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master's thesis
Optimiranje procesa proizvodnje lipaze uzgojem Thermomyces lanuginosus na pogači buče
2022. urn:nbn:hr:109:543930
Buljan, Klara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations

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Buljan, K. (2022). Optimiranje procesa proizvodnje lipaze uzgojem Thermomyces lanuginosus na pogači buče (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:543930

Buljan, Klara. "Optimiranje procesa proizvodnje lipaze uzgojem Thermomyces lanuginosus na pogači buče." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:543930

Buljan, Klara. "Optimiranje procesa proizvodnje lipaze uzgojem Thermomyces lanuginosus na pogači buče." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:543930

Buljan, K. (2022). 'Optimiranje procesa proizvodnje lipaze uzgojem Thermomyces lanuginosus na pogači buče', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:543930

Buljan K. Optimiranje procesa proizvodnje lipaze uzgojem Thermomyces lanuginosus na pogači buče [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:543930

K. Buljan, "Optimiranje procesa proizvodnje lipaze uzgojem Thermomyces lanuginosus na pogači buče", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:543930

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Metadata
TitleOptimiranje procesa proizvodnje lipaze uzgojem Thermomyces lanuginosus na pogači buče
Title (english)Lipase Production by Cultivation of Thermomyces lanuginosus on Hulless Pumpkin - Process Optimization
AuthorKlara Buljan
MentorMarina Tišma (mentor)
MentorDarijo Šibalić (pomoć pri izradi, neposredni voditelj)
Committee memberMirela Planinić (predsjednik povjerenstva)
Committee memberMarina Tišma (član povjerenstva)
Committee memberAna Bucić-Kojić (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Unit Operations)
Osijek
Defense date and country2022-11-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu proučavan je proces proizvodnje lipaze pomoću Thermomyces lanuginosus, fermentacijom na čvrstim nosačima na pogači buče kao supstratu. Proces proizvodnje proveden je prema Box-Behnken eksperimentalnom planu pokusa. Kvadratni model definiran je na temelju optimizacije pet nezavisnih varijabli (početna masa supstrata (\(x_{1}\)), udio inokuluma (\(x_{2}\)), udio vlage (\(x_{3}\)), vrijeme fermentacije (\(x_{4}\)) i temperatura fermentacije (\(x_{5}\))). Na osnovi dobivenih eksperimentalnih podataka i provedene numeričke optimizacije procesa, definirani su optimalni procesni uvjeti proizvodnje lipaze (\( m_{s}\)=50 g, n=7, \(w_{H2O} \)=60 %, t=2 dana, T=45 °C). Maksimalna aktivnost lipaze prema predviđenom modelu iznosila 14,9985 U cm-3, a izmjerena aktivnost dobivena eksperimentalnim putem 15,7690 U cm-3, što pokazuje točnost modela od 95.113 %. Rezultati ANOVA analize pokazuju da je predloženi model statistički značajan, te prema p-vrijednosti najveći utjecaj na proizvodnju lipaze ima temperatura. Ispitana je i stabilnost lipaze tijekom skladištenja u vremenskom periodu od 100 dana, na temperaturama od 25 °C, 4 °C i -20 °C. Početna aktivnost lipaze smanjuje se nakon 20. dana skladištenja na temperaturama od 25 °C i 4°C, te nakon 60. dana skladištenja na temperaturi od -20 °C. Smanjenje aktivnosti lipaze nakon 100 dana skladištenja bilježi pad od 43 % na temperaturi od 25 °C, 34 % na temperaturi od 4 °C, te 10 % na temperaturi od -20 °C.
Abstract (english)
In this graduate thesis, the process of Thermomyces lanuginosus, lipase production was studied, by solidstate fermentation process on pumpkin pomace as a substrate. The production was carried out according to the Box-Behnken experimental plan. The square model is defined by optimization of five independent variables (initial weight of the substrate (\(x_{1}\)), inoculum size (\(x_{2}\)), moisture content (\(x_{3}\)), fermentation time (\(x_{4}\)) and fermentation temperature (\(x_{5}\))). According to the obtained experimental data and numerical optimization of the process, optimal process conditions for lipase production are defined ((\( m_{s}\) =50 g, n=7, \(w_{H2O} \) = 60%, t=2 days, T=45°C). The maximum activity of lipase according to the model prediction was 14.9985 U cm-3, and the measured activity obtained by experimental means 15.7690 U cm-3, which shows the accuracy of the model of 95.113%. The results of the ANOVA analysis show that the proposed model is statistically significant, and according to p-value the greatest influence on lipase production is the temperature. The lipase stability during storage for a period of 100 days, at temperatures of 25 °C, 4 °C and -20 °C, was also investigated. The initial activity of lipase decreases after the 20th day of storage at temperatures of 25 °C and 4°C, and after the 60th day of storage at a temperature of -20 °C. A decrease in lipase activity after 100 days of storage recorded a decrease of 43% at 25 °C, 34% at 4 °C, and 10% at -20 °C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:543930
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2022-11-11 11:13:27