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master's thesis
Modeliranje i optimiranje ekstrakcije enzima lipaza u vodenim dvofaznim sustavima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:395311
Bekavac, Nikša
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

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

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Bekavac, N. (2024). Modeliranje i optimiranje ekstrakcije enzima lipaza u vodenim dvofaznim sustavima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:395311

Bekavac, Nikša. "Modeliranje i optimiranje ekstrakcije enzima lipaza u vodenim dvofaznim sustavima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:395311

Bekavac, Nikša. "Modeliranje i optimiranje ekstrakcije enzima lipaza u vodenim dvofaznim sustavima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:395311

Bekavac, N. (2024). 'Modeliranje i optimiranje ekstrakcije enzima lipaza u vodenim dvofaznim sustavima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:395311

Bekavac N. Modeliranje i optimiranje ekstrakcije enzima lipaza u vodenim dvofaznim sustavima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 August 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:395311

N. Bekavac, "Modeliranje i optimiranje ekstrakcije enzima lipaza u vodenim dvofaznim sustavima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:395311

Metadata
TitleModeliranje i optimiranje ekstrakcije enzima lipaza u vodenim dvofaznim sustavima
Title (english)Modeling and optimization of lipase extraction in aqueous two-phase systems
AuthorNikša Bekavac
MentorAna Jurinjak Tušek (mentor)
MentorAnita Šalić (komentor)
Committee memberMarina Cvjetko Bubalo (predsjednik povjerenstva)
Committee memberAnita Šalić (član povjerenstva)
Committee memberDavor Valinger (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2024-04-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ekstrakcija je ključni separacijski proces koji se primjenjuje u prehrambenoj, kemijskoj, farmaceutskoj, kozmetičkoj i drugim industrijama. Međutim, konvencionalna ekstrakcija suočava se s nizom nedostataka stoga se istraživanja sve više usmjeravaju prema alternativnim metodama zasnovanim na načelima zelene kemije. U ovom istraživanju, iskorištene su prednosti vodenih dvofaznih sustava na bazi eutektičkih otapala (DES) i mikroprotočnih sustava za ekstrakciju enzima lipaza iz Aspergillus oryzae. Pripravljeno je i karakterizirano 37 različitih DES-eva, te je ispitan njihov utjecaj na učinkovitost ekstrakcije i aktivnost enzima. Na temelju dobivenih rezultata razvijeni su modeli umjetnih neuronskih mreža u svrhu predviđanja optimalnih DES-eva. Dobiveni rezultati potvrđeni su u nizu neovisnih eksperimenata, a intenzifikacija procesa s optimalnim DES-om (kolin-klorid:etilen glikol 1:2) postignuta je provođenjem ekstrakcije u mikroekstraktoru, rezultirajući učinkovitošću ekstrakcije od 96,47 ± 0,87 % i aktivnošću enzima od 99,20 ± 0,64 % pri vremenu zadržavanja od 0,59 min.
Abstract (english)
Extraction is a key separation process utilized in the food, chemical, pharmaceutical, cosmetic, and other industries. However, conventional extraction faces a number of drawbacks, prompting research to focus on alternative methods based on the principles of green chemistry. In this study, the advantages of aqueous two-phase systems were exploited using deep eutectic solvents (DES) and microfluidic systems for the extraction of lipase from Aspergillus oryzae. Thirty-seven different DESs were synthesized and characterized, and their influence on extraction efficiency and enzyme activity was investigated. Based on the obtained results, artificial neural network models were developed to predict optimal DESs. The obtained results were confirmed in a series of independent experiments, and process intensification with the optimal DES (choline chloride:ethylene glycol 1:2) was achieved by conducting the extraction in a microextractor, resulting in extraction efficiency of 96,47 ± 0,87 % and enzyme activity of 99,20 ± 0,64 % at a retention time of 0,59 min.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:395311
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 on2024-07-23 09:03:13