prikaz prve stranice dokumenta Kinetika otpuštanja proteina tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus
Access restricted to students and staff of home institution
undergraduate thesis
Kinetika otpuštanja proteina tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus
2013. urn:nbn:hr:109:080024
Sluganović, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Cite this document

Sluganović, A. (2013). Kinetika otpuštanja proteina tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:080024

Sluganović, Ana. "Kinetika otpuštanja proteina tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:080024

Sluganović, Ana. "Kinetika otpuštanja proteina tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:080024

Sluganović, A. (2013). 'Kinetika otpuštanja proteina tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:080024

Sluganović A. Kinetika otpuštanja proteina tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:080024

A. Sluganović, "Kinetika otpuštanja proteina tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:080024

Please login to the repository to save this object to your list.
Metadata
TitleKinetika otpuštanja proteina tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus
Title (english)Kinetics of Protein Release During the Ultrasonic Homogenization of Aspergillus flavus
AuthorAna Sluganović
MentorIvica Strelec (mentor)
GranterJosip 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 country2013-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada je bio ispitati kinetiku otpuštanja proteina tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus predobrađene lizozimom i Glucanexom. Mikroskopska analiza pokazala je da se najveća dezintegriranost postiže tijekom 10 minuta ultrazvučne homogenizacije pri punom ciklusu i amplitudi od 100%, te da nema razlike u dezintegriranosti micelija plijesni predobrađenih lizozimom ili Glucanexom. Određivanje koncentracije proteina i omjer ekstrahiranosti proteina pokazali su da je predobrada micelija plijesni Glucanexom učinkovitija za oslobađanje proteina tijekom ultrazvučne homogenizacije. Za postizanje gotovo potpune količine proteina u ekstraktu (97%) dovoljno je micelij plijesni predobrađen Glucanexom podvrgnuti ultrazvučnoj homogenizaciji tijekom 6 minuta pri punom ciklusu i maksimalnoj amplitudi.
Abstract (english)
The aim of this study was to determine kinetics of protein release during the sonification of Aspergillus flavus mycelia pre-treated with lysozyme or Glucanex. Microscopic analysis of mycelia disintegration showed that maximal disintegration was achieved after 10 minutes of sonification, but there was no difference in mycelia disintegration pre-treated with lysozyme or Glucanex. Pre-treatment of mycelia with Glucanex was found more efficient for protein release during ultrasonic homogenization, as observed by protein concentration and ratio of protein release (Rp). After 6 minutes of sonification of mycelia pre-treated with Glucanex 96,88% of total proteins were released in extratcs, what indicates that 6 minutes of ultrasonic homogenization at full cycle and maximal amplitude is sufficient for efective protein release.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:080024
ProjectNumber: 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
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 on2015-10-01 15:03:40