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

Destekleyen Kurum

Ege Üniversitesi

Proje Numarası

16-BİL-013

Teşekkür

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

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

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

Boğachan Burak Erkan
0000-0002-0924-2116
Türkiye

Yayımlanma Tarihi

15 Mart 2020

Gönderilme Tarihi

12 Temmuz 2019

Kabul Tarihi

1 Ekim 2019

Yayımlandığı Sayı

Yıl 2020 Cilt: 37 Sayı: 1

DOI

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

IZ

https://izlik.org/JA57RZ29LR

Kaynak Göster

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

Destekleyen Kurum

Proje Numarası

Teşekkür

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

Cited By

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