Ispitivanje kinetike hidrolize otpadnog pivskog kvasca (CROSBI ID 369960)
Ocjenski rad | diplomski rad
Podaci o odgovornosti
Šimunović, Ivan
Krstanović, Vinko
hrvatski
Ispitivanje kinetike hidrolize otpadnog pivskog kvasca
Provedeno je ispitivanje uspješnosti autolize otpadnog pivskog kvasca inducirane pomoću sumporne (SA) i mliječne kiseline (LA). Cilj rada bila je procjena uspješnosti autolize inducirane anorganskom u odnosu na autolizu induciranu organskom kiselinom. Reakcijski uvjeti (pH i temperatura podešeni su tako da bi osigurali optimalne uvjete za aktivnost endoenzima kvasca kako bi proces razgradnje biopolimera kvasca tekao neometano. Proces hidrolize praćen je porastom udjela slobodnog -amino N (FAN) u hidrolizatu. Hidroliza sumpornom kiselinom provedena je u temperaturnom intervalu T = 45 - 60 °C, pri pH 5.0 - 5.4 tijekom perioda od 12 - 36 h. Hidroliza mliječnom kiselinom provedena je u temperaturnom intervalu T = 48 - 62 °C, pri pH 5.4 - 6.2 tijekom perioda od 12 - 44 h. Najbolji rezultat dobiven hidrolizam sa (SA) (3985, 42 mg/L) bio je pri procesnim uvjetima T = 60 °C, pH = 5.2 i t = 36 h dok je kod hidrolize sa (LA) najbolji rezultat (7144, 01 mg/L ) dobiven pri T = 55 °C, pH = 6.0 i t = 44 h. U oba slučaja ne dolazi do porasta udjela -amino N u temperaturnom području iznad 60 °C što ukazuje na moguću inaktivaciju proteolitičkog kompleksa kvasca.
kiselinski inducirana autoliza kvasca; slobodni -amino N (FAN)
nije evidentirano
engleski
Study on kinetics of spent brewer's yeast hydrolysis by acid
In this study, acid induced autolysis of spent brewer's yeast was carried out with sulfuric (SA) and lactic acid (LA). The aim of this study was to estimate the success of autolysis induced with inorganic acid compared to autoysis induced with organic acid. The reaction was performed at pH and temperature range which enable the optimum activity of the yeast endoenzymes, so that the process can be considered on acid induced autolysis of yeast biopolymers. Process of hydrolysis was monitored by measuring the increase in the free amino nitrogen (FAN, - amino N) concentration. Hydrolysis with sulfuric acid was conducted at the temperature range T = 45 - 60 °C, pH 5.0 - 5.4 and in the period of 12 - 36 h. Hydrolyses with lactic acid was carried out at the temperature range T = 48 - 62 °C, pH 5.4 - 6.2 and in the period of 12 - 44 h. The best results (3985,42 mg/L) obtained with (SA) were at the following process conditions: T = 60 °C, pH = 5.2 and t = 36 h. On the other hand, the best results (7144,01 mg/L) obtained with (LA) were at the T = 55 °C, pH = 6.0 and t = 44 h. In both performed acid hydrolysis, - amino N content was not detected at temperature higher than 60 °C, suggesting the possible inactivation of yeast proteases.
yeast autolysis induced with acid; free amino nitrogen (FAN; -amino N)
nije evidentirano
Podaci o izdanju
35
10.03.2011.
obranjeno
109:292256
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