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master's thesis
Proizvodnja i karakterizacija enzima ß-glukozidaza uzgojem Thermomyces lanuginosus na pljevici ječma
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:651686
Kolarić, Marko
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

Cite this document

Kolarić, M. (2023). Proizvodnja i karakterizacija enzima ß-glukozidaza uzgojem Thermomyces lanuginosus 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:109:651686

Kolarić, Marko. "Proizvodnja i karakterizacija enzima ß-glukozidaza uzgojem Thermomyces lanuginosus na pljevici ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:651686

Kolarić, Marko. "Proizvodnja i karakterizacija enzima ß-glukozidaza uzgojem Thermomyces lanuginosus na pljevici ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:651686

Kolarić, M. (2023). 'Proizvodnja i karakterizacija enzima ß-glukozidaza uzgojem Thermomyces lanuginosus na pljevici ječma', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:651686

Kolarić M. Proizvodnja i karakterizacija enzima ß-glukozidaza uzgojem Thermomyces lanuginosus na pljevici ječma [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:651686

M. Kolarić, "Proizvodnja i karakterizacija enzima ß-glukozidaza uzgojem Thermomyces lanuginosus na pljevici ječma", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:651686

Metadata
TitleProizvodnja i karakterizacija enzima ß-glukozidaza uzgojem Thermomyces lanuginosus na pljevici ječma
Title (english)Production and Characterization of Enzyme ß-Glucosidase by Cultivation of Thermomyces lanuginosus Grown on Barley Husk
AuthorMarko Kolarić
MentorMarina Tišma (mentor)
MentorDarijo Šibalić (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 country2023-05-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu korištena je pljevica ječma kao supstrat za uzgoj Thermomyces lanuginosus u uvjetima fermentacije na čvrstim nosačima s ciljem proizvodnje enzima β-glukozidaza. Tijekom 9 dana fermentacije, svakodnevno je analiziran udio vlage supstrata i mjerena je volumna aktivnost enzima. Nadalje, ispitan je utjecaj pH, temperature i koncentracije supstrata p-nitrofenil-β-D-glukopiranozida na aktivnost nepročišćenog enzimskog preparata. Mjerena je stabilnost β-glukozidaze pri 50 °C i 65 °C tijekom 24 sata te njena stabilnost tijekom skladištenja pri različitim temperaturama (T = 4 °C, 25 °C i -20 °C) tijekom 75 dana. Na kraju, provedena je saharifikacija odabranih lignoceluloznih sirovina (pljevice pira, bučine pogače i tropa grožđa) katalizirana proizvedenim sirovim enzimskim preparatom (V.A. = 18,7 U/cm3 ) tijekom 18 h.
Abstract (english)
The objective of this work was to use barley husk as a substrate for the cultivation of Thermomyces lanuginosus under solid-state fermentation conditions to produce the enzyme β-glucosidase. The moisture content of the substrate and the volume activity of the enzyme extract were monitored daily during 9 days of cultivation. To carry out the characterization of the produced enzyme, the influence of pH, temperature, and concentration of the p-nitrophenyl-β-D-glucopyranoside substrate on the activity of the crude enzyme were performed. The stability of the β-glucosidase during incubation at 50 °C and 65 °C for 24 hours was measured. The activity of enzyme during 75-days storage at three different temperatures (T= 4 °C, 25 °C and -20 °C) was measured. In the end, saccharification of various lignocellulosic raw materials (bran husk, pumpkin cake, and grape pomace) using a crude enzyme cocktail (V.A. = 18.7 U/cm3 ) during 18 h was done.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:651686
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-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-05-12 10:59:27