Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives

In this study, functional properties of proteins from Turkish Kabuli type chickpea (CPEs) and green and red lentil cultivars (LPEs) were characterized and compared with those of soy and animal proteins. The LPEs and whey protein isolate (WPI) showed higher soluble and total protein content than the other proteins. CPEs showed the highest oil absorption capacity (10.9-14.59 g/g), followed by LPEs (6.90 -10.44 g/g), soy protein extract (8.23 g/g), and egg white proteins (6.37 g/g). The highest water absorption capacities were obtained for bovine gelatin (BGEL) (8.84 g/g), CPEs (4.90-7.94 g/g) and soy protein isolate (7.94 g/g). The foaming capacities of BGEL and fish gelatin (FGEL), and emulsifying capacity of WPI were slightly higher than those of CPEs and LPEs, but most stable emulsions and foams were formed by chickpea and lentil proteins. The least gelling concentration of CPEs (5-7 g/100 g) came second after BGEL (3 g/100 g). The 2-D electrophoresis revealed the detailed isoelectric point (between 4.5 and 5.9) and molecular weight patterns of chickpea and lentil proteins. This study clearly showed that the functional properties of Kabuli chickpea proteins are superior than those of lentil proteins and most of the studied soy and animal proteins.Research Foundation of Izmir Institute of Technolog

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

This study aimed characterization of bioactive, functional and edible film making properties of isolated proteins from untreated (HPI), hot extracted (HPI-H), acetone washed (HPI-AW), and acetone washed and hot extracted (HPC-AW-H) hazelnut meals. The most bioactive protein extract was HPC-AW-H, followed by HPI-AW, HPI-H and HPI, based on antioxidant activity (TEAC and ORAC: 158-461mmolTrolox/kg), iron chelation (60.7-126.7mmolEDTA/kg), angiotensin-converting enzyme inhibition (IC50: 0.57-1.0mg/mL) and antiproliferative activity on colon cancer cells (IC50: 3.0-4.6mg/ml). Protein contents of HPI, HPI-H and HPI-AW (93.3-94.5%) were higher than that of HPC-AW-H (86.0%), but HPC-AW-H showed the best pH-solubility profile. The extracts showed good oil absorption (7.4-9.4g/g) and foaming, but limited water holding and gelling capacities, and emulsion stability. The protein extracts gave transparent, yellowish to brownish and reddish colored and water soluble edible films. The HPI gave the lightest colored films with acceptable mechanical properties (elongation up to 144% and tensile strength up to 4.9MPa). 1-D and 2-D electrophoresis clearly showed the molecular and isoelectric profiles of hazelnut proteins. The overall results of this study showed that the bioactive, solubility and gelation properties of hazelnut proteins could be improved by simple processes like acetone washing and/or heat treatment. The hazelnut proteins are valuable as multipurpose food ingredients.Foundation of Izmir Institute of Technology (IZTECH

Characterization of antioxdant activity and protein functionality in some legume cultivars grown in Turkey

Thesis (Master)--İzmir Institute of Technology, Biotechnology and Bioengineering, İzmir, 2008Includes bibliographical references (leaves: 101-104)Text in English; Abstract: Turkish and Englishxiii, 104 leavesTurkish chickpeas (4 cultivars) and lentils (6 cultivars) show similar total phenolic contents and free radical scavenging capacities in aqueous extracts ranging between 2869 and 4312 mg gallic acid equivalents/kg legume and 24.42 and 38.20 mmol Trolox equivalents/kg legume, respectively. However, the free radical scavenging capacity of lentil and chickpea protein extracts, range between 110 and 185 mmol Trolox/kg protein and 58 and 144 mmol Trolox/kg protein, respectively, clearly showed the higher free radical scavenging capacity of lentil proteins than chickpea proteins.Protein extracts of chickpeas and lentils showed considerable emulsifying and foaming capacities in almost at the same range, but emulsions and foams formed by chickpea proteins are more stable than those of lentil proteins. The lentil protein extracts are highly soluble and showed poor water absorption and gelling characteristics. In contrast, chickpea protein extracts showed moderate water absorption and gelling capacity.Chickpea protein extracts are also good oil absorbers with almost 1.5 to 2 fold better oil adsorption capacity than lentil protein extracts. Thus, chickpea proteins are suggested as soy and whey protein alternatives for functional proteins used in the food, drug and cosmetics industries. Considering functional properties of proteins for different cultivars, the outstanding Turkish chickpea cultivars are Gökçe and Cevdetbey, while the outstanding Turkish lentil cultivar is Alidayı. Variations in the functional properties of protein suggest the diversity of genes in chickpeas and lentils responsible for these properties. Thus, this study showed the possibility of improving functional properties of chickpeas and lentils by breeding programs

APPLICATION OF MULTI CRITERIA DECISION TECHNIQUE TO DETERMINE THE BEST CHICKPEA CULTIVARS WITH HIGH ANTIOXIDANT POTENTIAL

In this study, technique for order preference by similarity to ideal solution(TOPSIS) analysis, which is multi criteria decision making method, was firstlyapplied to rank the most suitable cultivars among 12 registered chickpeas for highantioxidant potentials. Registered chickpea cultivars were grown in trial fields ofstate research institute in 2015, Adana, Turkey. The cultivars were analyzed for thecriteria such as their water-soluble protein content (WSPC), total phenolic content(TPC), free radical scavenging activity (FRSA) and iron chelating activity (ICA)which were related to their antioxidant potentials. However, depending on eachcriterion, the ranking of the cultivars was completely different so that TOPSISanalysis was applied to the obtained data in six steps. Firstly, the decision matrixwas constructed and then each criterion was weighted as respectively 0.40, 0.30,0.20, 0.10 for FRSA, TPC, ICA, and WSPC by the researchers. After the weightednormalized decision matrix was constructed, the positive ideal and negative idealsolutions were determined. Then the separation measures for each alternative werecalculated (Si* and Si- for the separation from positive and negative idealalternative, respectively). Finally, the relative closeness to ideal solution wascalculated (Ci*). The cultivar Seçkin with the highest Ci* value (0.776) was thefirst rank and followed by Aydın, Azkan, and Çakır. This study showed theusefulness of TOPSIS analysis in the multi criteria decision making process whenthe presence of different parameters related to same property of sample set such asantioxidant potential of chickpea cultivars

Microscopy-Assisted Digital Image Analysis with Trainable Weka Segmentation (TWS) for Emulsion Droplet Size Determination

The size distribution of droplets in emulsions is very important for adjusting the effects of many indices on their quality. In addition to other methods for the determination of the size distribution of droplets, the usage of machine learning during microscopic analyses can enhance the reliability of the measurements and decrease the measurement cost at the same time. Considering its role in emulsion characteristics, in this study, the droplet size distributions of emulsions prepared with different oil/water phase ratios and homogenization times were measured with both a microscopy-assisted digital image analysis technique and a well-known laser diffraction method. The relationships between the droplet size and the physical properties of emulsions (turbidity and viscosity) were also investigated. The results showed that microscopic measurements yielded slightly higher values for the D(90), D[3,2], and D[4,3] of emulsions compared to the laser diffraction method for all oil/water phase ratios. When using this method, the droplet size had a meaningful correlation with the turbidity and viscosity values of emulsions at different oil/water phase ratios. From this point of view, the usage of the optical microscopy method with machine learning can be useful for the determination of the size distribution in emulsions

Casein-Hydrolysate-Loaded W/O Emulsion Preparation as the Primary Emulsion of Double Emulsions: Effects of Varied Phase Fractions, Emulsifier Types, and Concentrations

Stable primary emulsion formation in which different parameters such as viscosity and droplet size come into prominence for their characterization is a key factor in W/O/W emulsions. In this study, different emulsifiers (Crill™ 1, Crill™ 4, AMP, and PGPR) were studied to produce a casein-hydrolysate-loaded stable primary emulsion with lower viscosity and droplet size. Viscosity, electrical conductivity, particle size distribution, and emulsion stability were determined for three different dispersed phase ratios and three emulsifier concentrations. In 31 of the 36 examined emulsion systems, no electrical conductivity could be measured, indicating that appropriate emulsions were formed. While AMP-based emulsions showed non-Newtonian flow behaviors with high consistency coefficients, all PGPR-based emulsions and most of the Crill™-1- and -4-based ones were Newtonian fluids with relatively low viscosities (65.7–274.7 cP). The PGPR-based emulsions were stable for at least 5 days and had D(90) values lower than 2 µm, whereas Crill™-1- and -4-based emulsions had phase separation after 24 h and had minimum D(90) values of 6.8 µm. PGPR-based emulsions were found suitable and within PGPR-based emulsions, and the best formulation was determined by TOPSIS. Using 5% PGPR with a 25% dispersed phase ratio resulted in the highest relative closeness value. The results of this study showed that PGPR is a very effective emulsifier for stable casein-hydrolysate-loaded emulsion formations with low droplet size and viscosity

Design and process optimisation of double emulsions loaded with casein hydrolysate

Water-in-oil-in-water (W1/O/W2) emulsions show promise for encapsulating hydrophilic active substances. However, the low stability of W1/O/W2 hinders its use for encapsulation purposes, and peptide encapsulation has challenges due to its surface-active properties. This study aimed to determine the appropriate formulation based on turbidity and encapsulation efficiency, as well as the optimal production parameters (ultrasound amplitude and time) for double emulsions containing casein hydrolysate, with a focus on the second homogenisation stage. Double emulsions were produced with three different emulsifiers (polysorbates 20, 60, or 80) at different concentrations (0.25%, 1%, or 1.75%) and dispersed phase ratios (10%, 20%, or 30%) using an ultrasound homogeniser. The results indicated that dispersed phase ratios and emulsifier concentrations had higher impact on emulsion properties than emulsifier types. A stable emulsion with high encapsulation efficiency was achieved with 1% polysorbate 20 and a 30% dispersed phase ratio, using sonication at 54% amplitude for 66 s