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master's thesis
Ekstrakcija enzima RuBisCO iz šećerne repe pomoću visokonaponskog električnog pražnjenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:899389
Mavrić, Renata
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health
Laboratory for Sustainable Development

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

Cite this document

Mavrić, R. (2023). Ekstrakcija enzima RuBisCO iz šećerne repe pomoću visokonaponskog električnog pražnjenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:899389

Mavrić, Renata. "Ekstrakcija enzima RuBisCO iz šećerne repe pomoću visokonaponskog električnog pražnjenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:899389

Mavrić, Renata. "Ekstrakcija enzima RuBisCO iz šećerne repe pomoću visokonaponskog električnog pražnjenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:899389

Mavrić, R. (2023). 'Ekstrakcija enzima RuBisCO iz šećerne repe pomoću visokonaponskog električnog pražnjenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:899389

Mavrić R. Ekstrakcija enzima RuBisCO iz šećerne repe pomoću visokonaponskog električnog pražnjenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:899389

R. Mavrić, "Ekstrakcija enzima RuBisCO iz šećerne repe pomoću visokonaponskog električnog pražnjenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:899389

Metadata
TitleEkstrakcija enzima RuBisCO iz šećerne repe pomoću visokonaponskog električnog pražnjenja
Title (english)Extraction of RuBisCO enzyme from sugar beet by means of high voltage electrical discharges
AuthorRenata Mavrić
MentorAnet Režek Jambrak (mentor)
MentorJosipa Dukić (pomoć pri izradi, neposredni voditelj)
MentorKarla Košpić (pomoć pri izradi, neposredni voditelj)
Committee memberAnita Slavica (predsjednik povjerenstva)
Committee memberMojca Čakić Semenčić (član povjerenstva)
Committee memberIgor Stuparević (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health)
(Laboratory for Sustainable Development)
Zagreb
Defense date and country2023-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Provedeno je istraživanje utjecaja parametara visokonaponskog električnog pražnjenja (HVED) na ekstrakciju ribuloza-1,5-bisfosfat karboksilaza/oksigenaza (RuBisCO) enzima iz svježih listova šećerne repe s ciljem valorizacije otpada šećerne industrije. HVED ekstrakcija provedena je uz uvođenje argona ili dušika pri 20 – 25 kV i 3 – 9 min. Izmjerena koncentracija ukupnih proteina u ekstraktu varirala je od 14,27 ± 0,53 mg/g s.t. do 34,90 ± 1,59 mg/g s.t., ovisno o primijenjenom naponu, vremenu tretmana i o radnome plinu. Optimalni parametri HVED ekstrakcije za maksimalni prinos ukupnih proteina su napon 20 kV i vrijeme tretmana 3 min. Western blot metodom detektirana je velika podjedinica RuBisCO enzima u području 55 kD. Kvatifikacija MRM (engl. multiple reaction monitoring) metodom pokazala je da radni plin znatno utječe na prinos koncentracije RuBisCO enzima. Prinos RuBisCO enzima HVED ekstrakcijom pri 25 kV i 6 min uz argon iznosi 81,32 ± 0,73 µg/mL, dok uz dušik 11,83 ± 0,02 µg/mL.
Abstract (english)
Research was conducted to determine the influence of high voltage electrical discharges (HVED) parameters on the extraction of ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) enzyme from fresh sugar beet leaves, aiming to valorize sugar industry waste. HVED extraction was executed at voltages of 20 – 25 kV for 3 – 9 minutes while introducing Argon or Nitrogen. Measured concentration of total proteins in the extracts varied from 14.27 ± 0.53 mg/g d.m. to 34.90 ± 1.59 mg/g d.m., depending on the applied voltages, treatment time and input gas. The optimal HVED extraction parameter to obtain maximal yield was 20 kV and 6 minutes. RuBisCO enzyme's big subunit was detected at 55 kDa. Quanitification of RuBisCO enzyme using multiple reaction monitoring method showed the impact of input gas on the yield of RuBisCO. Yield of RuBisCO at 25 kV and 6 min using Argon was 81.32 ± 0.73 µg/mL, while using Nitrogen 11.83 ± 0.02 µg/mL.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:899389
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 on2024-07-02 09:55:22