Funkcionalna svojstva proteina sirutke nakon tribomehaničke obrade i enzimske hidrolize

Radulović, Nataša

prikaz prve stranice dokumenta Funkcionalna svojstva proteina sirutke nakon tribomehaničke obrade i enzimske hidrolize

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master's thesis

Funkcionalna svojstva proteina sirutke nakon tribomehaničke obrade i enzimske hidrolize

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. urn:nbn:hr:159:572421

Radulović, Nataša

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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APA 6th Edition

Radulović, N. (2007). Funkcionalna svojstva proteina sirutke nakon tribomehaničke obrade i enzimske hidrolize (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:572421

MLA 8th Edition

Radulović, Nataša. "Funkcionalna svojstva proteina sirutke nakon tribomehaničke obrade i enzimske hidrolize." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:572421

Chicago 17th Edition

Harvard

Radulović, N. (2007). 'Funkcionalna svojstva proteina sirutke nakon tribomehaničke obrade i enzimske hidrolize', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:572421

Vancouver

Radulović N. Funkcionalna svojstva proteina sirutke nakon tribomehaničke obrade i enzimske hidrolize [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:572421

IEEE

N. Radulović, "Funkcionalna svojstva proteina sirutke nakon tribomehaničke obrade i enzimske hidrolize", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:572421

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:572421

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Title	Funkcionalna svojstva proteina sirutke nakon tribomehaničke obrade i enzimske hidrolize
Title (english)	Functional properties of whey proteins after tribomechanical treatment and enzyme hydrolysis
Author	Nataša Radulović
Mentor	Zoran Herceg (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Food Processes Engineering) Zagreb
Defense date and country	2007-02-16, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	U ovom radu ispitan je utjecaj tribomehaničke obrade i enzimske hidrolize sirutkinih proteina na sposobnost pjenjenja i emulgirajuća svojstva istih. 10%-tnim suspenzijama određeni su čvrstoća pjene, povećanje volumena i stabilnost pjene. Emulgirajuća svojstva ispitana su na modelnim otopinama pri različitim pH-vrijednostima (3, 5 i 7). Praškastim uzorcima određena je veličina čestica, razdioba veličine čestica i specifična površina. Rezultati ispitivanja sposobnosti stvaranja pjene pokazuju da tretirani uzorci izolata stvaraju pjenu većeg volumena i veće stabilnosti u odnosu na netretirane uzorke. Modelne otopine koje pokazuju veću stabilnost pjene pokazuju i veću čvrstoću pjene. Rezultati ispitivanja emulgirajućih svojstava pokazuju da hidrolizati sirutkinih proteina imaju veći indeks aktiviteta emulzije u usporedbi sa netretiranim i tribomehanički tretiranim izolatima pri svim pH-vrijednostima. Hidrolizati također stvaraju stabilnije emulzije u odnosu na tretirane izolate dok stupanj hidrolize iznad 20% ima negativan učinak na emulgirajuća svojstva sirutkinih proteina. Tribomehanička obrada dovodi do značajnog smanjenja veličine čestica i povećanja specifične površine. Sličan učinak ima i enzimska hidroliza, ali u znatno manjoj mjeri.
Abstract (english)	In this work, the influence of tribomechanical treatment and enzyme hydrolysis of whey proteins was examined on their foamability and emulsifying properties. The foam solidity, volume increase and foam stability of 10% suspensions were determined. Emulsifying properties were examined on model suspensions at various pH-values (3, 5 and 7). Particle size as well as their distribution and specific area were determined in powdered samples. The results of examination on the ability of foam production show that treated samples of isolates create a foam with greater volume and stability as compared to untreated samples. Model solutions that show greater foam stability also show greater foam solidity. The results of examination of emulsifying properties show that whey protein hydrolysates have greater emulsion activity index than untreated and tribomechanically treated isolates at all pH-values. Hydrolysates also form emulsions that are more stable as compared to treated isolates while hydrolysis degree above 20% has a negative effect on the emulsificational properties of whey proteins. Tribomechanical treatment leads to significant decrease of particle size and increase of specific area. Enzyme hydrolysis has the similar effect but in a considerable less scale.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:572421
Study programme	Title: Food Technology; specializations in: Nutrition Course: Nutrition Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-09-06 10:08:34