Background and objectives: Providing information on protein structure and functionality is essential for evaluating the potential of specific agricultural commodities to be utilized as plant-based protein sources. Amino acid composition, secondary structure, surface charge, thermal, and functional properties of proteins isolated from five local lentil landraces were investigated. Secondary objective of the study was to investigate if a relationship exists between the amino acid composition and the physicochemical or functional properties of the isolates. Findings: Aspartic acid and glutamic acid were found to be the dominant amino acids in the isolates while they were poor in methionine. Denaturation temperatures of isolates ranged between 96-108°C and their secondary structure mainly consisted of β-sheet. Emulsion capacity, emulsifying activity (EAI), and emulsion stability indices (ESI) of isolates were found to be between 403.8-468.2 g oil/g protein, 18.8-24.2 m 2 /g, and 43.4-125.5 min, respectively. Foaming capacity of the isolates changed between 71% and 91% whereas their least gelation concentration varied between 110 and 150 g/L. Conclusions: Yusufhan isolate which had relatively higher acidic amino acid content showed the highest net charge and solubility at acidic pH. Tigris isolate which had higher hydrophobic amino acid content compared to the other isolates showed relatively high thermal stability, EAI and ESI. Significance and novelty: Findings of the study make a contribution toward the potential use of local lentil landraces as sources for extracting protein-based ingredients.
This study was carried out to determine the factors affecting self efficacy and self efficacy in patients diagnosed with coronary artery disease. The study is analytical-cross-sectional. Patients who were hospitalized between 17.07.2017- 25.09.2017 in the cardiology services of the university and state hospitals constituted the universe of the study and 170 patients. The data collection form consists of 3 sections and was completed in 15-20 minutes by face-to-face interview method. “Cardiac efficacy scale” was used to determine self efficacy. The data obtained from the research were analyzed in SPSS 21 package program. Necessary legal permissions and ethics committee approval were obtained to conduct the research. 49.4% of the participants are aged 65 and over, and 54.1% are men. The average score obtained from the cardiac efficacy scale is 29.07 ± 8.67. Having a male, married and high school or higher education level is an important factor affecting the functioning subscale score of the cardiac self efficacy scale (p <0.05). Those who consume alcohol are significantly better than those who do not consume symptoms, exercise and knowledge about the disease is an important factor affecting self efficacy (p <0.05). Self efficacy of individuals with cardiovascular disease is moderate. Self efficacy of men, married, university graduates, exercisers, and those with knowledge of disease is high. They should take initiatives to increase the self-efficacy of patients to all healthcare professionals, especially nurses.
Bu çalışmada, mercimek proteini izolatı ve unu kullanılarak bitkisel bazlı fırıncılık ürünlerinin geliştirilmesi ve bu bileşenlerin kullanım oranının son ürünlerin kalite özelliklerine etkilerinin incelenmesi amaçlanmıştır. Mercimek proteini izolatı, yerel üreticiden temin edilen mercimekten alkali ekstraksiyon/izoelektrik çöktürme yöntemi ile elde edilmiştir. Mercimek proteini izolatı (%1-5) içeren kek numunelerinin nem ve yağ içeriğinin kontrole göre düşük, protein içeriğinin ise kontrolden yüksek olduğu görülmüştür. İzolat içeren numunelerde kek verimi kontrole göre düşük, pişme kaybı yüksek bulunurken; %3 ve 5 oranında izolat içeren numunelerin yüksekliğinin kontrole benzer olduğu görülmüştür. Hem kek kabuğu hem de içi için renk farkı artan izolat oranı ile artmıştır. Bitkisel bazlı kek formülasyonunda mercimek proteini izolatı uygulaması ürünün tekstür özelliklerinde farklılıklara neden olarak daha sert ve çiğnenebilirliği düşük bir yapı oluşturmuştur. İzolat içeren kek numunelerinin duyusal özellikleri kontrolden farklı bulunmuştur. Kraker formülasyonunda kullanılan mercimek unu oranı (%20-50) arttıkça numunelerin protein içeriği artmış, nem ve yağ içerikleri düşmüştür. Formülasyonda mercimek unu oranı arttıkça numunelerin kontrol ile aralarındaki renk farkı da artmıştır. Krakerde mercimek unu kullanımı daha yumuşak ve esnek; fakat çiğnenebilirliği düşük bir yapı oluşturmuştur. Buna karşılık; %20 ve 40 oranında mercimek unu içeren kraker numuneleri duyusal özellikler açısından kontrol numunesine benzer bulunmuştur. Elde edilen bulgular, ülkemize özgü mercimek türlerinin çeşitli fırıncılık ürünlerinin formülasyonlarında iyileştirme yapılarak bitkisel protein kaynağı olarak değerlendirilebileceğini göstermiştir.
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