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master's thesis
Karakterizacija polisaharidnih frakcija sekundarnih biljnih sirovina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:566546
Biškić, Matija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

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

Cite this document

Biškić, M. (2015). Karakterizacija polisaharidnih frakcija sekundarnih biljnih sirovina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:566546

Biškić, Matija. "Karakterizacija polisaharidnih frakcija sekundarnih biljnih sirovina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:566546

Biškić, Matija. "Karakterizacija polisaharidnih frakcija sekundarnih biljnih sirovina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:566546

Biškić, M. (2015). 'Karakterizacija polisaharidnih frakcija sekundarnih biljnih sirovina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 31 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:566546

Biškić M. Karakterizacija polisaharidnih frakcija sekundarnih biljnih sirovina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2025 March 31] Available at: https://urn.nsk.hr/urn:nbn:hr:159:566546

M. Biškić, "Karakterizacija polisaharidnih frakcija sekundarnih biljnih sirovina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:566546

Metadata
TitleKarakterizacija polisaharidnih frakcija sekundarnih biljnih sirovina
Title (english)Characterization of polysaccharide fractions from secondary plant raw materials
AuthorMatija Biškić
MentorDraženka Komes (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2015-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Veliko zanimanje znanstvene zajednice, ali i pojedinih industrija usmjereno je na agro-industrijski otpad zbog moguće uporabe kao sekundarnih biljnih sirovina za izdvajanje vrijednih sastojaka. Među njima se ističu biljni polisaharidi zbog dominantnog masenog udjela te brojnih tehnoloških i posebice funkcionalnih aspekata njihove primjene. U skladu s time, potrebno je razviti postupke detaljne karakterizacije ugljikohidrata u svrhu optimizacije iskorištavanja odabrane sirovine. Cilj ovoga rada... More je odrediti prinose osnovnih polisaharidnih frakcija u odabranim sekundarnim sirovinama primjenom jedinstvenog postupka frakcijskog izdvajanja te odrediti učinkovitost postupka analizom monomernog sastava izdvojenih frakcija. U radu je korišteno 6 različitih sekundarnih biljnih sirovina (pulpa šećerne repe, ljuska oraha, ljuska kakaovog zrna, ljuska crvenog luka, kora krupmira i mahuna graška) iz kojih su izdvojene frakcije pektinskih i hemiceluloznih tvari te celuloze. Pektinske frakcije imale su karakterističan monomerni sastav, a najviši udjel iste određen je u pulpi šećerne repe (18,2 % s.tv.). Ljuska oraha i mahuna graška pokazale su se dobrim izvorom hemiceluloza ksilanskog tipa (s udjelima od 28,7% i 22,3% s.tv. sirovine), dok su hemiceluloze ostalih sirovina bile izrazito heterogenog sastava. S obzirom na prisutnost nekarakterističnih monomera u celuloznoj frakciji, primijenjeni postupak frakcioniranja zahtijeva dodatnu optimizaciju, posebice za sirovine u kojima relativni udjel glukoze u toj frakciji iznosi manje od 80%. Less
Abstract (english)
Agro- industrial waste is currently causing great interest among scientific community and industry regarding its re-use as s secondary plant raw material for the extraction of valuable components. Among them, plant polysaccharides stand out becouse of their dominant content and numerous tehnological and functional aspects of their application. Accordingly, it is important to develop methods for detailed characterization of carbohydrates in order to optimize exploitation of selected raw... More materials for that matter. The aim of this study was to determine the yields of basic polysaccharide fractions in selected secondary raw materials by applying a uniforned method of fractional isolation and also to determine the efficinecy of the proposed procedure by monomer composition analysis. In this study six different secondary plant raw materials were used (sugar beet pulp, walnut shell, cocoa bean husk, onion peel, potato peel and pea pod). Using the fractional isolation, the obtained fractions comprised pectic and hemicellulose substances, as well as cellulose. Pectic fraction showed typical monomer composition and its largest content was determined in sugar beet pulp (18.2% of the dry matter). Walnut shell and pea pod have shown a potential of being a good source of xylan type hemicelluloses (with contents of 28.7% and 22.3% on dry matter basis), while hemicelluloses from other raw materials were extremely heterogeneous. Due to the presence of non-characteristic monomers in some cellulose fractions, applied procedure of fractional isolation requires further optimization, in particular for the raw materials in which the relative content of glucose was less than 80%. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:566546
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-02 10:09:49
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