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dc.contributor.authorSavaş, Elif
dc.contributor.authorKaya, Mihrap Yaşar
dc.contributor.authorKaraağaç, Öznur
dc.contributor.authorOnat, Serhat
dc.contributor.authorKöçkar, Hakan
dc.contributor.authorYavaş, Hakan
dc.contributor.authorKöçkar, Feray
dc.date.accessioned2019-08-06T08:47:33Z
dc.date.available2019-08-06T08:47:33Z
dc.date.issued2018en_US
dc.identifier.issn1947-6337
dc.identifier.issn1947-6345
dc.identifier.urihttps://doi.org/10.1080/19476337.2018.1469545
dc.identifier.urihttps://hdl.handle.net/20.500.12462/5864
dc.descriptionSavaş, Elif (Balikesir Author)en_US
dc.description.abstractIn this work, the olive -glucosidase (-glu) enzyme was immobilized onto superparamagnetic nanoparticles (SPMNs). Moreover, immobilized enzyme was also used for the debittering process for natural edible olives from Edremit, Turkey. Owing to SPMNs, the system can be easily removed by a simple magnet and reused many times for debittering process. The free olive -glucosidase (E), -glucosidase bound SPMNs (IE), free commercial -glucosidase (CE), and commercial -glucosidase bound SPMNs (ICE) were comparatively studied for oleuropein removal. In 6h, the treatment of E, IE, and ICE hydrolyzed the 15.8%, 56.4%, and 80.0% of the oleuropein for 1000g of olives, respectively, and further treatment showed that the IE and ICE reached the 100% after 22h treatment. The results revealed that the IE and ICE with biocompatible properties of SPMNs have the economical, fast, and reusable properties for the industrial debittering process in the table olive production.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey - 110O778 Scientific Research Projects Unit of Balikesir University - BAP.2015.0002en_US
dc.language.isoengen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.isversionof10.1080/19476337.2018.1469545en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOlivesen_US
dc.subjectDebitteringen_US
dc.subjectBeta-Glucosidaseen_US
dc.subjectSuperparamagnetic Nanoparticlesen_US
dc.titleNovel debittering process of green table olives: application of -glucosidase bound onto superparamagnetic nanoparticlesen_US
dc.typearticleen_US
dc.relation.journalCyta-Journal of Fooden_US
dc.contributor.departmentMühendislik Fakültesien_US
dc.contributor.authorID0000-0002-4862-0490en_US
dc.contributor.authorID0000-0003-0789-3801en_US
dc.contributor.authorID0000-0002-4862-0490en_US
dc.contributor.authorID0000-0003-2572-8391en_US
dc.identifier.volume16en_US
dc.identifier.issue1en_US
dc.identifier.startpage840en_US
dc.identifier.endpage847en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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