Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Author: search.filters.author.Tarhan, ÖzgürScopus Q: search.filters.scopusQuartile.Q2

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  • Article
    Citation - WoS: 17
    Citation - Scopus: 20
    Electrospun Polyacrylonitrile (pan) Nanofiber: Preparation, Experimental Characterization, Organic Vapor Sensing Ability and Theoretical Simulations of Binding Energies
    (Springer, 2022) İnce Yardımcı, Atike; Yağmurcukardeş, Nesli; Yağmurcukardeş, Mehmet; Çapan, İnci; Erdoğan, Matem; Çapan, Rıfat; Tarhan, Özgür; Açıkbaş, Yaser
    In this study, polyacrilonitrile (PAN) nanofibers obtained by electrospinning were directly coated on the surface of a quartz crystal microbalance (QCM) and were investigated for their sensing characteristics against chloroform, dichloromethane and carbon tetrachloride as volatile organic compounds (VOCs). PAN nanofibers were characterized by SEM, DSC, Raman Spectroscopy, and FT-IR and the results indicated that beadless and regular nanofibers with the average diameter of 182.7 ± 32 nm were obtained. Kinetic measurements indicated that electrospun PAN nanofibers were sensitive to the VOCs and they were appropriate for sensing applications of chlorine compounds. The reproducibility of PAN nanofiber sensor was also shown in this study. The results revealed that the diffusion coefficients of VOCs increased with the order carbontetrachloride < dichloromethane < chloroform which was supported by the density functional theory (DFT) simulations that revealed the highest binding energy for chloroform.
  • Article
    Citation - WoS: 24
    Citation - Scopus: 25
    Investigation of the Structure of Alpha-Lactalbumin Protein Nanotubes Using Optical Spectroscopy
    (Cambridge University Press, 2014) Tarhan, Özgür; Tarhan, Enver; Harsa, Şebnem
    Alpha-lactalbumin (α-la) is one of the major proteins in whey. When partially hydrolysed with Bacillus licheniformis protease, it produces nanotubular structures in the presence of calcium ions by a self-assembly process. This study presents investigation of α-la protein structure during hydrolysis and nanotube formation using optical spectroscopy. Before spectroscopic measurements, nanotubes were examined with microscopy. The observed α-la nanotubes (α-LaNTs) were in the form of regular hollo strands with a diameter of about 20 nm and the average length of 1 μm. Amide and backbone vibration bands of the Raman spectra displayed remarkable conformational changes in α and β domains in the protein structure during nanotube growth. This was confirmed by the Fourier-transform infrared (FTIR) spectroscopy data. Also, FTIR analysis revealed certain bands at calcium (Ca++) binding sites of COO- groups in hydrolysed protein. These sites might be critical in nanotube elongation.
  • Article
    Citation - WoS: 13
    Citation - Scopus: 14
    Nanotubular Structures Developed From Whey-Based ?-Lactalbumin Fractions for Food Applications
    (John Wiley and Sons Inc., 2014) Tarhan, Özgür; Harsa, Şebnem
    Whey proteins have high nutritional value providing use in dietary purposes and improvement of technological properties in processed foods. Functionality of the whey-based α-lactalbumin (α-La) may be increased when assembled in the form of nanotubes, promising novel potential applications subject to investigation. The purpose of this study was to extract highly pure α-La from whey protein isolate (WPI) and whey powder (WP) and to construct protein nanotubes from them for industrial applications. For protein fractionation, WPI was directly fed to chromatography, however, WP was first subjected to membrane filtration and the retentate fraction, whey protein concentrate (WPC), was obtained and then used for chromatographic separation. α-La and, additionally β-Lg, were purified at the same batches with the purities in the range of 95%-99%. After enzymatic hydrolysis, WPI-based α-La produced chain-like and long nanotubules with ∼20 nm width while WPC-based α-La produced thinner, miscellaneous, and fibril-like nanostructures by self-assembly. Raman and FT-IR spectroscopies revealed that α-La fractions, obtained from both sources and the nanostructures, developed using both fractions have some structural differences due to conformation of secondary structure elements. Nanotube formation induced gelation and nanotubular gel network entrapped a colorant uniformly with a transparent appearance. Dairy-based α-La protein nanotubules could be served as alternative gelling agents and the carriers of natural colorants in various food processes.