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master's thesis
Ispitivanje aktivnosti alfa-amilaze u domaćim pivarskim sortama ječma
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:390905
Dujković, Bojan
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

Dujković, B. (2014). Ispitivanje aktivnosti alfa-amilaze u domaćim pivarskim sortama ječma (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:390905

Dujković, Bojan. "Ispitivanje aktivnosti alfa-amilaze u domaćim pivarskim sortama ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:390905

Dujković, Bojan. "Ispitivanje aktivnosti alfa-amilaze u domaćim pivarskim sortama ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:390905

Dujković, B. (2014). 'Ispitivanje aktivnosti alfa-amilaze u domaćim pivarskim sortama ječma', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:390905

Dujković B. Ispitivanje aktivnosti alfa-amilaze u domaćim pivarskim sortama ječma [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:390905

B. Dujković, "Ispitivanje aktivnosti alfa-amilaze u domaćim pivarskim sortama ječma", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:390905

Metadata
TitleIspitivanje aktivnosti alfa-amilaze u domaćim pivarskim sortama ječma
Title (english)Alfa-Amylase activity testing in domestic brewing barley varieties
AuthorBojan Dujković
MentorVinko Krstanović (mentor)
Committee memberVedran Slačanac
Committee memberVinko Krstanović
Committee memberNatalija Velić
Committee memberMarko Jukić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2014-03-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu je ispitivana aktivnost α-amilaze u domaćim sortama ječma s posebnim osvrtom na preporučene vrijednosti sladarske i pivarske industrije. Uzorci sorti su prikupljeni kao striktno pivarske (B), striktno stočne (F) i kao tzv. kombinirane sorte (BF) koje se mogu koristiti i za slađenje i za druge namjene, sa tri lokacije (Slavonski brod, Tovarnik i Osijek). Ukupno je ispitano 12 sorti. Dobiveni rezultati pokazuju da je većina ispitivanih sorti (s obzirom na aktivnost α-amilaze) bila u okviru preporučenih vrijednosti ili malo iznad. Rezultati također ukazuju da se sorte vrlo jasno razvrstavaju u određene grupe (B, F, BF), te da faktor sorta utječe, dok faktor lokacija ne utječe statistički značajno (p < 0,05) na aktivnost α-amilaze. Nadalje, rezultati pokazuju da u ukupnom ispitivanom sortimentu postoje domaće sorte koje imaju odlične ili vrlo dobre vrijednosti za aktivnost α-amilaze (Gazda, Barun, te u manjoj mjeri Maxim i Lukas) u komparaciji sa standardima (njemačke sorte Vanessa i Tiffany). Dobiveni rezultati mogu biti podloga za daljnja istraživanja selekcionarima ječma pri nastavku sortnih pokusa s ciljem oplemenjivanja sorti, ali i tehnolozima u sladarstvu za odabir pogodnih sorti za proizvodnju pivarskog slada.
Abstract (english)
This paper considers the share of α-amylase activities in domestic barley varieties with special review on malt and brewing industry recommended values. Samples were gathered as a strictly brewing (B), feed (F) and, so called combined (BF) varieties which can be used for malting, but also for some other purpose. Total of 12 varieties were examined. Also, three locations were considered (Slavonski Brod, Tovarnik and Osijek) in this investigation. The obtained results indicate that most of examined varieties (considering the α-amylase activities share) were within recommended values or slightly above them. Results also indicate that varieties are easily classified into aforementioned groups (B, F, BF), and that variety affects the share of α-amylase activities and location does not affect the share of α-amylase activities in a way that is statistically significant (p < 0.05). Furthermore, results show that in total examined spectrum of varieties there are domestic varieties which have excellent or very good values for α-amylase activities (Gazda and Barun, and to a lesser extent) in comparison with standard varieties (German varieties Vanessa and Tiffany). Barley breeders can use these results as a basic for future breeding experiments, but also engineers can use this data for selection of suitable varieties for malt production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:390905
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-24 12:55:35