Er, Ayşe Ege

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https://hdl.handle.net/11147/15962
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01. Izmir Institute of Technology
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NO POVERTY1
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ZERO HUNGER2
ZERO HUNGER
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GOOD HEALTH AND WELL-BEING3
GOOD HEALTH AND WELL-BEING
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QUALITY EDUCATION4
QUALITY EDUCATION
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GENDER EQUALITY5
GENDER EQUALITY
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CLEAN WATER AND SANITATION6
CLEAN WATER AND SANITATION
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AFFORDABLE AND CLEAN ENERGY7
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DECENT WORK AND ECONOMIC GROWTH8
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INDUSTRY, INNOVATION AND INFRASTRUCTURE9
INDUSTRY, INNOVATION AND INFRASTRUCTURE
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REDUCED INEQUALITIES10
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SUSTAINABLE CITIES AND COMMUNITIES11
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RESPONSIBLE CONSUMPTION AND PRODUCTION12
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CLIMATE ACTION13
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LIFE BELOW WATER14
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LIFE ON LAND15
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PEACE, JUSTICE AND STRONG INSTITUTIONS16
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PARTNERSHIPS FOR THE GOALS17
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  • Master Thesis
    The Effect of Enzyme Use on the Formation of Carbonyls and Structural Properties of Cakes
    (01. Izmir Institute of Technology, 2021) Ceylan, Çağatay; Er, Ayşe Ege; Şanlı Mohamed, Gülşah; Ceylan, Çağatay; Şanlı Mohamed, Gülşah; 01. Izmir Institute of Technology; 03.08. Department of Food Engineering; 04.01. Department of Chemistry; 03. Faculty of Engineering; 04. Faculty of Science
    Enzymes are used as additives to improve the quality parameters of cakes. However, high temperature conditions produce carbonyl-containing compounds as precursors of toxic maillard reaction products. In this study three food grade enzymes were used as agents to decrease the formation of carbonyl-containig compounds while preserving the cake quality factors. For this purpose transglutaminase, lipase and amylase enzymes were used. All of the three enzymes lowered the amounts of carbonyls with the largest decrease by lipase of 31.83% (p<0.05) with respect to the control cake. Transglutaminase and lipase addition changed the carbonyl profile of cakes. Both transglutaminase and lipase caused important changes in protein secondary structures with large increases in alpha helix, turns and anti-parallel beta structures, however, amylase did not cause such large changes. The three enzymes used caused the lipid/protein ratio to decrease. The level of lipid unsaturation did not change for transglutaminase and lipase, however, the level unsaturation decreased in the case of amylase indicating the formation of dicarbonyls was via Maillard reaction not due to lipid peroxidation. However, the GC-MS analysis results indicated that there was no change in the formation of neither the Maillard reaction products nor the lipid oxidation products in the head space analysis. The amorphous structure of the starch in cake samples increased depending on the enzyme concentration used.