Hamsi (Engraulis encrasicolus) ve sardalya (Sardina pilchardus) iç organlarından tripsin eldesi ve bazı fonksiyonel özelliklerinin tespiti

Şükran Çaklı; Boğachan Burak Erkan

doi:10.12714/egejfas.37.1.07

EN TR

Hamsi (Engraulis encrasicolus) ve sardalya (Sardina pilchardus) iç organlarından tripsin eldesi ve bazı fonksiyonel özelliklerinin tespiti

Öz

Bu araştırmada hamsi (Engraulis encrasicolus) ve sardalya (Sardina pilchardus) iç organlarının besinsel kompozisyonu, iç organlardan elde edilen tripsin enziminin protein konsantrasyonu, tripsin aktivite tespiti, protein çözünürlüğü ve toz tripsinin renk değerleri incelenmiştir. İç organlar aseton ile homojenize edilip, amonyum sülfat çöktürmesi ve diyaliz işlemleri sonucunda tripsin enzimi geri kazanılmıştır. İç organların besinsel kompozisyonu; hamsi iç organlarının nem oranı % 78,92 ± 0,11, kül oranı oranı % 2,26 ±, 0,55, protein oranı % 10,82 ±, 2,05, yağ oranı % 6,49 ± 0,55 olarak bulgulanmıştır. Sardalya iç organlarının nem oranı % 81,07 ± 1,03, kül oranı oranı % 0,71 ±, 0,04, protein oranı % 5,08 ±, 2,08, yağ oranı % 2,01 ± 0,17 olarak bulgulanmıştır. Hamsi iç organlarından elde edilen tripsinin enzim aktiviesi 0,064 U/ml, spesifik aktivitesi 0,17 U/mg, sardalya tripsinin enzim aktivitesi 0,051 U/ml, spesifik aktivitesi 0,19 U/mg olarak bulgulanmıştır. Enzim saflaştırma basamağında 1 kg hamsi iç organlarından 13,6 gr ve 1 kg sardalya iç organlarından 18,9 gr toz tripsin elde edilmiştir.

Anahtar Kelimeler

Tripsin enzimi,balık iç organı,hamsi,sardalya

Supporting Institution

Ege Üniversitesi

Project Number

16-BİL-013

Thanks

Bu çalışma Ege Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından desteklenmişir. Proje no: 16-BİL-013

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Details

Primary Language

Turkish

Subjects

Food Engineering

Journal Section

Research Article

Authors

Şükran Çaklı ^*
0000-0002-2419-9064
Türkiye

Boğachan Burak Erkan
0000-0002-0924-2116
Türkiye

Publication Date

March 15, 2020

Submission Date

July 12, 2019

Acceptance Date

October 1, 2019

Published in Issue

Year 2020 Volume: 37 Number: 1

DOI

https://doi.org/10.12714/egejfas.37.1.07

IZ

https://izlik.org/JA57RZ29LR

Cite

RIS / Bibtex

APA

Çaklı, Ş., & Erkan, B. B. (2020). Hamsi (Engraulis encrasicolus) ve sardalya (Sardina pilchardus) iç organlarından tripsin eldesi ve bazı fonksiyonel özelliklerinin tespiti. Ege Journal of Fisheries and Aquatic Sciences, 37(1), 53-58. https://doi.org/10.12714/egejfas.37.1.07

Cited By

Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies

Trends in Food Science & Technology

https://doi.org/10.1016/j.tifs.2025.104870

Hamsi (Engraulis encrasicolus) ve sardalya (Sardina pilchardus) iç organlarından tripsin eldesi ve bazı fonksiyonel özelliklerinin tespiti

Extraction of trypsin enzyme from visceral organs of anchovy (Engraulis encrasicolus) and sardine (Sardina pilchardus) and determination of some functional characteristics

Abstract

Keywords

Hamsi (Engraulis encrasicolus) ve sardalya (Sardina pilchardus) iç organlarından tripsin eldesi ve bazı fonksiyonel özelliklerinin tespiti

Öz

Anahtar Kelimeler

Supporting Institution

Project Number

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies