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.Uzuner, S.COAR Access Rights: search.filters.coarAccessRights.open access

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  • Article
    Citation - WoS: 1
    Citation - Scopus: 1
    Enhancing the Sustainable Protein Extraction Process From Black Cumin Seed Cake Press for Eco-Friendly Protein Supplements
    (Springer Science and Business Media Deutschland GmbH, 2025) Ammas, B.; Uzuner, Sibel; Uzuner, S.
    Finding new protein sources is essential to meet the global population’s needs. Nigella sativa (black cumin) seeds and the residual cake left after oil cold pressing contain valuable nutritional compounds, including proteins, phenolics, essential amino acids, and various bioactive compounds. In the literature, the structural characteristics and functional properties of proteins from black cumin seeds have been extensively studied. However, there are limited reports on the use of emerging extraction technologies for extracting soluble proteins from black cumin seed cake press (BCSCP). Therefore, two distinct extraction techniques—microwave (MW) and ultrasonication (US)—were assessed for their effectiveness in extracting soluble proteins from BCSCP. The aim of this study was to investigate the effects of various operational conditions on protein extraction yield and functional properties of proteins extracted from BCSCP. The maximum protein yield (27.04%) was achieved using a 10% solid/liquid ratio (SLR) at 33 °C for a 30-min extraction time with the US extraction technique. After ultrafiltration, the protein yield increased to 33.83%, showcasing the predominance of sarcosine (17.18 g/100 g), glutamine (11.63 g/100 g), and proline (33.46 g/100 g) amino acids. The water-holding capacity (WHC), oil-holding capacity (OHC), foam capacity (FC), and foam stability (FS) of the BCSCP isolate were found to be 5.4 ± 0.3 g/g, 9.4 ± 0.0 g/g, 43.6 ± 6.4%, and 39.0 ± 4.7%, respectively. The study revealed that US is a suitable extraction process for obtaining soluble proteins from BCSCP with favorable functional properties. Further studies are needed to evaluate the bioavailability and health impacts of bioactive peptides in order to develop food applications. © The Author(s) 2024.
  • Article
    Citation - WoS: 1
    Citation - Scopus: 1
    Valorization of Black Carrot Pomace and Pea Powder for Co-Production of Polygalacturonase and Pectin Lyase
    (Springer Science and Business Media Deutschland GmbH, 2025) Esen, B.N.; Uzuner, S.; Sezgin, H.T.
    Pectic enzyme groups, particularly polygalacturonase and pectin lyase, are vital components of a high-value microbial enzyme category widely employed in applications within the fruit juice and wine industries. The exploration of alternative carbon and nitrogen sources remains crucial for enhancing enzyme production while reducing costs. This study evaluates the impact of carbon (black carrot pomace) and nitrogen (pea protein) loading on fermentable sugar content, protein content, and enzyme activities during both batch and fed-batch cultivation. Additionally, three distinct valorization techniques—thermal (steam), thermochemical (steam assisted with dilute acid), and microwave-assisted with dilute acid pretreatments—were assessed for their effectiveness in hydrolyzing black carrot pomace as a carbon source. The findings indicate that microwave-assisted dilute acid, coupled with enzymatic saccharification, resulted in the highest fermentable sugar production (0.493 g/g), achieving an 87.3% conversion yield. Pea protein demonstrated more favorable outcomes with the highest polygalacturonase activity (20.50 ± 0.52 U/L) and pectin lyase activity (46.44 ± 3.45 U/L) compared to whey protein and yeast extract used as nitrogen sources. Meanwhile, the highest polygalacturonase and pectin lyase activity, along with the highest total protein content (52.25 ± 0.06 mg/L), was recorded under the same culture conditions, reaching 164.34 ± 2.26 and 188.22 ± 1.72 U/L, respectively, after 72 h, representing approximately 1.18- and 1.34-fold increases from the batch system. Consequently, these results prove that fed-batch cultivation, utilizing black carrot pomace hydrolyzate as a feeding substrate and pea protein as a nitrogen source, significantly increases polygalacturonase and pectin lyase activity compared to batch cultivation. © The Author(s) 2024.