CANLI
Yükleniyor Veriler getiriliyor…
/ Makaleler / Scopus Detay
Scopus YÖKSİS DOI Eşleşti SJR Q1

Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey

Lwt · Eylül 2021

YÖKSİS DOI Eşleşmesi Bulundu

Bu Scopus makalesi YÖKSİS veritabanında da kayıtlı. Aşağıda YÖKSİS verilerini görebilirsiniz.

YÖKSİS Kayıtları
Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey
LWT-Food Science and Technology · 2021 SCI-Expanded
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Microencapsulation of probiotic Saccharomyces cerevisiae var boulardii with different wall materials by spray drying
2015 ISSN: 00236438 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)
2016 ISSN: 00236438 SCI
Prof. Dr. ERAY TULUKCU →
Single and double layered microencapsulation of probiotics by spray drying and spray chilling
2017 ISSN: 0023-6438 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics
2018 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics
2018 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Production of a minimally processed jelly candy for children using honey instead of sugar
2018 ISSN: 0023-6438 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Changes in quality, bioactive compounds, fatty acids, tocopherols, andphenolic composition in oven- and microwave-roasted poppy seeds and oil
2019 ISSN: 0023-6438 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts
2020 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Salvia nemorosa L.: A novel source of bioactive agents with functional connections
2017 ISSN: 0023-6438 SCI-Expanded Q1
Prof. Dr. GÖKHAN ZENGİN →
Moisture sorption isotherm, isosteric heat and adsorption surface area of whole chia seeds
2020 ISSN: 0023-6438 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods
2020 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
The effects of germination and heating on bioactive properties, phenolic compounds and mineral contents of green gram seeds
2020 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Detection of biofilm formation, virulence factor genes, antibiotic-resistance, adherence properties, and some beneficial properties of cheese origin S. infantarius, S. gallolyticus, and S. lutetiensis strains belonging to the S. bovis/S. equinus complex
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey
2021 ISSN: 0023-6438 SCI-Expanded Q1
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE →
A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics
2022 ISSN: 0023-6438 SCI Q1
Doç. Dr. TALHA DEMİRCİ →
Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages
2021 ISSN: 0023-6438 SCI-Expanded Q1
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →

Makale Bilgileri

Dergi Lwt
ISSN00236438
Yayın TarihiEylül 2021
Cilt / Sayfa149
DOI10.1016/j.lwt.2021.111642
Scopus ID2-s2.0-85107943398
Özet The main purpose of this study was to determine proteolysis model and peptide diverseness of goat skin Tulum cheese using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) analyses, respectively. Furthermore, bioactive properties of identified peptide sequences were investigated using online databases. Tulum cheeses produced from raw milk (without starter culture) by traditional methods in Mut province (Turkey) were obtained from local producers following their production and analyzed during 180 days of ripening. The evaluation of electrophoretic profiles by SDS-PAGE analysis indicated that 51.96% of αs-casein and 56.08% of β-casein hydrolyzed at the end of the cheese ripening. According to mass spectrometry results, 179 peptides were sequenced; of these, 65 from αs1-casein, 7 from αs2-casein, and 107 from β-casein. However, κ-casein derived peptides were not determined in Tulum cheeses during ripening. Generally, αs1-casein derived peptides originated from the N-terminal part of αs1-casein while β-casein derived peptides arose from the C-terminal part of precursor protein. Ten different functional activities ACE inhibitors, antimicrobial, antioxidant, anticarcinogenic, GLP-1 enhancer, DPP-4 inhibitor, immunomodulator, brain function enhancer, antidiabetic, and cathepsin B inhibitor have been detected. Among these functional features, ACE inhibitory peptides were found to have higher counts.

Yazarlar (3)

1
Hale İnci Öztürk
ORCID: 0000-0001-8334-0403
2
Çiğdem Konak Göktepe
3
Nihat Akın
ORCID: 0000-0002-0966-1126

Anahtar Kelimeler

Bioactive peptides Peptide dynamics Proteolysis Ripened cheese Tulum cheese

Kurumlar

Konya Gida ve Tarim Üniversitesi
Konya Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
LWT
Q1 OA
SJR Skoru1,394
H-Index202
YayıncıAcademic Press
ÜlkeUnited States
Food Science (Q1)
Dergi sayfasına git

Metrikler

17
Atıf
3
Yazar
5
Anahtar Kelime

Sistemimizdeki Yazarlar

ÇK
ÇİĞDEM KONAK GÖKTEPE
Dr. Öğr. Üyesi

Hızlı Erişim

DOI ile aç Scopus'ta aç Makaleler listesi