prikaz prve stranice dokumenta Utjecaj ultrazvuka visokog intenziteta na enzimsku aktivnost i tehnološka svojstva pšeničnih posija
  Download
PDF 1.44 MB
master's thesis
Utjecaj ultrazvuka visokog intenziteta na enzimsku aktivnost i tehnološka svojstva pšeničnih posija
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:677442
Gregov, Marija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Gregov, M. (2020). Utjecaj ultrazvuka visokog intenziteta na enzimsku aktivnost i tehnološka svojstva pšeničnih posija (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:677442

Gregov, Marija. "Utjecaj ultrazvuka visokog intenziteta na enzimsku aktivnost i tehnološka svojstva pšeničnih posija." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:677442

Gregov, Marija. "Utjecaj ultrazvuka visokog intenziteta na enzimsku aktivnost i tehnološka svojstva pšeničnih posija." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:677442

Gregov, M. (2020). 'Utjecaj ultrazvuka visokog intenziteta na enzimsku aktivnost i tehnološka svojstva pšeničnih posija', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:677442

Gregov M. Utjecaj ultrazvuka visokog intenziteta na enzimsku aktivnost i tehnološka svojstva pšeničnih posija [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:677442

M. Gregov, "Utjecaj ultrazvuka visokog intenziteta na enzimsku aktivnost i tehnološka svojstva pšeničnih posija", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:677442

Metadata
TitleUtjecaj ultrazvuka visokog intenziteta na enzimsku aktivnost i tehnološka svojstva pšeničnih posija
Title (english)The influence of high-intensity ultrasound treatment on enzyme activity and technological properties of wheat bran
AuthorMarija Gregov
MentorDubravka Novotni (mentor)
Committee memberTomislava Vukušić Pavičić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2020-02-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zbog visokog udjela prehrambenih vlakana i bioaktivnih tvari, pšenične posije predstavljaju koristan nusproizvod prehrambene industrije koji doprinosi boljem zdravlju čovjeka. Cilj ovog rada bio je istražiti utjecaj ultrazvuka visokog intenziteta (UVI) na enzimsku aktivnost i tehnološka svojstva pšeničnih posija. Utvrđeno je kako tretman posija UVI smanjuje aktivnost njihovih enzima (polifenol oksidaze, peroksidaze i lipaze) ovisno o udjelu posija u vodenoj suspenziji (15 g vs. 30 g u 100 mL vode). Ultrazvukom obrađene posije, dodane u pšenično brašno, manje narušavaju njegova tehnološka svojstva u odnosu na nativne posije, i to: sposobnost stvaranja glutenske mreže na Glutopeaku i želatinizirajuća svojstva (viskoznost) na mikroviskoamilografu. Posije tretirane UVI povećavaju tvrdoću, gumenost i rezilijenciju krušnog tijesta, dok elastičnost i kohezivnost ostaju nepromijenjeni. Odgođena fermentacija (48 h) smanjuje negativne promjene na tijestu izazvane tretmanom posija. Specifični volumen, oblik, čvrstoća sredine, svjetlina (L*) i intenzitet crvenila (a*) ne ovise o tretmanu, dok se intenzitet žute boje (b*) sredine kruha povećao. Ultrazvučna obrada posija doprinosi njihovoj stabilnosti uspješnom inaktivacijom enzima te poboljšava pojedina tehnološka svojstva čime bi se omogućila veća primjenjivost posija u pekarskoj industriji.
Abstract (english)
Due to the high content of dietary fiber and bioactive substances, wheat bran is a useful by-product of the food industry that contributes to human health. The aim of this study was to investigate the impact of high-intensity ultrasound (HIU) treatment on the enzymatic activity and technological properties of wheat bran. Ultrasound treatment was found to reduce the activity of bran's enzymes (polyphenol oxidases, peroxidases and lipases), depending on the content of the bran in aqueous suspension (15 g vs. 30 g in 100 mL of water). Ultrasound-treated bran in a mixture with wheat flour less impairs its technological properties, namely the ability to form a gluten network on Glutopeak and gelatinizing properties (viscosity) on a microviscoamylograph. Ultrasound treatment increases the hardness, gummyness and resilience of bread dough, while the springiness and cohesiveness remain unchanged. Delayed fermentation (48 h) reduces the negative changes in the dough caused by the treatment of bran. Specific volume, shape, strength of the bread crumb, brightness (L*) and intensity of red color (a*) do not depend on treatment, while the intensity of yellow color (b*) of the bread crumb increased. Ultrasonic processing of bran contributes to their stability for successful inactivation of enzymes and improves individual technological properties, which would allow greater applicability of bran in the bakery industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:677442
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) icon
Created on2020-03-02 12:50:16