prikaz prve stranice dokumenta Modulacija uvjeta ultrazvučne homogenizacije u razaranju micelija Aspergillus flavusa
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master's thesis
Modulacija uvjeta ultrazvučne homogenizacije u razaranju micelija Aspergillus flavusa
2010. urn:nbn:hr:109:508216
Meteš, Ivan
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

Meteš, I. (2010). Modulacija uvjeta ultrazvučne homogenizacije u razaranju micelija Aspergillus flavusa (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:508216

Meteš, Ivan. "Modulacija uvjeta ultrazvučne homogenizacije u razaranju micelija Aspergillus flavusa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:508216

Meteš, Ivan. "Modulacija uvjeta ultrazvučne homogenizacije u razaranju micelija Aspergillus flavusa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:508216

Meteš, I. (2010). 'Modulacija uvjeta ultrazvučne homogenizacije u razaranju micelija Aspergillus flavusa', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:508216

Meteš I. Modulacija uvjeta ultrazvučne homogenizacije u razaranju micelija Aspergillus flavusa [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:508216

I. Meteš, "Modulacija uvjeta ultrazvučne homogenizacije u razaranju micelija Aspergillus flavusa", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:508216

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Metadata
TitleModulacija uvjeta ultrazvučne homogenizacije u razaranju micelija Aspergillus flavusa
Title (english)Modulation of conditions of ultrasound homogenization for the disintegration of Aspergillus flavus mycelium
AuthorIvan Meteš
MentorTomislav Klapec (mentor)
MBZ: 240361
Committee memberIvica Strelec (član povjerenstva)
Committee memberTomislav Klapec (član povjerenstva)
MBZ: 240361
Committee memberVinko Krstanović (član povjerenstva)
MBZ: 235062
Committee memberVedran Slačanac (član povjerenstva)
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 country2010-12-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Aspergillus flavus je široko rasprostranjena plijesan i najznačajniji producent aflatoksina. Produkcija aflatoksina povezuje se sa povišenom aktivnosti oksidoreduktivnih enzima plijesni. Cilj istraživanja bio je odrediti učinkovitost ultrazvučne homogenizacije te optimalne uvjete razbijanja micelija Aspergillus flavusa kako bi se u potpunosti oslobodio unutarstanični sadržaj, a da pri tome ne dođe do denaturacije proteina i gubitka aktivnosti katalaze. Na temelju dobivenih rezultata može se zaključiti da de se uz uz primjenu punog ciklusa i najviše amplitude (25 kHz) uređaja tijekom četiri minute, zadovoljavajude razoriti micelij plijesni sudedi po količini ekstrahiranih proteina. Najviša aktivnost katalaze utvrđena je nakon tri minute razaranja kod navedene frekvencije i punog ciklusa, te je ustanovljeno da dodatno razaranje taloga povedava ekstrakciju enzima. Oscilacije aktivnosti katalaze nakon tri minute upuduju na mogudnost gubitka enzimske aktivnosti samim tretmanom.
Abstract (english)
Aspergillus flavus mold is widespread and the most important producer of aflatoxin. Aflatoxin production is associated with increased activity of oxidoreductive enzymes in the mold. The aim of this study was to determine the effectiveness of ultrasonic homogenization and optimal conditions of disintegrating Aspergillus flavus mycelium in order to fully liberate intracellular content avoiding protein denaturation and loss of catalase activity. Based on the results, the implementation of the instruments’s full cycle and maximum amplitude (25 kHz) for four minutes led to satisfactory mold disintegration judging by the quantity of extracted proteins. The greatest catalase activity was determined after three minutes at the mentioned frequency and fully cycle and it was also established that additional sediment homogenization increases extraction of the enzyme. The vacillating catalase activity in samples treated longer than three minutes might indicate loss of enzyme activity caused by the treatment itself.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:508216
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 and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-06 16:06:05