EXTRACTION OF TRYPSIN AND DETERMINATION OF CERTAIN FUNCTIONAL CHARACTERISTICS BY USING THE INTERNAL ORGANS OF ANCHOVY (Engraulis encrasicolus) AND SARDİNE (Sardina pilchardus)
Project no. 551 · Status: Kapanmış · 2016
Summary
In this research, the analysis of nutritional composition of the internal organs of anchovy (Engraulis encrasicolus) and sardine (Sardina pilchardus) the protein concentration of pulverised trypsin enzyme that is obtained from their internal organs, determination of trypsin activity, resolution of protein and color value parameters are the subjects reviewed. The internal organs are homogenized by using acetone, afterwards by using ammonium sulphate precipitation and dialysis methods; the trypsin enzymes are recovered. The trypsin enzyme activity that is obtained from anchovy internal organs is verified as 0,064 U/ml while the specific activity is measured as 0,17 U/ mg. The trypsin enzyme activity of sardine is verified as 0,051 U/ml while it’s specific activity is measured as 0,19 U/mg. For the nutritional composition of the internal organs; moisture ratio is %78,92 ± 0,11, ash ratio is % 2,26 ±, 0,55, protein ratio is % 10,82 ±, 2,05, fat ratio is % 6,49 ± 0,55 of anchovy while for sardine; moisture ratio is % 81,07 ± 1,03, ash ratio is % 0,71 ±, 0,04, protein ratio is % 5,08 ±, 2,08 and fat ratio is % 2,01 ± 0,17.