Utjecaj ubrzanog toplinskog tretmana i ultrazvuka na aktivnost enzima ploda masline

master's thesis

• Title (english): Influence of rapid thermal treatment and ultrasound on olive fruit enzyme activity
• Author: Kristian Pavlić
• Mentor: Klara Kraljić (mentor)
• Committee member: Dubravka Škevin (predsjednik 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: 2021-12-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Inovativni postupci proizvodnje hrane i njihova mogućnost primjene u proizvodnji ulja od velikog su interesa uljarske industrije. Iako se danas nove tehnologije poput ubrzanog toplinskog tretmana ili ultrazvuka najčešće koriste kako bi se inaktivirali enzimi i mikroorganizmi, moguće je primjenom određenih procesnih parametara i aktivirati enzime. Enzimi ploda masline ključni su faktori u proizvodnji djevičanskog maslinovog ulja visoke nutritivne i senzorske vrijednosti i zato je provedeno istraživanje utjecaja ubrzanog toplinskog tretmana i ultrazvuka visoke snage na aktivnost enzima ploda masline preko komercijalno dostupnih β-glukozidaze i lipoksigenaze. Ispitani su parametri vremena, temperature (u rasponu 15-40⁰C) i procesni parametri ultrazvuka (vrijeme tretiranja i snage ultrazvuka) nakon kojih je simuliran postupak miješenja od 30 minuta na 25°C. Enzimu β-glukozidazi odgovaraju uvjeti povišene temperature od 40⁰C i duže vrijeme reakcije od 60 minuta, dok lipoksigenazi za maksimalnu aktivnost odgovaraju temperature od 25⁰C i 30 minuta reakcije. Upravo zbog toga se veća aktivnost β-glukozidaze postiže pri većim snagama ultrazvuka, a lipoksigenaza postiže najveću aktivnost pri vrlo maloj snazi ultrazvuka od svega 20 % kapaciteta snage.

Abstract (english)

Innovative food production processes and their potential application in oil production are of great interest to the oil industry. Although today new technologies such as rapid thermal treatment or ultrasound are most commonly used to inactivate enzymes and microorganisms, it is also possible to activate enzymes by applying certain process parameters. Olive fruit enzymes are key factors in the production of virgin olive oil with high nutritional and sensory value. Therefore, a study was conducted on the effects of rapid thermal treatment and high power ultrasound on olive fruit enzyme activity by commercial β-glucosidase and lipoxygenase. The parameters of time, temperature (in the range of 15-40⁰C) and process parameters of ultrasound (treatment time and power of ultrasound) were studied, after which the malaxation procedure of 30 minutes at 25°C was simulated. The enzyme β-glucosidase corresponds to the conditions of increased temperature of 40⁰C and longer reaction time of 60 minutes, while lipoxygenase for maximum activity corresponds to temperatures of 25⁰C and 30 minutes reaction time. This is the reason why higher β-glucosidase activity is achieved at higher ultrasound powers and lipoxygenase achieves the highest activity at a very low ultrasound power of only 20% of the power capacity.

• Keywords: β-glukozidaza; enzimi; lipoksigenaza; djevičansko maslinovo ulje; ultrazvuk
• Keywords (english): β-glucosidase; enzymes; lipoxygenase; virgin olive oil; ultrasound
• Language: croatian
• URN:NBN: urn:nbn:hr:159:063623
• 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: 2022-01-31 14:40:54