Browsing by Author "Cavidoglu, I"

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Effects of Brewer's Spent Grain on the Quality and Dietary Fibre Content of Cookies
(inst Brewing, 2002) Öztürk, S; Özboy, O; Cavidoglu, I; Köksel, H
Dried and ground brewer's spent grain (BSG) was blended with soft wheat flour at levels of 5-25%. BSG preparations of fine (<212 mum). medium (212-425 mum) and coarse (425-850 mum) particle sizes were used in the production of wire-cut cookies. The protein content decreased and the dietary fibre content (acid detergent fibre, neutral detergent fibre and total dietary fibre) increased, as the particle size of the BSG samples increased. The results indicated that BSG preparations with high dietary fibre content have potential as a source of dietary fibre. The effects of BSG on the quality and dietary fibre content of cookies have been investigated. Total dietary fibre (TDF) contents of the cookies supplemented with different particle size BSG increased significantly (p<0.05) as the addition level increased. Cookies prepared with BSG of medium and coarse particle sizes resulted in better properties in terms of Spread Ratio, Hunter color values and overall sensory score as compared to those made with BSG of fine particle size. Cookies made with medium and coarse particle size BSG gave better cookie properties up to the 15% addition and deteriorated significantly above this level (p<0.05).
Improved Catalytic Activity of Aspergillus Oryzae Β-Galactosidase by Covalent Immobilization on Eupergit Cm
(Pakistan Agricultural Scientists Forum, 2018) Aslan, Y.; Taher, A. Y.; Cavidoglu, I
In this study, Aspergillus oryzae beta-Galactosidase (AOG) was immobilized onto Eupergit CM. By optimizing the immobilization conditions such as pH and molarity of immobilization buffer, enzyme/support ratio and duration of immobilization, 100.00% immobilization yield and 129.82% activity yield was achieved. The optimum temperature (55 degrees C) of free enzyme was not changed while optimum pH of free enzyme was shifted from 4.5 to 5.5 after immobilization. Kinetic constants for free and immobilized enzyme were also determined by using the Lineweaver-Burk plot. The K-m values of the free and immobilized enzymes were determined to be 307.7 and 234.2 g / L respectively, while the V-max values were determined to be 0.366 g D-Glucose / L.min and 0.415 g D-Glucose / L.min respectively. The operational and storage stabilities of immobilized enzyme were also studied. The activity of immobilized enzyme decreased to 99.3% after repeated twenty usage while decreased to 98.3% after fifteen days of storage. Further, the immobilized enzyme was used for the hydrolyzing the cow's milk lactose. By using the immobilized enzyme, the milk lactose was completely hydrolyzed in four hours. Consequently, immobilized AOG can be used in the industrial production of lactose-free cow's milk.