Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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

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  • Article
    Evaluation of Partially Reduced Keratins Extracted From Wool Fibers as a Hydrogel Forming Biomaterial
    (inst Tecnologia Parana, 2024) Yalcin, Damla; Top, Ayben
    In this study, it was aimed to prepare low-cost hydrogel from reduced keratin. Keratin proteins were obtained from Merino wool via three extraction methods. In the first method, keratins were reduced using sodium sulfide. In the second method, keratins extracted with the first method were precipitated with HCl. Urea, EDTA, and sodium sulfide were used in the third method. Extraction yields of method 1, method 2, and method 3 were determined as 44 +/- 2, 27 +/- 1, and 42 +/- 2 %, respectively. For all extraction methods, the average value of the free thiol amounts was obtained as 0.06 +/- 0.02 mmol SH/g keratin. A considerable portion of the highly polydisperse keratins was separated between similar to 40 kDa and similar to 60 kDa in the SDS-PAGE gel, and this fraction corresponds to alpha-keratin proteins with low sulfur content. A strong band at similar to 1654 +/- 1 cm(-1) detected in the FTIR spectra of the keratins confirms mainly alpha-helical secondary structure. The self- standing hydrogel was obtained upon incubating 15 wt. % keratin solution at 37 degrees C. Storage modulus and loss modulus of the hydrogel were determined as 1.3 +/- 0.08 kPa and 0.1 +/- 0.015 kPa, respectively. The keratin hydrogel is not cytotoxic to L929 mouse fibroblast cells, suggesting that this affordable hydrogel can be applied as a drug delivery/encapsulation system and in wound healing.
  • Book Part
    Citation - Scopus: 5
    Turmeric Starch: Structure, Functionality, and Applications
    (Elsevier, 2023) Rasmi, Y.; Demir, Mustafa Muammer; Kırboğa, K.K.; Tekin, B.; Demir, M.
    For many years, starch has been a subject of never-ending study. It is a relatively affordable substance widely used in food and non-food applications. Fresh rhizomes of Curcuma longa L. and Curcuma caesia extract turmeric starch (Zingiberaceae). Turmeric starch is a common food ingredient used in the thickening of soups and making syrups and other sugars. It is easily modified and finds many uses in industries such as adhesives, paper products, anti-sticking agents, and textile manufacturing. Morphological characteristics such as the shape and size of starch granules vary significantly, and further studies are expected for Turmeric starch, with promising results and increasing the usefulness of starches in industries. This book chapter outlines recent developments in understanding starch isolation, chemical composition, morphology, pasting, rheological and thermal characteristics, and various applications of turmeric starch. Potential applications of oat starches are also reviewed. © 2024 Elsevier Inc. All rights reserved.