Alkalna izolacija netopljivog β-glukana iz vinskog taloga

master's thesis

• Title (english): Alkaline isolation of insoluble β-glucan from wine lees
• Author: Lana Vidović
• Mentor: Vlatka Petravić Tominac (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2010-10-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

β-Glukani su snažni imunostimulatori i mogu naći široku primjenu u humanoj i veterinarskoj medicini, kao i u kozmetičkoj industriji te u proizvodnji hrane i krmiva. Netopljivi β-glukan izoliran je alkalnim postupkom iz otpadnog vinskog kvasca. Dobiveni vlažni polisaharidni preparat sadržavao je 25,31 % suhe tvari te 85,62 % ukupnih ugljikohidrata, 6,43 % proteina i 0,61 % pepela u suhoj tvari. Analiziran je kemijski sastav polazne sirovine i međuproizvoda u različitim fazama izolacije kao i konačni proizvod, a također je na temelju dobivenih podataka izračunata materijalna bilanca procesa. Vlažni β-glukan osušen je na zraku i liofilizacijom te su dobiveni preparati značajno različite morfologije. FT-IR spektri osušenih preparata karakteristični su za β-1,3-D-glukan. Ukupno iskorištenje opisanog procesa izolacije, izračunato na temelju suhe tvari, iznosilo je 8,3 %.

Abstract (english)

β-Glucans are strong immunomodulators and could find wide application in human and veterinary medicine as well as in cosmetics, food and feed industries. Insoluble β-glucan was isolated from spent wine yeast using alkaline procedure. The obtained wet polysaccharide preparation contained 25.31 % of dry weight in which 85.62 % of total carbohydrates, 6.43 % of proteins and 0.61 % of ash can be found. Chemical compositions of raw-material, intermediate products in different stages of isolation as well as final product were compared and material balance was calculated from the obtained data. Wet β-glucan was air-dried and lyophilized and the obtained preparations had significantly different morphology. FT-IR spectra of dried samples showed typical spectral pattern of a (1-3)-β-D-glucan. The total yield of the isolation procedure, calculated on dry weight basis, was 8.3 %.

• Keywords: alkalna izolacija; netopljivi β-glukan; polisaharidi; sušenje; vinski kvasac
• Keywords (english): alkaline isolation; drying; polysaccharides; insoluble β-glucan; wine yeast
• Language: croatian
• URN:NBN: urn:nbn:hr:159:745627
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-29 08:04:00