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

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 1970 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

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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