prikaz prve stranice dokumenta Kinetika otpuštanja katalaze tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus
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undergraduate thesis
Kinetika otpuštanja katalaze tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:041249
Oršolić, Davor
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Oršolić, D. (2013). Kinetika otpuštanja katalaze tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:041249

Oršolić, Davor. "Kinetika otpuštanja katalaze tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:041249

Oršolić, Davor. "Kinetika otpuštanja katalaze tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:041249

Oršolić, D. (2013). 'Kinetika otpuštanja katalaze tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:041249

Oršolić D. Kinetika otpuštanja katalaze tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:041249

D. Oršolić, "Kinetika otpuštanja katalaze tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:041249

Metadata
TitleKinetika otpuštanja katalaze tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus
Title (english)Kinetics of Catalase Release During the Ultrasonic Homogenization of Aspergillus flavus
AuthorDavor Oršolić
MentorIvica Strelec (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2013-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada je bio ispitati kinetiku otpuštanja enzima katalaze tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus predobrađene lizozimom i Glucanexom. Mikroskopska analiza dezintegriranosti micelija pokazala je da nema razlike u dezintegriranosti micelija plijesni obrađenih lizozimom ili Glucanexom nakon 10 minuta ultrazvučne homogenizacije. Određivanjem aktivnosti katalaze ustanovljeno je da je micelij dovoljno homogenizirati ultrazvukom tijekom 6 minuta kako bi se dobila zadovoljavajuća aktivnost katalaze u ekstraktima. Ultrazvučnom homogenizacijom micelija plijesni predobrađenog lizozimom tijekom 6 minuta oslobađa se 90% od ukupne enzimske aktivnosti, a u slučaju predobrade Glucanexom 99,2% aktivnosti. Obzirom na blago uočeni porast aktivnosti katalaze između 6 i 10 minuta ultrazvučne homogenizacije micelija plijesni predobrađenog lizozimom, te nepromjenjivost aktivnosti katalaze nakon šeste minute ultrazvučne homogenizacije za micelij predobrađen Glucanexom, čini se da je predobrada micelija plijesni Glucanexom učinkovitija za otpuštanje katalaze.
Abstract (english)
The aim of this study was to determine kinetics of catalase release during the ultrasonic homogenization of Aspergillus flavus, pre-treated with lysozyme or Glucanex. Microscopic analysis of mycelia disintegration showed there is no difference in mycelia disintegration pre-treated with lysozyme or Glucanex, after 10 minutes of sonification. Six minutes of ultrasonic disintegration was found sufficient for release of significant amount of catalase activity. After 6 minutes of sonification of mycelia pre-treated with lysozyme 90% of total catalase activity were released in the extracts, while pre-treatment with Glucanex caused release of 99,2% of enzyme activity. Slight increase in catalase activity between 6 and 10 minutes of sonification of mycelia pre-treated with lysozyme and unchanged catalase activity after 6 minutes of sonification of mycelia pre-treated with Glucanex, indicate pre-treatment of mycelia with Glucanex as more efficient for catalase release.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:041249
ProjectNumber: 113-1130473-0334
Title: Sinergističke smjese u antifungalnoj i antimikotoksigenoj zaštiti hrane
Title: Synergistic mixtures in antifungal and antimycotoxigenic food protection
Leader: Tomislav Klapec
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2015-10-02 13:34:00