Utjecaj pulsirajućeg električnog polja na aktivnost enzima ploda masline u modelnim sustavima

master's thesis

• Title (english): Effect of the pulsed electric field on olive enzyme activity- A model system experiment
• Author: Niko Jakoliš
• Mentor: Dubravka Škevin (mentor)
• Committee member: Sandra Balbino (predsjednik povjerenstva)
• Committee member: Zoran Herceg (član povjerenstva)
• Committee member: Klara Kraljić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2022-07-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Pulsirajuće električno polje kao netermalna tehnologija ima veliki potencijal za primjenu u procesiranju hrane, što uključuje i djevičansko maslinovo ulje. Primjena pulsirajućeg električnog polja pri proizvodnji djevičanskog maslinovog ulja dovodi do povećanja iskorištenja prinosa, povišenja udjela fenolnih, lako hlapljivih spojeva te ostalih bioaktivnih komponenti u ulju čime dovodi do nutritivnih, kemijskih i senzorskih poboljšanja djevičanskog maslinovog ulja. U ovom radu modelni sustavi enzima ploda masline (β-glukozidaza i lipoksigenaza) sa supstratima su podvrgnuti simulaciji miješenja pri 27 °C, gdje je utvrđeno optimalno vrijeme za svaki enzim. Modelni sustavi su tretirani pulsirajućim električnim poljem te im je nakon tretmana spektrofotometrijski određena aktivnost, a potom provedeno optimiranje s ciljem dobivanja optimalnih parametara tretmana. Optimiranim tretmanima je pomoću HPLC metode analizirana enzimska aktivnost.

Abstract (english)

The pulsed electric field as a non-thermal technology has great potential for application in food processing, which includes virgin olive oil. The application of a pulsed electric field in the production of virgin olive oil leads to an increase in the utilization of yield, an increase in the proportion of phenolic, easily volatile compounds and other bioactive components in the oil, which leads to nutritional, chemical and sensory improvements of virgin olive oil. In this work, model systems of olive fruit enzymes (β-glucosidase and lipoxygenase) with substrates were subjected to mixing simulation at 27 °C, where the optimal time for each enzyme was determined. The model systems were treated with a pulsed electric field, and after the treatment, their activity was determined spectrophotometrically, and then optimization was carried out with the aim of obtaining optimal treatment parameters. Enzyme activity was analyzed with the optimized treatments using the HPLC method.

• Keywords: pulsirajuće električno polje; djevičansko maslinovo ulje; miješenje; β-glukozidaza; lipoksigenaza
• Keywords (english): pulsed electric field; virgin olive oil; malaxtion time; β-glucosidase; lipoxygenase
• Language: croatian
• URN:NBN: urn:nbn:hr:159:422300
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-23 10:00:48