Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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

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  • Article
    Effect of Temperature on Stability of Lipid Microbubbles
    (Turkish Chemical Society, 2019) Kılıç, Sevgi
    The effect of temperature on stability of lipid microbubble shell containing polyethyleneoxide-40-stearate (PEG40St) as emulsifier was investigated. Microbubbles at 4 °C were subjected to different temperatures up to 48 ºC (down-to-up) and it was found that both the number and the size of microbubbles remained unchanged in the population up to a certain time, so called “onset time”. The onset time was about 6 hours at 10 °C, 2 hours at 20 °C and shorter at elevated temperatures, exhibiting an exponential decrease with increasing temperature. Once the onset time was reached, the number of microbubbles started to decrease and the average size of the population started to increase. Observation of single microbubbles on a constant temperature heating stage exhibited that each microbubble had its own onset time, with the smaller microbubbles vanishing earlier than the larger ones. The Langmuir monolayer studies showed that hydration degree of the emulsifier PEG chains decreased with temperature, causing them go through conformational changes and subsequently destabilization of the shell. By subjecting the freshly produced microbubbles directly to the desired temperatures in up-to-down fashion, more stable microbubbles were able to be produced, with their onset time increased 40% at 10 °C to 500% at 38 °C. Overall, the results suggest that the new strategies need to be developed to control the collapse process in the microbubble shell resulting from the conformational changes in the PEG chains of the emulsifier for the design of more stable microbubbles. © 2019, Turkish Chemical Society. All rights reserved.
  • Article
    Citation - WoS: 8
    Citation - Scopus: 7
    Commercially Suitable Pectin Methylesterase From Valencia Orange Peels
    (Türkiye Klinikleri Journal of Medical Sciences, 2010) Şimşek, Şebnem; Yemenicioğlu, Ahmet
    A simple and effective procedure was developed to extract pectin methylesterase (PME) from Valencia orange peels. Orange peels contain 25-34 μmol of COOH min-1 g-1 of peel PME activity. The enzyme was ionically bound to cell walls and could not be extracted with water. This enables removal of water soluble pectic substances and oils from peels via homogenization and washing with water before enzyme extraction. Enzyme extraction can be conducted simply by addition of suitable amounts of NaCl (optimum: 10 g of NaCl 100 g-1 of extraction mixture) to peel homogenate and stirring (optimum: 30 min at 200 rpm). The PME extracted from orange peels contains almost the same amount of heat-stable and heat-labile fraction, and the enzymes cannot be activated by mild heating. A slight activation of enzyme (almost 20%) was achieved by adding 1 mM CaCl2 to enzyme extracts, but this agent was inhibitory at higher concentrations. The extracts stabilized by Na-benzoate and K-sorbate maintained more than 90% of their PME activity at 4 °C for at least 5 months. The obtained PME was successfully used to prepare low-methoxyl citrus pectin used in edible film formation in the presence of CaCl2. This study shows the potential of using Valencia orange peels as a source of commercial PME. © TÜBİTAK.