Upotreba termostabilnih enzima u prehrambenoj industriji

undergraduate thesis

• Title (english): Use of thermostable enzymes in food industry
• Author: Maja Mušić
• Mentor: Irena Landeka Jurčević (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2010-07-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Stanične komponente termofilnih organizama (enzimi, proteini i nukleinske kiseline) su također termostabilne. Osim visoke temperature poznato je da mogu podnijeti denturaciju pri izuzetno kiselim i lužnatim uvjetima. S obzirom da su termostabilni enzimi vrlo specifični samim tim imaju znatan potencijal za mnoge industrijske primjene. Uporaba termostabilnih enzima maksimalno je iskorištena u prehrambenoj industriju. Enzimi mogu biti proizvedeni od strane termofila bilo kroz optimiziranje fermentacije ili kloniranjem brzorastućih mezofila tehnikama rekombinantne DNA. U ovom radu su opisani: izvor termofilnih mikroorganizama kao i svojstva termostabilne amilaze, ksilanaze, celulaze, hitinaze, proteaze i lipaze. Budući da su industrijske potrebe za takvim specifičnim termostabilnim enzimima velike u ovom radu su predložene tehnike kako bi se poboljšala svojstva termostabilnih enzima i povećala njihova primjena u budućnosti.

Abstract (english)

Cellular components of thermophilic organisms (enzymes, proteins and nucleic acids) are also thermostable. Apart from high temperature they are also known to withstand denaturants of extremly acidic and alkaline conditions. Thermostable enzymes are highly specific and thus have considerable potential for many industrial applications. The use of such enzymes in maximising reactions accomplished in the food industry. The enzymes can be produced from the thermophiles through either optimised fermentation of the microorganisms or cloning of fast-growing mesophiles by recombinant DNA technology. In this work, the source microorganisms and properties of thermostable amylases, xylanases, cellulases, chitinases, proteases and lipases are discussed. The industrial needs for such specific thermostable enzyme and improvements required to maximize their application in the future are also suggested.

• Keywords: termostabilni enzimi; termfilni mikroorganizmi
• Keywords (english): Thermostable enzymes; Thermophilic microorganisms
• Language: croatian
• URN:NBN: urn:nbn:hr:159:480614
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-19 12:05:56