master's thesis
Influence of Temperature and Humidity During Germination on Cytolytic Degradation of Wheat Grain

Krunoslav Markovac (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering
Metadata
TitleUtjecaj temperature i vlažnosti tijekom klijanja na citolitičku razgradnju zrna pšenice
AuthorKrunoslav Markovac
Mentor(s)Vinko Krstanović (thesis advisor)
Abstract
Cilj je bio utvrditi optimalno vrijeme klijavosti kako bi postigli najbolje rezultate za ispitivanih pokazatelja u odnosu na preporučene vrijednosti. Uzorci pšenice podvrgnuti su procesu mikro slađenja u kontroliranim uvjetima, s obzirom na temperaturu i vlažnost zraka, tijekom razdoblja od sedam dana. Dobiveni rezultati za ukupnu dijastatsku snagu bili su u rasponu od 240 ° WK u početnom uzorku te do 420 ° WK na kraju procesa klijanja. Vrijednosti α-amilaze kretale su se u rasponu od 0 DU / dm u početnom uzorku do 60 DU / dm krajem klijanja procesa. Utvrđeno je optimalno vrijeme za dobivanje preporučene vrijednosti za pšeničnog slada (dijastatske snage 250- 420 ° WK, aktivnost α- amilaze 40-60 DU / dm ). rasponu 158-168 sati (od 5.5th - 6. dan klijanja).Zadovoljavajući rezultati postignuti su na polovici 4. dan klijanja (dijastatske snage ≈ 300 ° WK, aktivnosti α-amilaze ≈ 28 DU / dm). Nadalje, povećanje vremena klijavosti iznad 168 sati nema značajnog utjecaja na rast vrijednosti bilo kojeg od istraživanih pokazatelja. U zaključku, dobiveni rezultati pokazuju da je optimalno vrijeme trajanja klijavosti za sintezu enzima koji utječu na ukupnu dijastatsku snagu slada (osim β-amilaze koji se aktivira samo tijekom klijanja procesa) i sinteze α- amilaze, između 156-168 h. Uzimajući u obzir i ostale indikatorske vrijednosti važnih pokazatelja kvalitete slada, optimalno klijanja je u intervalu od 120 do 140 h.
Keywordswheat germination α-amylase diastatic power
Parallel title (English)Influence of Temperature and Humidity During Germination on Cytolytic Degradation of Wheat Grain
Committee MembersNatalija Velić
Vinko Krstanović
Daliborka Koceva Komlenić
Marko Jukić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Bioprocess Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2013-03-28
Parallel abstract (English)
The objective was to determine the optimal timing of germination in order to achieve the best results for the examined parameters to the recommended values. Wheat samples were subjected to the micro malting under controlled conditions, with respect to temperature and humidity, for a period of seven days. The results obtained for the total diastatic power ranged from 240 ° WK in the initial sample, and up to 420 ° WK at the end of the sprouting process. The values of α-amylase activity were in the range of 0 DU / dm in the initial sample to 60 DU / dm late germination process. Determined the optimal time to obtain the recommended values for wheat malt (diastatic power 250-420 ° WK, α-amylase activity of 40-60 DU / DM). range of 158 -168 hours (5.5th - 6th day of germination). Satisfactory results have been achieved in half of the 4th day of germination (diastatic power ≈ 300 ° WK, α-amylase activity ≈ 28 DU / DM). Furthermore, the increase in germination time over 168 hours of no significant impact on the growth of any of the studied parameters. In conclusion, the results show that the optimal duration of germination for the synthesis of enzymes that affect the overall strength diastatic malt (except β-amylase, which is activated only during the germination process) and synthesis of α-amylase, between 156-168 h. Taking into account other indicator values that are important indicators of quality malt, optimum germination in the range of 120-140 h.
Parallel keywords (Croatian)pšenica klijanje α-amilaze dijastatska snaga
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:109:200478
CommitterIvana Šuvak