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master's thesis
Endogeni enzimi ploda masline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:406696
Vujnović, Angela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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

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Vujnović, A. (2021). Endogeni enzimi ploda masline (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:406696

Vujnović, Angela. "Endogeni enzimi ploda masline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:406696

Vujnović, Angela. "Endogeni enzimi ploda masline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:406696

Vujnović, A. (2021). 'Endogeni enzimi ploda masline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:406696

Vujnović A. Endogeni enzimi ploda masline [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:406696

A. Vujnović, "Endogeni enzimi ploda masline", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:406696

Metadata
TitleEndogeni enzimi ploda masline
Title (english)Endogenous enzymes in olive fruit
AuthorAngela Vujnović
MentorDubravka Škevin (mentor)
Committee memberSandra Balbino (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2021-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Provedene su ekstrakcije enzima β-glukozidaze i lipoksigenaze iz pulpe i tijesta maslina hrvatske sorte Oblica smrznutih na dva različita temperatura reţima (-20 °C i -80 °C). Ispitivanje aktivnosti β-glukozidaze se odreĎivalo spektrofotometrijski na 405 nm, a lipoksigenaze na 234 nm. Spektrofotometrijska analiza nije pokazala aktivnost β-glukozidaze u tijestu i pulpi, dok je najveća aktivnost lipoksigenaze zabiljeţena u uzorcima tijesta smrznutih na -20 °C. Ispitivanje ovisnosti aktivnosti β-glukozidaze iz badema (Prunus Dulcis) o varijacijama koncentracija p-nitrofenil glukopiranozida je rezultiralo u Michaelis Menten krivuljom s Km 18,1204 mmol Lˉ¹ i Vmax 3,6152 μmol mLˉ¹ minˉ¹. Ovisnost aktivnosti sojine lipoksigenaze (Glycine Max) o varijacijama koncentracija linolenske masne kiseline je rezultiralo Michaelis Menten krivuljom s Km 6,2800 mmol Lˉ¹ i Vmax od 5,599 μmol mLˉ¹ minˉ¹, dok s linolnom nije pokazalo Michaelis Menten krivulju. Aktivnost β-glukozidaze je proporcionalna s koncentracijom enzima, dok se kod lipoksigenaze nije uspjela utvrditi ovisnost bez obzira na supstrat.
Abstract (english)
Extraction of β-glucosidase and lipoxygenase from pulp and paste of Croatian olive cultivar Oblica frozen at two different temperature regimes (-20 °C i -80 °C). β-glucosidase activity assay was determined at 405 nm and lipoxygenase activity at 234 nm. Spectrophotometric analysis did not determine β glucosidase activity, while the highest lipoxygenase activity was determined in olive paste frozen at -20°C. A study of dependence of almond β-glucosidase (Prunus Dulcis) activity on variations of p-nitrophenil glucopiranoside concentrations resulted in Michaelis Menten curve with Km 18,1204 mmol Lˉ¹ i Vmax 3,6152 μmol mLˉ¹ minˉ¹ . Dependence of soy bean lipoxygenase (Glycine Max) activity on variations of linolenic acid resulted in Michaelis Menten curve with Km 6,2800 mmol Lˉ¹ i Vmax 0,5504 μmol/mL min, while on variation of linoleic acid concentrations did not result in Michaelis Menten curve. β glucosidase acitivity is proportional to the enzyme concentration, while lipoxygenase acitivity dependence was not determined regardless of the substrate
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:406696
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
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Created on2021-10-27 12:48:52