prikaz prve stranice dokumenta Utjecaj predobrade micelija plijesni Aspergillus flavus na učinkovitost ultrazvučne homogenizacije
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master's thesis
Utjecaj predobrade micelija plijesni Aspergillus flavus na učinkovitost ultrazvučne homogenizacije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:349419
Kovač, Tihomir
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

Kovač, T. (2010). Utjecaj predobrade micelija plijesni Aspergillus flavus na učinkovitost ultrazvučne homogenizacije (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:349419

Kovač, Tihomir. "Utjecaj predobrade micelija plijesni Aspergillus flavus na učinkovitost ultrazvučne homogenizacije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:349419

Kovač, Tihomir. "Utjecaj predobrade micelija plijesni Aspergillus flavus na učinkovitost ultrazvučne homogenizacije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:349419

Kovač, T. (2010). 'Utjecaj predobrade micelija plijesni Aspergillus flavus na učinkovitost ultrazvučne homogenizacije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 March 2025, https://urn.nsk.hr/urn:nbn:hr:109:349419

Kovač T. Utjecaj predobrade micelija plijesni Aspergillus flavus na učinkovitost ultrazvučne homogenizacije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2025 March 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:349419

T. Kovač, "Utjecaj predobrade micelija plijesni Aspergillus flavus na učinkovitost ultrazvučne homogenizacije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:349419

Metadata
TitleUtjecaj predobrade micelija plijesni Aspergillus flavus na učinkovitost ultrazvučne homogenizacije
Title (english)Influence of Aspergillus flavus mycelium pre-treatment on ultrasonic disintegration efficiency
AuthorTihomir Kovač
MentorIvica Strelec (mentor)
MentorBojan Šarkanj (pomoć pri izradi, neposredni voditelj)
Committee memberLidija Jakobek (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
Committee memberTomislav Klapec (član povjerenstva)
Committee memberMirela Planinić (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 country2010-07-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj istraživanja bio je odrediti utjecaj predobrade micelija plijesni Aspergillus flavus na učinkovitost ultrazvučne homogenizacije, te optimalne uvjete ultrazvučnog razbijanja kako bi se u potpunosti oslobodio unutarstanični sadržaj, a da pri tome ne dođe do denaturacije proteina i gubitka aktivnosti katalaze. Rezultati praćeni mikroskopskom analizom dezintegriranosti micelija, određivanjem količine proteina u ekstraktu te određivanjem aktivnosti katalaze u ekstraktu su pokazali kako je najučinkovitija predobrada micelija plijesni Aspergillus flavus kombinacija predrazbijanja micelija plijesni kvarcnim pijeskom i enzimske razgradnje stanične stjenke lizozimom pri punom ciklusu i najvišoj amplitudi ultrazvučne homogenizacije u trajanju od 5 minuta. Uz navedenu predobradu i uvjete ultrazvučne homogenizacije u ekstraktu i ispirku taloga je moguće dobiti oko 87% ukupne količine proteina, odnosno oko 88% ukupne količine aktivnosti enzima.
Abstract (english)
Influence of Aspergillus flavus mycelium pre‐treatment on ultrasonic disintegration efficiency, as well as optimisation of ultrasonic disintegration conditions for complete release of intracellular components without protein denaturation and loss of enzyme activity was investigated. Results of ultrasonic disintegration monitored by microscopic analysis, protein quantification and determination of catalase activity has shown that optimal conditions for ultrasonic homogenisation of Aspergillus flavus mycelium are: pre‐treatment combination of quartz sand crashing and lysozyme degradation of cell wall followed by ultrasonic processing during 5 minutes at full cycle and maximal amplitude. Under such conditions of ultrasonic homogenisation extracts obtained after 5 minute homogenization and extract of sediment additionally homogenized for 2 minutes contained 87% of total proteins, and 88% of enzyme activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:349419
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: 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 conditionsAccess restricted to students and staff of home institution
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Created on2015-12-15 09:42:25