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    Characterization of binding interactions between green tea flavanoids and milk proteins
    (Elsevier Sci Ltd, 2010) Yuksel, Zerrin; Avci, Elif; Erdem, Yasar Kemal
    Flavanoids are known to interact with proteins to form complexes whose properties depend on the structure of both the flavanoids and the protein. In this study, the fluorescent probe binding method (fluorimetry analysis) and isothermal titration calorimetry (ITC) analysis were used to characterize binding interactions of green tea (GT) flavanoids and milk proteins. The hydrophobicity of the surface sites of milk proteins was estimated using the reconstituted milk-green tea and casein-green tea systems. Reconstituted milk-green tea and casein-green tea samples were prepared with different solid-non-fat (SNF) and casein (Cn) concentrations, respectively. It was observed that the number of surface hydrophobic sites decreased in the presence of GT flavanoids for all SNF and Cn concentrations. The decrease in protein surface hydrophobicity was explained by the hydrophobic binding between milk proteins and GT flavanoids. The binding enthalpies obtained from ITC analysis implied that interaction was non-covalent between catechin and beta-casein. (C) 2009 Elsevier Ltd. All rights reserved.
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    Modification of the renneting process in Berridge substrate by transglutaminase
    (Wiley, 2011) Yuksel, Zerrin; Avci, Elif; Erdem, Yasar Kemal
    The influence of enzymatic cross-linking on the rennet coagulation of Berridge substrate was investigated in the rennet gel samples prepared by three different methods using a microbial Tgase. Protein cross-linking was carried out at each of three stages: before the addition of rennet, simultaneously with rennet and after the addition of rennet. The results showed that the cross-linking of milk proteins before the addition of rennet inhibited the primary enzymatic phase of rennet coagulation. It was observed that enzymatic cross-linking affected both the primary and the secondary phases of rennet coagulation. The most suitable application method was the addition of transglutaminase at the 5th minute after the addition of rennet.