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undergraduate thesis
Primjena industrijskih enzima u proizvodnji hrane
završni rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:624376
Trbojević, Radovan
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Trbojević, R. (2014). Primjena industrijskih enzima u proizvodnji hrane : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:624376

Trbojević, Radovan. "Primjena industrijskih enzima u proizvodnji hrane : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:624376

Trbojević, Radovan. "Primjena industrijskih enzima u proizvodnji hrane : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:624376

Trbojević, R. (2014). 'Primjena industrijskih enzima u proizvodnji hrane : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:624376

Trbojević R. Primjena industrijskih enzima u proizvodnji hrane : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:624376

R. Trbojević, "Primjena industrijskih enzima u proizvodnji hrane : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:624376

Metadata
TitlePrimjena industrijskih enzima u proizvodnji hrane : završni rad
Title (english)Industrial enzymes in food production
AuthorRadovan Trbojević
MentorNatalija Velić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2014-10-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Enzimi su proteini velike molekularne mase koje proizvode svi živi organizmi. Oni selektivno ubrzavaju kemijske reakcije koje su dio životnog ciklusa kao što je probava, disanje, metabolizam i proizvodnja tkiva. Enzimi djeluju u manje ili više blagim uvjetima, što ih čini idealnim katalizatorima za primjenu u procesima proizvodnje hrane. Posebnu skupinu enzima čine industrijski enzimi, koji su posebno prilagođeni za uporabu u industriji. Njihova funkcija u industriji ovisi o kontekstu u kojemu se koriste, primjerice mogu se koristiti kao specifični katalizatori, kao pospješitelji metaboličkih reakcija, itd. Primarna svrha korištenja industrijskih enzima je unaprjeđenje određenih pozitivnih svojstava proizvoda, koja se smatraju poželjnima, uz istovremeno otklanjanje nepoželjnih i odbojnih svojstava proizvoda. Trenutno se koriste u djelatnostima poput tekstilne industrije, lake industrije i prehrambene industrije. Industrijski enzimi su najčešće mikrobnog podrijetla, iako se ponekad koriste enzimi biljnog ili životinjskog podrijetla. Najznačajnije skupine enzima u industrijskoj primjeni danas su: amilaze, pektinaze, proteaze, celulaze, invertaze i lipaze.
Abstract (english)
Enzymes are large biological molecules that are produced by all living organisms. They speed up chemical reactions selectively as part of essential life processes such as digestion, respiration, metabolism and tissue maintaince. The enzymes work under mild conditions making them ideal catalysts to use in food technology. Special group of enzymes are industrial enzymes that are specifically designed for application in the industry. Their function depends mainly on the context in which they are used, for example they can be used in the function of a specific catalyst, or as an accelerator of the metabolic reactions. Their primary role is the strengthening of certain positive properties of products, properties which are wanted, and at the same time, removal of unwanted and bad properties. They are currently used in several industrial fields, most importantly in: textile industry, food industry and light industry. The most frequent origin of enzymes is microbial, even though plant and animal enzymes are sometimes used. Currently, as of today, the most used and therefore most dominant types of industrial enzymes in application are the following six groups: amylases, pectinases, proteinases, cellulases, invertases and lypases.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:624376
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
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Created on2015-09-22 14:46:56