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master's thesis
Izolacija, pročišćavanje i djelomična karakterizacija polifenol oksidaze iz jabuka
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:537991
Janković, Irena
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

Janković, I. (2014). Izolacija, pročišćavanje i djelomična karakterizacija polifenol oksidaze iz jabuka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:537991

Janković, Irena. "Izolacija, pročišćavanje i djelomična karakterizacija polifenol oksidaze iz jabuka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:537991

Janković, Irena. "Izolacija, pročišćavanje i djelomična karakterizacija polifenol oksidaze iz jabuka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:537991

Janković, I. (2014). 'Izolacija, pročišćavanje i djelomična karakterizacija polifenol oksidaze iz jabuka', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:537991

Janković I. Izolacija, pročišćavanje i djelomična karakterizacija polifenol oksidaze iz jabuka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:537991

I. Janković, "Izolacija, pročišćavanje i djelomična karakterizacija polifenol oksidaze iz jabuka", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:537991

Metadata
TitleIzolacija, pročišćavanje i djelomična karakterizacija polifenol oksidaze iz jabuka
Title (english)Isolation, purification and partial characterization of apple polyphenol oxidase
AuthorIrena Janković
MentorIvica Strelec (mentor)
MBZ: 233194
Committee memberDajana Gašo-Sokač
MBZ: 231541
Committee memberIvica Strelec
MBZ: 233194
Committee memberMarina Tišma
MBZ: 274504
Committee memberLidija Jakobek
MBZ: 243274
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 country2014-12-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Polifenol oksidaza je izolirana iz jabuka sorte Idared uz stupanj pročišćenja od 9,7 i iskorištenje 61,61 %. Postupak pročišćavanja uključivao je taloženje amonijevim sulfatom, taloženje acetonom i sušenje acetonskog taloga u struji dušika pri 24 °C. Enzim je pokazivao pH optimum pri pH 7, i optimalnu temperaturu djelovanja pri 24 °C uz L-3,4-dihidroksifenilalanin kao supstrat. Od ispitanih supstrata, polifenol oksidaza je pokazala najveću aktivnost uz katehin, a potom uz epikatehin, 4-metilkatehol , klorogensku kiselinu, L-3,4- dihidroksifenilalanin, kafeinsku kiselinu te epigalokatehingalat. Najboljim inhibitorima polifenol oksidaze pokazali su se glutation, askorbinska kiselina i cistein.
Abstract (english)
Polyphenol oxidase was purified from the apple variety Idared with 9.7-fold purification and 61.61% recovery by ammonium sulphate precipitation, acetone precipitation and drying of acetone precipitate under gentle stream of nitrogen at 25 °C. Optimum polyphenol oxidase activity was at pH 7.0, and optimum temperature for activity was at 24 °C, both determined with L-3,4-dihydroxyphenylalanine as substrate. Of the substrates tested, activity was greatest with catechin followed by 4-methylcatechol, chlorogenic acid, L-3,4-dihydroxyphenylalanine, caffeic acid and epigallocatechin gallate. The most effective inhibitors tested were glutathione, ascorbic acid and cysteine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:537991
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-10-12 06:43:49