Utjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde

master's thesis

• Title (english): Effect of cryomilling and enzymatic treatment on the content of dietary fiber in treated samples of buckwheat hulls
• Author: Ana- Marija Prodanović
• Mentor: Marina Krpan (mentor)
• Committee member: Mirjana Hruškar (predsjednik povjerenstva)
• 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: 2020-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu ispitan je utjecaj kriomljevenja i enzimskog tretmana celulazom i hemicelulazom na udjel netopljivih vlakana, vlakana topljivih u vodi, a netopljivih u 78 %-tnom etanolu i vlakana topljivih u vodi i u 78 %-tnom etanolu u uzorcima ljusaka heljde te utjecaj kriomljevenja na kapacitet zadržavanja vode. Kriomljevenje je provedeno u trajanju od 8 minuta ili u ciklusima po 8 minuta do postizanja veličine čestica < 56 μm. Enzimski tretman proveden je u trajanju od 1, 4 i 8 sati, uz dodatak 0,1 % ili 1 % enzima. Rezultati su pokazali da interakcija veličine čestica ljusaka heljde, vremena enzimskog tretmana i udjela dodanih enzima značajno utječe na udjel topljivih i netopljivih vlakana. Optimalnim se pokazalo usitnjavanje uzorka na veličinu čestica < 56 μm te enzimski tretman tijekom jednog sata uz dodatak 1 % enzima, pri čemu je celulaza značajnije utjecala na povećanje udjela topljivih vlakana. Kriomljevenje i enzimski tretman nisu imali statistički značajan utjecaj na kapacitet zadržavanja vode tretiranog uzorka.

Abstract (english)

This study examined the effect of cryomilling and enzymatic treatment with cellulase and hemicellulase on insoluble dietary fibre, dietary fibre soluble in water but not in 78 % ethanol, and dietary fibre soluble in water and 78 % ethanol in buckwheat hulls samples and effect of cryomilling on water retention capacity. Cryomilling was carried out for 8 minutes, or in 8-minute cycles, until the particle size of < 56 μm was reached. Enzymatic treatment was performed in periods of 1, 4 and 8 hours, with addition of 0,1 % or 1 % of enzymes to the samples. The results have shown that interaction of particle size of buckwheat hull samples, the duration of enzymatic treatment and the content of added enzymes significantly affects the content of soluble and insoluble dietary fibre. Milling the samples to the particle size of < 56 μm combined with enzymatic treatment lasting 1 hour and addition of 1 % enzymes proved to be optimal, since cellulase significantly affected the increase of the content of soluble dietary fibre. Cryomilling and enzymatic treatment had no statistically significant effect on water retention capacity of the treated sample.

• Keywords: ljuske heljde; kriomljevenje; vlakna; enzimski tretman; kapacitet zadržavanja vode
• Keywords (english): buckwheat hulls; cryomilling; dietary fiber; enzymatic treatment; water retention capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:331790
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-07-15 11:03:56