Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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

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  • Article
    Effects of Cultivation Temperature on Protein Production of Selected Spirulina Strains Under Photobioreactor Conditions
    (Elsevier, 2026) Binkanat, Tahir Burak; Ozkan, Altan
    Spirulina is cultivated industrially for food supplement applications due to its high protein content and protein quality. This study assessed the influence of cultivation temperature on the productivity of widely accessible, protein-rich Spirulina strains under standardized bubble column photobioreactor conditions, with the goal of identifying strains with consistently high nutritional value across varying temperatures and culture age for outdoor applications. Five strains were first screened for protein content at 30 degrees C, and three with protein contents >60 % dry biomass were selected for cultivation at 25 degrees C, 35 degrees C, and 40 degrees C. Protein content was measured daily to determine variations, and protein quality was assessed at log and stationary growth phases. The metal content was analyzed to assess the toxic heavy metal bioaccumulation potential. At the optimum temperature of 35 degrees C, the strains had similar biomass productivities. However, the protein contents were highly temperature and strain-specific. Based on the strain, under identical process conditions, a relatively stable protein content of around 65 % or a content variation from 30 to 70 % was observed through the cultivation. Growth at 25 degrees C lowered the biomass productivity without affecting the protein contents, and growth at 40 degrees C lowered both parameters. S. platensis UTEX 2340 had consistently the highest protein quality, reflected by its higher cumulative essential amino acid contents and essential amino acid index scores. However, at 35 degrees C, the strain also had a mercury content exceeding the safety limits set for food supplements. These findings demonstrate the importance of strain selection and cultivation temperature in maintaining the nutritional value of Spirulina-based products.
  • Article
    Citation - WoS: 3
    Citation - Scopus: 3
    Vibrational Spectroscopy in Plant-Based Protein Research: Quantification and Structural Analysis
    (Elsevier Science London, 2025) Cavdaroglu, Elif; Cavdaroglu, Cagri; Ozen, Banu
    Background: Plant-based proteins are gaining importance in food science, biotechnology, and human health as sustainable and nutrient-rich alternatives to animal-derived proteins. The rising demand for plant-based foods, driven by environmental concerns and dietary shifts, has intensified research into plant protein sources. Accurate determination of protein content and structure is essential for ensuring the nutritional quality, optimizing functionality, and maintaining product consistency. Traditional protein analysis methods, while effective, often require extensive sample preparation and time-consuming procedures. Vibrational spectroscopy, including Fourier-transform Infrared (FTIR), Near-Infrared (NIR), and Raman spectroscopy, offers a rapid, non-destructive, and efficient alternative for protein characterization in complex food matrices. Scope and approach: This review explores the application of vibrational spectroscopy in evaluating plant-based protein content and their secondary structure. It outlines the fundamental principles of FTIR, NIR, and Raman spectroscopy, emphasizing their advantages over conventional techniques. Key challenges, such as spectral overlap, water interference, and calibration requirements, are discussed alongside emerging solutions involving chemometric approaches, artificial intelligence, and hybrid analytical techniques. Key findings and conclusions: Vibrational spectroscopy provides precise protein quantification and structural analysis with minimal sample preparation. FTIR and Raman spectroscopy complement each other in protein conformation analysis, while NIR facilitates rapid bulk protein assessment. Advances in computational methods are enhancing spectral interpretation and accuracy. Integrating vibrational spectroscopy with complementary techniques can further improve protein characterization, supporting the development of high-quality, sustainable plant-based protein sources for food and biotechnology applications.