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    Öğe
    Determination of physicochemical, functional,and morphological properties of Prosopis farcta (Çeti•) seed galactomannan as a new hydrocolloid source: Comparison with locust bean gum
    (Elsevier Sci Ltd, 2025) Ektiren, Demet; Gunes, Serap; Vardin, Hasan
    The present study investigated the properties of galactomannan, a water-soluble polysaccharide extracted from the Prosopis farcta (& Ccedil;eti) plant. These properties encompassed its functional characteristics, chemical composition, rheological behavior, and morphological structure. The results were systematically compared with those of the commercially utilized locust bean gum (LBG). Following ethanol precipitation, the yield of Prosopis farcta galactomannan (PFG) was determined to be 22.4 +/- 0.5 %. The mannose-to-galactose (M: G) ratios of PFG and LBG were calculated as 1.7:1 and 3.3:1, respectively. The solubility of PFG exhibited a temperature-dependent increase akin to that of LBG. Notably, PFG demonstrated superior emulsion capacity and stability even at low concentrations. Additionally, the X-ray diffraction (XRD) analysis revealed asymmetric broad peaks around the 2 theta = 20 degrees diffraction angle, signifying the amorphous nature of PFG. Scanning electron microscopy (SEM) images, obtained after dissolving both PFG and LBG in deionized water and freeze-drying them, displayed a fibrous filament network structure in both samples.
  • [ X ]
    Öğe
    Determination of Physicochemical, Microbiological and Sensory Properties of Herbed Cheese Produced in Siirt Region
    (Harran Üniversitesi, 2020) Ektiren, Demet; Güneş, Serap; Vardin, Hasan
    Bu çalışmada Siirt ili ve çevresinde üretilen ve satışa sunulan 16 adet salamura otlu peynirlerin genel fizikokimyasal, mikrobiyolojik ve duyusal analizleri yapılmıştır. Analizler sonucunda pH değeri 4.33±0.0-4.90±0.0, titrasyon asitliği (laktik asit cinsinden) %0.87±0.01-1.36±0.02 kuru madde %50.10±0.04-%56.69±0.03, kül %5.21±0.02-5.77±0.04, tuz %6.08±0.00-7.28±0.06, ve yağ yağ %18.93±0.01-21.09±0.03 değerleri arasında tespit edilmiştir. Toplam aerobik mezofilik bakteri sayısı ile maya-küf sayıları literatüre göre yüksek sayılarda belirlenmiştir. Ayrıca 1, 2, 4, 8, 10 ve 13 numaralı örneklerde koliform grubu bakteriler tespit edilmiştir. Duyusal değerlendirmelerde ise en yüksek puanı 12 ve 1 numaralı salamura otlu peynirleri almış olup diğer örneklere oranla daha çok beğenilmiştir.
  • Küçük Resim
    Öğe
    Production of recombinant expansin and detection by SDS page analysis in Escherichia coli
    (Gültekin Özdemir, 2023) Güneş, Serap; Ektiren, Demet; Karaaslan, Mehmet; Vardin, Hasan
    The study aims to produce Expansin protein isolated from a young tomato plant by using Escherichia coli which is used in recombinant protein production. Continuous culture is the most common method used to grow cells for recombinant protein production. In the study, the K12 strain of E. coli was used as a culture for the production of Expansin protein. The used LeExp1 gene was isolated from a young tomato plant. Since the related gene is found in very small amounts in plants, it has been reproduced using the PCR method and has been made workable with this method. T17 vector (T7 RNA polymerase system), which is frequently used in the production of recombinant protein, was used as the bacterial expression vector. The T7 RNA polymerase system is a commonly used vector in E. coli. With the transfer, the E. coli bacterium was given the ability to produce recombinant protein. Whether the obtained recombinant protein expressed the appropriate protein was determined by SDS Page analysis.