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master's thesis
Proizvodnja i karakterizacija enzima ksilanaza uzgojem Thermomyces lanuginosus na pljevici ječma
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:770811
Mamuzić, Davor
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

Mamuzić, D. (2023). Proizvodnja i karakterizacija enzima ksilanaza 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:109:770811

Mamuzić, Davor. "Proizvodnja i karakterizacija enzima ksilanaza 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:109:770811

Mamuzić, Davor. "Proizvodnja i karakterizacija enzima ksilanaza 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:109:770811

Mamuzić, D. (2023). 'Proizvodnja i karakterizacija enzima ksilanaza uzgojem Thermomyces lanuginosus na pljevici ječma', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:770811

Mamuzić D. Proizvodnja i karakterizacija enzima ksilanaza uzgojem Thermomyces lanuginosus na pljevici ječma [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:770811

D. Mamuzić, "Proizvodnja i karakterizacija enzima ksilanaza 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:109:770811

Metadata
TitleProizvodnja i karakterizacija enzima ksilanaza uzgojem Thermomyces lanuginosus na pljevici ječma
Title (english)Production and Characterization of Enzyme Xylanase by Cultivation of Thermomyces lanuginosus Grown on Barley Husk
AuthorDavor Mamuzić
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 country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu je istraživana mogućnost proizvodnje ksilanaze tijekom devet dana uzgoja Thermomyces lanuginosus na pljevici ječma. Najveća volumna aktivnost ksilanaze (V.A. = 3642 U cm-3) postignuta je nakon osam dana. Ispitana je ovisnost aktivnosti enzima o pH i temperaturi, pri čemu je dokazano da ksilanaza pokazuje maksimalnu aktivnost pri pH= 6 i T = 75 ˚C. Dodatno, mjerena je stabilnost sirovog ekstrakta ksilanaze pri T = 50 i 60 ˚C tijekom 24 sata, te stabilnost enzima tijekom 75 dana skladištenja pri T = -20,4 i 20 ˚C. S ciljem ispitivanja uspješnosti proizvedenog sirovog enzimskog preparata u hidrolizi različitih lignoceluloznih materijala, proveden je šaržni proces hidrolize pljevice pira, bučine pogače i tropa grožđa tijekom 18 sati pri čemu je mjerena koncentracija reducirajućih šećera u šećernom hidrolizatu. Dokazano je da je najveća koncentracija reducirajućih šećera (c= 61,01 mg gst-1) dobivena hidrolizom tropa grožđa.
Abstract (english)
In this work, the possibility of xylanase production by Thermomyces lanuginosus on barley husk during a nineday cultivation was explored. The highest volume activity of xylanase (V.A. =3642 U cm-3) was reached after 8 days. The dependence of enzyme activity on pH and temperature was tested, showing that xylanase had maximum activity at pH 6 and temperature 75 °C. In addition, the stability of the xylanase crude extract was measured at different temperatures (T= 50 and 60 °C) during 24 hours. The stability of the enzyme was also measured during storage at temperatures (T= -20, 4 and 20 °C) for 75 days. To test the success of the prepared crude enzyme preparation in hydrolyzing lignocellulosic materials, a batch process was carried out to hydrolyze spelt chaff, pumpkin pomace, and grape pomace for 18 hours, during which the concentration of reducing sugars in the sugar hydrolysate was measured. It was found that the highest concentration of reducing sugars (c= 61,01 mg gst -1) was obtained in the hydrolysis of grape pomace.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:770811
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 on2023-10-04 09:17:12