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master's thesis
Upotreba metode sušenja raspršivanjem za dobivanje mikročestica beta-glukana iz pivskog kvasca
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. urn:nbn:hr:159:873404
Burazer, Sanja
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

Burazer, S. (2007). Upotreba metode sušenja raspršivanjem za dobivanje mikročestica beta-glukana iz pivskog kvasca (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:873404

Burazer, Sanja. "Upotreba metode sušenja raspršivanjem za dobivanje mikročestica beta-glukana iz pivskog kvasca." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:873404

Burazer, Sanja. "Upotreba metode sušenja raspršivanjem za dobivanje mikročestica beta-glukana iz pivskog kvasca." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:873404

Burazer, S. (2007). 'Upotreba metode sušenja raspršivanjem za dobivanje mikročestica beta-glukana iz pivskog kvasca', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:873404

Burazer S. Upotreba metode sušenja raspršivanjem za dobivanje mikročestica beta-glukana iz pivskog kvasca [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:873404

S. Burazer, "Upotreba metode sušenja raspršivanjem za dobivanje mikročestica beta-glukana iz pivskog kvasca", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:873404

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Metadata
TitleUpotreba metode sušenja raspršivanjem za dobivanje mikročestica beta-glukana iz pivskog kvasca
Title (english)Preparation of beta-glucan microparticles from brewer's yeast using spray drying method
AuthorSanja Burazer
MentorVesna Zechner-Krpan (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 country2007-04-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
β–glukan, homopolimer glukoze, poznat je po stimulaciji imunološkog sustava ljudi i životinja. Izolacijom iz kvasca Saccharomyces cerevisiae zaostalog nakon proizvodnje piva, smanjuje se negativni utjecaj pivovara na okoliš, a β–glukan postaje visokovrijedna sirovina za mnoge farmaceutske, medicinske, kozmetičke, veterinarske i prehrambene pripravke. Svrha ovog diplomskog rada bila je izolacija homogenog, neaglomeriranog, mikročestičnog β–glukana. Kombinacijom tehnoloških postupaka ultrazvučne obrade i sušenja raspršivanjem dobivene su mikročestice dimenzija 1–2 μm za koje je u literaturi dokazano da imaju najbolju biološku aktivnost.
Abstract (english)
β-glucan, a homopolymer of glucose, is well-known stimulator in human and animal immune system. That high valuable raw material, isolated from spent brewer's yeast Saccharomyces cerevisiae, could become a good potential source for many pharmaceutical, medical, cosmetics, veterinary and food supplements. And at the same time the negative influence of breweries on environment could be diminished. β-glucan microparticles, in size of 1–2 μm, proved to have the highest biological activity, were obtained by successful usage of sonic and spray drying technological procedures.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:873404
Study programmeTitle: Biotechnology; specializations in: Biochemical-Microbiology
Course: Biochemical-Microbiology
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki (diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki)
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 on2017-09-06 10:58:31

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