<p>Termalne osobine svinjskog mesa (Longissimus dorsi) osmotski dehidratisanog u melasi &scaron;ećerne repe i svežeg svinjskog mesa praćene su metodama termalne analize: Diferencijalnom skenirajućom kalorimetrijom (DSC), termogravimetrijskom analizom (TGA), modulovanom diferencijalnom skenirajućom kalorimetrijom (MDSC). Dobijeni rezultati pokazuju postojanje novonastale proteinske osnove osmotski dehidratisanog svinjskog mesa koji je posledica smanjenja količine vode i interakcije komponenti melase s proteinima mesa. Nađeno je da osmotskom dehidratacijom dolazi do promene i pregrupisavanja preostale slobodne vode u dva oblika, &scaron;to ukazuje na mehaničko strukturne promene u interfibrilarnoj mreži i pojednostavljivanje strukture proteinske osnove. Definisani su nastali strukturni nivoi proteinske osnove: strukturni nivo vode vezane na protein tj. postojanje proteinske strukture i posle osmotske dehidratacije -strukturni nivo I; strukturni nivo mreže sa ujednačeno manjim porama tj. nivo energetski jače vezane imobilizirane -strukturni nivo II; strukturni nivo mreže sa ujednačeno većim porama tj. nivo energetski slabije vezane imobilizirane -strukturni nivo III.<br />Ispitivanjem termalnih osobina uzoraka osmotski dehidratisanog mesa sa smanjenom vlagom ( ispod 20%) nađeno je postojanje staklastog prelaza po&scaron;to je najveća količina vode vezana za čvrsti matriks. Definisani su optimalni uslovi rehidratacije osmotski dehidratisanog svinjskog mesa, te su određene Pelegove konstante rehidratacije. Nađeno je postojanje nativnih struktura proteina u osmotski dehidtiranom mesu i određeni su kinetički parametri denaturacije (Ea, kb) svežeg i osmotski dehidriranog mesa. Određen je sadržaj makroelemenata osmotski su&scaron;enog svinjskog mesa. Radi obja&scaron;njenja složenosti interakcija proteina mesa i sastojaka osmotskog rastvora melase koje se odvijaju pri dehidrataciji, kao model sistem poslužila je interakcija proteina albumina goveđeg seruma (BSA) s jonima nekih makroelemenata prisutnih u melasi.</p> / <p>Thermal properties of pork meat (Longissimus dorsi) osmotically dehydrated in sugar beet molasses and fresh pork were followed by the methods of thermal analysis: Differential Scanning Calorimertry (DSC), Thermogravimetric Analysis (TGA), Modulated Differential Scanning Calorimetry (MDSC). The results indicate the existence of newly formed protein matrix as a consequence of osmotic dehydration of pork meat: reducing the amount of water and the interaction of the components of molasses and meat proteins. It has been found that changes were induced by the process of osmotic dehydration, and rearrangeement of the remaining free water in two forms. Also as a consequence of the osmotic dehydration, structural changes in the interfibrilar network and simplifying of the original structure of the meat protein matrix were occurred. A structural levels of protein matrix were defined: as structural level of the water bound to the protein, meaning the existence of protein structure and after osmotic dehydration Structural level I; a structural level with uniformly small pores in the network of formed protein matrix: energy level of more tightly immobilized water &ndash;Structural level II; and structural level of network with uniformly larger pores, energy level of lower bound immobilized water - Structural level III. By characterization of the thermal properties of the samples of osmotically dehydrated meat with reduced moisture (below 20%) the glass transition was found, as most of the water bound to a solid matrix.The optimal conditions for rehydration of dehydrated pork meat were defined, and Peleg&lsquo;s rehydration constants were obtained. It was found that the existence of the native structure of the protein in the osmotically dehydrated meat, and the kinetic parameters of protein denaturation (Ea, kb) of fresh and dehydrated meat were obtained. The content of macroelements in the osmotically dehydrated, fresh pork meat and in the sugar beet molasses were obtained. In order to explain the complexity of the interaction of meat proteins with the components of the osmotic solution -molasses that occur in the dehydration process, the model-system of the protein bovine serum albumin (BSA) interaction with the ions were implied to present simple interaction of some major elements with a protein matrix followed by DSC and ITC .</p>

<p>Cilj ove doktorske disertacije je bio da se ispita mogućnost primene izluţenih rezanaca &scaron;ećerne repe i njihovih tretiranih oblika, nastalih u procesu proizvodnje bioetanola, kao biosorbenata za uklanjanje jona te&scaron;kih metala iz vode. U okviru eksperimenata, u laboratorijskim uslovima izvedeni su predtretman i hidroliza izluženih rezanaca kako bi se dobili tretirani oblici, a zatim je izvr&scaron;ena karakterizacija adsorbenata, ispitane njihove adsorpcione sposobnosti, utvrđeni najbolji uslovi za njihovu primenu i ispitana mogućnost njihove vi&scaron;estruke primene u obradi vode.<br />U okviru karakterizacije materijala određen je njihov sastav, specifiĉna povr&scaron;ina i poroznost, ispitana povr&scaron;ina primenom FTIR i EDS metode i kvantifikovana količina pojedinih funkcionalnih grupa prisutnih na povr&scaron;ini primenom Boehm-ove titracije. Na osnovu FTIR metode pre i posle adsoprcije utvrđeno je koje grupe učestvuju u vezivanju jona metala.<br />Ispitan je i uticaj razliĉitih parametara na adsorpciju (vreme kontakta adsorbenta i adsorbata, veličina čestice, pH, temperatura, primenjena doza adsorbenta, jonska jačina, su&scaron;enje) radi utvrđivanja najboljih uslova za maksimalnu efikasnost.<br />Kako bi se stekao bolji uvid u sam proces adsorpcije jona na povr&scaron;inu adsorbenata, na eksperimentalne podatke primenjeni su različiti modeli adsorpcionih izotermi, a mehanizam vezivanja je detaljnije razmotren primenom kinetiĉkih modela. Primenom termodinamičkih modela utvrđena je priroda procesa.<br />Radi vi&scaron;estruke primene ovih ekolo&scaron;kih biosorbenata ispitana je i mogućnost regeneracije materijala razliĉitim kiselinama kao desorbensima i utvrđeno optimalno vreme desorpcije. Ispitana je primena kroz vi&scaron;e uzastopnih ciklusa adsorpcija &ndash; desropcija. Rezultati su pokazali da ispitani materijali imaju zadovoljavajući adsorpcioni kapacitet, ali da se mogu primenjivati i vlažni, odmah nakon procesa ekstrakcije &scaron;ećera, depektinacije i hidrolize, bez utro&scaron;ka energije za su&scaron;enje. Pored toga, utvrđeno je da se mogu regenerisati i koristiti uspe&scaron;no vi&scaron;e puta, &scaron;to otvara mogućnost za njihovu primenu u praksi.</p> / <p>The aim of this PhD thesis was to investigate the possibility of usage of sugar beet shreds and their treated forms from the bioethanol production for removal of heavy metal ions from water. In the context of experiments, pretreatment and hydrolysis of sugar beet shreds were performed in order to obtain treated forms. The characterization of biosorbents was conducted and their adsorption capacity was investigated. Also, the optimal conditions for their implementation and the possibility of their multiple applications for water treatment were determined.<br />Within the characterization of materials their composition, specific surface area and porosity were determined. The surface of biosorbents was investigated by using FTIR and EDS methods. The amount of the functional groups present on the surface was quantified by Boehm&#39;s titration. On the basis of the FTIR method before and after adsorption it was determined which functional groups participate in the binding process.<br />The influence of various parameters on the adsorption (contact time of the adsorbent and adsorbate, particle size, pH, temperature, adsorbent dose, ionic strength, drying process) were examined in order to determine the best conditions for maximum efficiency.<br />For better insight into the process of adsorption of ions on the surface of the adsorbents, different models of adsorption isotherms were applied to experimental data. Mechanism of adsorption was determined by applying different kinetic models. The nature of the process was investigated by determining thermodynamic parameters.<br />The multiple applications of these eco-friendly biosorbents was examined by regeneration investigation. The optimal time of desorption was determined and different acids were used for regeneration study. The multiple cycles adsorption &ndash; desorption was also conducted.<br />The results showed that the investigated materials have a satisfactory adsorption capacity. They can also be applied wet, immediately after the process of sugar extraction, depectination and hydrolysis, without the energy consumption for drying. In addition, it was found that they can be regenerated and successfully used several times. This opens up the possibility for their practical application.</p>

La filière betteravière française cherche à gagner en productivité afin d'obtenir des rendements en sucre économiquement satisfaisants. La fertilisation azotée est l'un des principaux facteurs influençant le rendement de la betterave sucrière. De nombreux modèles ont pour but de simuler le rendement en sucre de la betterave mais peu prennent en compte l'effet des conditions de nutrition azotée. Dans ce contexte, les objectifs de ce travail étaient: (i) de mener une réflexion conduisant au choix du type de modélisation, (ii) d'identifier les caractéristiques de la plante en réponse à la nutrition azotée pour le paramétrage du modèle, et (iii) d'évaluer notre modèle. La démarche de modélisation s'est concentrée sur l'intégration des effets de la nutrition azotée sur l'élaboration de la surface foliaire, et sur les relations source-puits au sein de la plante. Des expérimentations au champ sur deux années nous ont permis d'acquérir les données nécessaires à l'étude des réponses de la betterave à des conditions contrastées de nutrition azotée et au paramétrage du modèle. Un travail de compilation de données de validation disponibles à l'ITB a permis de prendre en compte la variabilité des paramètres. Nous avons constaté que la betterave répondait à la nutrition azotée comme les autres plantes en C3. Le modèle simule les différences de rendement en sucre en fonction de l'état de nutrition azotée comme annoncé dans la bibliographie. Le modèle permet de retrouver sans les imposer les stades de croissance de la betterave. Couplé au module de fourniture d'azote du modèle STICS, le modèle permet de simuler les grandes tendances des rendements depuis les trente dernières années. / The French sugar beet industry seeks to increase productivity in order to obtain sugar yields economically satisfactory. Nitrogen fertilization is one of the main factors influencing yield of sugar beet. Many models are designed to simulate the yield of sugar beet but few take into account the effect of nitrogen nutrition conditions. In this context, the objectives of this work were: (i) to reflect leading to the choice of the type of modeling, (ii) to identify the plant characteristics in response to nitrogen nutrition for parameterization of the model and (iii) evaluate our model.The modeling approach has focused on the integration of the nitrogen nutrition effects on the leaf area development, and source-sink relationships within the plant. Two years field experiments have enabled us to acquire data necessary for the study of the sugar beet responses under contrasting nitrogen nutrition conditions and parameterization of the model. A compilation of a data set validation at the ITB makes it possible to take into account parameters variability. We found that sugar beet responded to nitrogen nutrition as the other C3 plants. The model simulates the differences in sugar yield based on nitrogen nutrition status as reported in the literature. The model can find growth stages of sugar beet without force them. Coupled to the supply nitrogen module of the STICS crop model, the model simulates the major trends in yields over the past thirty years.

The work is focused on operational comparison of two technologies of sugar beet growth. The comparison took place on two adjacent plots with almost the same properties. On the first plot the stand was based on Stip-Tillage technology. On the second plot was used minimalization technology, specifically loosening and subsequent preparation before sowing using a compactor. Several parameters of the soil preparation were evaluated on the plots. Subsequently, the vegetation was monitored during the growing season. The thesis is also supplemented by yield parameters and simplified economic evaluation.

<p>U ovom radu proučavana je osmotska dehidratacija korena i lista celera u dva različita osmotska rastvora: vodenom rastvoru saharoze i natrijum hlorida i melasi &scaron;ećerne repe. Ispitivan je uticaj temperature procesa (20&deg;C, 35&deg;C i 50&deg;C) i vremena imerzije (1, 3 i 5h) na gubitak vode, prira&scaron;taj suve materije, sadržaj suve materije, vrednosti aktivnosti vode, promenu antioksidativne aktivnosti, promenu boje i promenu mineralnog sastava (K, Mg, Ca, Fe) tokom osmotske dehidratacije korena i lista celera.<br />Dokazano je da se povećanjem temperature i produženjem vremena trajanja procesa pospe&scaron;uje prenos mase tj. migracija molekula vode iz tretiranog biljnog materijala u okolni rastvor, i prodiranje molekula rastvorene supstance iz osmotskog rastvora u tretirano biljno tkivo. Snižene aw vrednosti u svim ispitivanim uzorcima ukazuju na pozitivan uticaj osmotske dehidratacije na mikrobiolo&scaron;ku stabilnost tretiranog korena i lista celera, &scaron;to je potvrdila i mikrobiolo&scaron;ka analiza.<br />Nasuprot rastvoru saharoze i natrijum hlorida koji je uticao na opadanje ukupne antioksidativnosti osmotski dehidriranih uzoraka, melasa &scaron;ećerne repe, kao bogat izvor prirodnih antioksidanasa, doprinosi povećanju antioksidativnosti i pobolj&scaron;anju funkcionalnog kvaliteta dehidriranog produkta. Usled transfera bojenih materija (melanoidina) iz melase, dolazi do tamnjenja tretiranih uzoraka. Bojene materije iz melase, zbog svojih antioksidativnih svojstava takođe doprinose pobolj&scaron;anju antioksidativnosti krajnjeg produkta. Dobijeni rezultati su pokazali značajno pobolj&scaron;anje mineralnog sastava korena i lista celera, dehidriranih u melasi &scaron;ećerne repe, dok je kod uzoraka tretiranih u rastvoru saharoze i natrijumhlorida uočeno smanjenje sadržaja ispitivanih mineralnih materija.<br />Statističkom obradom rezultata, uočeno je da su optimalni procesni parametri u pogledu efikasnosti procesa, kao i mikrobiolo&scaron;kog, nutritivnog, senzornog i funkcionalnog kvaliteta osmotski dehidriranog korena i lista celera, vreme trajanja procesa od 5h, na temperaturi od 50^{<span style="font-size:11px;">&deg;</span>}<span style="font-size:11px;">C</span>, u melasi &scaron;ećerne repe kao osmotskom rastvoru.</p> / <p>In this thesis, the osmotic dehydration of celery leaves and root in two different osmotic solutions (sucrose and sodium chloride dissolved in water and sugar beet molasses), was investigated. The effect of process temperature (20&deg;C, 35&deg;C i 50&deg;C) and immersion time (1, 3 and 5h) on water loss, solid gain, dry matter content, value of water activity, change of antioxidant activity, change of color parameters and change of mineral composition (K, Mg, Ca, Fe) was investigated.<br />It was found that increasing of process temperature and immersion time enhance mass transfer, intesifying migration of water molecules from the treated plant material into the surrounding solution and penetration of dissolved substances molecules from the osmotic solution into the treated plant tissue. Reduced aw values in all examined samples indicate a positive effect of osmotic dehydration on the microbiological stability of the treated celery leaves and root, which was also confirmed by the microbiological analysis.<br />Contrary to the solution of sucrose and sodium chloride, which was contributed to the decrease in total antioxidantivity of osmotically dehydrated samples, sugar beet molasses, as a rich source of natural antioxidants, contributed to an increase in antioxidant activity and an improvement in the functional quality of the dehydrated products. Due to the transfer of colored substances (melanoidins) from the molasses, the color of treated samples was darker. The colored substances from molasses, due to their antioxidant properties, also contribute to the enhancement of the antioxidativity of the final product. The results showed a significant improvement of the mineral content of celery leaves and root dehydrated in sugar beet molasses, while the samples treated in sucrose and sodium chloride solution show reduction of the examined mineral matters.<br />Statistical analysis revealed that optimal process parameters in terms of process efficiency, as well as the microbiological, nutritive, sensory and functional quality of the osmotically dehydrated celery leaves and root were: the process time of 5 hours, at a temperature of 50&deg;C, in sugar beet molasses as an osmotic solution.</p>

ABSTRACT Three different genotypes of sugar beet (diploid, triploid and tetraploid) / 4 varieties from diploid and triploid genotypes Soraya (KWS8123) and Leila (diploid), Visa (H68121) and Kassandra (triploid) and 2 lines from tetraploid genotype &Ccedil / BM315 and EA2075 (tetraploid) were used for investigating the effects of ploidy level on plant regeneration. Within three sugar beet genotypes, with respect to the treatments, triploids or tetraploids were found to respond to treatments significantly different when compared with diploids. The responses of polyploids were superior over the responses of diploids. Moreover, varieties from same genotype responded differently to treatments. Two types of calli were obtained / one white and friable with regenerative capacity and the other green and compact with no regenerative capacity. Concentration of sucrose on callus development was observed to be important. High concentration of sucrose (30 g/L) was found to cause discoloration and irresponsiveness of formed calli at callus enlargement and subsequent shoot regeneration stages. Therefore, low concentration (10 g/L) is advised to be used at these stages / although this caused less callus induction. Although initially used for the prevention of tissue discoloration, L-ascorbic acid inclusion into the medium was found to be positively affecting the regeneration capacity. When used at 20 mg/100 mL concentration, the only two spontaneous shoots from the tetraploid EA2075 line were obtained. Subsequently, these shoots were successfully rooted and whole plants were obtained. The effect of silver nitrate, in combination with L-ascorbic acid, on the prevention of sugar beet tissue discoloration was investigated. Unfortunately, the symptoms of discoloration did not diminish. Moreover, callus formation was reduced and the subsequent shoot recovery could not be achieved. Since a total of 3456 explants were used during this study, and only 2 whole plants were regenerated, the efficiency of plant recovery was calculated as a rather low value of 0.058 %.

No description available.

In this study, optimization of a transformation and regeneration system via indirect and direct organogenesis in cotyledon, hypocotyl, petiole, leaf and shoot base tissues of sugar beet (Beta vulgaris L. cv. ELK 345 and 1195) was investigated. Two different germination, three different callus induction and shoot induction medium was used for indirect organogenesis of sugar beet cultivar ELK 345. Except cotyledon, other explants (hypocotyl, petiole and leaf) produced callus. However no shoot development was observed from callus of these explants. Shoot base tissue of sugar beet cultivar 1195 was employed for direct organogenesis. Shoot development was achieved via direct organogenesis using 0.1 mg/L IBA and 0.25 mg/L BA. Root development and high acclimatization rate were accomplished from shoot base tissue. Different concentrations of kanamycin and PPT were applied to leaf blade explants to find out optimum dose for selection of transformants. Kanamycin at 150 mg/L and PPT at 3 mg/L totally inhibited shoot development from leaf blades. Moreover, an Agrobacterium mediated transformation procedure for leaf explants of ELK 345 was also optimized by monitoring transient uidA expression 3rd days after transformation. Effects of different parameters (vacuum infiltration, bacterial growth medium, inoculation time with bacteria, Agrobacterium strains and L-cysteine application in co-cultivation medium) were investigated to improve transformation procedure. Vacuum infiltration and Agrobacterium strains were significantly improved transformation procedure. Percentage of GUS expressing areas on leaves increased three folds from the beginning of the study.

The aim of the diploma thesis was evaluation of sensoric attributes of blueberry and current jams sweetened by selected Steviol glycosides and their comparing with other sweeteners. For evaluation of sensoric attributes were used rebaudioside A, stevioside, aspartame, erythritol and sugar beet. Stevia rebaudiana var. Bertoni is a persistent plant, which contains sweetening Steviol glycosides, which have a use in food processing. They are available in the area of EU indicated as E960 since 2011. The most used Steviol glycosides are stevioside and rebaudioside A, which are demarcated with a high sweetness, which could be 200-400 times higher than saccharose. The usage of sweeteners is legislatively allowed, which means it is also allowed to do sensoric analyse and detect perception of added substances in food. These analyses evaluate food with the help of sense - perception. Methodical part of the work contains procedure, used methods for gaining evaluation of data from a sensoric analyse after the degustation of jams, which has taken place with the presence of ten judges - an academic students in the working compartment of University of South Bohemia. Respondents entered their evaluation into protocols, which were prepared in advance. The results of diploma thesis are evaluated by the method of Kramer, which is used for this kind of analyse. The critical scale between 20 and 40 with the value of probability P = 95% was defined according to this method. Evaluation is described with the help of graphs and tables, added with a wordily describtion. Conclusion of analyse of diploma thesis is, that the usage of Steviol glycosides is not most suitable way of sweetening jams. Acceptable valuations of jams containing Steviol glycosides were proven in parameters of colour and aroma. The reasons for less successful evaluation of Steviol glycosides could be due to bad pH of food or badly chosen dosing, without combination of other kinds of sweeteners. The best sensory characteristics traditionally showed sugar beet and aspartame followed by rebaudioside A and stevioside, which were placed on the third and forth place from five used sweeteners. The part of the diploma thesis was an evaluation of questionnaire, where the result was, that asked people preferred fruit ingredient of jams (type of fruit, amount) not their way of sweetening while choosing a jam.

The sugar beet (Beta vulgaris) plant has in recent years been added to the Biofuel Industrial Strategy (Department of Minerals and Energy, 2007) by the South African government as a crop grown for the production of bio-ethanol. Sugar beet is commonly grown in Europe for the production of sucrose and has recently been cultivated in Cradock and the surrounding areas (Engineering News, 2008). The biofuel industry usually ferments the sucrose with Saccharomyces cerevisiae to yield bio-ethanol. However, researchers are presented with a critical role to increase current yields as there are concerns over the process costs from industrial biotechnologists. The beet factories produce a pulp by-product removed of all sucrose. The hemicellulose-rich pulp can be degraded by microbial enzymes to simple sugars that can be subsequently fermented to bio-ethanol. Thus, the pulp represents a potential source for second generation biofuel. The process of utilising microbial hemicellulases requires an initial chemical pre-treatment step to delignify the sugar beet pulp (SBP). An alkaline pre-treatment with ‘slake lime’ (calcium hydroxide) was investigated using a 23 factorial design and the factors examined were: lime load; temperature and time. The analysed results showed the highest release of reducing sugars at the pre-treatment conditions of: 0.4 g lime / g SBP; 40°C and 36 hours. A partial characterisation of the Clostridium cellulovorans hemicellulases was carried out to verify the optimal activity conditions stated in literature. The highest release of reducing sugars was measured at pH 6.5 – 7.0 and at 45°C for arabinofuranosidase A (ArfA); at pH 5.5 and 40°C for mannanase A (ManA) and pH 5.0 – 6.0 and 45°C for xylanase A (XynA). Temperature studies showed that a complete loss of enzymatic activity occurred after 11 hours for ManA; and 84-96 hours for ArfA. XynA was still active after 120 hours. The optimised lime pre-treated SBP was subsequently degraded using various combinations and percentages of C. cellulovorans ArfA, ManA and XynA to determine the maximal release of reducing sugars. Synergistically, the highest synergy was observed at 75% ArfA and 25% ManA, with a specific activity of 2.9 μmol/min/g protein. However, the highest release of sugars was observed at 4.2 μmol/min/g protein at 100% ArfA. This study has initiated the research within South Africa on SBP and its degradation by C. cellulovorans. Preliminary studies show that SBP has the potential to be utilised as a second generation biofuel source.