| Popis: |
Ultrazvučna metoda upotrebljava se kao nova metoda za netermičke obrade u kemijskoj, prehrambenoj i drugim srodnim industrijama. Predstavlja se kao brza metoda niske energetske potrošnje i vremena trajanja procesa u usporedbi s tradicionalnim metodama, čime se unaprijeđuje tehnološki postupak uz povećanje djelotvornosti provedbe procesa. Cilj ovog rada je bio istražiti učinkovitost primjene ultrazvuka u postupku dobivanja enzima iz kvasca Saccharomyces cerevisiae. Istraživan je utjecaj koncentracije kvasca, pH i vremena provedbe pokusa na aktivnost invertaze i katalaze, te na koncentraciju ukupnih proteina. Ultrasonic method is a new method of non-thermal processing in the chemical, food and other related industries. Presents itself as a rapid method of low energy consumption and time consuming process compared to traditional methods. Previously listed advantages enable the improvement of production process with high efficiency of the process.The aim of this study was to investigate the effectiveness of the application of ultrasound in the process of obtaining the enzyme from the yeast Saccharomyces cerevisiae. The influence of yeast concentration, pH and time on catalase and invertase activity as well as total protein concentration was investigated. |
