TR Dizin İndeksli Yayınlar / TR Dizin Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7149

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Author: search.filters.author.Bayraktar, OğuzInstitution Author: search.filters.institutionAuthor.Ceylan, Çağatay

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  • Article
    Extraction and Characterization of Pectin From Fresh Globe Artichoke and Canned Artichoke Waste
    (Gıda Teknolojisi Derneği, 2017) Ceylan, Çağatay; Bayraktar, Oğuz; Bayraktar, Oğuz; Ceylan, Çağatay; Atçı, Erhan; Sarrafi, Şahin; 03.08. Department of Food Engineering; 03.02. Department of Chemical Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    The pectin contents of fresh globe artichoke (stem, receptacle, and bract) and waste of artichokecanning industry were investigated. The highest pectin amount was found in the stem part of freshglobe artichoke (6.42%) with the highest amount of anhydrogalacturonic acid (AGA) and anhydrouronicacid (AUA) content. The pectin yields of receptacle and bract parts were found to be 5.31 and 4.55%,respectively. The pectin yield from the industrial waste was the lowest, 4.43%. The highest ash content(5.65 %) along with the lowest anhydrouronic acid amount (73.28%) indicated the lowest purity for theindustrial waste. The degrees of esterification for the pectin obtained from the stem, receptacle andbract parts were 55.26%, 52.26%, and 56.17%, respectively indicating the presence of high methyl-esterified(HM) pectin. The pectin from the industrial waste had the lowest degree of esterification (46.02%). TheFTIR results indicated that acid processing affected the structural properties of pectin from the industrialwaste with higher methoxyl content and esterification degree.
  • Article
    Kinetic and Structural Characterization of Interaction Between Trypsin and Equisetum Arvense Extract
    (Türk Biyokimya Derneği, 2014) Uslu, Mehmet Emin; Bayraktar, Oğuz; Ceylan, Çağatay; Bayraktar, Oğuz; 03.08. Department of Food Engineering; 03.02. Department of Chemical Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    Objective: In this study the inhibitory effect of E. arvense extract on trypsin activity and the effect of trypsin on E. arvense extract were studied. In addition the nature of the interaction between the extract and trypsin was investigated. Methods: The inhibitory effect ethanol extract of E. arvense on trypsin activity was determined using trypsin enzyme assay. The structural effects of the extract-trypsin interaction for the extract were analyzed by FTIR. Finally, the HPLC analyses were carried out to analyze the individual components of the extract and the supernatant and soluble precipitate phases. Results: E. arvense extract was found to decrease total percent activity of trypsin to 5% in 24 hour at 24 °C. FTIR analyses indicated that the interaction between trypsin and E. arvense extract caused changes in the structure and hydrogen bonding behavior and composition of the extract proteins. These interactions also caused the extract lipids to accumulate in the insoluble precipitate phase. Most of the phenolics remained in the supernatant phase enhancing the inactivation of trypsin. However, the precipitated compounds were shown to be of apolar in nature as shown in the HPLC chromatograms. Conclusion: The methods that were used showed that the high phenolic content of E. arvense was the main reason for the inhibition of trypsin enzyme activity by denaturing the enzyme.