Otel Lokanta ve İkram Hizmetleri Bölümü Koleksiyonu
https://hdl.handle.net/20.500.12440/1140
2024-03-28T23:41:21Z
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Effects of combining phosphorus (P) and zinc (Zn) fertilization on P-Zn distribution and yield in safflower
https://hdl.handle.net/20.500.12440/6168
Effects of combining phosphorus (P) and zinc (Zn) fertilization on P-Zn distribution and yield in safflower
Korkmaz, Kursat; Kılıç, Rahman; Akgün, Mehmet; Kara, Şevket Metin
The interaction of P and Zn is a crucial factor affecting plant growth and yield. The aim of this study was to investigate the combined effects of P and Zn on P-Zn distribution in safflower tissues and seed yield. A two-year study was conducted in farmer fields in northeastern Turkey during 2014 and 2015 years. P applications consisted of four levels (0, 3, 6 and 9 kg P2O5 da−1) that were allotted to the main plots. Sub-plots were composed of three Zn levels (0, 0.5 and 1 kg Zn da−1). The results showed that P and Zn applications had a significant effect on the P and Zn concentration of straw, head, seed, and yield. P concentration in straw, head, and seed increased significantly with increasing P and Zn levels. Zn concentration decreased with high P levels compared to the control, while it increased with increasing Zn levels regardless of P application. At low P levels, yield did not respond to Zn treatments; however, at high P doses, Zn application resulted in a dramatic increase in yield compared to the control. In order to increase seed yield, instead of P and Zn sole application, their combined application was very effective, and doses of 9 kg P2O5 da−1 and 0.5 kg Zn da−1 showed the optimum performance. In conclusion, this study revealed that in P- and Zn-deficient soil, P treatments increased seed yield remarkably, but the combined application of P and Zn resulted in even higher yield increases. © 2024 Taylor & Francis Group, LLC.
2024-01-01T00:00:00Z
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Komagataeibacter hansenii GA2016 ile Bakteriyel Selüloz Üretimi ve Karakterizasyonu
https://hdl.handle.net/20.500.12440/1699
Komagataeibacter hansenii GA2016 ile Bakteriyel Selüloz Üretimi ve Karakterizasyonu
Güzel, Melih; Akpınar, Özlem
Cellulose is the most common polymer in the world, formed by β-1,4 linked glucopyranose units.
Cellulose that is produced by various microorganisms via biosynthesis is called bacterial cellulose
(BC). In this study, the cellulose-producing bacteria was isolated from the homemade apple vinegar
and identified as Komagataeibacter hansenii GA2016. BC was produced with the BC producer
microorganism and the physical, chemical, structural and thermal properties of the produced BC
were determined. It was found that Komagataeibacter hansenii GA2016 produced highly crystalline BC.
The FTIR spectrum of the BC was similar to the plant cellulose spectrum, its fiber diameter was
about 120 times thinner than plant cellulose and the thermal stability was higher than that of plant
cellulose. As a result of this study, it has been shown that Komagataeibacter hansenii GA2016 produces
BC with high yield and superior physicochemical properties compared to many polymers, and thus
it can be used for the production of BC in food industry
2017-01-01T00:00:00Z
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Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate
https://hdl.handle.net/20.500.12440/1698
Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate
Celik, Mehtap; Guzel, Melih; Yildirim, Metin
The aims of this research were to examine the effect of pH on extraction of proteins from sour cherry (Prunus cerasus L.) kernels, and to investigate the functional properties of the resulting protein concentrate. The optimum pH values for the protein extraction and isoelectric precipitation were determined as 10.0 and 4.5, respectively. The protein concentrate contained 4.03 +/- 0.16% moisture, 3.31 +/- 0.17% ash, 2.94 +/- 0.36% carbohydrate, 1.93 +/- 0.16% lipid, and 80.48 +/- 2.38% protein. Water holding capacity, oil holding capacity and the least gelling concentration of the protein concentrate were 2.42 +/- 0.09g water/g, 1.73 +/- 0.17g oil/g and 8%, respectively. Results showed that emulsifying activity and stability indices, foaming capacity and stability of protein concentrate were 38.91 +/- 2.50m(2)/g, 37.49 +/- 2.41min, 35.00 +/- 3.54% and 71.80 +/- 7.25% (after 30min), respectively. The functional and chemical properties of the protein concentrate indicate that it may find application as functional ingredient for various food products.
2019-01-01T00:00:00Z
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Effect of pH on Protein Extraction from Mahaleb Kernels and Functional Properties of Resulting Protein Concentrate
https://hdl.handle.net/20.500.12440/1697
Effect of pH on Protein Extraction from Mahaleb Kernels and Functional Properties of Resulting Protein Concentrate
Guzel, Melih; Celik, Mehtap; Yildirim, Metin
The aims of this research were to examine the effect of pH on extraction of proteins from mahaleb (Prunus mahaleb L.) kernels, and to investigate the functional properties of resulting protein concentrate. The optimum pH values for the protein extraction and precipitation were determined as 10.0 and 4.5, respectively. The protein concentrate containing 92.73% dry matter, 6.29% ash, 6.02% carbohydrate, 1.42% fat and 73.11% protein was produced by using these extraction and precipitation pH values. Water-holding capacity, oil-holding capacity and the least gelling concentration of the protein concentrate were 2.81 g water/g, 1.66 g oil/g and 12%, respectively. Moreover, emulsifying activity and stability indices, foaming capacity and stability of protein concentrate were 27.21 m(2)/g, 81.05 min, 43.75% and 71.33% (after 30 min), respectively. The functional and chemical properties of the protein concentrate indicate that it may find application as functional ingredient for various food products.
2019-01-01T00:00:00Z