KOLAJEN EKSTRAKSİYON YÖNTEMLERİNİN KARŞILAŞTIRILMASI

Kolajen, memelilerde en bol bulunan proteindir. Gıda, ilaç, kozmetik ve deri endüstrisinde yaygın olarak kullanılan kolajen, ticari olarak, domuz ve sığır gibi memelilerin yan ürünlerinden elde edilmektedir. Şimdiye kadar tespit edilen en az 20 farklı kolajen tipi vardır. Vücuttaki kolajenlerin çoğu tip 1, tip 2 ve tip 3 grubuna aittir. Kolajen özellikleri, uygulanan ön işlem ve ekstraksiyon yöntemine göre değişmektedir. Tuzla çöktürme, asitle hidroliz ve enzimatik hidroliz yöntemleri kolajen ekstraksiyonu için kullanılmaktadır. Bununla beraber, son yıllarda yapılan çalışmalar, ultrason kullanımının ekstraksiyon verimini artırmada etkili olduğunu göstermiştir. Bu derlemede, ön işlemlerin ve farklı ekstraksiyon yöntemlerinin kolajen verimine etkisi ile ilgili yapılan çalışmalar incelenmiştir.
Anahtar Kelimeler:

Kolajen, ekstraksiyon, ultrason

COMPARISON OF COLLAGEN EXTRACTION METHODS

Collagen is the most abundant protein in mammals. Collagen, commonly used in the food, pharmaceutical, cosmetic and leather industries, is commercially derived from by-products of mammals, such as pig and bovine. There are at least 20 different types of collagen detected so far. Most of the collagen in the body belongs to type 1, type 2 and type 3. Collagen properties vary according to the pre-treatment and extraction method. Salting out, acid hydrolysis and enzymatic hydrolysis methods are used for collagen extraction. In addition, recent studies have shown that the use of ultrasound is effective in increasing the extraction efficiency. In this review, studies on the effect of pre-treatment and different extraction methods on collagen yield were investigated.

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Gıda-Cover
  • ISSN: 1300-3070
  • Yayın Aralığı: Yılda 6 Sayı
  • Başlangıç: 1976
  • Yayıncı: Prof. Dr. İbrahim ÇAKIR
Sayıdaki Diğer Makaleler

KEÇİ SÜTÜNDEN ÜRETİLMİŞ BEYAZ PEYNİRLERDE OLGUNLAŞMA SÜRESİNCE MEYDANA GELEN DEĞİŞİMLER

Zübeyde ÖNER, Ayşe Mine SARIDAĞ

FARKLI FORMÜLASYONLARDA KAHVALTILIK ZAHTER ÜRETİMİ VE BAZI KALİTE ÖZELLİKLERİNİN BELİRLENMESİ

Mehmet KÖTEN, Mustafa SATOUF

VEGAN VE VEJETARYAN BESLENMEDE PROBİYOTİK BİTKİSEL BAZLI SÜT ÜRÜNLERİNİN YERİ

Aslı AKPINAR, Gizem ERK, Ahmet SEVEN

SİYAH ÇAY HARMANINDA PARTİKÜL BOYUTU VE DEMLEME SÜRESİNİN DEM ÖZELLİKLERİ ÜZERİNE ETKİSİ

Sinem SALMAN, Negin AZARABADİ, Feramuz OZDEMİR

TAZE VE DONDURULMUŞ ELMALARDA VE ELMA POSASINDA POLİFENOL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ

Senem KAMİLOGLU

TÜRK PİYASASINDAN TOPLANAN BİTKİSEL YAĞLAR VE MARGARİNLERDE 3-MCPD YAĞ ASİDİ ESTERLERİNİN DÜZEYİ

Derya DENİZ ŞİRİNYILDIZ, Ecem AYDIN, Yeliz ÖZTÜRK, Tuğçe AVCI, Aslı YILDIRIM, Aslı YORULMAZ

İNEK VE MANDA SÜTÜNDEN YAPILAN YOĞURTLARIN RAF ÖMÜRLERİ ÜZERİNE KARŞILAŞTIRMALI BİR ÇALIŞMA

Ercan SARICA, Hayri COŞKUN, İlker Can KEMER, Ezgi Seher SAMUR, Fatma Merve ÇİFÇİ, Ayten AKTAŞ, Hilal ERER, Emine VERGİLİ

LISTERIA MONOCYTOGENES SPESİFİK FAJLARIN İZOLASYONU

Pinar ŞANLIBABA, Başar UYMAZ TEZEL

KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ

Elif AYKIN DİNÇER, Mustafa ERBAŞ

ŞEKER PANCARI BESİNSEL LİFİNİN FONKSİYONEL ÖZELLİKLERİ ÜZERİNE FARKLI EKSTRAKSİYON UYGULAMALARI VE MİKRONİZASYONUN ETKİLERİ

İhsan KARABULUT, Ayla HANÇER