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

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

Abstract

In this study, nutritional composition analysis of internal organs of anchovy (Engraulis encrasicolus) and sardine (Sardina pilchardus), trypsin activity determination of trypsin enzyme obtained from internal organs, protein solubility and color values of extracted trypsin parameters examined. Nutritional composition of internal organs: the moisture content of the anchovy internal organs 78.92±0.11 %, the ash 2.26±0.55 %, the protein 10.82±2.05 %, the fat 6.49±0.55 % were estimated. The moisture content of the sardine internal organs 81.07±1.03 %, the ash 0.71±0.04 %, the protein 5.08±2.08 %, the fat 2.01±0.17 % were estimated. Enzyme activity and spesicific activity of anchovy trypsin which are 0.064 U/mg, 0.17 U/ml were estimated, respectively. Enzyme activiy of sardine trypsin as 0.051 U/ml and spesific activity as 0.19 U/mg were estimated. In the enzyme purification step, 13.6 g of 1 kg anchovy and 18.9 g of powder trypsin were obtained from 1 kg sardine.

Keywords

Trypsin enzyme,fish internal organs,sardine,anchovy

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 1970 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

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

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

Abstract

Keywords