Valorization of Egg Shell Membrane as Protein Source in Soft Gel Capsules

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dc.authoridAKDEMIR EVRENDILEK, GULSUN/0000-0001-5064-4195
dc.contributor.authorDemir, Irem
dc.contributor.authorKarakaya, Nusret
dc.contributor.authorAkdemir Evrendilek, Gulsun
dc.contributor.authorTuran, Semra
dc.date.accessioned2024-09-25T19:57:42Z
dc.date.available2024-09-25T19:57:42Z
dc.date.issued2024
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractEgg shell membrane (ESM) due to its high protein content can be a good protein source, but it is not utilized due to its strong connection to the shell and its poor solubilization. Thus, separation of ESM from the shell, its solubilization and its use as a protein supplement as soft gel capsules are prompted in the study. Separation of egg shell membrane (ESM) from the shell by EDTA, acetic acid, HCl and water and following solubilization by sodium dodecyl sulphate (SDS) and trinitron X (T) at 0.1, 0.5, and 1.0% concentrations up to 1440 min retention time revealed that 100 mM EDTA at 1:20 and 1:40 ratios and water at 1:40 ratio gave the highest protein concentration after washing. Ovocleidin-17, ovocleidin-23, lysozyme, ovomucoid, ovalbumin, and avidin with 17 different amino acids were detected in ESM proteins. Soluble ESM proteins had moderate water holding (11.70 +/- 1.78-13.00 +/- 0.77 g/g) and oil holding capacities (10.60 +/- 2.09-11.52 +/- 1.18 g/g) with emulsion stability and emulsion activity indexes of 0.06 +/- 0.01-15.21 +/- 0.37% and 0.0000 +/- 0.000-0.0212 +/- 0.003 m2\documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$${{\text{m}}}<^>{2}$$\end{document}/g, respectively. Formulated soft gel capsules containing 1.03 mg/g-1.45 mg/g of ESM protein had the shelf life of 32 weeks at + 4 degrees C. It was concluded that soluble ESM proteins can be utilized as protein supplements in soft gel form.en_US
dc.description.sponsorshipAbant Izzet Baysal niversitesien_US
dc.description.sponsorshipNo Statement Availableen_US
dc.identifier.doi10.1007/s12649-024-02519-y
dc.identifier.endpage5041en_US
dc.identifier.issn1877-2641
dc.identifier.issn1877-265X
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-85190503442en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage5025en_US
dc.identifier.urihttps://doi.org/10.1007/s12649-024-02519-y
dc.identifier.urihttps://hdl.handle.net/20.500.12491/13560
dc.identifier.volume15en_US
dc.identifier.wosWOS:001270691000009en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofWaste And Biomass Valorizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.subjectEgg Shell Membraneen_US
dc.subjectSolubilizationen_US
dc.subjectEgg Shell Membrane Proteinen_US
dc.subjectSoft Gel Capsulesen_US
dc.titleValorization of Egg Shell Membrane as Protein Source in Soft Gel Capsulesen_US
dc.typeArticleen_US

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