Določevanje aktivnosti encimov v pirini moki po izpostavitvi v superkritičnemu CO2

diplomsko delo univerzitetnega študijskega programa I. stopnje

Nina Kugl (Author), Maja Leitgeb (Mentor), Gordana Hojnik Podrepšek (Co-mentor)

Abstract

Moka je eno izmed najbolj razširjenih živil na svetu, saj je zelo dostopna in vsestranska za uporabo. Zadnja leta se kot nadomestek za pšenično moko pogosteje uporablja pirina moka, ki je bogata z vitamini B, maščobnimi kislinami, proteini, minerali in vlakninami. Zaradi teh lastnosti smo se odločili, da jo uporabimo pri eksperimentalnem delu. Moke vsebujejo številne encime, ki močno vplivajo na njihove lastnosti. Mnogo encimov ima sicer pozitiven vpliv na moko, vendar smo se zaradi neželenih učinkov, kot so oksidacija moke, spremembe v vonju in okusu ter izguba hranilnih snovi, odločili za inaktivacijo encimov z uporabo superkritičnega CO2. Za inaktivacijo smo izbrali encime z najbolj pomembno funkcijo v moki, to so α-amilaza, lipaza, proteaza, peroksidaza in polifenol oksidaza. Inaktivacijo smo izvedli tako, da smo moko pod različnimi pogoji izpostavili v visokotlačnem reaktorju pod superkritičnimi pogoji. Nato smo izvedli ekstrakcijo encimov in z aktivnostnimi testi določili aktivnosti le-teh. Želeli smo ugotoviti vpliv inaktivacije na nekatere druge fizikalno-kemijske lastnosti, zato smo določili še vsebnost vlage, vsebnost maščob, velikost delcev, opravili FTIR analizo in določili specifično prostornino kruha, narejenega iz netretirane in superkritično tretirane moke. Iz rezultatov smo ugotovili, da smo z izpostavitvijo v SCCO2 uspeli inaktivirati večino encimov, pri tem pa ni prišlo do spremembe v kvaliteti moke.

Keywords

pirina moka;encimi;inaktivacija;superkritični CO2;alfa-amilaza;lipaza;peroksidaza;proteaza;polifenol oksidaza;diplomske naloge;

Data

Language:	Slovenian
Year of publishing:	2021
Typology:	2.11 - Undergraduate Thesis
Organization:	UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher:	[N. Kugl]
UDC:	543.645.4(043.2)
COBISS:	77662211
Views:	276
Downloads:	46
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Determination of enzyme activity in spelt flour after exposure to supercritical CO2
Secondary abstract:	Due to its availability and versatility, flour is considered one of the most widely used foods across the world. Over the last few years there has been an increase in the use of spelt flour as a healthier alternative to wheat flour, as it is rich in vitamin B, fatty acids, proteins, minerals and fiber. That is the reason we decided to use spelt flour for our analysis. Flour contains several types of enzymes, which have various effects on its physical and chemical properties. Althougth many of those enzymes show a positive effect, we have decided to use SCCO2 to inactivate α-amylase, lipase, peroxidase, protease and polyphenol oxidase, which are known to impact flour in differents ways, including shortening its life span, reducing its nutritional value and affecting its flavour. Inactivation was performed by exposing the flour in a high pressure reactor under different conditions. The enzymes were then extracted and their activity was measured with enzymatic activity assays. To determine the effect of inactivation on other physicochemical properties we also measured the moisture content, lipid content, particle size, FTIR spectrum and specific volume of bread made from both untreated and supercritically treated flour. The results have shown that by exposing flour to SCCO2 we were able to inactivate most of the enzymes, with no change in flour quality.
Secondary keywords:	spelt flour;enzymes;inactivation;supercritical CO2;alpha-amylase;lipase;peroxidase;protease;polyphenol oxidase;
Type (COBISS):	Bachelor thesis/paper
Thesis comment:	Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages:	IX, 43 str.
ID:	13224600