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master's thesis
Utjecaj ubrzanog toplinskog tretmana i ultrazvuka na aktivnost enzima ploda masline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:063623
Pavlić, Kristian
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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Pavlić, K. (2021). Utjecaj ubrzanog toplinskog tretmana i ultrazvuka na aktivnost enzima ploda masline (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:063623

Pavlić, Kristian. "Utjecaj ubrzanog toplinskog tretmana i ultrazvuka na aktivnost enzima ploda masline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:063623

Pavlić, Kristian. "Utjecaj ubrzanog toplinskog tretmana i ultrazvuka na aktivnost enzima ploda masline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:063623

Pavlić, K. (2021). 'Utjecaj ubrzanog toplinskog tretmana i ultrazvuka na aktivnost enzima ploda masline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:063623

Pavlić K. Utjecaj ubrzanog toplinskog tretmana i ultrazvuka na aktivnost enzima ploda masline [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:063623

K. Pavlić, "Utjecaj ubrzanog toplinskog tretmana i ultrazvuka na aktivnost enzima 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:159:063623

Metadata
TitleUtjecaj ubrzanog toplinskog tretmana i ultrazvuka na aktivnost enzima ploda masline
Title (english)Influence of rapid thermal treatment and ultrasound on olive fruit enzyme activity
AuthorKristian Pavlić
MentorKlara Kraljić (mentor)
Committee memberDubravka Škevin (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2021-12-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Inovativni postupci proizvodnje hrane i njihova mogućnost primjene u proizvodnji ulja od velikog su interesa uljarske industrije. Iako se danas nove tehnologije poput ubrzanog toplinskog tretmana ili ultrazvuka najčešće koriste kako bi se inaktivirali enzimi i mikroorganizmi, moguće je primjenom određenih procesnih parametara i aktivirati enzime. Enzimi ploda masline ključni su faktori u proizvodnji djevičanskog maslinovog ulja visoke nutritivne i senzorske vrijednosti i zato je provedeno istraživanje utjecaja ubrzanog toplinskog tretmana i ultrazvuka visoke snage na aktivnost enzima ploda masline preko komercijalno dostupnih β-glukozidaze i lipoksigenaze. Ispitani su parametri vremena, temperature (u rasponu 15-40⁰C) i procesni parametri ultrazvuka (vrijeme tretiranja i snage ultrazvuka) nakon kojih je simuliran postupak miješenja od 30 minuta na 25°C. Enzimu β-glukozidazi odgovaraju uvjeti povišene temperature od 40⁰C i duže vrijeme reakcije od 60 minuta, dok lipoksigenazi za maksimalnu aktivnost odgovaraju temperature od 25⁰C i 30 minuta reakcije. Upravo zbog toga se veća aktivnost β-glukozidaze postiže pri većim snagama ultrazvuka, a lipoksigenaza postiže najveću aktivnost pri vrlo maloj snazi ultrazvuka od svega 20 % kapaciteta snage.
Abstract (english)
Innovative food production processes and their potential application in oil production are of great interest to the oil industry. Although today new technologies such as rapid thermal treatment or ultrasound are most commonly used to inactivate enzymes and microorganisms, it is also possible to activate enzymes by applying certain process parameters. Olive fruit enzymes are key factors in the production of virgin olive oil with high nutritional and sensory value. Therefore, a study was conducted on the effects of rapid thermal treatment and high power ultrasound on olive fruit enzyme activity by commercial β-glucosidase and lipoxygenase. The parameters of time, temperature (in the range of 15-40⁰C) and process parameters of ultrasound (treatment time and power of ultrasound) were studied, after which the malaxation procedure of 30 minutes at 25°C was simulated. The enzyme β-glucosidase corresponds to the conditions of increased temperature of 40⁰C and longer reaction time of 60 minutes, while lipoxygenase for maximum activity corresponds to temperatures of 25⁰C and 30 minutes reaction time. This is the reason why higher β-glucosidase activity is achieved at higher ultrasound powers and lipoxygenase achieves the highest activity at a very low ultrasound power of only 20% of the power capacity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:063623
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 on2022-01-31 14:40:54