Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka

Dobrijević, Zorana

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master's thesis

Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:663914

Dobrijević, Zorana

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Cite this document

APA 6th Edition

Dobrijević, Z. (2015). Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:663914

MLA 8th Edition

Dobrijević, Zorana. "Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:663914

Chicago 17th Edition

Dobrijević, Zorana. "Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:663914

Harvard

Dobrijević, Z. (2015). 'Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:663914

Vancouver

Dobrijević Z. Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 September 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:663914

IEEE

Z. Dobrijević, "Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:663914

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:663914

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Metadata

Title	Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka
Title (english)	Spectrofluorimetric analysis of acid soluble proteins in cow's and goat's milks
Author	Zorana Dobrijević
Mentor	Ivica Strelec (mentor)
Committee member	Jovica Hardi
Committee member	Ivica Strelec
Committee member	Lidija Jakobek
Committee member	Vedran Slačanac
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Applied Chemistry and Ecology) (Sub-department of Biochemistry and Toxicology) Osijek
Defense date and country	2015-10-07, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	Cilj ovog istraživanja bio je ispitati mogućnost razlikovanja kravljeg od kozjeg mlijeka na osnovi intenziteta fluorescencije, koncentracije proteina i količine ukupnog amino dušika u sirutki. Dodatno je ispitano može li se procijeniti količina ukupnog amino dušika i količina proteina na osnovi fluorescencije. Analiza je obuhvaćala 60 uzoraka kravljeg (svježe, pasterizirano, UHT, rekonstituirano) i kozjeg (svježe, UHT) mlijeka. Fluorescencija se nije pokazala pogodnom metodom za razlikovanje kravljeg i kozjeg mlijeka, ali se na osnovi FAST indeksa moglo razlikovati sirova od termički obrađenih mlijeka. Na osnovi količine ukupnog amino dušika moguće je razlikovati sirutke kozjih i kravljih mlijeka. Određivanje intenziteta fluorescencije sirutke pri 290/340 nm može poslužiti za procjenu koncentracije proteina u sirutki.
Abstract (english)	The aim of this study was to examine possibility of cow's and goat's milk differentiation by fluorescence intensity, protein concentration and amino nitrogen quantity of whey samples. Additionally, possibility of total amino nitrogen and protein concentration estimation by fluorescence peak measurement were examined. Analysis included sixty samples of cow's (raw, pasteurized, UHT and reconstituted) and goat's (raw, UHT) milk. Fluorescence was not found applicable for differentiation of cow's and goat's milk, but FAST index was found as promising indicator for differentiation of raw and thermally processed milk. Cow's and goat's milk could be differentiated on the basis of total free amino nitrogen quantity in whey samples. Fluorescence intensity measurement at 290/340 nm was found applicable for estimation of protein concentration in whey.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:663914
Study programme	Title: Food Science and Nutrition Study programme type: university Study level: graduate Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2015-10-15 16:10:55