prikaz prve stranice dokumenta Utjecaj ionske jakosti pufera i koncentracije β-merkaptoetanola na učinkovitost imobilizacije lipaze iz Thermomyces lanuginosus
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master's thesis
Utjecaj ionske jakosti pufera i koncentracije β-merkaptoetanola na učinkovitost imobilizacije lipaze iz Thermomyces lanuginosus
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:137665
Jelenić, Dragana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Thermodynamics and Reaction Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

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Jelenić, D. (2016). Utjecaj ionske jakosti pufera i koncentracije β-merkaptoetanola na učinkovitost imobilizacije lipaze iz Thermomyces lanuginosus (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:137665

Jelenić, Dragana. "Utjecaj ionske jakosti pufera i koncentracije β-merkaptoetanola na učinkovitost imobilizacije lipaze iz Thermomyces lanuginosus." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:137665

Jelenić, Dragana. "Utjecaj ionske jakosti pufera i koncentracije β-merkaptoetanola na učinkovitost imobilizacije lipaze iz Thermomyces lanuginosus." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:137665

Jelenić, D. (2016). 'Utjecaj ionske jakosti pufera i koncentracije β-merkaptoetanola na učinkovitost imobilizacije lipaze iz Thermomyces lanuginosus', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:137665

Jelenić D. Utjecaj ionske jakosti pufera i koncentracije β-merkaptoetanola na učinkovitost imobilizacije lipaze iz Thermomyces lanuginosus [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 December 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:137665

D. Jelenić, "Utjecaj ionske jakosti pufera i koncentracije β-merkaptoetanola na učinkovitost imobilizacije lipaze iz Thermomyces lanuginosus", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:137665

Metadata
TitleUtjecaj ionske jakosti pufera i koncentracije β-merkaptoetanola na učinkovitost imobilizacije lipaze iz Thermomyces lanuginosus
Title (english)Impact of ionic strengh of buffers and concentracions of β-mercaptoethanol on efficiency immobilization of lipase from Thermomyces lanuginosus
AuthorDragana Jelenić
MentorSandra Budžaki (mentor)
Committee memberIvica Strelec (predsjednik povjerenstva)
Committee memberSandra Budžaki (član povjerenstva)
Committee memberMarina Tišma (član povjerenstva)
Committee memberNatalija Velić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Thermodynamics and Reaction Engineering)
Osijek
Defense date and country2016-10-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada bio je imobilizirati enzim lipazu iz gljive Thermomyces lanuginosus na Eupergit CM u ovisnosti o vremenu (12 i 24 sata) i različitim koncentracijama fosfatnog pufera (0,01, 0,1 i 1 M). Ispitan je utjecaj blokatora slobodnih epoksi skupina na Eupergitu CM različite koncentracije (β-merkaptoetanol; 0,05, 0,1, 0,2 M). Učinkovitost imobilizacije procijenjena ja na temelju koncentracije proteina i zaostale aktivnosti enzima u filtratima nakon provedene imobilizacije. Najučinkovitijom se pokazala mobilizacija provedena tijekom 24 sata u 1 M fosfatnom puferu pH 7,5 te primjenom 0,05 M β-merkaptoetanola.
Abstract (english)
The aim of this study was to immobilize the enzyme lipase from the fungus Thermomyces lanuginosus to Eupergit CM as a function of time (12 and 24 hours) and different concentrations of phosphate buffer (0.01, 0.1 and 1 M). The influence of different concentrations of blocking agent ( β-mercaptoethanol; 0.05, 0.1 and 0.2 M) on immobilization efficiency were investigated as well. The efficiency of immobilization was estimated based on the protein concentration and the residual enzyme activity in the filtrate after completion of the immobilization. The most effective immobilization was proved to be the one conducted during 24 h in 1 M phosphate buffer, pH 7.5 and by using 0.05 M β-mercaptoethanol.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:137665
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka procesnog inženjerstva (magistar/magistra inženjer/inženjerka procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-10-25 08:34:10