acid profile, functional and physicochemical properties, zeta potential, and hydrodynamic diameter. The surface charge and hydrodynamic diameter in aqueous solutions were obtained for standard sesame seeds, defatted sesame seeds, and the sesame protein isolate. Defatted sesame seeds yielded the following optimal parameters: salt concentration – 0.6 M, pH – 7, iso-electric point (pI) – 4. The sesame protein isolate was rich in methionine content, which is rare in other plant proteins, but its lysine content was lower than in other isolates. The sesame protein isolate displayed almost identical zeta potential profiles with its pH. The decreasing pH increased the zeta values gradually from the lowest negative value to the highest positive value. The zeta potentials of standard and defatted sesame seeds at pH 7 were –23.53 and –17.30, respectively. The hydrodynamic diameter of the sesame protein isolate (0.33 μm) was smaller than that of sesame seeds (2.64 μm) and defatted sesame seeds (3.02 μm). The sesame protein isolate had a water holding capacity of 1.26 g/g and an oil holding capacity of 3.40 g/g. Its emulsifying properties looked as follows: emulsion capacity – 51.32%, emulsion stability – 49.50%, emulsion activity index – 12.86 m2/g, and emulsion stability index – 44.96 min, respectively. These values are suitable for the sesame protein isolate and are consistent with the literature. The sesame protein isolate was a good source of protein (88.98%). Using sesame proteins as functional components can be an important basis for better knowledge of the relationship between electrical charge interactions in food matrices and the structure, stability, shelf life, texture, structural and functional properties of food. Research prospects include the effects of sesame protein isolates on various food systems.

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  AtıfScopus36·WoS31·OpenAlex28

  İncele
• MakaleAçık Erişim2022/r/bayburt/16642
  Kastamonu pastırmasının kalite özelliklerinin belirlenmesi: Kuru küredilmiş bir et ürünü

  Gençcelep, Hüseyin; Yüzer, Mustafa Onur; İhtiyar, Barış

  Pastırma, kendine has üretim teknolojisi ile yüzyıllardır üretilen bir Türk kuru et ürünüdür. Sığır ve manda karkaslarının belirli kısımlarından elde edilen tüm kas ve/veya kaslardan üretilir. Bu çalışma, Kastamonu pastırma türlerinden en çok üretimi yapılan sırt ve kuşgömü türlerinin bazı fizikokimyasal özelliklerini inceleyen ilk çalışmadır. Tüm analizlerde pastırma türleri arasında önemli farklılıklar tespit edilmiştir (P&lt;0.05). Pastırma tipi nem miktarını önemli derecede etkilemiştir (P&lt;0.05). Kuşgömü pastırmada ortalama nem içeriği sırt pastırmadan daha yüksek olarak belirlenmiştir. Tüm örneklerin toplam protein miktarı %30'un üzerinde belirlenmiş olup, beslenme açısından oldukça değerlidir. Ancak, numunelerin %50'sindeki tuz miktarı (%10 / kuru madde) ve pH (maks. 6.0) kabul edilebilir maksimum sınırın üzerindedir. Ayrıca tüm örneklerin su aktivite değerleri 0.90'ın üzerindedir. Bazı örneklerin TBARS ve FFA değerleri daha önce belirlenen değerlerden yüksek çıkmıştır.

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  AtıfOpenAlex6·TR Dizin1

  İncele
• MakaleAçık Erişim2020Scopus SJRQ1/r/bayburt/13161
  Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

  Purutoğlu, Kübra; İspirli, Hümeyra; Yüzer, Mustafa Onur; Serencam, Hüseyin; Dertli, Enes

  Traditional kefir grains were collected from distinct parts of Turkey, and their microbial profile was determined. A wide bacterial biota was observed formed by distinct lactic acid bacteria (LAB) in which Lactococcus lactis strains appeared to be dominant. Yeast species were also identified in kefir grains. Significant levels of antifungal and antibacterial activities were monitored in kefir isolates. All tested LAB produced an exopolysaccharide (EPS) containing glucose and galactose, and some strains formed a fructan-type EPS. Importantly, low levels of antibiotic resistance were observed among the kefir isolates.

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  AtıfScopus37·WoS32·OpenAlex44

  İncele
• MakaleAçık Erişim2019Scopus SJRQ3/r/bayburt/13584
  Characterization of a glucansucrase from Lactobacillus reuteri E81 and production of malto-oligosaccharides

  İspirli, Hümeyra; Yüzer, Mustafa Onur; Skory, Christopher; Colquhoun, Ian J.; Sağdıç, Osman; Dertli, Enes

  Glucansucrases, which can be produced by different Lactic Acid Bacteria (LAB), catalyze the synthesis of α-glucans with different structures and properties using sucrose as substrate. In this study, a novel glucansucrase (GTFA) from Lactobacillus reuteri E81 was identified and heterologously expressed. Alignments of GTFA with other glucansucrases revealed its novelty and a putative 3D model structure was obtained. The biochemical properties of the truncated enzyme without the N-terminal variable region, GTFA-ΔN, was characterized. The Km and Vmax were found to be 7.5 mM and 1.49 IU/mg, respectively, and it showed optimum activities at pH 7 and at 50 °C. The GTFA-ΔN produced in vitro an α-glucan with (α1 → 3) and (α1 → 6) glycosidic linkages using sucrose as the substrate. Importantly, GTFA-ΔN synthesized DP = 9 oligosaccharides using sucrose and maltose as the donor and acceptor sugars, respectively, as detected by TLC, HPLC, LC-MS and NMR analysis.

  AtıfScopus40·WoS40·OpenAlex40

  İncele
• MakaleAçık Erişim2019/r/bayburt/12403
  Melissopalynology analysis, physicochemical properties, multi-element content and antimicrobial activity of honey samples collected from Bayburt, Turkey; [Türkiye'nin Bayburt Ilinden Toplanan Bal Örneklerinin Melissopalinolojik Analizi, Fizikokimyasal Özellikleri, Multi-Element Içerigi ve Antimikrobiyal Aktivitesi]

  Ecem Bayram, Nesrin; Yüzer, Mustafa Onur; Bayram, Sinan

  The aim of this study was to determine the plant sources, physicochemical properties, element content and antimicrobial effects of honey samples collected from 10 different regions of the province of Bayburt, Turkey. The melissopalynological analysis showed that the pollen samples of 67 plant taxa belonged to 34 plant families in honey samples and were found with different rates and TPN-10 values was found between 16024 and 90126. In addition to these, the amount of ash was between 0.13% and 0.32%, the electrical conductivity value was between 0.36 and 0.69 mS/cm, the moisture content was between 16.1% and 18.9% and the fructose/glucose ratio was between 0.92 and 1.18. As a result of physicochemical analysis, it was determined that the data obtained were in compliance with the standard values defined in by the Turkish Food Codex Communiqué on Honey (No: 2012/58). Elemental analysis performed with ICP-MS showed that the K element was the highest (261.34-1863.05 mg/kg) in all honey samples in total among the 42 elements. In addition to these, the antimicrobial effects of honey samples and minimum inhibition concentration values (MIC) were determined by the agar well diffusion (AWD) method and and microbroth dilution method respectively.

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  AtıfScopus11·OpenAlex12·TR Dizin7

  İncele
• MakaleYalnız künye2018Scopus SJRQ3/r/bayburt/13872
  Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics

  Ispirli, Hümeyra; Demirbaş, Fatmanur; Yüzer, Mustafa O.; Dertli, Enes

  This study aimed to identify Lactic Acid Bacteria (LAB) present in rye and rye bran sourdoughs that were prepared spontaneously and determine their functional characteristics. Genotypic characterization of the isolates revealed the presence of 15 distinct LAB strains belonging to 6 different species; Leuconostoc citreum, Lactobacillus plantarum, Lactobacillus graminis, Lactococcus lactis subsp. cremoris, Weissella confusa, and Weissella cibaria in rye sourdoughs. PCR screening of eps genes required for exopolysaccharide (EPS) production revealed that all strains possessed at least one gene required for EPS production and all strains produced homopolymeric EPS comprised of glucose or fructose two Lactobacillus plantarum strains produced both glucan and fructan type EPS. Antifungal activity of these strains was tested against Aspergillus niger and Penicillium chrysogenum identified in this study and several patterns were observed. The phytase activity of these strains was also determined and all strains showed phytase activity with varying degrees.

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  AtıfScopus24·WoS15·OpenAlex24

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