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dc.contributor.authorSaricaoglu, Furkan Turker
dc.contributor.authorTurhan, Sadettin
dc.date.accessioned2020-06-21T13:17:58Z
dc.date.available2020-06-21T13:17:58Z
dc.date.issued2017
dc.identifier.issn2194-5764
dc.identifier.issn1556-3758
dc.identifier.urihttps://doi.org/10.1515/ijfe-2017-0059
dc.identifier.urihttps://hdl.handle.net/20.500.12712/12163
dc.descriptionSaricaoglu, Furkan Turker/0000-0003-1173-5793en_US
dc.descriptionWOS: 000415789500006en_US
dc.description.abstractIn 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 degrees 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.en_US
dc.description.sponsorshipOndokuz Mayis University Research FoundationOndokuz Mayis University [PYO.MUH.1904.15.006]en_US
dc.description.sponsorshipThe authors would like to thank Ondokuz Mayis University Research Foundation (PYO.MUH.1904.15.006) for financial support.en_US
dc.language.isoengen_US
dc.publisherWalter De Gruyter Gmbhen_US
dc.relation.isversionof10.1515/ijfe-2017-0059en_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectmechanically deboned chicken meaten_US
dc.subjectproteinen_US
dc.subjectedible filmen_US
dc.subjectfunctional propertiesen_US
dc.subjectsorption isothermsen_US
dc.titleFunctional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteinsen_US
dc.typearticleen_US
dc.contributor.departmentOMÜen_US
dc.identifier.volume13en_US
dc.identifier.issue11en_US
dc.relation.journalInternational Journal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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