PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY
Yıl: 2022 Cilt: 47 Sayı: 2 Sayfa Aralığı: 344 - 358 Metin Dili: İngilizce DOI: 10.15237/gida.GD21155 İndeks Tarihi: 16-11-2022
PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY
Öz: In the current study, some proteomic methods containing 2D-PAGE and FT-IR techniques were performed to screen gliadin, the subunit of gluten protein, and transformation between α and β sheet forms of this protein was evaluated. The protein concentration of the samples varied between flour types and also cooked form of these samples. We focused on Amide A, Amide I and phosphorylated protein regions on the spectrums achieved by FT-IR. Gliadin structure was dramatically differed when the raw material was formed in baked form. While Amide A vibration which is related to N-H streching increased for the bread form of the white flour, Amide I which is related to C=O streching decreased when the raw material changed in the cooked form. It can be concluded that the type of flour used in bread production and the type of baking were effective on gluten structure and amount of the final product.
Anahtar Kelime: FARKLI TİPTE UN VE EKMEK ÖRNEKLERİNDE GLUTEN YAPISININ PROTEOMİK VE FT-IR SPEKTROSKOPİSİ ARAÇLARI İLE ARAŞTIRILMASI
Öz: Bu çalışma kapsamında; gluten proteininin alt birimi olan gliadin 2D-PAGE ve FT-IR tekniklerini içeren bazı proteomik yöntemler aracılığı ile araştırılmış ve bu proteinin α ve β yaprak formları arasında dönüşüm olduğu tespit edilmiştir. Denemelerde yer alan örneklerin protein konsantrasyonları un çeşidine ve örneklerin pişmiş formuna göre değişiklik göstermiştir. FT -IR ile elde edilen spektrumlarda Amid A, Amid I ve fosforile protein bölgeleri olmak üzere üç ala n çalışılmıştır. Bu spektrum bilgisinden yola çıkarak, gliadin yapısının, ham maddenin ürüne dönüşme sürecinde önemli ölçüde farklılaştığı gözlenmiştir. Beyaz unun ekmek formunda N-H bağı ile ilgili Amid A titreşiminde artış gözlenirken, un örnekleri pişmiş forma dönüştüğünde C=O bağı titreşimi ile bağlantılı olan Amid I bölgesinde azalma tespit edilmiştir. Çalışma sonuçlarından yola çıkarak, ekmek üretiminde kullanılan un çeşidinin ve pişirme şeklinin nihai ürünün gluten yapısı ve miktarı üzerinde etkili olduğu söylenebilir.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | Gunes Altuntas E, Yıldızhan H, Dastouri M, Ozel Demiralp D (2022). PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY. , 344 - 358. 10.15237/gida.GD21155 |
| Chicago | Gunes Altuntas Evrim,Yıldızhan Hatice,Dastouri Mohammadreza,Ozel Demiralp Duygu PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY. (2022): 344 - 358. 10.15237/gida.GD21155 |
| MLA | Gunes Altuntas Evrim,Yıldızhan Hatice,Dastouri Mohammadreza,Ozel Demiralp Duygu PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY. , 2022, ss.344 - 358. 10.15237/gida.GD21155 |
| AMA | Gunes Altuntas E,Yıldızhan H,Dastouri M,Ozel Demiralp D PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY. . 2022; 344 - 358. 10.15237/gida.GD21155 |
| Vancouver | Gunes Altuntas E,Yıldızhan H,Dastouri M,Ozel Demiralp D PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY. . 2022; 344 - 358. 10.15237/gida.GD21155 |
| IEEE | Gunes Altuntas E,Yıldızhan H,Dastouri M,Ozel Demiralp D "PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY." , ss.344 - 358, 2022. 10.15237/gida.GD21155 |
| ISNAD | Gunes Altuntas, Evrim vd. "PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY". (2022), 344-358. https://doi.org/10.15237/gida.GD21155 |
| APA | Gunes Altuntas E, Yıldızhan H, Dastouri M, Ozel Demiralp D (2022). PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY. GIDA, 47(2), 344 - 358. 10.15237/gida.GD21155 |
| Chicago | Gunes Altuntas Evrim,Yıldızhan Hatice,Dastouri Mohammadreza,Ozel Demiralp Duygu PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY. GIDA 47, no.2 (2022): 344 - 358. 10.15237/gida.GD21155 |
| MLA | Gunes Altuntas Evrim,Yıldızhan Hatice,Dastouri Mohammadreza,Ozel Demiralp Duygu PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY. GIDA, vol.47, no.2, 2022, ss.344 - 358. 10.15237/gida.GD21155 |
| AMA | Gunes Altuntas E,Yıldızhan H,Dastouri M,Ozel Demiralp D PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY. GIDA. 2022; 47(2): 344 - 358. 10.15237/gida.GD21155 |
| Vancouver | Gunes Altuntas E,Yıldızhan H,Dastouri M,Ozel Demiralp D PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY. GIDA. 2022; 47(2): 344 - 358. 10.15237/gida.GD21155 |
| IEEE | Gunes Altuntas E,Yıldızhan H,Dastouri M,Ozel Demiralp D "PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY." GIDA, 47, ss.344 - 358, 2022. 10.15237/gida.GD21155 |
| ISNAD | Gunes Altuntas, Evrim vd. "PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY". GIDA 47/2 (2022), 344-358. https://doi.org/10.15237/gida.GD21155 |
