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master's thesis
Alkalna izolacija topljivog β-glukana iz otpadnog vinskog kvasca
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:789742
Božić, Jelena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Cite this document

Božić, J. (2010). Alkalna izolacija topljivog β-glukana iz otpadnog vinskog kvasca (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:789742

Božić, Jelena. "Alkalna izolacija topljivog β-glukana iz otpadnog vinskog kvasca." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:789742

Božić, Jelena. "Alkalna izolacija topljivog β-glukana iz otpadnog vinskog kvasca." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:789742

Božić, J. (2010). 'Alkalna izolacija topljivog β-glukana iz otpadnog vinskog kvasca', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:789742

Božić J. Alkalna izolacija topljivog β-glukana iz otpadnog vinskog kvasca [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:789742

J. Božić, "Alkalna izolacija topljivog β-glukana iz otpadnog vinskog kvasca", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:789742

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Metadata
TitleAlkalna izolacija topljivog β-glukana iz otpadnog vinskog kvasca
Title (english)Alkaline isolation of soluble β-glucan from spent wine yeast
AuthorJelena Božić
MentorVlatka Petravić Tominac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2010-10-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Primjena β-glukana je moguća u kozmetičkoj industriji te proizvodnji hrane i krmiva, kao i u humanoj i veterinarskoj medicini. U ovom radu topljivi β-glukan je ekstrahiran alkalnim postupkom iz otpadnog vinskog kvasca. Analizirani su kemijski sastavi polazne sirovine i međuproizvoda u različitim fazama alkalne ekstrakcije kao i konačni proizvod, a također su na temelju dobivenih podataka izračunati materijalna bilanca procesa i normativ proizvodnje. Sirovi polisaharidni preparat je osušen na zraku i sadržavao je 97,89 % suhe tvari te 18,54 % ukupnih ugljikohidrata u suhoj tvari. Dio sirovog preparata je dijaliziran i liofiliziran, a pročišćeni polisaharidni preparat sadržavao je 54,96% ugljika, 33,51% kisika i male udjele natrija, sumpora, kalija i fosfora. Snimljeni su i uspoređeni FT-IR spektri dobivenih polisaharidnih preparata. Primjenom triju različitih metoda potvrđena je antioksidacijska aktivnost pročišćenog polisaharidnog preparata.
Abstract (english)
Application of β-glucans is possible in cosmetic, food and feed industries, as well as in human and veterinary medicine. In this work, alkaline procedure was used for extraction of alkali-soluble β-glucan from spent wine yeast. Chemical compositions of raw-material, intermediate products of the applied alkaline isolation as well as final product were compared. Material balance and process yield were calculated from the obtained data. Crude polysaccharide was air-dried and contained 97.89 % of dry weight in which 18.54% of total carbohydrates. A part of crude preparation was dialysed and lyophilised and the purified polysaccharide preparation contained 54.96% of carbon, 33.51% of oxygen as well as small ammounts of sodium, sulphur, potassium and phosphorus. FT-IR spectra and the elemental composition of crude and purified polysaccharide preparations were recorded and compared. Antioxidative activity of the purified polysaccharide preparation was confirmed by three different methods.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:789742
Study programmeTitle: Biotechnology; specializations in: Biochemical Engineering
Course: Biochemical Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-08-29 11:54:46

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