master's thesis
Influence of process conditions of solid-liquid extraction on extractibility of proteins from wheat flour whit different mineral content

Ivana Thes (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations
Metadata
TitleUtjecaj uvjeta kruto-tekuće ekstrakcije na ekstraktibilnost proteina iz pšeničnog brašna s različitim udjelom mineralnih tvari
AuthorIvana Thes
Mentor(s)Ana Bucić-Kojić (thesis advisor)
Abstract
U radu je ispitivan utjecaj temperature ekstrakcije (30-90 ºC), ekstrakcijskog otapala (30-70 % etanol) i vremena ekstrakcije (20-60 min) te njihove interakcije na ekstraktibilnost proteina iz pšeničnog brašna s različitim udjelom mineralnih tvari (T-550, T-850, T-1100). Za određivanje proteina korištena je metoda po Lowry-u i Bradfordičina metoda. Metodom odzivnih površina određeno je da su optimalni uvjeti ekstrakcije za proteine unutar ispitivanih procesnih uvjeta 70 % etanol, 90 ºC i 20 minuta. Pri ovim uvjetima ekstrakcije modelom je predviđen maksimalni prinos proteina od 50,95 mgBSA/gs.tv. za brašno T-550, 52,81 mgBSA/gs.tv. za T-850 i 44,35 mgBSA/gs.tv. za T-1100 u slučaju određivanja proteina Lowry metodom te 16,76 mgBSA/gs.tv. za brašno tipa 550, 14,95 mgBSA/gs.tv. za tip 850 i 14,11 mgBSA/gs.tv. za T-1100 u slučaju određivanja proteina Bradfordičinom metodom. Za opisivanje procesa kruto-tekuće ekstrakcije proteina korišten je kvadratni polinom za koji je utvrđeno da je za neke uvjete prikladan dok za druge nije. Kako bi se utvrdila prikladnost potrebno je ispitati šire područje eksperimentalnih uvjeta.
Keywordsextraction solid-liquid extraction response surface methodology proteins wheat flour
Parallel title (English)Influence of process conditions of solid-liquid extraction on extractibility of proteins from wheat flour whit different mineral content
Committee MembersSrećko Tomas
Ana Bucić-Kojić
Mirela Planinić
Ivica Strelec
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Unit Operations
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2012-06-13
Parallel abstract (English)
In this paper, the influence of extraction temperature (30-90 ºC), extraction solvent (30-70% ethanol) and extraction time (20-60 minutes) and their interaction on extractability of proteins from wheat flour with different content of mineral substances (T-550, T-850 and T-1100) was studied. Proteins were determinated using Lowry and Bradford method. The optimal conditions for extraction were determinated by response surface methodology. Optimal conditions for proteins determinated by Lowry were: solvent 70% ethanol, temperature: 90ºC and time 20 minutes. At this conditions the yield of proteins was predicted to be 50.95 mgBSA/gdb for flour T-550, 52.81 mgBSA/gdb for T-850 and 44.35 mgBSA/gdb. for T-1100. The same optimal conditions for proteins determinated by Bradford were observed. In this case. yield was predicted to be 16.76 mgBSA/gdb for flour type 550, 14.95 mgBSA/gdb for type 850 and 14.11 mgBSA/gdb for type 1100. To describe the solid-liquid extraction of proteins quadric polynomial model was used. Model did not entirely suitable to describe this process in the tested experimental conditions. In order to determine the suitability of the model it is necessary to examine a wider experimental range.
Parallel keywords (Croatian)ekstrakcija kruto-tekuća ekstrakcija metoda odzivnih površina proteini pšenično brašno
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:109:245650
CommitterSanda Hasenay