prikaz prve stranice dokumenta Razvoj enzimske aktivnosti zrna tijekom klijanja pšenice u kontroliranim uvjetima
Access restricted to students and staff of home institution
master's thesis
Razvoj enzimske aktivnosti zrna tijekom klijanja pšenice u kontroliranim uvjetima
2011. urn:nbn:hr:109:438605
Rušnov, Krešimir
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Rušnov, K. (2011). Razvoj enzimske aktivnosti zrna tijekom klijanja pšenice u kontroliranim uvjetima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:438605

Rušnov, Krešimir. "Razvoj enzimske aktivnosti zrna tijekom klijanja pšenice u kontroliranim uvjetima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:438605

Rušnov, Krešimir. "Razvoj enzimske aktivnosti zrna tijekom klijanja pšenice u kontroliranim uvjetima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:438605

Rušnov, K. (2011). 'Razvoj enzimske aktivnosti zrna tijekom klijanja pšenice u kontroliranim uvjetima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:438605

Rušnov K. Razvoj enzimske aktivnosti zrna tijekom klijanja pšenice u kontroliranim uvjetima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 January 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:438605

K. Rušnov, "Razvoj enzimske aktivnosti zrna tijekom klijanja pšenice u kontroliranim uvjetima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:438605

Please login to the repository to save this object to your list.
Metadata
TitleRazvoj enzimske aktivnosti zrna tijekom klijanja pšenice u kontroliranim uvjetima
Title (english)Development of enzymatic activity of wheat grain during germination process
AuthorKrešimir Rušnov
MentorVinko Krstanović (mentor)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberVinko Krstanović (član povjerenstva)
Committee memberVedran Slačanac (član povjerenstva)
Committee memberJurislav Babić (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 country2011-12-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu je ispitivan razvoj enzimske snage zrna pšenice tijekom klijanja (izražen kao aktivnost α-amilaze i ukupne dijastatse snage). Cilj je bio ustanoviti optimalno vrijeme klijanja zrna radi postizanja najboljih vrijednosti za ispitivane pokazatelje prema preporučenim vrijednostima. Provedeno je klijanje uzoraka pšenice u kontroliranim uvjetima s obzirom na temperaturu i vlažnost zraka tijekom 7 dana. Dobiveni rezultati za ukupnu dijastatsku snagu kretali su se u rasponu od 240 °WK (polazni uzorak) do maximalne vrijednosti od 420°WK na kraju procesa klijanja. Rezultati za aktivnost α-amilaze kretali su se u rasponu od 0 DU/s.tv. (polazni uzorak) do 60 DU/s. tv. na kraju procesa klijanja. Ustanovljeno je da vrijeme klijanja od 156-168 h (od polovine petog dana do šestog dana klijanja) optimalno za dobiv.anje vrijednosti koje su preporučene za pšenični slad (dijastatska snaga 250-420 °WK, α-amilaze aktivnost α-amilaze 40-60 DU/s. tv). Zadovoljavajući rezultati postignuti su već polovinom četvrtog dana klijanja (dijastatska snaga »300 °WK, I aktivnost α-amilaze »28 DU/s. tv.). Nadalje ustanovljeno je da produljenjem vremena klijanja preko 168 h nema značajnijeg porasta vrijednosti ni za jedan od ispitivanih pokazatelja, ali dolazi do značajnog narušavanja ostalih pokazatelja kakvoće slada. Iz dobivenih reztultata može se zaključiti da optimalno vrijeme za sintezu enzima koji utječu na ukupnu dijastatsku snagu slada (izuzev α-amilaze koja se samo aktivira u procesu klijanja) i sintezu α-amilaze leži između 156 - 168 sati klijanja, ali ako se želi napraviti kompromis između vrijednosti ovih pokazatelja i ostalih važnih pokazatelja kakvoće slada tada optimalan vremenski raspon za klijanje zrna leži između 120 - 140 sati klijanja.
Abstract (english)
This paper investigated development of enzymatic power in wheat grain during germination process (expressed as α-amylase activity and total diastatic power). The aim was to determine the optimal germination time in order to achieve the best results for investigated indicators in relation to the recommended values. Wheat samples underwent germination process in controlled conditions, regarding temperature and air humidity, over a period of 7 days. Obtained results for total distatic power were in range from 240° WK in starting sample to 420° WK at the end of the germination process. Results for α-amylase activity were in range from 0 DU/dm in starting sample to 60 DU/dm at the end of germination process. It was determined that germination time ranging from 158 to 168 h (from 5.5th – 6th day of germination) is optimal to obtain recommended values for wheat malt (diastatic power 250 – 420 °WK, α-amylase activity 40 - 60 DU/dm). Satisfying results were achieved on the half of the 4th day of germination (diastatic power ≈ 300 °WK, α-amylase activity ≈ 28 DU/dm). Furthermore, it was determined that by extending the germination time beyond 168 h no significant up growth of any of investigated indicators occurred, though other investigated indicators of malt quality were distorted. In conclusion, obtained results indicate that optimal germination time for synthesis of enzymes that affect the total diastatic power of malt (except β-amylase which is activated only during the germination process) and α-amylase synthesis, is between 156 - 168 h. In case of compromising these indicator values with the rest of important malt quality indicators, the optimal germination time ranges from 120 - 140 h.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:438605
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 on2015-11-03 15:47:19