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Title:Določevanje aktivnosti nekaterih encimov v granatnem jabolku
Authors:ID Kobale, Tamara (Author)
ID Leitgeb, Maja (Mentor) More about this mentor... New window
ID Knez Marevci, Maša (Comentor)
ID Vasić, Katja (Mentor) More about this mentor... New window
Files:.pdf VS_Kobale_Tamara_2018.pdf (3,30 MB)
MD5: 24F5B9DDD39AA3DD630ACC06A2163340
PID: 20.500.12556/dkum/cfa0b534-d864-448b-9259-deb0c468a73e
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Diplomsko delo opisuje določevanje aktivnosti nekaterih encimov v različnih vzorcih granatnega jabolka. Vzorci, v katerih smo določevali encimsko aktivnost so naslednji: sveži sok, liofilizirani sok, zamrznjeni sok, etanolni ekstrakt svežih pečk, etanolni ekstrakt svežih lupin, etanolni ekstrakt liofiliziranih pečk, etanolni ekstrakt liofiliziranih lupin, vodni ekstrakt svežih pečk, vodni ekstrakt svežih lupin in vodni ekstrakt liofiliziranih lupin.Vzorce smo pridobili z različnimi postopki, kot so centrifugiranje, homogeniziranje in ekstrakcija z etanolom. V teh vzorcih smo določevali tudi totalne fenole, proantocianide, antioksidativnost, vitamin C in vitamin E. Encimi, katere smo določevali v naših vzorcih so: α-amilaza, celulaza, katalaza, lipaza, peroksidaza, proteaza in transglutaminaza. Z Bradfordovo metodo smo vzorcem določili koncentracijo proteinov. Granatno jabolko je polno vitaminov in fenolov, kar smo z rezultati tudi dokazali, saj smo v vseh vzorcih dobili prisotne večje količine vitaminov in fenolov. Prav tako so rezultati pokazali, da so prisotni vsi encimi, katere smo določali, vendar ne v vseh vzorcih.
Keywords:encimi, granatno jabolko, α-amilaza, celulaza, lipaza, katalaza, peroksidaza, proteaza, transglutaminaza, vitamin C, vitamin E
Place of publishing:Maribor
Publisher:[T. Kobale]
Year of publishing:2018
PID:20.500.12556/DKUM-71774 New window
UDC:604.4:577.15(043.2)
COBISS.SI-ID:21982486 New window
NUK URN:URN:SI:UM:DK:MEF5GPLM
Publication date in DKUM:05.10.2018
Views:1837
Downloads:248
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:29.08.2018

Secondary language

Language:English
Title:Determination of activity of enzymes in a pomegranate
Abstract:The diploma paper describes the determination of the activity of certain enzymes in different samples of pomegranate apples. The samples in which the enzyme activity was determined are as follows: fresh juice, lyophilized juice, frozen juice, ethanol extract of fresh stoves, ethanol extract of fresh peel, ethanol extract of lyophilized pellets, ethanol extract of lyophilized shells, aqueous fresh stoves extract, fresh peel extract and an aqueous extract of lyophilized shells. The samples have been obtained by various processes such as centrifugation, homogenization and extraction with ethanol. Relatively high proportion of total phenols, proanthocyanides, antioxidants, vitamin C and vitamin E has been demonstrated. The identified enzymes in our samples are following: α-amylase, cellulase, catalase, lipase, peroxidase, protease and transglutaminase. The Bradford method was used to determine the concentration of proteins in the samples. Pomegranate apple is wholesome fruit with a high content of vitamins and phenols. Their presencehas been proved by the obtained results, since high amounts of vitamins and phenols was determined in all of samples. The results also indicate the presence of all determined enzymes , but not in all samples.
Keywords:enzymes, pomegranate, α-amylase, cellulase, catalase, lipase, peroxidase, proteaze, transglutaminase, vitamin C, vitamin E


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