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master's thesis
Utjecaj pulsirajućeg električnog polja na aktivnost enzima ploda masline u modelnim sustavima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:422300
Jakoliš, Niko
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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Jakoliš, N. (2022). Utjecaj pulsirajućeg električnog polja na aktivnost enzima ploda masline u modelnim sustavima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:422300

Jakoliš, Niko. "Utjecaj pulsirajućeg električnog polja na aktivnost enzima ploda masline u modelnim sustavima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:422300

Jakoliš, Niko. "Utjecaj pulsirajućeg električnog polja na aktivnost enzima ploda masline u modelnim sustavima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:422300

Jakoliš, N. (2022). 'Utjecaj pulsirajućeg električnog polja na aktivnost enzima ploda masline u modelnim sustavima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:422300

Jakoliš N. Utjecaj pulsirajućeg električnog polja na aktivnost enzima ploda masline u modelnim sustavima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:422300

N. Jakoliš, "Utjecaj pulsirajućeg električnog polja na aktivnost enzima ploda masline u modelnim sustavima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:422300

Metadata
TitleUtjecaj pulsirajućeg električnog polja na aktivnost enzima ploda masline u modelnim sustavima
Title (english)Effect of the pulsed electric field on olive enzyme activity- A model system experiment
AuthorNiko Jakoliš
MentorDubravka Škevin (mentor)
Committee memberSandra Balbino (predsjednik povjerenstva)
Committee memberZoran Herceg (član povjerenstva)
Committee memberKlara Kraljić (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 country2022-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pulsirajuće električno polje kao netermalna tehnologija ima veliki potencijal za primjenu u procesiranju hrane, što uključuje i djevičansko maslinovo ulje. Primjena pulsirajućeg električnog polja pri proizvodnji djevičanskog maslinovog ulja dovodi do povećanja iskorištenja prinosa, povišenja udjela fenolnih, lako hlapljivih spojeva te ostalih bioaktivnih komponenti u ulju čime dovodi do nutritivnih, kemijskih i senzorskih poboljšanja djevičanskog maslinovog ulja. U ovom radu modelni sustavi enzima ploda masline (β-glukozidaza i lipoksigenaza) sa supstratima su podvrgnuti simulaciji miješenja pri 27 °C, gdje je utvrđeno optimalno vrijeme za svaki enzim. Modelni sustavi su tretirani pulsirajućim električnim poljem te im je nakon tretmana spektrofotometrijski određena aktivnost, a potom provedeno optimiranje s ciljem dobivanja optimalnih parametara tretmana. Optimiranim tretmanima je pomoću HPLC metode analizirana enzimska aktivnost.
Abstract (english)
The pulsed electric field as a non-thermal technology has great potential for application in food processing, which includes virgin olive oil. The application of a pulsed electric field in the production of virgin olive oil leads to an increase in the utilization of yield, an increase in the proportion of phenolic, easily volatile compounds and other bioactive components in the oil, which leads to nutritional, chemical and sensory improvements of virgin olive oil. In this work, model systems of olive fruit enzymes (β-glucosidase and lipoxygenase) with substrates were subjected to mixing simulation at 27 °C, where the optimal time for each enzyme was determined. The model systems were treated with a pulsed electric field, and after the treatment, their activity was determined spectrophotometrically, and then optimization was carried out with the aim of obtaining optimal treatment parameters. Enzyme activity was analyzed with the optimized treatments using the HPLC method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:422300
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-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-23 10:00:48