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master's thesis
Aktivnost polifenol oksidaze u ekstraktima brašna od cjelovitog zrna različitih sorti pšenice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:095344
Šimunić, Neda
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

Šimunić, N. (2010). Aktivnost polifenol oksidaze u ekstraktima brašna od cjelovitog zrna različitih sorti pšenice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:095344

Šimunić, Neda. "Aktivnost polifenol oksidaze u ekstraktima brašna od cjelovitog zrna različitih sorti pšenice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:095344

Šimunić, Neda. "Aktivnost polifenol oksidaze u ekstraktima brašna od cjelovitog zrna različitih sorti pšenice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:095344

Šimunić, N. (2010). 'Aktivnost polifenol oksidaze u ekstraktima brašna od cjelovitog zrna različitih sorti pšenice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:095344

Šimunić N. Aktivnost polifenol oksidaze u ekstraktima brašna od cjelovitog zrna različitih sorti pšenice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:095344

N. Šimunić, "Aktivnost polifenol oksidaze u ekstraktima brašna od cjelovitog zrna različitih sorti pšenice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:095344

Metadata
TitleAktivnost polifenol oksidaze u ekstraktima brašna od cjelovitog zrna različitih sorti pšenice
Title (english)Polyphenol oxidase activity in extracts of whole meal flours of different wheat varieties
AuthorNeda Šimunić
MentorIvica Strelec (mentor)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberLidija Jakobek (član povjerenstva)
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 country2010-12-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ovim ispitivanjem se trebalo ustanoviti dolazi li do promjena u količini ekstraktibilnih proteina te do promjena u aktivnosti polifenol oksidaze u brašnu cjelovita zrna pripravljenom iz zrnevlja tri sorte pšenice skladištene 360 dana na 4 različita temperaturna režima. Rezultati su pokazali da tijekom 360 dana skladištenja nema promjene u količini ekstraktibilnih proteina, te da nema promjene u aktivnosti polifenol oksidaze, osim u slučaju zrnevlja skladištenih na 40 °C i 45 % RH, gdje dolazi do pada aktivnosti. Također je ispitan utjecaj zaraze žitnim žiškom na količinu ekstraktibilnih proteina i aktivnost polifenol oksidaze u brašnima pripravljenim od zaraženih ili smjese zdravih i zaraženih zrna. Ustanovljeno je da postoje značajne razlike u aktivnosti polifenol oksidaze između brašna od pripravljenog od zdravih i pripravljenog od smjese zdravih i zaraženih zrna.
Abstract (english)
The aim of this study was to determine influence of four different storage conditions of wheat seeds on protein extractibility and polyphenol oxidase activity in whole meal flours prepared from aged seeds. During one year seed storage there were no significant changes in protein extractibility at all storage conditions, while polyphenol oxidase activity decreased during seed storage at 40 °C and relative humidity of 45 %. Additionally, influence of seed granary weevil infestation on protein extractibility and polyphenol oxidase activity in whole meal flours prepared from healthy or mixture of healthy and infested seeds was investigated. Results showed significant differences between whole meal flours in polyphenol oxidase activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:095344
ProjectNumber: 113-1130473-0334
Title: Sinergističke smjese u antifungalnoj i antimikotoksigenoj zaštiti hrane
Title: Synergistic mixtures in antifungal and antimycotoxigenic food protection
Leader: Tomislav Klapec
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-06 16:15:01