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Title:Optimiranje inaktivacije encimov v graham moki : diplomsko delo univerzitetnega študijskega programa I. stopnje
Authors:ID Petrič, Domen (Author)
ID Leitgeb, Maja (Mentor) More about this mentor... New window
ID Hojnik Podrepšek, Gordana (Comentor)
Files:.pdf UN_Petric_Domen_2020.pdf (2,60 MB)
MD5: 697374B85BF73854D4A2A926CB7D413E
PID: 20.500.12556/dkum/0327d8cd-9658-44c6-b6e6-47dfc25d42db
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Moka je živilo, ki ga najdemo v vsakem gospodinjstvu in je v vsakodnevni uporabi. Proučili smo vpliv različnih parametrov, ki vplivajo na inaktivacijo encimov v moki z uporabo superkritičnega ogljikovega dioksida (SC CO2) (čas izpostavitve moke v SC CO2, tlak in dekompresija). Graham moko smo izpostavili v SC CO2 pri različnih pogojih z namenom inaktivacije encimov, ki so prisotni v moki. S pomočjo SC CO2 smo inaktivirali 5 različnih encimov. Stopnjo inaktivacije encimov smo določili na osnovi aktivnosti določenega encima pred in po izpostavitvi v SC CO2. Dokazali smo, da se aktivnost encimov in s tem tudi koncentracija celokupnih proteinov znižuje z naraščanjem časa in tlaka izpostavitve moke v SC CO2.
Keywords:α-amilaza, lipaza, peroksidaza, proteaza, polifenol oksidaza, encimi, superkritični ogljikov dioksid, inaktivacija, graham moka
Place of publishing:Maribor
Place of performance:Maribor
Publisher:[D. Petrič]
Year of publishing:2020
Number of pages:VIII, 39 str.
PID:20.500.12556/DKUM-77805 New window
UDC:577.151.4:664.23(043.2)
COBISS.SI-ID:33444611 New window
NUK URN:URN:SI:UM:DK:HXBJHNAB
Publication date in DKUM:13.10.2020
Views:1386
Downloads:141
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:15.09.2020

Secondary language

Language:English
Title:Optimization of enzyme inactivation in graham flour
Abstract:Flour is a food found in every household and is in daily use. We investigated the influence of all parameters affecting inactivation of enzymes (exposure time, pressure and decompression). Using supercritical carbon dioxide (SC CO2), we inactivated 5 different enzymes in the flour for which we performed specially tailored measurements. We chose graham flour because it contains higher protein values, where is easier to monitor the change in protein concentration. We have shown that the activity of enzymes and thus the concentration of total proteins decreases with increasing time and pressure of flour exposure in SC CO2 in high pressure batch reactor.
Keywords:α-amylase, lipase, peroxidase, protease, polyphenol oxidase, enzymes, supercritical carbon dioxide, inactivation, graham flour


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