Hamsi (Engraulis encrasicolus) ve sardalya (Sardina pilchardus) iç organlarından tripsin eldesi ve bazı fonksiyonel özelliklerinin tespiti

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.