prikaz prve stranice dokumenta Utjecaj promjene koncentracije vodikovog peroksida i askorbinske kiseline na operacijsku stabilnost litičke polisaharidne monooksigenaze
  Download
PDF 2.43 MB
master's thesis
Utjecaj promjene koncentracije vodikovog peroksida i askorbinske kiseline na operacijsku stabilnost litičke polisaharidne monooksigenaze
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:638764
Radić, Ines
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

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

Cite this document

Radić, I. (2022). Utjecaj promjene koncentracije vodikovog peroksida i askorbinske kiseline na operacijsku stabilnost litičke polisaharidne monooksigenaze (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:638764

Radić, Ines. "Utjecaj promjene koncentracije vodikovog peroksida i askorbinske kiseline na operacijsku stabilnost litičke polisaharidne monooksigenaze." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:638764

Radić, Ines. "Utjecaj promjene koncentracije vodikovog peroksida i askorbinske kiseline na operacijsku stabilnost litičke polisaharidne monooksigenaze." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:638764

Radić, I. (2022). 'Utjecaj promjene koncentracije vodikovog peroksida i askorbinske kiseline na operacijsku stabilnost litičke polisaharidne monooksigenaze', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:638764

Radić I. Utjecaj promjene koncentracije vodikovog peroksida i askorbinske kiseline na operacijsku stabilnost litičke polisaharidne monooksigenaze [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2025 January 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:638764

I. Radić, "Utjecaj promjene koncentracije vodikovog peroksida i askorbinske kiseline na operacijsku stabilnost litičke polisaharidne monooksigenaze", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:638764

Metadata
TitleUtjecaj promjene koncentracije vodikovog peroksida i askorbinske kiseline na operacijsku stabilnost litičke polisaharidne monooksigenaze
Title (english)The impact of changing the concentration of hydrogen peroxide and ascorbic acid on operational stability of lytic polysaccharide monooxygenase
AuthorInes Radić
MentorTonči Rezić (mentor)
Committee memberBožidar Šantek (predsjednik povjerenstva)
Committee memberJasna Novak (član povjerenstva)
Committee memberBlaženka Kos (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2022-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu ispitivan je utjecaj dodatka askorbinske kiseline i H₂O₂, te njihov sinergijski utjecaj i utjecaj dodatka celuloze na operacijsku stabilnost litičke polisaharidne monooksigenaze (LPMO). Operacijska stabilnost se određivala nakon inkubacije enzima sa spomenutim komponentama kao preostala aktivnost pri 30 °C, u natrijevom fosfatnom puferu pH vrijednosti 6 tijekom 250 min. Stabilnost LPMO ne mijenja se povećanjem koncentracije vodikovog peroksida te iznosi 69 % početne aktivnosti bez prisustva celuloze. Utjecaj askorbinske kiseline na aktivnost LPMO veći je od utjecaja H₂O₂, te veća koncentracija uzrokuje i veću inaktivaciju. Dodatak askorbinske kiseline i H₂O₂ uzrokuje inaktivaciju enzima u većoj mjeri nego te dvije komponente zasebno. Dodatak celuloze stabilizira LPMO u svim ispitivanim slučajevima. Reakcija deaktivacije u ispitivanim slučajevima opisana je pomoću programskog paketa Scientist modelom n-tog reda.
Abstract (english)
In this thesis addition of ascorbic acid, hydrogen peroxide, their synergistic impact and the addition of cellulose on operational stability of lytic polysaccharide monooxygenases (LPMO) was tested. Operational stability was determined after addition of mentioned components as remaining activity at 30 °C in sodium phosphate buffer pH 6 for 250 minutes. Stability of LPMO does not change upon increasing H₂O₂ concentration and it amounted 69 % of initial activity in absence of cellulose. The effect of ascorbic acid on operational stability of LPMO was greater than effect of H₂O₂, adding of higher concentration caused higher inactivation. The addition of both ascorbic acid and H₂O₂ caused greater inactivation than these two components separately. The addition of cellulose stabilizes LPMO in all tested cases. The deactivation reaction in the investigated cases was described using the Scientist program with the n-th order model.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:638764
Study programmeTitle: Bioprocess Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2023-02-28 13:46:32