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undergraduate thesis
Pročišćavanje i karakterizacija enzima lipaza porijeklom iz Thermomyces lanuginosus
Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology, 2020. urn:nbn:hr:149:192294
Marčinko, Tomislav
University of Zagreb
Faculty of Chemical Engineering and Technology

Institutional repository: Repository of Faculty of Chemical Engineering and Technology University of Zagreb

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Marčinko, T. (2020). Pročišćavanje i karakterizacija enzima lipaza porijeklom iz Thermomyces lanuginosus (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:149:192294

Marčinko, Tomislav. "Pročišćavanje i karakterizacija enzima lipaza porijeklom iz Thermomyces lanuginosus." Undergraduate thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, 2020. https://urn.nsk.hr/urn:nbn:hr:149:192294

Marčinko, Tomislav. "Pročišćavanje i karakterizacija enzima lipaza porijeklom iz Thermomyces lanuginosus." Undergraduate thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, 2020. https://urn.nsk.hr/urn:nbn:hr:149:192294

Marčinko, T. (2020). 'Pročišćavanje i karakterizacija enzima lipaza porijeklom iz Thermomyces lanuginosus', Undergraduate thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, accessed 13 July 2024, https://urn.nsk.hr/urn:nbn:hr:149:192294

Marčinko T. Pročišćavanje i karakterizacija enzima lipaza porijeklom iz Thermomyces lanuginosus [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology; 2020 [cited 2024 July 13] Available at: https://urn.nsk.hr/urn:nbn:hr:149:192294

T. Marčinko, "Pročišćavanje i karakterizacija enzima lipaza porijeklom iz Thermomyces lanuginosus", Undergraduate thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:149:192294

Metadata
TitlePročišćavanje i karakterizacija enzima lipaza porijeklom iz Thermomyces lanuginosus
Title (english)Purification and characterization of lipase from Thermomyces lanuginosus
AuthorTomislav Marčinko
MentorAnita Šalić (mentor)
Committee memberAnita Šalić (predsjednik povjerenstva)
Committee memberBruno Zelić (član povjerenstva)
Committee memberMarija Vuković Domanovac (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Chemical Engineering and Technology
Zagreb
Defense date and country2020-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		TECHNICAL SCIENCES
Chemical Engineering
Abstract
Lipaze su važni izvanstanični, termostabilni enzimi koje su svoju primjenu pronašli u prehrambenoj, papirnoj, farmaceutskoj industriji te proizvodnji alkoholnih i bezalkoholnih napitaka. Jedan od načina proizvodnje lipaza je uzgoj različitih mikroorganizama (gljive, kvasci, bakterije) na čvrstim nosačima. U zadnje vrijeme, kako bi cijelu proizvodnju lipaza na čvrstim nosačima učinili ekonomičnijom, kao supstrat se koristi otpad poljoprivrednog podrijetla. Bez obzira na način proizvodnje, dobiveni enzim lipaza se mora pročistiti kako bi bio komercijalno upotrebljiv, a sam mehanizam pročišćavanja predstavlja jedan od najvećih izazova. Glavni cilj ovoga procesa je brzo i učinkovito pročistiti enzim kako bi se smanjili troškovi često vrlo skupih procesa pročišćavanja. Cilj ovog rada bio je pročistiti enzim lipazu porijeklom iz mikroorganizma Thermomyces lanuginosus dobivenog fermentacijom na čvrstim nosačima pogače buče. Kao prvi korak u procesu pročišćavanja sirovog ekstrakta enzima lipaze provedeno je isoljavanje amonijevim solima nakon čega je uslijedila dijaliza. Kako bi se enzim dodatno pročistio provedena je kromatografija isključenja po veličini na Sephadex G-100 koloni. Nakon provedbe procesa pročišćavanja, provedena je karakterizacija pročišćenog i nepročišćenog enzima lipaze na način da su određeni temperaturni i pH optimum, stabilnost te utjecaj metalnih iona, organskih otapala, masti i ulja na aktivnost enzima.
Abstract (english)
Lipases are important extracellular, thermostable enzymes that have found their application in the food, paper and pharmaceutical industries and in the production of alcoholic and non-alcoholic beverages. One of the ways of lipase production is production on solid carriers using different microorganisms (fungi, yeasts, bacteria). Recently, in order to make the whole lipase production process more economical, agricultural waste is used as a substrate. However, regardless of the production process, the resulting lipase must be purified in order to be commercially usable, and the purification mechanism itself is one of the biggest challenges. The main goal is to purify the enzyme quickly and efficiently in order to reduce the costs of often very expensive purification processes. The aim of this work was to purify the enzyme lipase from Thermomyces lanuginosus obtained by fermentation on solid carriers of pumpkin cake. As a first steps in the purification process of the crude lipase enzyme extract, salting with ammonium salts followed by dialysis were performed. Size exclusion chromatography on a Sephadex G-100 column was performed to further purify the enzyme. After the purification, the purified and crude lipase was characterized by determining the temperature and pH optimum, stability and the influence of metal ions, organic solvents, fats and oils on the activity of the enzyme.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:149:192294
ProjectNumber: IP-2016-06-7993
Title: Razvoj integriranog mikrosustava za biokatalitičku proizvodnju biodizela
Acronym: DeMSy(BioPro)2
Leader: Bruno Zelić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
Study programmeTitle: Environmental Engineering - Undergraduate study
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka ekoinženjerstva (sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka ekoinženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2023-05-05 09:37:50