Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke

Ranogajec, Silvija

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master's thesis

Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. urn:nbn:hr:159:567413

Ranogajec, Silvija

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering

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APA 6th Edition

Ranogajec, S. (2004). Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:567413

MLA 8th Edition

Ranogajec, Silvija. "Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:567413

Chicago 17th Edition

Ranogajec, Silvija. "Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:567413

Harvard

Ranogajec, S. (2004). 'Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:567413

Vancouver

Ranogajec S. Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:567413

IEEE

S. Ranogajec, "Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:567413

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:567413

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Title	Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke
Title (english)	High hydrostatic pressure processing effects on the functional properties of whey proteins
Author	Silvija Ranogajec
Mentor	Zoran Herceg (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) Zagreb
Defense date and country	2004-11-16, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	U radu su provedena ispitivanja funkcionalnih svojstava netretiranih sirutkinih proteina (β-laktoglobulina, koncentrata proteina sirutke (WPC) i izolata proteina sirutke (WPI)),te prethodno tretiranih visokim hidrostatskim tlakom (300,400,500 i 600 MPa) u vremenu od 5 i 10 minuta. Ispitivana su svojstva: topljivosti, sposobnosti emulgiranja i sposobnosti stvaranja pjene. Dobiveni rezultati pokazali su da je topljivost netretiranih uzoraka veća od tretiranih, indeks aktiviteta emulzije (IAE) i indeks stabilnosti emulzije (ISE) su veći kod netretiranih uzoraka nego kod tretiranih, dok proteini sirutke tretirani visokim hidrostatskim tlakom imaju znatno bolja svojstva pjenjenja od netretiranih.
Abstract (english)	In this work, the functional properties of non-treated whey proteins (β-lactoglobulin, WPC and WPI).and treated with high hydrostatic pressure ( 300, 400, 500 and 600 MPa) in time of 5 and 10 minutes, were investigated. The investigation was about these properties: solubility, emulsifying properties (ISE and IAE), and capability of foaming. The results obtained have shown that non-treated proteins have better solubility and emulsifying properties than treated proteins, while whey proteins treated with high hydrostatic pressure have much better capability of foaming than non-treated proteins.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:567413
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	2017-09-12 09:34:01