Projects focusing on protein modification, active and intelligent edible coatings and packagings, nanofiber productions
Our research group is making research activities in food based proteins, their extraction, characterization, textural and rheological properties, production of active and intelligent single or multi-layer edible flms and coatings based on extracted protenis, production of nanofiber sheets with alternative methods from proteins, modification of functional properties of extracted poteins, novel extraction techniques such as ohmic system, and so on. We want to be a partner on a project focusing on the aferomentioned subjects. We are totally have experience in project management which are supported by TUBITAK and other governmental agencies. In addition, we developed a new system for protein extraction called as Ohmic System which can be used not only for extraction, but also for functional modifications. Moreover, we have a new hybrid nanofiber production equipment for developing nanotechnological food pacakagings and food additives.
Plant proteins, Protein extraction, Protein isolate, Protein concentrate, Functional modification of proteins, Application of non-thermal process to proteins, Nanofiber, Nanoemulsion.
Turkey, as Mediterranean countries, is producing vegetables, oil seeds and legumes at significant quantities. These agricultural products can be considered as an alternative protein source not only for Mediterranean foods, but also for alternative packaging and nanotechnological applications. The main activities of our lab group can be listed as followings:
1- Extraction/isolation of plant proteins using either conventional or innovative techniques, such as ohmic heating, ultrasound, high pressure homogenization.
2- Modification of functional properties of plant proteins with alternative novel techniques.
3- Production of single or multi-layered edible packaging films from plant proteins and their applications to food products for shelf life extender.
4- Production of nanofiber sheets with a novel hybrid technology for active and intelligent nanofiber packaging.
5- Cyclodextrin-iclusion complex of active subtances and their utilization in edible films or nanofiber sheets
6- Production of nanoemulsions for delivering the active compounds.
7- Cold-set gelation properties of plant based proteins.
8- Characterization of interfacial rheological properties of plant proteins.
We are open to other project suggestions and ready to be a partner for developing the project idea.
