Karadeniz’de Avlanan Hamsi Balığı, Engraulis encrasicolus, Etinin Amino Asit İçeriğinin LCMS/MS Kullanılarak Tespiti

Bilgin, Özlem; Çarli, Uğur; Erdoğan, Selahattin; Maviş, Murat Emrah; Gürsu, Gökçe Göksu; Yılmaz, Muhittin

doi:10.30910/turkjans.471272

Cited by 3 publications

(1 citation statement)

References 7 publications

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“…Amino acid profiles of protein samples were determined according to Bilgin et al. (2019) using a mass/mass spectrophotometer (6460 Triple Quad LC/MS, Agilent Technologies, Santa Clara, CA, USA) in two replications. The results obtained are expressed as g amino acids/100 g protein.…”

Section: Methodsmentioning

confidence: 99%

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Demir,

Aydemir,

Özel

et al. 2023

Journal of Food Science

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The purpose of this study was to evaluate the addition of plant‐based peanut protein isolate (PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP were partially characterized for techno‐functional properties. PNP had higher solubility (acidic and basic regions) and emulsifying activity than CPP. The water absorption capacity of CPP is significantly (p < 0.05) higher than PNP. Amino acid profiles of PNP and CPP were promising for the nutritional enhancement of OYs. OYs with PNP or CPP (0.5, 1, 2% w/v) were stored for 21 days and compared to the control group with no protein. On the 21st day of storage, (i) PNP‐ or CPP‐added OYs were found to be comparable to the control with respect to post‐acidification and viscosity, (ii) syneresis was more evident in PNP‐added OYs than in CPP‐added ones, (iii) total color change of 1% CPP‐added OY was equal to the control, and (iv) hardnesses of control, 2% PNP, and 2% CPP‐added OYs were 0.29 ± 0.00, 0.39 ± 0.01, and 0.45 ± 0.00 N, respectively. No adverse sensory effects were detected for CPP or PNP addition. Both proteins increased the total phenolic, soluble protein, antioxidant, antihypertensive, and α‐glucosidase inhibition activity of oat milk and OYs, with PNP superior to CPP overall. Compared to oat milk, the fermentation process increased ACE inhibition activity in in vitro digested samples, whereas it reduced digested yogurts’ antioxidant activity. Utilization of PNP in OY can solve the waste problem of peanut producers and the texture problem of the OY producers while formulating a functional product.Practical ApplicationPlant‐based (PB) yogurts have a growing consumer demand. The low‐protein content of PB yogurts results in low acceptance with respect to their undesirable textural and sensorial attributes. This study provided a technical basis for the PB yogurt manufacturers focusing on the addition of commercial pea protein and isolated peanut protein into oat yogurt formulation without any thickeners or flavors. In vitro digestion of protein‐added oat milk and oat yogurts showed the benefits of fermentation on bioactivity to the consumers.

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Section: Methodsmentioning

confidence: 99%

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Demir,

Aydemir,

Özel

et al. 2023

Journal of Food Science

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The effect of using sour cherry (Prunus cerasus L.) puree in tarhana formulations on nutritional value and functional properties of tarhana

Göncü

2024

Food Science & Nutrition

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The aim of this study was to investigate the effects of using sour cherry puree in tarhana formulations on the nutritional value and quality criteria of tarhana. In the formulation, 50% and 100% of tomato and pepper purees were replaced by sour cherry puree, and in another formulation, 100% of sour cherry puree was used instead of yogurt. The use of sour cherry puree instead of tomato and pepper puree enriched the tarhana in terms of essential and other amino acids. Tarhana samples were found to be rich in oleic acid (22.02%–39.12%) among monounsaturated fatty acids. The presence of polyunsaturated fatty acids including linoleic (11.09%–33.56%) and linolenic acids (14.04%–28.91%) was determined in the samples. The dominant saturated fatty acid found in the samples was palmitic acid (8.05%–12.89%). There were no significant changes in moisture, aw, ash content, pH, HMF content as well as water and fat absorption capacity values. When sour cherry puree was used instead of yogurt, there was a decrease in protein (10.71%) and fat (0.38%) contents as well as L (43.46) value, while an increase was detected in total phenolic content (2.38 mg GAE/g), antioxidant activity (10.35 μmol TE/100 g) and mineral composition, namely K, Fe, Cu, Mn, and B. Considering sensory analyses, the sample in which tomato and pepper purees were substituted with 50% sour cherry puree received the highest scores in general taste, flavor, and consistency parameters together with the control tarhana (CT0). The 50% substitution of sour cherry puree with tomato and pepper purees enriched the tarhana samples both nutritionally and sensorially.

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Karadeniz’de (Sinop Yarımadası Civarı) Avlanan İzmarit Balığı, Spicara smaris (Linnaeus, 1758), Etinin LC-MS/MS Kullanarak Amino Asit İçeriğinin Tespiti ve Ağırlık-Boy İlişkisi

Bilgin¹,

Çarli²,

Erdoğan³

et al. 2019

Türk Tarım Ve Doğa Bilimleri Dergisi

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Bu çalışmada Karadeniz'de Sinop yarımadası civarında yakalanan izmarit balığı (Spicara smaris) etinin amino asit içeriği ve bu balığın boy ağırlık ilişkisi belirlenmiştir. Amino asit içeriğinin belirlenmesinde; bir karışımdaki istenen maddeyi ileri düzeyde ayırıp tanımlayabilir ve ölçebilir özellikteki LC-MS / MS (Sıvı Kromatografi Kütle Spektrometresi) cihazı kullanılmış ve bu yöntemle izmarit balıkları için sonuçlar ilk kez rapor edilmiştir. Bu çalışmada esansiyel (EAA) ve esansiyel olmayan (NEAA) toplam 19 adet amino asit tespit edilmiştir. Esansiyel amino asitler toplam amino asit miktarının %52,44'ünü oluşturmuştur. İzmarit etinde en yüksek oranda tespit edilen EAA miktarları sırasıyla lysin (2,10±0,215 g/100 g), leucine (1,68±0,115 g/100 g), arginine (1,18±0,030 g/100 g) ve valine (1,09±0,070 g/100 g) şeklindedir. İzmarit etinde en yüksek oranda tespit edilen NEAA miktarları ise sırasıyla glutamic asit (2,88±0,010 g/100 g), aspartik asit (2,16±0,280 g/100 g), alanine (1,32±0,000 g/100 g) ve glycine (1,05±0,060 g/100 g) şeklindedir. Araştırmada incelenen balıkların ağırlık-boy ilişkisi W = 0,0044TL 3,3423 , R 2 = 0,990, N = 45, P < 0,05 şeklinde hesaplanmıştır. Ağırlık boy-ilişkisi (WLR) denkleminin korelasyon katsayısı (r) istatistiksel olarak sıfırdan farklı (P < 0,05), b değeri ise istatistiksel olarak b = 3 den (izometrik büyüme) farklı bulunmuştur (Pauly t test P < 0,05). Bu sonuçlar Karadeniz'de uzatma ağlarıyla avlanan izmarit balıklarının AA bakımından zengin ve pozitif allometrik büyüme özelliği gösterdiğini ortaya koymuştur.

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Karadeniz’de Avlanan Hamsi Balığı, Engraulis encrasicolus, Etinin Amino Asit İçeriğinin LCMS/MS Kullanılarak Tespiti

Cited by 3 publications

References 7 publications

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

The effect of using sour cherry (Prunus cerasus L.) puree in tarhana formulations on nutritional value and functional properties of tarhana

Karadeniz’de (Sinop Yarımadası Civarı) Avlanan İzmarit Balığı, Spicara smaris (Linnaeus, 1758), Etinin LC-MS/MS Kullanarak Amino Asit İçeriğinin Tespiti ve Ağırlık-Boy İlişkisi

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