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Yıl 2015, Cilt: 32 Sayı: 2, 105 - 113, 15.01.2016

Yasemen Yanar

https://doi.org/10.12714/egejfas.2015.32.2.07
Cited By: 1

Öz

Kaynakça

  • 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.
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Su ürünleri enzimleri ve enzimlerin işleme endüstrisinde kullanım olanakları

Yıl 2015, Cilt: 32 Sayı: 2, 105 - 113, 15.01.2016

Yasemen Yanar

https://doi.org/10.12714/egejfas.2015.32.2.07
Cited By: 1

Öz

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.

Anahtar Kelimeler

Enzimler balık su ürünleri endüstrisi

Kaynakça

  • 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
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Toplam 101 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Derleme
Yazarlar

Yasemen Yanar

Yayımlanma Tarihi 15 Ocak 2016
Gönderilme Tarihi 15 Ocak 2016
Yayımlandığı Sayı Yıl 2015Cilt: 32 Sayı: 2

Kaynak Göster

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

Cited By

Digestion in Fish, Digestive Enzymes and Secretions
International Journal of Pure and Applied Sciences
https://doi.org/10.29132/ijpas.344892