Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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  • Article
    Citation - WoS: 15
    Citation - Scopus: 17
    Preparation of Particulate/Polymeric Sol-Gel Derived Microporous Silica Membranes and Determination of Their Gas Permeation Properties
    (Elsevier Ltd., 2010) Topuz, Berna; Çiftçioğlu, Muhsin
    Monodisperse silica sols with well-defined spherical particles ranging in size from 5 to 310 nm were prepared through Stober process. Both particulate and polymeric sol-gel routes were employed for the preparation of stable silica sols. The use of polymeric species in combination with particulate silica spheres may allow the design of predefined membrane pore structures with high thermal stability by cubic/random/close packing of monodisperse spherical particles incorporated into the polymeric network. The size and volume content of spheres were varied in order to modify the consolidation behaviour of 2-structural silica membranes which would enhance the thermal stability. The low shrinkage level for sphere loaded 2-structural systems compared to the pure polymeric counterparts might be explained by the decrease in the structural free energy of the polymeric/particulate 2-structural system. The thermal stability of the microporous membranes may thus be improved by incorporating particulates into the polymeric network through the formation of a lower extent of thermally induced microcrack formation. The N2 permeation through 90 nm silica sphere added silica membranes remained constant when they were heat treated in the 250-400 °C range indicating the stability of the pore network. © 2009 Elsevier B.V. All rights reserved.
  • Article
    Citation - WoS: 98
    Citation - Scopus: 118
    Antioxidant Activity of Protein Extracts From Heat-Treated or Thermally Processed Chickpeas and White Beans
    (Elsevier Ltd., 2007) Arcan, İskender; Yemenicioğlu, Ahmet
    In this study, antioxidant activities of water-soluble protein extracts from chickpeas and white beans were investigated. The area under the curve (AUC) values of lyophilized crude protein extracts (dialyzed or undialyzed) from thermally processed (121 °C for 20 min) or heat-treated (90 °C for 20 min) chickpeas (73-91 μmol trolox/g) and white beans (39-67 μmol trolox/g) indicated a higher free radical-scavenging capacity and thermostability for chickpea proteins than for white bean proteins. The thermal processing also increased the Fe+2-chelating capacity of lyophilized chickpea crude protein extracts 1.8-fold whereas it caused a 2.3-fold reduction in the Fe+2-chelating capacity of lyophilized white bean crude protein extracts. Dialysis increased the protein content of lyophilized chickpea extracts 1.5-2-fold but it did not affect the protein content of lyophilized white bean extracts significantly. Ammonium sulfate precipitation was not effective for selective precipitation of antioxidant proteins. However, it improved the free radical-scavenging capacity of lyophilized protein extracts from thermally processed chickpeas and white beans by almost 25% and 100%, respectively. DEAE-cellulose chromatography, indicated the presence of five (A1-A5) and three (B1-B3) antioxidant protein fractions in heat-treated and thermally processed chickpea protein extracts, respectively, and can be used for the partial purification of antioxidant proteins. The results of this study showed the good potential of chickpea proteins as thermostable natural food antioxidants.