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Kültür çipura (Sparus aurata) ve levrek (Dicentrarchus labrax) balıklarının fileto edilmesi sonucunda ortaya çıkan atıklardan protein hidrolizat eldesi, fonksiyonel ve antioksidant özellikleri ve depolamadaki kararlılığı

Year 2018, Volume 35, Issue 4, 397 - 406, 15.12.2018
https://doi.org/10.12714/egejfas.2018.35.4.05

Abstract

Bu çalışmada kültür çipura (Sparus aurata) ve levrek (Dicentrarchus labrax) balıklarının fileto edilmesi sonucunda ortaya çıkan atıklardan protein hidrolizat üretilmiştir. Hidrolizat iki farklı enzim kullanılarak üretilmiştir. Alkalaz ve flavur enzimleri kullanılarak üretilen hidrolizatlarda; emülsiyon, renk, köpürme gibi fonksiyonel özelliklerin tespiti ve antioksidant özellikler ve amino asit komposizyonu tespiti yapılmıştır. Ayrıca farklı iki enzim kullanılarak üretilen hidrolizatlarının 18oC de 6 ay süre ile depolanarak, depolama zamanına bağlı bazı değişimleri saptanmıştır. Sonuç olarak, alkalaz enzimiyle üretilen toz protein hidrolizatının flavur enzimine göre daha yüksek seviyelerde fonksiyonel ve antioksidatif özellik gösterdiği tespit edilmiştir.

References

  • ANONİM, (2018). Su ürünleri istatistikleri. T.C Tarım ve Hayvancılık Bakanlığı, ANKARA.
  • Benjakul S. & Morrissey, M.T. (1997). Protein hydrolysates from Pacific whiting solid wastes. Journal of Agricultural and Food Chemistry, 45(9), 3423–3430. DOI: 10.1021/jf970294g
  • Bougatef A., Nedjar-Arroume N., Manni L., Ravallec R., Barkia A. Guillochon D. & Nasri M. (2010). Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins, Food Chemistry, 118(3), 559-565. DOI: 10.1016/j.foodchem.2009.05.021
  • Chen H.M. ,Muramoto K. & Yamaguchi F. (1995). Structural analysis of antioxidative peptides from soybean beta-conglycinin, Journal of Agricultural and Food Chemistry, 43(3), 574–578. DOI: 10.1021/jf00051a004
  • Chung Y.C. ,Chang C.T. ,Chao W.W., Lin C.F. & Chou, S.T. (2002). Antioxidative activity and safety of the 50% ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. Journal of Agricultural and Food Chemistry, 50, 2454–2458. DOI: 10.1021/jf011369q
  • Çaklı, Ş. (2008). Su ürünleri işleme teknolojisi 2. 77, İzmir: Ege Universitesi Su Ürünleri Fakültesi Yayınları.
  • Demirtas, N., Erdem, Ö.A. & Cakli, Ş. (2017). Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage. Su Ürünleri Dergisi, 34(3), 327-336, DOI: 10.12714/egejfas.2017.34.3.12
  • Deraz S. (2015). Protein hydrolysate from visceral waste proteins of Bolti fish (Tilapia nilotica): Chemical and nutritional variations as affected by processing pHs and time of hydrolysis. Journal of Aquatic Food Product Technology, 24(6), DOI: 10.1080/10498850.2013.797534
  • Eide, O., Borresen, T. & Strom, T. (1982). Minced fish production from capelin (Mallotus villosus). A new method of gutting, skinning and removal of fat from small fatty fish species. Journal of Food Science, 47 (1982), 354. DOI: 10.1111/j.1365-2621.1982.tb10078.x
  • Haque, Z.U. & Mozaffer, Z. (1992). Casein hydrolysate. II. Functional properties of peptides. Food Hydrocolloids, 5(6), 559-571.
  • Klompong, V., Benjakul, S., Kantachote, D. & Shahidi S. (2007). Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry, 102, 1317–1327. DOI: 10.1016/j.foodchem.2006.07.016
  • Lowry, O.H. ,Rosebrough, N.J., Farr, A.L. & Randall, R.J. (1951). Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry, 193(1), 265–275.
  • Muzaifa, M., Safriani N. & Zakaria F. (2012). Production of protein hydrolysates from fish by-product prepared by enzymatic hydrolysis. International Journal of the Bioflux Society, 5(1), 36-39.
  • Pearce, K.N. & Kinsella J.E. (1978). Emulsifying properties of proteins: Evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry, 26 (3) ,716-723. DOI: 10.1021/jf60217a041
  • Schubring, R. (2002). Influence of freezing/thawing and frozen storage on the texture and colour of brown shrimp (Crangon crangon). Archiv für Lebensmittel Hygiene, 53, 25-48.
  • Shahidi, F., Han X.-Q. & Synowiecki J. (1995). Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chemistry, 53(3), 285–293. DOI: 10.1016/0308-8146(95)93934-J
  • Tanuja, S., Viji, P., Zynudheen, A.A. & Joshy, C.G. (2012). Composition, functional properties and antioxidative activity of hydrolysates prepared from the frame meat of Striped catfish (Pangasianodon hypophthalmus). Egyptian Journal of Biology, 14, 27-35. DOI: 10.4314/ejb.v14i1.3
  • Thiansilakul, Y., Benjakul, B. & Shahidi, F. (2007). Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi). Food Chemistry, 103, 1385–1394. DOI: 10.1016/j.foodchem.2006.10.055
  • Yen, G.C. & Wu J.Y. (1999). Antioxidant and radical properties of extracts from Ganoderma tsugae. Food Chemistry 65(3), 375–379. DOI: 10.1016/S0308-8146(98)00239-8
  • Wasswa, J., Tang J, Gub X. & Yuan X. (2007). Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysate from grass carp (Ctenopharyngodon idella) skin. Food Chemistry, 104, 1698–1704. DOI: 10.1016/j.foodchem.2007.03.044Alium conictu que verei

Stability of fish protein hydrolysate from processing wastes of gilthead seabream (Sparus aurata), European seabass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage

Year 2018, Volume 35, Issue 4, 397 - 406, 15.12.2018
https://doi.org/10.12714/egejfas.2018.35.4.05

Abstract

In this study, protein hydrolysate was produced from the wastes resulting from the filling of culture sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax). Hydrolysates were developed by employing the alcalase and flavor enzyme. In addition, the functional properties of hydrolysates were characterized such as emulsion, color, rage and antioxidant as well as amino acid compositions. Also, the effects of storage time on the hydrolysates which was developed by using the two different enzymes and stored at 18°C on 6 months were determined.  As a result, it was found that hydrolysate protein powder made by alcalase was showed higher level of functional and antioxidant properties compared to the flavor enzyme.

References

  • ANONİM, (2018). Su ürünleri istatistikleri. T.C Tarım ve Hayvancılık Bakanlığı, ANKARA.
  • Benjakul S. & Morrissey, M.T. (1997). Protein hydrolysates from Pacific whiting solid wastes. Journal of Agricultural and Food Chemistry, 45(9), 3423–3430. DOI: 10.1021/jf970294g
  • Bougatef A., Nedjar-Arroume N., Manni L., Ravallec R., Barkia A. Guillochon D. & Nasri M. (2010). Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins, Food Chemistry, 118(3), 559-565. DOI: 10.1016/j.foodchem.2009.05.021
  • Chen H.M. ,Muramoto K. & Yamaguchi F. (1995). Structural analysis of antioxidative peptides from soybean beta-conglycinin, Journal of Agricultural and Food Chemistry, 43(3), 574–578. DOI: 10.1021/jf00051a004
  • Chung Y.C. ,Chang C.T. ,Chao W.W., Lin C.F. & Chou, S.T. (2002). Antioxidative activity and safety of the 50% ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. Journal of Agricultural and Food Chemistry, 50, 2454–2458. DOI: 10.1021/jf011369q
  • Çaklı, Ş. (2008). Su ürünleri işleme teknolojisi 2. 77, İzmir: Ege Universitesi Su Ürünleri Fakültesi Yayınları.
  • Demirtas, N., Erdem, Ö.A. & Cakli, Ş. (2017). Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage. Su Ürünleri Dergisi, 34(3), 327-336, DOI: 10.12714/egejfas.2017.34.3.12
  • Deraz S. (2015). Protein hydrolysate from visceral waste proteins of Bolti fish (Tilapia nilotica): Chemical and nutritional variations as affected by processing pHs and time of hydrolysis. Journal of Aquatic Food Product Technology, 24(6), DOI: 10.1080/10498850.2013.797534
  • Eide, O., Borresen, T. & Strom, T. (1982). Minced fish production from capelin (Mallotus villosus). A new method of gutting, skinning and removal of fat from small fatty fish species. Journal of Food Science, 47 (1982), 354. DOI: 10.1111/j.1365-2621.1982.tb10078.x
  • Haque, Z.U. & Mozaffer, Z. (1992). Casein hydrolysate. II. Functional properties of peptides. Food Hydrocolloids, 5(6), 559-571.
  • Klompong, V., Benjakul, S., Kantachote, D. & Shahidi S. (2007). Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry, 102, 1317–1327. DOI: 10.1016/j.foodchem.2006.07.016
  • Lowry, O.H. ,Rosebrough, N.J., Farr, A.L. & Randall, R.J. (1951). Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry, 193(1), 265–275.
  • Muzaifa, M., Safriani N. & Zakaria F. (2012). Production of protein hydrolysates from fish by-product prepared by enzymatic hydrolysis. International Journal of the Bioflux Society, 5(1), 36-39.
  • Pearce, K.N. & Kinsella J.E. (1978). Emulsifying properties of proteins: Evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry, 26 (3) ,716-723. DOI: 10.1021/jf60217a041
  • Schubring, R. (2002). Influence of freezing/thawing and frozen storage on the texture and colour of brown shrimp (Crangon crangon). Archiv für Lebensmittel Hygiene, 53, 25-48.
  • Shahidi, F., Han X.-Q. & Synowiecki J. (1995). Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chemistry, 53(3), 285–293. DOI: 10.1016/0308-8146(95)93934-J
  • Tanuja, S., Viji, P., Zynudheen, A.A. & Joshy, C.G. (2012). Composition, functional properties and antioxidative activity of hydrolysates prepared from the frame meat of Striped catfish (Pangasianodon hypophthalmus). Egyptian Journal of Biology, 14, 27-35. DOI: 10.4314/ejb.v14i1.3
  • Thiansilakul, Y., Benjakul, B. & Shahidi, F. (2007). Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi). Food Chemistry, 103, 1385–1394. DOI: 10.1016/j.foodchem.2006.10.055
  • Yen, G.C. & Wu J.Y. (1999). Antioxidant and radical properties of extracts from Ganoderma tsugae. Food Chemistry 65(3), 375–379. DOI: 10.1016/S0308-8146(98)00239-8
  • Wasswa, J., Tang J, Gub X. & Yuan X. (2007). Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysate from grass carp (Ctenopharyngodon idella) skin. Food Chemistry, 104, 1698–1704. DOI: 10.1016/j.foodchem.2007.03.044Alium conictu que verei

Details

Primary Language Turkish
Subjects Science
Journal Section Articles
Authors

Kamil Emre TÜRKASLAN This is me
Ege University, Faculty of Fisheries
0000-0001-5972-8942
Türkiye


Şükran ÇAKLI (Primary Author)
Ege University, Faculty of Fisheries
0000-0002-2419-9064
Türkiye

Publication Date December 15, 2018
Application Date April 10, 2018
Acceptance Date July 27, 2018
Published in Issue Year 2018, Volume 35, Issue 4

Cite

APA Türkaslan, K. E. & Çaklı, Ş. (2018). Kültür çipura (Sparus aurata) ve levrek (Dicentrarchus labrax) balıklarının fileto edilmesi sonucunda ortaya çıkan atıklardan protein hidrolizat eldesi, fonksiyonel ve antioksidant özellikleri ve depolamadaki kararlılığı . Ege Journal of Fisheries and Aquatic Sciences , 35 (4) , 397-406 . DOI: 10.12714/egejfas.2018.35.4.05