Utjecaj predobrade micelija plijesni Aspergillus flavus na učinkovitost ultrazvučne homogenizacije

Kovač, Tihomir

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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

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APA 6th Edition

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

MLA 8th Edition

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

Chicago 17th Edition

Harvard

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 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:349419

Vancouver

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 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:349419

IEEE

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

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:349419

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Title	Utjecaj predobrade micelija plijesni Aspergillus flavus na učinkovitost ultrazvučne homogenizacije
Title (english)	Influence of Aspergillus flavus mycelium pre-treatment on ultrasonic disintegration efficiency
Author	Tihomir Kovač
Mentor	Ivica Strelec (mentor)
Mentor	Bojan Šarkanj (pomoć pri izradi, neposredni voditelj)
Committee member	Lidija Jakobek (član povjerenstva)
Committee member	Ivica Strelec (član povjerenstva)
Committee member	Tomislav Klapec (član povjerenstva)
Committee member	Mirela Planinić (član povjerenstva)
Granter	Josip 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 country	2010-07-05, 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)
Language	croatian
URN:NBN	urn:nbn:hr:109:349419
Project	Number: 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
Project	Number: 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 programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2015-12-15 09:42:25

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