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master's thesis
Utjecaj inaktivacije amilolitičkih enzima srebrovim nitratom i bakrovim sulfatom na amilografske pokazatelje pšeničnog brašna
2020. urn:nbn:hr:109:549682
Živić, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

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Živić, A. (2020). Utjecaj inaktivacije amilolitičkih enzima srebrovim nitratom i bakrovim sulfatom na amilografske pokazatelje pšeničnog brašna (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:549682

Živić, Ana. "Utjecaj inaktivacije amilolitičkih enzima srebrovim nitratom i bakrovim sulfatom na amilografske pokazatelje pšeničnog brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:549682

Živić, Ana. "Utjecaj inaktivacije amilolitičkih enzima srebrovim nitratom i bakrovim sulfatom na amilografske pokazatelje pšeničnog brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:549682

Živić, A. (2020). 'Utjecaj inaktivacije amilolitičkih enzima srebrovim nitratom i bakrovim sulfatom na amilografske pokazatelje pšeničnog brašna', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:549682

Živić A. Utjecaj inaktivacije amilolitičkih enzima srebrovim nitratom i bakrovim sulfatom na amilografske pokazatelje pšeničnog brašna [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:549682

A. Živić, "Utjecaj inaktivacije amilolitičkih enzima srebrovim nitratom i bakrovim sulfatom na amilografske pokazatelje pšeničnog brašna", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:549682

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TitleUtjecaj inaktivacije amilolitičkih enzima srebrovim nitratom i bakrovim sulfatom na amilografske pokazatelje pšeničnog brašna
Title (english)Influence of Amylolytic Enzyme Inactivation by Silver Nitrate and Copper Sulfate on Amylografic Quality Parameters of Wheat Flour
AuthorAna Živić
MentorMarko Jukić (mentor)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak ovog diplomskog rada bio je ispitati utjecaj otopina različitih koncentracija srebrovog nitrata (AgNO\(_{3}\)) i bakrovog sulfata (CuSO\(_{4}\)) na amilografske pokazatelje pšeničnog brašna i odrediti njihov inaktivacijski potencijal na amilolitičke enzime. Uzorak pšenice niske amilolitičke aktivnosti podvrgnut je kvašenju da bi se potaknulo klijanje odnosno da bi se dobio uzorak s visokom amilolitičkom aktivnošću. Brašno proklijale pšenice podvrgnuto je amilografskom ispitivanju na Brabenderovom Mikro Visko-Amilografu uz korištenje vode, otopine AgNO\(_{3}\) u koncentracijama od 0,5 mM, 1 mM, 2 mM i 5 mM i otopine CuSO\(_{4}\) u koncentracijama od 5 mM, 10 mM, 20 mM i 50 mM. Na temelju dobivenih rezultata može se zaključiti da se povećanjem koncentracije dodanih otopina AgNO\(_{3}\) i CuSO\(_{4}\) proporcionalno povećavaju početna temperatura želatinizacije (°C), temperatura maksimuma (°C), maksimalna viskoznost (BU), opadanje viskoznosti (BU) i reasocijacijska vrijednost (BU). Potpuna inaktivacija amilolitičkih enzima postignuta je s dodatkom 5 mM otopine AgNO\(_{3}\) i 20 mM otopine CuSO\(_{4}\) čime je dokazana puno veća učinkovitost AgNO\(_{3}\). Otopina CuSO\(_{4}\), osim što inaktivira amilolitičke enzime, ima i direktni utjecaj na granule škroba i stabilnost škrobne paste te uzrokuje veću likvefakciju i manji intenzitet retrogradacije u odnosu na otopinu AgNO\(_{3}\).
Abstract (english)
The aim of this study was to investigate the effect of different concentrations of silver nitrate (AgNO\(_{3}\)) and copper sulphate (CuSO\(_{4}\)) solutions on the amylographic parameters of wheat flour and to determine their inactivation potential on amylolytic enzymes. A sample of wheat with low amylolytic activity was subjected to germination to obtain a sample with high amylolytic activity. Sprouted wheat flour was subjected to amylographic evaluation on a Brabender Micro Visco-Amylograph using water, AgNO\(_{3}\) solution at concentrations of 0.5 mM, 1 mM, 2 mM and 5 mM and CuSO\(_{4}\) solution at concentrations of 5 mM, 10 mM, 20 mM and 50 mM. Based on the obtained results, it can be concluded that by increasing the concentration of added solutions of AgNO\(_{3}\) and CuSO\(_{4}\), all amylographic parameters increase proportionaly (beginning of gelatinization (°C), peak temperature (°C), peak viscosity (BU), breakdown viscosity (BU), and setback (BU). Complete inactivation of amylolytic enzymes was achieved with the addition of 5 mM AgNO\(_{3}\) solution and 20 mM CuSO\(_{4}\) solution thus proving much higher efficiency of AgNO\(_{3}\). CuSO\(_{4}\) solution, in addition to inactivating amylolytic enzymes, also has a direct effect on starch granules and the stability of starch paste, as well as greater liquefaction and less intensive retrogradation compared to a solution of AgNO\(_{3}\).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:549682
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2020-12-16 09:21:15