prikaz prve stranice dokumenta Biotransformacija pljevice ječma uz primjenu gljive Ceriporiopsis subvermispora
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undergraduate thesis
Biotransformacija pljevice ječma uz primjenu gljive Ceriporiopsis subvermispora
2020. urn:nbn:hr:109:095797
Potočar, Anita
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations

Cite this document

Potočar, A. (2020). Biotransformacija pljevice ječma uz primjenu gljive Ceriporiopsis subvermispora (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:095797

Potočar, Anita. "Biotransformacija pljevice ječma uz primjenu gljive Ceriporiopsis subvermispora." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:095797

Potočar, Anita. "Biotransformacija pljevice ječma uz primjenu gljive Ceriporiopsis subvermispora." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:095797

Potočar, A. (2020). 'Biotransformacija pljevice ječma uz primjenu gljive Ceriporiopsis subvermispora', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:095797

Potočar A. Biotransformacija pljevice ječma uz primjenu gljive Ceriporiopsis subvermispora [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:095797

A. Potočar, "Biotransformacija pljevice ječma uz primjenu gljive Ceriporiopsis subvermispora", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:095797

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Metadata
TitleBiotransformacija pljevice ječma uz primjenu gljive Ceriporiopsis subvermispora
Title (english)Biotransformation of Barley Husk by Ceriporiopsis subvermispora
AuthorAnita Potočar
MentorMirela Planinić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Unit Operations)
Osijek
Defense date and country2020-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj završnog rada bio je istražiti mogućnosti primjene biološke obrade pljevice ječma u svrhu povećanja estraktibilnosti bioaktivnih fenolnih kiselina i antioksidacijske aktivnosti ekstrakta pljevice ječma. Biološka obrada provedena je pomoću gljive bijelog truljenja Ceriporiopsis subvermispora, koja je poznata po proizvodnji enzima lakaza. Lakaza katalizira oksidaciju supstrata prijenosom elektrona i istovremenom redukcijom kisika do vode. Ovi enzimi pripadaju skupini metaloenzima i u svom katalitičkom centru sadrže više atoma bakra te djeluju na veliki broj različitih supstrata. Biotransformacija pljevice ječma s gljivom Ceriporiopsis subvermispora provedena je tijekom 10 dana tijekom kojih su praćene promjene mase, udjela vlage i granulometrijski sastav pljevice. Ekstrakcija potpomognuta ultrazvukom bioaktivnih fenolnih spojeva iz neobrađene i obrađene pljevice ječma provedena je s ekološki prihvatljivim otapalom (50 % otopine etanola). Dobiveni ekstrakti analizirani su gradijentom UHPLC metodom za kvantificiranje 10 fenolnih kiselina. Antioksidativna aktivnost određena je DPPH metodom. Aktivnost enzima lakaze izmjerena je spektrofotometrijski, svaki dan, u dobivenim vodenim ekstraktima, koristeći 2,2-azino-bis(3-etilbenzotiazolin-6-sulfonska kiselina) (ABTS) kao supstrat. Od svih testiranih fenolnih kiselina u neobrađenom ekstraktu pljevice ječma, siringinska kiselina (77.00 μg/gs.t.) najviše je zastupljena, a elaginska kiselina najmanje (1,20 μg/gs.t.). Biološka obrada s gljivom Ceriporiopsis subvermispora povećala je ekstraktibilnost o-kumarne kiseline za 6,87 puta. Nakon 10 dana obrade, Ceriporiopsis subvermispora nije proizvela lakazu u ispitivanim uvjetima.
Abstract (english)
The aim of this work was to investigate the possibility to use biological treatment of barley husk to enhance the extracibility of phenolic acids as well as the antioxidant activity of extract of barley husk. Biological treatment was performed using the white rot fungus Cerporiopsis subvermispora, which is known as fungi that produce enzyme laccase. Laccaces catalyze substrate oxydation by electron transfer and simultaneous reduction of oxygen to water. These enzymes are multycooper oxidases and they have ability to oxidaze a broad range of substrates. Biotransformation of barley husk by Ceriporiopsis subvermispora was performed during ten days, during which were to follow changes in masse, moisture content and granulometric composition of husk. Ultrasound assisted extraction of bioactive phenolic compounds from untreated and treated barley husk was performed with eco-friendly solvent (50 % aqueous ethanol). Obtained extrackts were analysed by gradient UHPLC method for quantfication of 10 phenolic acids. Antioxidant activity was determined by DPPH method. Activity of enzyme laccase was measured spectrophotometrically, every day, in obtained water extracts, using 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) as a substrate. Of all tested phenolic acids in untreated barley husk extracts, syringic acid (77.00 μg/gdb) was represented in the greatest, while ellagic acid was presented in the lowest amount (1.20 μg/gdb). Biological treatment with Cerporiopsis subvermispora increased the extractability of o-coumeric acid for 6.87-folds. After 10 days, Ceriporiopsis subvermispora didn´t produce laccase under investigated condiotions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:095797
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2020-10-08 11:27:14