master's thesis
Polyphenol oxidase activity in extracts of whole meal flours of different wheat varieties

Neda Šimunić (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology
Metadata
TitleAktivnost polifenol oksidaze u ekstraktima brašna od cjelovitog zrna različitih sorti pšenice
AuthorNeda Šimunić
Mentor(s)Ivica Strelec (thesis advisor)
Abstract
Ovim ispitivanjem se trebalo ustanoviti dolazi li do promjena u količini ekstraktibilnih proteina te do promjena u aktivnosti polifenol oksidaze u brašnu cjelovita zrna pripravljenom iz zrnevlja tri sorte pšenice skladištene 360 dana na 4 različita temperaturna režima. Rezultati su pokazali da tijekom 360 dana skladištenja nema promjene u količini ekstraktibilnih proteina, te da nema promjene u aktivnosti polifenol oksidaze, osim u slučaju zrnevlja skladištenih na 40 °C i 45 % RH, gdje dolazi do pada aktivnosti. Također je ispitan utjecaj zaraze žitnim žiškom na količinu ekstraktibilnih proteina i aktivnost polifenol oksidaze u brašnima pripravljenim od zaraženih ili smjese zdravih i zaraženih zrna. Ustanovljeno je da postoje značajne razlike u aktivnosti polifenol oksidaze između brašna od pripravljenog od zdravih i pripravljenog od smjese zdravih i zaraženih zrna.
Keywordsflour granary weevil proteins polyphenol oxidase storage whole meal flours wheat
Parallel title (English)Polyphenol oxidase activity in extracts of whole meal flours of different wheat varieties
Committee MembersDaliborka Koceva Komlenić
Ivica Strelec
Marko Jukić
Lidija Jakobek
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 levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2010-12-15
Parallel abstract (English)
The aim of this study was to determine influence of four different storage conditions of wheat seeds on protein extractibility and polyphenol oxidase activity in whole meal flours prepared from aged seeds. During one year seed storage there were no significant changes in protein extractibility at all storage conditions, while polyphenol oxidase activity decreased during seed storage at 40 °C and relative humidity of 45 %. Additionally, influence of seed granary weevil infestation on protein extractibility and polyphenol oxidase activity in whole meal flours prepared from healthy or mixture of healthy and infested seeds was investigated. Results showed significant differences between whole meal flours in polyphenol oxidase activity.
Parallel keywords (Croatian)brašno brašno cjelovita zrna proteini polifenol oksidaza pšenica skladištenje žitni žižak
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:109:095344
CommitterSanda Hasenay