prikaz prve stranice dokumenta Ispitivanje kinetike kiselinske hidrolize otpadnog pivskog kvasca
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master's thesis
Ispitivanje kinetike kiselinske hidrolize otpadnog pivskog kvasca
2016. urn:nbn:hr:109:292256
Šimunović, Ivan
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Šimunović, I. (2016). Ispitivanje kinetike kiselinske hidrolize otpadnog pivskog kvasca (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:292256

Šimunović, Ivan. "Ispitivanje kinetike kiselinske hidrolize otpadnog pivskog kvasca." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:292256

Šimunović, Ivan. "Ispitivanje kinetike kiselinske hidrolize otpadnog pivskog kvasca." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:292256

Šimunović, I. (2016). 'Ispitivanje kinetike kiselinske hidrolize otpadnog pivskog kvasca', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:292256

Šimunović I. Ispitivanje kinetike kiselinske hidrolize otpadnog pivskog kvasca [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:292256

I. Šimunović, "Ispitivanje kinetike kiselinske hidrolize otpadnog pivskog kvasca", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:292256

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Metadata
TitleIspitivanje kinetike kiselinske hidrolize otpadnog pivskog kvasca
Title (english)Study on kinetics of spent brewer's yeast hydrolysis by acid
AuthorIvan Šimunović
MentorVinko Krstanović (mentor)
Committee memberDarko Velić
Committee memberVinko Krstanović
Committee memberFrane Čačić
MBZ: 238313
Committee memberVedran Slačanac
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2016-03-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Provedeno je ispitivanje uspješnosti autolize otpadnog pivskog kvasca inducirane pomoću sumporne (SA) i mliječne kiseline (LA). Cilj rada bila je procjena uspješnosti autolize inducirane anorganskom u odnosu na autolizu induciranu organskom kiselinom. Reakcijski uvjeti (pH i temperatura podešeni su tako da bi osigurali optimalne uvjete za aktivnost endoenzima kvasca kako bi proces razgradnje biopolimera kvasca tekao neometano. Proces hidrolize praćen je porastom udjela slobodnog -amino N (FAN) u hidrolizatu. Hidroliza sumpornom kiselinom provedena je u temperaturnom intervalu T = 45 - 60 °C, pri pH 5.0 - 5.4 tijekom perioda od 12 - 36 h. Hidroliza mliječnom kiselinom provedena je u temperaturnom intervalu T = 48 - 62 °C, pri pH 5.4 - 6.2 tijekom perioda od 12 - 44 h. Najbolji rezultat dobiven hidrolizam sa (SA) (3985,42 mg/L) bio je pri procesnim uvjetima T = 60 °C, pH = 5.2 i t = 36 h dok je kod hidrolize sa (LA) najbolji rezultat (7144,01 mg/L ) dobiven pri T = 55 °C, pH = 6.0 i t = 44 h. U oba slučaja ne dolazi do porasta udjela -amino N u temperaturnom području iznad 60 °C što ukazuje na moguću inaktivaciju proteolitičkog kompleksa kvasca.
Abstract (english)
In this study, acid induced autolysis of spent brewer's yeast was carried out with sulfuric (SA) and lactic acid (LA). The aim of this study was to estimate the success of autolysis induced with inorganic acid compared to autoysis induced with organic acid. The reaction was performed at pH and temperature range which enable the optimum activity of the yeast endoenzymes, so that the process can be considered on acid induced autolysis of yeast biopolymers. Process of hydrolysis was monitored by measuring the increase in the free amino nitrogen (FAN, - amino N) concentration. Hydrolysis with sulfuric acid was conducted at the temperature range T = 45 - 60 °C, pH 5.0 - 5.4 and in the period of 12 - 36 h. Hydrolyses with lactic acid was carried out at the temperature range T = 48 - 62 °C, pH 5.4 - 6.2 and in the period of 12 - 44 h. The best results (3985,42 mg/L) obtained with (SA) were at the following process conditions: T = 60 °C, pH = 5.2 and t = 36 h. On the other hand, the best results (7144,01 mg/L) obtained with (LA) were at the T = 55 °C, pH = 6.0 and t = 44 h. In both performed acid hydrolysis, - amino N content was not detected at temperature higher than 60 °C, suggesting the possible inactivation of yeast proteases.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:292256
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 on2016-01-18 17:05:09