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Title:Izolacija kefirana iz kefirja : diplomsko delo univerzitetnega študijskega programa I. stopnje
Authors:ID Mesec, Zala (Author)
ID Pečar, Darja (Mentor) More about this mentor... New window
ID Goršek, Andreja (Comentor)
Files:.pdf UN_Mesec_Zala_2021.pdf (3,59 MB)
MD5: 94321CC8C683DE6FC359F90B716F021F
PID: 20.500.12556/dkum/ba5e1ffd-110c-4146-9f76-ae9f2e0c280f
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:V diplomskem delu opisujemo potek fermentacije kefirnih zrn v mleku in nadaljnji postopek izolacije eksopolisaharida kefirana ter določitev vsebnosti sladkorjev. Najprej smo poskušali kefiran izolirati iz kefirnih zrn, vendar je bila zmes preveč gosta in zato izolacija ni bila možna. Izolacijo smo nato izvedli iz mlečnega kefirja. V sklopu eksperimentalnega dela smo spreminjali temperaturo fermentacije in vrsto mleka. Ugotavljali smo vpliv spremembe temperature na količino glukoze in galaktoze v kefiranu. Za določitev sladkorjev smo uporabljali sistem za tekočinsko kromatografijo visoke ločljivosti sklopljen z detektorjem za merjenje lomnega količnika (HPLC-RI). Fermentacija mlečnega kefirja je potekala v 1 L stekleni posodi, ki smo jo za en dan postavili v termostat. Po enem dnevu smo po določenem postopku izolirali kefiran in s pomočjo HPLC določili vsebnost sladkorjev. Ugotovili smo, da po izolaciji v vseh vzorcih dobimo višjo masno koncentracijo glukoze kot galaktoze, kar potrjuje prisotnost kefirana. Z dobljenimi rezultati smo potrdili, da je pri višji temperaturi višja masna koncentracija tako glukoze kot tudi galaktoze. Za primerjavo s polnomastnim mlekom smo izvedli fermentacijo tudi z mlekom, ki vsebuje manj mlečnih maščob (1,5 %).
Keywords:kefir, mleko, fermentacija, odvisnost od temperature, HPLC
Place of publishing:Maribor
Place of performance:Maribor
Publisher:[Z. Mesec]
Year of publishing:2021
Number of pages:VIII, 27 str.
PID:20.500.12556/DKUM-79852 New window
UDC:637.136.5:637.146.21(043.2)
COBISS.SI-ID:77663235 New window
Publication date in DKUM:22.09.2021
Views:979
Downloads:101
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:19.08.2021

Secondary language

Language:English
Title:Kefiran isolation from kefir
Abstract:In the diploma work we describe the course of fermentation of kefir grains in milk and the further procedure of isolation of exopolysaccharide kefiran and determination of sugar content. We first tried to isolate kefiran from kefir grains, but the mixture was too thick and therefore isolation was not possible. The isolation was then made from milk kefir. As part of the experimental work, we changed the fermentation temperature and the type of milk. The effect of temperature change on the amount of glucose and galactose in kefiran was determined. A high-performance liquid chromatography system coupled to a refractive index detector (HPLC-RI) was used to determine the sugars. The fermentation of milk kefir took place in a 1 L glass container, which was placed in a thermostat for one day. After one day, kefir was isolated after a certain procedure and the sugar content was determined by HPLC. We found that after isolation in all samples we obtain a higher mass concentration of glucose than galactose. The obtained results confirmed that a higher mass concentration of both glucose and galactose was obtained at a higher temperature. For comparison with whole milk, fermentation was also performed with milk containing less milk fat (1,5%).
Keywords:kefir, milk, fermentation, temperature dependence, HPLC


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