Year 2015, Volume 13 , Issue 4, Pages 327 - 334 2015-12-01

Kolajen Hidrolizatının Fonksiyonel Bir Bileşen Olarak Gıda Endüstrisinde Kullanılması
Use of Collagen Hydrolysate as a Functional Ingredient in Food Industry

Seda ERSUS BİLEK [1] , Sibel KAYA BAYRAM [2]


Fonksiyonel bir bileşen olan kolajen hidrolizatı, kolajenin enzimatik hidrolize uğraması sonucunda oluşan çoğunlukla içecek sektöründe kemik ve cilt sağlığını düzenlemek amacıyla kullanılan bir bileşendir. Kolajen hidrolizatı, vücutta kolajen yapımını arttırması sebebiyle kemik ve cilt sağlığını düzenleyici gıdalarda kullanılan popüler bir bileşen haline gelmiştir. Son yıllarda fonksiyonel gıdalar ve besin destekli gıdaların üretiminde kullanılmaktadır. Yapılan klinik çalışmalarda kolajen hidrolizatının eklemleri hasarlardan koruduğu, eklemleri güçlendirdiği ve osteoartiritis, romatizma gibi rahatsızlıklarda oluşan ağrıları azalttığı, kemik yoğunluğunu önemli düzeyde arttırdığı ve cilt sağlığını düzenlediği gözlenmiştir. Kolajen peptit olarak da bilinen kolajen hidrolizatı sığır, domuz ve balık derisinden elde edilmektedir. Kolajen asit ve enzim hidrolizi ile yıkıma uğramakta olup besin destekli gıdalar ve kozmetik uygulamalarında bir protein katkısı olarak yaygın biçimde kullanılmaktadır. Bu derlemede kolajen hidrolizatının sağlık üzerine etkisi hakkında, kolajenin moleküler ve kimyasal yapısı, kolajen hidrolizatının vücuttaki etki mekanizması, kolajen hidrolizatının gıdalarda kullanımı ve kolajen hidrolizat ile ilgili yapılmış çalışmalar konusunda bilgi verilmesi amaçlanmıştır
Collagen hydrolysate is a functional component obtained by enzymatic hydrolysis of collagen and is currently used in functional beverages for skin and joint health. Collagen hydrolysate has become a popular ingredient for the production of health-promoting foodstuffs because it supports collagen formation in the body and accordingly increases bone and skin health. It has been used in functional food production such as beverages and dietary supplements. Clinical studies showed that collagen hydrolysate may protect joints from damage, strengthen joints and reduce the pain from conditions like osteoarthritis and lead to a significant increase in bone mass and improve skin health. Commercial collagen hydrolysate, which is called collagen peptide, is manufactured from bovine, porcine and fish skins. It is hydrolyzed with acid and then with an enzyme to further break down the molecular weight and widely used as a protein additive in nutraceutical foods and cosmetic applications. This review aims to provide an overview for health-promoting effects of collagen hydrolysate, molecular and chemical structure of collagen, its effective mechanism in human body, and the results of recent literature about the use of collagen hydrolysate in foods are also presented
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Primary Language tr
Journal Section Research Article
Authors

Author: Seda ERSUS BİLEK
Institution: Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

Author: Sibel KAYA BAYRAM
Institution: Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

Dates

Publication Date : December 1, 2015

Bibtex @ { akademik-gida763643, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2015}, volume = {13}, pages = {327 - 334}, doi = {}, title = {Kolajen Hidrolizatının Fonksiyonel Bir Bileşen Olarak Gıda Endüstrisinde Kullanılması}, key = {cite}, author = {Ersus Bilek, Seda and Kaya Bayram, Sibel} }
APA Ersus Bilek, S , Kaya Bayram, S . (2015). Kolajen Hidrolizatının Fonksiyonel Bir Bileşen Olarak Gıda Endüstrisinde Kullanılması . Akademik Gıda , 13 (4) , 327-334 . Retrieved from https://dergipark.org.tr/en/pub/akademik-gida/issue/55786/763643
MLA Ersus Bilek, S , Kaya Bayram, S . "Kolajen Hidrolizatının Fonksiyonel Bir Bileşen Olarak Gıda Endüstrisinde Kullanılması" . Akademik Gıda 13 (2015 ): 327-334 <https://dergipark.org.tr/en/pub/akademik-gida/issue/55786/763643>
Chicago Ersus Bilek, S , Kaya Bayram, S . "Kolajen Hidrolizatının Fonksiyonel Bir Bileşen Olarak Gıda Endüstrisinde Kullanılması". Akademik Gıda 13 (2015 ): 327-334
RIS TY - JOUR T1 - Kolajen Hidrolizatının Fonksiyonel Bir Bileşen Olarak Gıda Endüstrisinde Kullanılması AU - Seda Ersus Bilek , Sibel Kaya Bayram Y1 - 2015 PY - 2015 N1 - DO - T2 - Akademik Gıda JF - Journal JO - JOR SP - 327 EP - 334 VL - 13 IS - 4 SN - 1304-7582-2148-015X M3 - UR - Y2 - 2021 ER -
EndNote %0 Akademik Gıda Kolajen Hidrolizatının Fonksiyonel Bir Bileşen Olarak Gıda Endüstrisinde Kullanılması %A Seda Ersus Bilek , Sibel Kaya Bayram %T Kolajen Hidrolizatının Fonksiyonel Bir Bileşen Olarak Gıda Endüstrisinde Kullanılması %D 2015 %J Akademik Gıda %P 1304-7582-2148-015X %V 13 %N 4 %R %U
ISNAD Ersus Bilek, Seda , Kaya Bayram, Sibel . "Kolajen Hidrolizatının Fonksiyonel Bir Bileşen Olarak Gıda Endüstrisinde Kullanılması". Akademik Gıda 13 / 4 (December 2015): 327-334 .
AMA Ersus Bilek S , Kaya Bayram S . Kolajen Hidrolizatının Fonksiyonel Bir Bileşen Olarak Gıda Endüstrisinde Kullanılması. Akademik Gıda. 2015; 13(4): 327-334.
Vancouver Ersus Bilek S , Kaya Bayram S . Kolajen Hidrolizatının Fonksiyonel Bir Bileşen Olarak Gıda Endüstrisinde Kullanılması. Akademik Gıda. 2015; 13(4): 327-334.
IEEE S. Ersus Bilek and S. Kaya Bayram , "Kolajen Hidrolizatının Fonksiyonel Bir Bileşen Olarak Gıda Endüstrisinde Kullanılması", Akademik Gıda, vol. 13, no. 4, pp. 327-334, Dec. 2015