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master's thesis
Utjecaj dodatka različitih induktora na aktivnost lakaze tijekom uzgoja Trametes versicolor na pljevici ječma
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:142742
Potočnik, Martin
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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Potočnik, M. (2019). Utjecaj dodatka različitih induktora na aktivnost lakaze tijekom uzgoja Trametes versicolor na pljevici ječma (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:142742

Potočnik, Martin. "Utjecaj dodatka različitih induktora na aktivnost lakaze tijekom uzgoja Trametes versicolor na pljevici ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:142742

Potočnik, Martin. "Utjecaj dodatka različitih induktora na aktivnost lakaze tijekom uzgoja Trametes versicolor na pljevici ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:142742

Potočnik, M. (2019). 'Utjecaj dodatka različitih induktora na aktivnost lakaze tijekom uzgoja Trametes versicolor na pljevici ječma', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:142742

Potočnik M. Utjecaj dodatka različitih induktora na aktivnost lakaze tijekom uzgoja Trametes versicolor na pljevici ječma [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 May 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:142742

M. Potočnik, "Utjecaj dodatka različitih induktora na aktivnost lakaze tijekom uzgoja Trametes versicolor na pljevici ječma", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:142742

Metadata
TitleUtjecaj dodatka različitih induktora na aktivnost lakaze tijekom uzgoja Trametes versicolor na pljevici ječma
Title (english)Influence of the Addition of Different Inducers on Laccase Activity During the Cultivation of Trametes versicolor on Barley Husk
AuthorMartin Potočnik
MentorMarina Tišma (mentor)
MentorGordana Šelo (pomoć pri izradi, neposredni voditelj)
MentorAnita Šalić (pomoć pri izradi, neposredni voditelj)
Committee memberMirela Planinić (predsjednik povjerenstva)
Committee memberMarina Tišma (član povjerenstva)
Committee memberAna Bucić-Kojić (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (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 country2019-11-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu istraživan je utjecaj dodatka različitih induktora (bakrov sulfat, ljuska jajeta, otpad iz industrije papira) na proizvodnju lakaze tijekom uzgoja Trametes versicolor TV-6 na pljevici ječma. Najveća volumna aktivnost sirovog (nepročišćenog) enzima postignuta je nakon 10 dana trajanja pokusa (V.A.=494,76 U \(dm^{-3}\)) u kojem je kao induktor korišten Calplex H90, otpad iz industrije papira. Sirovi enzimski pripravak je potom djelomično pročišćen taloženjem proteina s amonijevim sulfatom te dijalizom. Istraživan je utjecaj temperature, pH i dodatka različitih metala na volumnu aktivnost djelomično pročišćenog i sirovog enzima. Najveća volumna aktivnost djelomično pročišćenog enzima postignuta je pri T=50 °C i pH=4 i iznosila je V.A.=2780,28 U \(dm^{-3}\). Ispitana je stabilnost enzima (nepročišćenog i pročišćenog) prilikom skladištenja pri tri različite temperature (T = +25, +4 i -20 °C) tijekom 20 dana, pri čemu je pokazano da je najveća stabilnost enzima postignuta skladištenjem pri T=4 °C. Na kraju, testirana je mogućnost primjene lakaze u slobodnom i imobiliziranom obliku u procesu obezbojenja tekstilnog bojila anilinskog tipa, otopljenog u vodi i u glicin-HCL puferu pH 4. Pokusi su provedeni pri dvije različite temperature T=25 i 55 °C. U pokusu obezbojenja sa sirovim enzimom u glicin-HCl puferu, pri T=55 °C postignuta je 100 %-tna konverzija anilinskog bojila.
Abstract (english)
In this master's thesis the influence of different inductors (copper sulfate, eggshell, waste of the paper industry) on laccase production during the growth of Trametes versicolor TV-6 on barley husk was investigated. The highest volume activity of crude (unpurified) enzime (V.A.=494,76 U \(dm^{-3}\)) was accomplished after 10 days in experiment perforemd with the addition of Calplex H90, waste of paper industry. Crude enzime was additionaly purified by protein sedimentation method with ammonium sulfate and dialysis method. The influence of temperature, pH and addition of metals on volume activity of partially purified and crude enzime was researched. The highest volume activity of partially purified enzime was accomplished at T=50 °C and pH=4, and was V.A.=2780,28 U \(dm^{-3}\). Enzime (unpurufied and purified) stability while stored at three different temperatures (T= +25, +4, and -20 °C) during 20 days was investigated, whereby it was shown that the highest stability of the enzime was achieved during storage at T=4 °C. At the end, the possibility of laccase application in free and immobilized forms for decolorization of aniline textile dye dissolved in water and glicycine-HCl buffer, pH 4, was ivestigated. The experiments were conducted at two different temperatures T=25 and 55 °C. 100 % conversion of aniline dye was achieved in experiment with crude enzime in experiment perforemed in glicyne-HCl buffer, pH 4 and at T=55 °C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:142742
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
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 Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2019-12-20 08:25:55