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master's thesis
Optimizacija uvjeta ekstrakcije glikozaminoglikana iz membrana jaja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:197733
Rakitovac, Nikolina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Rakitovac, N. (2024). Optimizacija uvjeta ekstrakcije glikozaminoglikana iz membrana jaja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:197733

Rakitovac, Nikolina. "Optimizacija uvjeta ekstrakcije glikozaminoglikana iz membrana jaja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:197733

Rakitovac, Nikolina. "Optimizacija uvjeta ekstrakcije glikozaminoglikana iz membrana jaja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:197733

Rakitovac, N. (2024). 'Optimizacija uvjeta ekstrakcije glikozaminoglikana iz membrana jaja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:197733

Rakitovac N. Optimizacija uvjeta ekstrakcije glikozaminoglikana iz membrana jaja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:197733

N. Rakitovac, "Optimizacija uvjeta ekstrakcije glikozaminoglikana iz membrana jaja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:197733

Metadata
TitleOptimizacija uvjeta ekstrakcije glikozaminoglikana iz membrana jaja
Title (english)The Optimization of Extraction Conditions of Eggshell Membrane Glycosaminoglycans
AuthorNikolina Rakitovac
MentorIvica Strelec (mentor)
Committee memberSandra Budžaki (predsjednik povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
Committee memberLidija Jakobek Barron (član povjerenstva)
Committee memberIvana Tomac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
Osijek
Defense date and country2024-02-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovoga diplomskog rada bio je odrediti optimalne uvjete kiselinske ekstrakcije glikozaminoglikana i ukupnih šećera iz membrana jaja dobivenih obradom ljuske jaja 5 % kloridnom, 10 % octenom i 15 % o-fosfornom kiselinom u odnosu na sirove membrane. U tu svrhu je provedena ekstrakcija tijekom 1, 2, 3, 4, 5, i 6 h pri tri različita omjera mase membrana i volumena 0,5 M otopine sumporne kiseline (6,25, 12,5 i 25 mg/mL) koja je korištena kao ekstrakcijsko otapalo. Analiza prinosa D-glukuronske kiseline pokazala je da se kod sirovih membrana najveći prinosi ostvaruju nakon 5 h ekstrakcije pri omjeru 12,5 mg ESM/mL, dok je u slučaju membrana dobivenih obradom kiselinama najveći prinos postignut nakon 6 h ekstrakcije, pri omjeru 12,5 mg ESM/mL, izuzev membrana dobivenih obradom ljuske jaja o-fosfornom kiselinom gdje je najpovoljniji omjer iznosio 6,25 mg ESM/mL. Najveći prinosi ukupnih šećera u slučaju sirovih membrana postignuti su nakon 5 h ekstrakcije pri omjeru od 12,5 mg ESM/mL, dok se omjer od 6,25 mg ESM/mL i 6 h ekstrakcije pokazao kao optimalan za membrane dobivene obradom kloridnom i octenom kiselinom, a 5 h ekstrakcije pri istom omjeru za membrane proizvedene o-fosfornom kiselinom. Analizirane membrane razlikuju se u prinosu D-glukuronske kiseline i ukupnih šećera s obzirom na kiselinu primijenjenu tijekom njihove proizvodnje.
Abstract (english)
This thesis aimed to determine the optimal acid extraction conditions of glycosaminoglycans and total sugars from eggshell membranes obtained by eggshell waste treatment with 5% hydrochloric, 10% acetic, and 15% o-phosphoric acid in comparison to raw eggshell membranes. For this purpose, extraction was carried out for 1, 2, 3, 4, 5, and 6 h at three different ratios of membrane mass and volume of 0.5 M sulfuric acid solution (6.25, 12.5, and 25 mg/mL), used as the extraction solvent. The analysis of the D-glucuronic acid yield showed that in the case of raw membranes, the highest yields were achieved after 5 h of extraction at a ratio of 12.5 mg ESM/mL, while in the case of membranes obtained by acid treatment, the highest yield was achieved after 6 h of extraction at a ratio of 12, 5 mg ESM/mL, except membranes obtained by o-phosphoric acid treatment, where the most favourable ratio was 6.25 mg ESM/mL. The highest yields of total sugars for raw membranes were achieved after 5 h of extraction at a ratio of 12.5 mg ESM/mL, while a ratio of 6.25 mg ESM/mL and 6 h of extraction proved to be optimal for membranes obtained by chloride and acetic acid treatment, and 5 h of extraction at the same ratio for membranes produced with o-phosphoric acid. In overall, analysed membranes differs in the yield of D-glucuronic acid and total sugars dependent on acid used for their production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:197733
ProjectNumber: IP-2020-02-6878
Title: Imobilizacija lipaza na funkcionalizirane nosače na bazi odabranih otpada iz poljoprivredno-prehrambene industrije
Title: Immobilization of Lipases on Functionalised Carriers Produced from Selected Agro-Food Industrial Waste
Acronym: ImoLipWaste
Leader: Sandra Budžaki
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog 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 on2024-02-12 13:24:38