Production of a Protein Concentrate from Hazelnut Meal Obtained as a Hazelnut Oil Industry By-Product and Its Application in a Functional Beverage

Sen, D. C.; Kahveci, Derya

doi:10.1007/s12649-020-00948-z

Cited by 18 publications

(8 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…On the other hand, branched-chain amino acids (BCAAs) have also been reported to be potent stimulators of skeletal and liver protein synthesis in addition to serving as substrates . Thus, the BCAA content (sum of leucine, isoleucine ,and valine) of PI was also determined and found to be 19.27% of total protein in PI, which was higher than the results of Sen and Kahveci and for other plant-based proteins mentioned above. Moreover, the nonessential amino acid (NEAA) content was found to be 67.21% of the total protein in PI.…”

Section: Resultsmentioning

confidence: 73%

Combined Neutrase–Alcalase Protein Hydrolysates from Hazelnut Meal, a Potential Functional Food Ingredient

et al. 2022

View full text Add to dashboard Cite

Consumers' interest in functional foods has significantly increased in the past few years. Hazelnut meal, the main valuable byproduct of the hazelnut oil industry, is a rich source of proteins and bioactive peptides and thus has great potential to become a valuable functional ingredient. In this study, hazelnut protein hydrolysates obtained by a single or combined hydrolysis by Alcalase and Neutrase were mainly characterized for their physicochemical properties (SDS-PAGE, particle size distribution, Fourier-transform infrared (FTIR) spectroscopy, molecular weight distribution, etc.) and potential antiobesity effect (Free fatty acid (FFA) release inhibition), antioxidant activity (DPPH and ABTS methods), and emulsifying properties. The impact of a microfluidization pretreatment was also investigated. The combination of Alcalase with Neutrase permitted the highest degree of hydrolysis (DH; 15.57 ± 0.0%) of hazelnut protein isolate, which resulted in hydrolysates with the highest amount of low-molecularweight peptides, as indicated by size exclusion chromatography (SEC) and SDS-PAGE. There was a positive correlation between the DH and the inhibition of FFA release by pancreatic lipase (PL), with a significant positive effect of microfluidization when followed by Alcalase hydrolysis. Microfluidization enhanced the emulsifying activity index (EAI) of protein isolates and hydrolysates. Low hydrolysis by Neutrase had the best effect on the EAI (84.32 ± 1.43 (NH) and 88.04 ± 2.22 m 2 /g (MFNH)), while a negative correlation between the emulsifying stability index (ESI) and the DH was observed. Again, the combined Alcalase−Neutrase hydrolysates displayed the highest radical scavenging activities (96.63 ± 1.06% DPPH and 98.31 ± 0.46% ABTS). FTIR results showed that the application of microfluidization caused the unfolding of the protein structure. The individual or combined application of the Alcalase and Neutrase enzymes caused a switch from the β-sheet organization of the proteins to α-helix structures. In conclusion, hazelnut meal may be a good source of bioactive and functional peptides. The control of its enzymatic hydrolysis, together with an appropriate pretreatment such as microfluidization, may be crucial to achieve the best suitable activity.

show abstract

Section: Resultsmentioning

confidence: 73%

Combined Neutrase–Alcalase Protein Hydrolysates from Hazelnut Meal, a Potential Functional Food Ingredient

et al. 2022

View full text Add to dashboard Cite

show abstract

“…This is due to the type of protein extraction since in this study the protein was obtained by isoelectric precipitation, so the final pH of the BPC was 4.43. The pH is a fundamental and important parameter for the preparation of beverages and food in general, a pH between 2.5 and 5.5 helps to extend the shelf life of food [ 29 ]. In addition, the pH of the medium in which the proteins are found has a very important effect on the solubility of the proteins.…”

Section: Resultsmentioning

confidence: 99%

“…The non-polar side chains can be attached to hydrocarbon chains of fats, this improves the OAC conditions [ 35 ]. Having good WAC and OAC is important in the preparation of doughs, this ensures the moisture, texture, and appearance of the food, in addition, it contributes to improving palatability, flavor retention, and extending storage life [ 29 ]. The ability of flours and protein concentrates to bind to lipids could be used in the preparation of products for frying and flavor retention [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate (Phaseolus vulgaris L): maltodextrin

et al. 2022

View full text Add to dashboard Cite

The objective of this research was to evaluate some physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate: maltodextrin. The beans were cleaned and hulled, then dried (55 °C/1 h), ground to obtain the flour, then the concentrate was obtained by the isoelectric precipitation technique. The mixtures were established based on preliminary tests with a maximum concentration of 60% bean protein concentrate, 0:100, 9:91, 30:70, 51:49, 60:40 w/w, bean protein concentrate:maltodextrin, respectively. The chemical composition proximal to the flour and concentrate was determined, while the pH color, apparent density and the techno-functional properties were made to the mixtures, in addition to the flour, concentrate and maltodextrin. The protein concentrate presented the highest water absorption capacity (4.46 g/g) and the highest apparent density (0.66 g/cm 3 ). Maltodextrin and the 60:40 mixture were the ones that presented the lowest apparent density values (0.52 g/cm 3 ). The flour presented the highest emulsifying capacity (39.60%), while the 0:100 mixture did not present water absorption capacity and lower oil absorption capacity (2.08 g/g). The 9:91 mixture presented the highest oil absorption capacity (2.68 g/g) and the lowest emulsifying capacity (7.44%). The flour presented a pH of 6.68 while the concentrate and the mixtures presented similar values (4.43). These studies indicate that flour and concentrate or protein concentrate:maltodextrin mixtures can be used as ingredients for the production or development of new food products, or their possible use as wall material in microencapsulated.

show abstract

“…However, Turkey's hazelnut production efficiency is very low compared to other countries. The average yield is 179.2 kg/ha in the US, 168.6 kg/ha in Italy whereas in Turkey it is 91.7 kg/ha (Mennan et al, 2020;Sen and Kahveci, 2020).…”

Section: Introductionmentioning

confidence: 99%

Investigation of modified WPM medium for the best meristem proliferation of Corylus avellana L.

et al. 2021

View full text Add to dashboard Cite

Cultivation of Corylus avellana L. in Turkey is performed generally in the northern regions where it is an important source of livelihood for the local farmers. More than 70% of world hazelnut production is supplied by Turkey, but compared with other countries, Turkey’s hazelnut production area is quite narrow. In this study was aimed to develop an effective in vitro production for seven local cultivars of C. avellana. Therefore, WPM medium supplemented with 6-Benzylaminopurine (BAP) was modified by using single or in combination of Fe-EDDHA, AgNO3, H3BO3, charcoal and gibberellic acid. In all varieties, the best regeneration rates varying between 68% and 94% were obtained from WPM medium supplemented with 4.4 µM BAP, 27.8 µM Fe-EDDHA and 10g/L Charcoal. Genetic stability of shoots derived from meristem culture using the best medium was analysed using ISSR primers, when the gel images of the PCR products were examined, no polymorphic band was observed in samples collected from seven provinces, and the genetic stability was determined as 100%.

show abstract

Production of a Protein Concentrate from Hazelnut Meal Obtained as a Hazelnut Oil Industry By-Product and Its Application in a Functional Beverage

Cited by 18 publications

References 20 publications

Combined Neutrase–Alcalase Protein Hydrolysates from Hazelnut Meal, a Potential Functional Food Ingredient

Combined Neutrase–Alcalase Protein Hydrolysates from Hazelnut Meal, a Potential Functional Food Ingredient

Physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate (Phaseolus vulgaris L): maltodextrin

Investigation of modified WPM medium for the best meristem proliferation of Corylus avellana L.

Contact Info

Product

Resources

About