Exploring the lentil protein and onion skin phenolics interaction by fluorescence quenching method

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dc.authorid0000-0002-8642-9160en_US
dc.authorid0000-0002-0399-355Xen_US
dc.authorid0000-0002-1005-3590en_US
dc.authorid0000-0003-0335-9433en_US
dc.contributor.authorKöroğlu, Deniz Günal
dc.contributor.authorYIlmaz, Hilal
dc.contributor.authorTuran, Semra
dc.contributor.authorÇapanoğlu, Esra
dc.date.accessioned2024-01-12T08:49:27Z
dc.date.available2024-01-12T08:49:27Z
dc.date.issued2022en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this paper, the effect of two phenolic extracts (red and yellow onion skin, RS and YS respectively) with different phenolic profiles on the fluorescence quenching of lentil protein isolate (LPI) was investigated. The quenching effect of YS at 4-30 mu M concentrations on lentil proteins was in the range of 20.9-77.8%. A linear Stern-Volmer plot was obtained in agreement with static quenching for the LPI-YS complex while giving the blue shift at maximum emission between 8 and 30 mu M YS concentrations. Thermodynamic parameters of the LPI-YS complex showed that the interaction was hydrophobic (Delta H>0 and Delta S>0), enthalpy driven (Delta H>Delta S), and nonspontaneous (Delta G>0) reaction. RS provided a more effective quenching effect at lower concentrations compared to YS and the quenching effect of RS at 1-16 mu M concentrations was 24.5-92.8%. On the other hand, the red shift was observed between 0 and 16 mu M RS concentrations, where the Stern-Volmer plot was non-linear, so there was a sphere of action model for LPI-RS complexes.en_US
dc.identifier.citationGünal-Köroğlu, D., Yılmaz, H., Turan, S., & Capanoglu, E. (2022). Exploring the lentil protein and onion skin phenolics interaction by fluorescence quenching method. Food Bioscience, 50, 102000.en_US
dc.identifier.doi10.1016/j.fbio.2022.102000
dc.identifier.endpage9en_US
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85139737041en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.fbio.2022.102000
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11928
dc.identifier.volume50en_US
dc.identifier.wosWOS:000876693800001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorTuran, Semra
dc.language.isoenen_US
dc.publisherElseiveren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidanten_US
dc.subjectQuercetinen_US
dc.subjectSphere of Actionen_US
dc.subjectHuman Serum-Albuminen_US
dc.subjectSoy Proteinen_US
dc.subjectBeta-Lactoglobulinen_US
dc.titleExploring the lentil protein and onion skin phenolics interaction by fluorescence quenching methoden_US
dc.typeArticleen_US

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