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undergraduate thesis
Funkcionalna svojstva proteina iz maka (Papaver somniferum), industrijske konoplje (Cannabis sativa) i kakaove ljuske (Theobroma cacao L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:756778
Soldo, Marija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

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Soldo, M. (2016). Funkcionalna svojstva proteina iz maka (Papaver somniferum), industrijske konoplje (Cannabis sativa) i kakaove ljuske (Theobroma cacao L.) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:756778

Soldo, Marija. "Funkcionalna svojstva proteina iz maka (Papaver somniferum), industrijske konoplje (Cannabis sativa) i kakaove ljuske (Theobroma cacao L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:756778

Soldo, Marija. "Funkcionalna svojstva proteina iz maka (Papaver somniferum), industrijske konoplje (Cannabis sativa) i kakaove ljuske (Theobroma cacao L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:756778

Soldo, M. (2016). 'Funkcionalna svojstva proteina iz maka (Papaver somniferum), industrijske konoplje (Cannabis sativa) i kakaove ljuske (Theobroma cacao L.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:756778

Soldo M. Funkcionalna svojstva proteina iz maka (Papaver somniferum), industrijske konoplje (Cannabis sativa) i kakaove ljuske (Theobroma cacao L.) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:756778

M. Soldo, "Funkcionalna svojstva proteina iz maka (Papaver somniferum), industrijske konoplje (Cannabis sativa) i kakaove ljuske (Theobroma cacao L.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:756778

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Metadata
TitleFunkcionalna svojstva proteina iz maka (Papaver somniferum), industrijske konoplje (Cannabis sativa) i kakaove ljuske (Theobroma cacao L.)
Title (english)Functional properties of poppy (Papaver somniferum L.), industrial hemp (Cannabis sativa L.) and cocoa husk (Theobroma cacao L. ) proteins
AuthorMarija Soldo
MentorDraženka Komes (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2016-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Sukladno modernim trendovima u prehrani i sve većim zahtjevima tržišta i potrošača za namirnicama biljnoga porijekla, danas je velik broj znanstvenih istraživanja posvećen pronalasku alternativnih izvora proteina iz biljnih sirovina. U ovom radu ispitana je mogućnost izolacije i karakterizacije proteina iz triju biljnih sirovina (mak, konoplja, kakaova ljuska) bogatog nutritivnog i proteinskog sastava. Za izolaciju proteina primijenjeni su postupci alkalne hidrolize na dvije različite temperature (sobna i 75°C) te precipitacije pri izoelektričnoj točki proteina. Učinkovitost postupaka izolacije proteina određena je prinosom proteina te određivanjem udjela proteina u izdvojenim proteinskim frakcijama, dok su istima karakterizirana funkcionalna svojstva (topljivost, svojstva pjenjenja, električne provodljivosti, kapacitet vezanja vode i ulja te svojstva emulzifikacije). Prema dobivenim rezultatima određivanja osnovnog kemijskog sastava biljnih sirovina konoplja je najbogatiji izvor proteina, mak masti, a kakaova ljuska ugljikohidrata. Najveći prinos proteinske frakcije dobiven je izolacijom proteina iz maka (~12,5%), potom iz kakaove ljuske (~7,9%) dok je najmanji prinos dobiven izolacijom proteina iz konoplje (~4,3%). Postupkom izolacije pri 75°C dobiva se veći prinos proteina i njihov udio u izdvojenim proteinskim frakcijama, u odnosu na izolaciju pri sobnoj temperaturi. Topljivost izdvojenih proteinskih frakcija bolja je pri sobnoj temperaturi, te raste porastom pH vrijednosti. Svojstva pjenjenja, vezanja ulja i vode te provodljivosti općenito su bolja za proteinske frakcije dobivene izolacijom pri 75°C. Ovim radom dokazan je velik potencijal i izvrsna funkcionalna svojstva frakcija izdvojenih iz svih triju biljnih sirovina, no potrebna su dodatna ispitivanja kako bi se odredila njihova točna strukturna i funkcionalna svojstva.
Abstract (english)
Along with the modern dietary trends and growing market and consumer demands for plant based foods, today a great number of scientific research is conducted on finding alternative, plant derived protein sources. In this study the potential of isolation and characterization of proteins from three plant sources (poppy, hemp and cocoa husk) was examined. For the protein isolation, alkaline hydrolysis at two different temperatures (room and 75°C) and precipitation at the isoelectric point of proteins was employed. The efficiency of protein isolation procedures was determined by the protein yield measurement as well as protein content determination in the isolated fractions, while their functional properties were also characterized (solubility, foaming properties, electrical conductivity, oil and water binding capacity, emulsification activity). According to the chemical composition of selected plant materials hemp was the most abundant source of proteins, poppy seeds of fat and cocoa husk of carbohydrates. The highest protein yield was obtained by isolation from poppy (~12,5%), then from cocoa husk (~7,9%), while the lowest protein yield was recovered from hemp (~4,3%). By isolation at 75°C higher protein yield and their content in the isolated fractions were obtained. The solubility of proteins was improved at room temperature and increased with the increase of the pH value. Other physico-chemical properties were generally higher for protein fractions recovered at 75°C. This study revealed a great potential and excellent functional properties of fractions recovered from all plant sources, however further examinations are required to determine their exact structural and functional properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:756778
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-04-25 08:43:12

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