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undergraduate thesis
β-glukan kao biofiksator aflatoksina M1
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:791896
Baruškin, Marko
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

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Baruškin, M. (2018). β-glukan kao biofiksator aflatoksina M1 (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:791896

Baruškin, Marko. "β-glukan kao biofiksator aflatoksina M1." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:791896

Baruškin, Marko. "β-glukan kao biofiksator aflatoksina M1." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:791896

Baruškin, M. (2018). 'β-glukan kao biofiksator aflatoksina M1', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:791896

Baruškin M. β-glukan kao biofiksator aflatoksina M1 [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:791896

M. Baruškin, "β-glukan kao biofiksator aflatoksina M1", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:791896

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Metadata
Titleβ-glukan kao biofiksator aflatoksina M1
Title (english)β-glucan as a biofixator of aflatoxin M1
AuthorMarko Baruškin
MentorJadranka Frece (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2018-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Metode uklanjanja i/ili redukcije mikotoksina koje se koriste u prehrambenoj industriji troše velike količine energije i kemijskih sredstava, stoga biološke metode sve više dobivaju na značaju zbog svoje netoksičnosti i ekološkog aspekta. Cilj ovog rada je bio ispitati djelotvornost komercijalnog β-glukana dobivenog iz zobi i β-glukana izoliranog iz kvaščeve biomase prilikom vezanja aflatoksina M1 iz umjetno kontaminiranog mlijeka. Obje vrste β-glukana su pokazale sposobnost vezanja AFM1, iako je β-glukan dobiven iz zobi pokazao malo veću efikasnost vezanja (65%) u odnosu na β-glukan izoliran iz kvasca (63,6%). Također je uočljiva nelinearnost prilikom vezanja toksina tijekom 24 sata β-glukanom iz kvasca u usporedbi s β-glukanom iz zobi, što se može objasniti reverzibilnom reakcijom stvaranja kompleksa AFM1- β-glukan.
Abstract (english)
The methods of removing and/or reducing mycotoxins used in food industry consume large amounts of energy and chemical resources, so biological methods are becoming increasingly important due to their non-toxicity and ecological aspects. The aim of this thesis was to investigate the efficacy of commercial β-glucan obtained from oats and β-glucan isolated from yeast biomass on binding aflatoxin M1 from artificially contaminated milk. Both types of β-glucans demonstrated the ability to bind AFM1, although β-glucan obtained from the oats showed slightly higher binding efficacy (65%) than β-glucan isolated from yeast (63,6%). There is also notable nonlinearity during 24 hours of toxin binding with β-glucan from yeast compared to β-glucan from oats, which can be explained by the reversible reaction of AFM1-β-glucan complex formation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:791896
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
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2018-10-04 09:05:11

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