Ekstrakcija i karakterizacija pektinskih tvari iz sekundarnih biljnih sirovina

undergraduate thesis

• Title (english): Extraction and characterization of pectic substances from secondary plant raw materials
• Author: Zrinka Tišlarić
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Sekundarne biljne sirovine koje nastaju kao nusproizvod prilikom čišćenja i prerade primarnih prehrambenih sirovina, u novije vrijeme sve su zanimljiviji supstrati za ponovnu preradu i izdvajanje različitih funkcionalnih sastojaka. Osim zanimljivog kemijskog sastava, u prilog tome idu i ekonomski i ekološki aspekti, s obzirom na relativno nisku cijenu sekundarnih sirovina i njihovu obnovljivu prirodu. Cilj ovoga rada bio je odrediti prinos pektinskih tvari iz pulpe šećerne repe, ljuske kakaovog zrna i ljuske crvenog luka te definirati sastav dobivenih pektinskih izolata. Ekstrakcija je provedena razrijeđenom klorovodičnom kiselinom, a u svrhu karakterizacije pektinskih izolata primijenjene su fizikalno-kemijske metode (određivanje udjela proteina, suhe tvari) te metode tekućinske kromatografije visoke djelotvornosti (monosaharidni sastav, udjel galakturonske kiseline, stupanj esterifikacije). Najveći prinos pektina dobiven je u pulpi šećerne repe. Sva tri pektinska izolata imala su dominantan udjel galakturonske kiseline, dok je sastav i udjel monosaharida bio specifičan za pojedini izolat. Svi pektinski izolati pokazali su različite omjere acetiliacije i metilacije, dok je najveći stupanj esterifikacije, od 53,4%, određen je u pektinu ljuske crvenog luka.

Abstract (english)

Secondary plant raw materials, generated through cleaning and processing of primary food raw materials, are recently becoming increasingly interesting subratrates for reuse and extraction of various functional compounds. Besides the interesting chemical composition, dominating with complex carbohydrates, many economical and ecological aspects, such as the low cost and renewable nature of secondary raw materials, highly support the refinig idea. The aim of this final work was to determine the yield and characteristics of pectic substances isolated from sugar beet pulp, cocoa bean husk and onion peel. The extraction was conducted using dilured hydrochloric acid while the obtained pectin isolates were characterized by the employment of physico-chemical methods (determination of protein content and dry matter) as well as high performance liquid chromatography (composition of monosaccharides, galacturonic acid content, degree of esterification). The highest yield of pectins was obtained in sugar beet pulp. Monomeric composition analysis revealed the predominance of galacturonic acid in all samples, but also a distinctive content and distribution of other monosaccharides. All pectin samples showed different patterns of methylation to acetylation ratio, while the highest value of degree of esterification (53.4%) was determined in onion peel pectin isolate.

• Keywords: ekstrakcija; monomerni sastav; pektinske tvari; sekundarne biljne sirovine; stupanj esterifikacije
• Keywords (english): extraction; monomeric composition; pectic substances; secondary plant raw materials; degree of esterification
• Language: croatian
• URN:NBN: urn:nbn:hr:159:035701
• 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: 2017-04-25 12:30:55