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Year 2015, Volume 32, Issue 2, 105 - 113, 15.01.2016
https://doi.org/10.12714/egejfas.2015.32.2.07

Abstract

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References

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Year 2015, Volume 32, Issue 2, 105 - 113, 15.01.2016
https://doi.org/10.12714/egejfas.2015.32.2.07

Abstract

References

  • Adahi, S., Okumura, K., Ota, Y., Mankura, M., 1993. Acidolysis of sardine oil by lipase to concentrate eicosapentaenoic and docosahexaenoic acids in glycerides, Journal of Fermentation and Bioengineering, 75: 259-264. doi:10.1016/0922-338X(93)90148-2
  • Almy, L.H., 1926. The role of the proteolytic enzymes in the decomposition of the herring. Journal of the Analytical Chemical Society, 48: 2136–2146. doi:10.1021/ja01419a019
  • Amiza, M. A., Galani, D., Owusu-Apenten, R. K., 1997. Cod (Gadus morhua) trypsin heat inactivation: a reaction kinetic study, Journal of Food Biochemistry, 21: 273–288. doi:10.1111/j.1745-4514.1997.tb00209.x
  • An, H., Seymour, T., Wu, J., Morrissey, T. 1994. Assay systems and characterization of pacific whiting (Merluccius productus) protease, Journal of Food Science, 59: 277–281.
  • doi:10.1111/j.1365-2621.1994.tb06947.x
  • An, H., Peters, M.Y., Seymours, T.A., 1996. Roles of endogenous enzymes in surimi gelation, Trend in Food Science and Technology, 7:321-327
  • An, H., Visessanguan, W. 2000. Recovery of enzymes from seafood processing wastes. In: Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality, N.F. Haard and B.K.Simpson, (Ed.), Marcel Dekker, New York, pp. 641–664.
  • Ando, M., Yoshimoto, Y., Inabu, K., Nakagawa, T., Makinodan, Y., 1995.
  • Postmortem change of three-dimensional structure of collagen fibrillar network in fish muscle pericellular connective tissues corresponding to post-mortem tenderization, Fisheries Science, 61(2): 327-330.
  • Ashie, I. N. A., Lanier, T.C., 2000. Transglutaminase in seafood processing. In: Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality, N.F. Haard, B.K. Simpson (Ed.), Marcel Dekker, New York, USA, pp. 147–166.
  • Asgeirsson, B., Bjarnason, J. B., 1991. Structural and kinetic properties of chymotrypsin from Atlantic cod (Gadus morhua). Comparison with bovine chymotrypsin, Comparative Biochemistry and Physiology, 99B: 327–335. doi:10.1016/0305-0491(91)90050-n
  • Asgeirsson, B., Bjarnason, J. B., 1993. Properties of elastase from Atlantic cod, a cold-adapted proteinase, Biochimica et Biophysica Acta, 1164: 91–100. doi:10.1016/0167-4838(93)90116-9
  • Bairoch, A., 2000. The Enzyme database in 2000. Nucleic Acids Research, 28: 304–305. doi:10.1093/nar/28.1.304
  • Baranowski, E. S., Nip, W. K., Moy, J. H., 1984 . Partial characterization of a crude enzyme extract from the freshwater prawn, Macrobrachium rosenbergii, Journal of Food Science, 49: 1494–1495.
  • doi:10.1111/j.1365-2621.1984.tb12829.x
  • Beddows, C.G., 1985. Fermented fish and fish products, In: Microbilogy of fermented foods Vol: 2, B.J.B Wood (Ed.), Elsevier Applied Science, London, UK, pp. 1–39.
  • Benjakul, S., Seymour, T. A., Morrissey, M. T., An, H., 1996. Proteinase in Pacific whiting surimi wash water: Identification and characterization, Journal of Food Science, 61: 1165–1170.
  • doi:10.1111/j.1365-2621.1996.tb10953.x
  • Benjakul, S., Morrissey, M. T., Seymour, T. A., An, H., 1997. Recovery of proteinase from Pacific whiting surimi wash water, Journal of Food Biochemistry, 21: 431–443. doi:10.1111/j.1745-4514.1997.tb00198.x
  • Børresen, T., 1992. Quality aspects of wild and reared fish, In: Quality Assurance in the Fish Industry, H.H. Huss, M. Jakobsen and J. Liston (Ed.), Elsevier, Amsterdam, pp. 1–17.
  • Børresen, T., 1992. Biotechnology, by-products and aquaculture, In: Seafood Science and Technology. Bligh, G. (Ed.) Fishing News Books, Blackwell Scientific Publ., Cambridge, MA, p p. 278-285.
  • Capasso, C., Lees, W. E., Capasso, A., Scudiero, R., Carginale, V., Kille, P., Kay, J., Parisi, E., 1999. Cathepsin D from the liver of the Atlantic ice fish Chionodraco hamatus exhibits unusual activity and stability at high temperatures, Biochemica Biophysica Acta, 12(1431): 64–73. doi:10.1016/S0167-4838(99)00039-4
  • Chuapoehuk, P., Raksakulthai, N., 1992. Use of papain and bromelain in the production of oyster sauce, Asean Food Journal, 7: 196-199.
  • Clark, J., Macdonald, N. L., Stark, J. R., 1985. Metabolism in marine flatfish III. Measurement of elastase activity in the digestive tract of dover sole (Solea solea L.), Comparative Biochemistry and Physiology, 81B: 695–700. doi:10.1016/0305-0491(85) 90389-x
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Su ürünleri enzimleri ve enzimlerin işleme endüstrisinde kullanım olanakları

Year 2015, Volume 32, Issue 2, 105 - 113, 15.01.2016
https://doi.org/10.12714/egejfas.2015.32.2.07

Abstract

Biyokimyasal reaksiyonları kataliz ederek, çok önemli metabolik fonksiyonlara sahip olan protein yapısındaki enzimler, günlük ve ekonomik hayatın bir parçası olmaya başlamıştır. Çok geniş genetik materyale sahip olan sucul çevre, farklı enzim kaynaklarından dolayı bu alanda önemli bir potansiyel sunmaktadır. Bu derlemede balık ve diğer sucul organizmaların sindirim ve kas dokuda bulunan enzimleri hakkında bilgi verilmektedir. Ayrıca enzimlerin su ürünleri işleme endüstrisindeki potansiyel uygulamaları anlatılmıştır.

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Details

Primary Language Turkish
Journal Section Reviews
Authors

Yasemen Yanar

Publication Date January 15, 2016
Application Date January 15, 2016
Acceptance Date September 24, 2021
Published in Issue Year 2015, Volume 32, Issue 2

Cite

APA Yanar, Y. (2016). Su ürünleri enzimleri ve enzimlerin işleme endüstrisinde kullanım olanakları . Ege Journal of Fisheries and Aquatic Sciences , 32 (2) , 105-113 . DOI: 10.12714/egejfas.2015.32.2.07