Izolacija i karakterizacija kazeina i laktoze iz kravljeg i kozjeg mlijeka

undergraduate thesis

• Title (english): Isolation and characterization of casein and lactose from cow and goat milk
• Author: Sanja Heleš
• Mentor: Senka Djaković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Organic Chemistry); Zagreb
• Defense date and country: 2012-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Prema piramidi pravilne prehrane zdravlja nema bez mlijeka i mliječnih proizvoda, a prema Hipokratu mlijeko je najsavršenija ljudska namirnica. Glavni je izvor kalcija koji je neophodan za rast i razvoj kosti, zuba, te za funkcioniranje srca, mišića i živaca. Sadrži laktozu koja nam daje energiju i kazein koji je veliki izvor aminokiselina našem organizmu. U ovom radu opisana je izolacija i karakterizacija produkata kazeina i laktoze dobivenih iz kolostruma, kravljeg i kozjeg mlijeka različitih proizvođača. Identifikacija je provedena FTIR spektroskopijom. Dobiveni rezultati ukazuju da je u kravljem i kozjem mlijeku prisutan udio kazeina od 1,2 g do 7,05 g na 100 mL mlijeka ovisno o vrsti i porijeklu , dok je udio laktoze manji u kozjem mlijeku. Tijekom izolacije primjećene su razlike u strukturi, masnoći i boji dobivenih izolata.

Abstract (english)

According to proper nutrition pyramid there is no health without milk and dairy products, and according to Hippocrates milk is the most perfect human food. It is main source of calcium which is crucial for development of bones, teeth and for proper functioning of heart, muscles and nerve system. It contains lactose which gives us energy and casein which is great source of amino acids in our organism. In this work it is described isolation and characterization products of casein and lactose that is derived from colostrum, cow and goat milk of different producers. Identification was made with FTIR spectroscopy. These results indicate that in cow's and goat's milk casein is present share of 1.2 g to 7.05 g per 100 ml of milk depending on the type and origin, while a smaller proportion of lactose in goat milk. During the isolation of the observed differences in structure, color and fat-derived isolates.

• Keywords: mlijeko; kazein; laktoza; izolacija; FTIR spektroskopija
• Keywords (english): milk; casein; lactose; isolation; FTIR spectroscopy
• Language: croatian
• URN:NBN: urn:nbn:hr:159:354773
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-16 09:37:47