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master's thesis
Utjecaj temperature i vlažnosti tijekom klijanja na citolitičku razgradnju zrna pšenice
2013. urn:nbn:hr:109:200478
Markovac, Krunoslav
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

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Markovac, K. (2013). Utjecaj temperature i vlažnosti tijekom klijanja na citolitičku razgradnju zrna pšenice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:200478

Markovac, Krunoslav. "Utjecaj temperature i vlažnosti tijekom klijanja na citolitičku razgradnju zrna pšenice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:200478

Markovac, Krunoslav. "Utjecaj temperature i vlažnosti tijekom klijanja na citolitičku razgradnju zrna pšenice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:200478

Markovac, K. (2013). 'Utjecaj temperature i vlažnosti tijekom klijanja na citolitičku razgradnju zrna pšenice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:200478

Markovac K. Utjecaj temperature i vlažnosti tijekom klijanja na citolitičku razgradnju zrna pšenice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:200478

K. Markovac, "Utjecaj temperature i vlažnosti tijekom klijanja na citolitičku razgradnju zrna pšenice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:200478

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TitleUtjecaj temperature i vlažnosti tijekom klijanja na citolitičku razgradnju zrna pšenice
Title (english)Influence of Temperature and Humidity During Germination on Cytolytic Degradation of Wheat Grain
AuthorKrunoslav Markovac
MentorVinko Krstanović (mentor)
Committee memberNatalija Velić (predsjednik povjerenstva)
Committee memberVinko Krstanović (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2013-03-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:200478
ProjectNumber: 113-1780691-0538
Title: Unapređenje zdravstvene sigurnosti u proizvodnji i preradbi žitarica
Title: Improvement of food safety in production and processing of cereals
Leader: Vinko Krstanović
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-11 14:00:21