undergraduate thesis
Kinetics of Protein Release During the Ultrasonic Homogenization of Aspergillus flavus

Ana Sluganović (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology
Metadata
TitleKinetika otpuštanja proteina tijekom ultrazvučne homogenizacije plijesni Aspergillus flavus
AuthorAna Sluganović
Mentor(s)Ivica Strelec (thesis advisor)
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.
Keywordsmolds Aspergillus ultrasonic homogenization
Parallel title (English)Kinetics of Protein Release During the Ultrasonic Homogenization of Aspergillus flavus
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2013-09-30
Parallel 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.
Parallel keywords (Croatian)plijesni Aspergillus ultrazvučna homogenizacija
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:080024
CommitterIvana Šuvak