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Optimizacija sinteze galakto-oligosaharida pomoću metoda odzivnih površina

dc.creatorSimović, Milica
dc.creatorBanjanac, Katarina
dc.creatorMilivojević, Ana
dc.creatorĆorović, Marija
dc.creatorBezbradica, Dejan
dc.date.accessioned2021-03-10T13:19:17Z
dc.date.available2021-03-10T13:19:17Z
dc.date.issued2017
dc.identifier.issn2217-5369
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/3516
dc.description.abstractGalacto-oligosaccharides (GOS) are important lactose-derived compounds, considered to be a prebiotics, based on abundant scientific evidence about their unique physical properties and physiological effects. This consequently allows their widespread application as supplement in food and feed industry. They are preferably produced by the enzymatic transgalactosylation action of β-galactosidase. However, this enzyme simultaneously performs its primary biological function of lactose hydrolysis, and it is of crucial importance to gain an insight into the influence of different reaction conditions, and provide favorization of transgalactosylation, particularly GOS synthesis reaction. In this study, the response surface methodology (RSM) was applied in terms of individual experimental factors effect estimation, their mutual interaction identification and finally, the determination of optimum conditions for highest GOS yield achievement. Having said that, it can be observed that the temperature and pH have no significant impact on the GOS yield, while on the other hand, the lactose concentration of 400 g/l, enzyme concentration of 13.5 g/l and reaction time of 13 min represent the optimum conditions for achieving the highest GOS yields.en
dc.description.abstractGalakto-oligosaharidi (GOS) obuhvataju raznorodnu grupu nesvarljivih ugljenih hidrata, derivata laktoze, koji se smatraju prebioticima zahvaljujući brojnim naučnim studijama u kojima su dokazana njihova izuzetna fizičko-hemijska, kao i fiziološka svojstva. Ova saznanja omogućila su njihovu široku primenu u prehrambenoj i farmaceutskoj industriji, kao i u industriji stočne hrane. Galakto-oligosaharidi se skoro isključivo proizvode enzimskom sintezom pomoću enzima β-galaktozidaze. Međutim, poznato je da ovaj enzim istovremeno obavlja i svoju osnovnu biološku funkciju, a to je hidroliza laktoze, pa je od presudnog značaja steći uvid u uticaj različitih reakcionih faktora, i na taj način omogućiti favorizovanje reakcije transgalaktozilacije, odnosno sinteze galakto-oligosaharida. U ovoj studiji, u cilju ispitivanja uticaja pojedinačnih reakcionih para-metara, uočavanja i razumevanja njihovih međusobnih efekata i na kraju određivanja optimalnih uslova za povećan prinos galakto-oligosaharida, primenjeni su metodi statističkog planiranja eksperimenata i metod odzivnih površina (RSM). Konačno, nakon analize rezultata primećeno je da temperatura i rN nemaju značajan uticaj na prinos galakto-oligosaharida, dok su sa druge strane optimalne vrednosti signifikantnih faktora: koncentracija laktoze 400 g/l, koncentracija enzima 13,5 g/l i vreme 13 minuta.sr
dc.publisherInstitute for Food Technology, Novi Sad
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceFood and Feed Research
dc.subjectgalacto-oligosaccharidesen
dc.subjectβ-galactosidaseen
dc.subjectAspergillus oryzaeen
dc.subjectoptimizationen
dc.subjectresponse surface methodology (RSM)en
dc.subjectgalakto-oligosaharidisr
dc.subjectβ-galaktozidazasr
dc.subjectAspergillus oryzaesr
dc.subjectoptimizacijasr
dc.subjectmetod odzivnih površinasr
dc.titleOptimization of galacto-oligosacharides synthesis using response surface methodologyen
dc.titleOptimizacija sinteze galakto-oligosaharida pomoću metoda odzivnih površinasr
dc.typearticle
dc.rights.licenseBY
dc.citation.epage10
dc.citation.issue1
dc.citation.other44(1): 1-10
dc.citation.rankM24
dc.citation.spage1
dc.citation.volume44
dc.identifier.doi10.5937/FFR1701001C
dc.identifier.rcubconv_1790
dc.type.versionpublishedVersion


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