Određivanje aktivnosti invertaze i dijastaze te specifičnog kuta rotacije u različitim uzorcima meda

master's thesis

• Title (english): Determination of invertase and diastaze activity and specific rotation in different honey samples
• Author: Goran Jogun
• Mentor: Mirjana Hruškar (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2007-02-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kakvoća meda bitno doprinosi njegovu značenju u ljudskoj prehrani. Određuje se mjerenjem fizikalno-kemijskih svojstava meda koja ovise o različitim čimbenicima kao što su botaničko i geografsko podrijetlo, klimatski uvjeti, način proizvodnje, uvjeti pakiranja i vrijeme skladištenja. Cilj ovog rada bio je odrediti aktivnosti enzima (invertaze i dijastaze) te specifični kut rotacije na 64 uzorka meda od bagrema, kestena i lipe, prikupljenih s područja Republike Hrvatske i Republike Slovenije. Svi uzorci meda čuvani su na sobnoj temperaturi. Ustanovljeno je da se aktivnost invertaze kretala u rasponu od 1,69 do 34,73 IN, aktivnost dijastaze između 6,22 do 39,67 DN, dok je specifični kut rotacije bio u rasponu od -0,9 do -2,2. Primijećeno je postojanje velikih razlika unutar istih vrsta meda, a obradom rezultata za aktivnost invertaze i dijastaze te specifičnog kuta rotacije, uočeno je postojanje statistički značajnih razlika između različitih vrsta meda.

Abstract (english)

Honey quality considerably contributes its importance in human nutrition. It is determined by their physicochemical properties of honey, which depend on various factors such as botanical and geographical origin, climate conditions, processing conditions, packaging terms and storing time. The objective of this study was to determine activity of enzymes (invertase and diastase) and specific rotation of 64 high quality honey samples of acacia, chestnut and lime honey, collected from different areas of Republic of Croatia and Republic of Slovenia. All honeys samples were kept at room temperature. It was found that the mass content of the invertase activity varied from 1,69 and 34,73 IN, diastase activity between 6,22 and 39,67 DN, and specific rotation values ranged from -0,9 to -2,2. Large differences within the same type of honey were noticed, and the analysis of the obtained results for invertase activity diastase activity and specific rotation showed statistically significant differences between different types of honey.

• Keywords: dijastaza; invertaza; med; specifični kut rotacije
• Keywords (english): diastase; honey; invertase; specific rotation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:712129
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-06 12:11:44