Utjecaj ultrazvučne obrade na funkcionalna svojstva proteina sirutke

master's thesis

• Title (english): Influence of ultrasound treatment on functional properties of whey proteins
• Author: Ivan Mesarov
• Mentor: Suzana Rimac-Brnčić (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: 2012-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog istraživanja je ispitati utjecaj ultrazvuka visokog intenziteta na proteine sirutke kako bi se poboljšala njihova funkcionalna svojstva. Utjecaj ultrazvuka na fizikalno-kemijska i funkcionalna svojstva proučavao se preko mjerenja temperature, svojstva pjenjenja i emulgiranja. 10%-tne modelne suspenzije izolata proteina sirutke tretirane sa ultrazvukom visokog intenziteta pri 120 µm amplitudi, frekvenciji od 20 kHZ sa sondom promjera 12,7 mm u različitim vremenskim periodima (5 i 10 minuta) pri čemu je došlo do povišenja temperature kod svih ispitivanih uzoraka. Ultrazvuk je utjecao na funkcionalna svojstva pjenjenja i stvaranja emulzije. Koristeći ultrazvuk frekvencije 20 kHz postignuti su bolji rezultati djelovanjem od 5 minuta nego djelovanjem od 10 minuta. Na reološka svojstva hrane utječu temperatura, procesni parametri, kemijski sastav, te udio i vrsta suhe tvari. Također je ispitan utjecaj ultrazvučne obrade na reološka svojstva izolata proteina sirutke koja su izražena reološkim parametrima pomoću Ostwald de Waele-ovog zakona.

Abstract (english)

The aim of this study was to observe the effect of high-intensity ultrasound on whey protein sin order to improve their functional properties. Effect of ultrasound treatment on physiochemical and functional properties was examined by temperature, foaming and emulsifying properties. 10% of model isolate whey protein have been treated with supersonic vibration of high intensity at 120 µm amplitude of 20 kHz frequency, with a probe of 12,7 mm diameter in various periods of time (5 and 10 minutes) whereat the temperature increase has been caused in all of samples being examined.Ultrasound affeected functinal poperties of whey protein slike foaming and emulsion ability. Using ultrasound of 20 kHz frequency had better results were obtained with 5 minutes treatment than with 10 minutes treatment. Temperature, proces parameters, chemical composition, especially the content and the type of solid matteer have a significant influence on the rheological properties of food. The influence of the supersonic treatment to the rheologic qualites of the whey isolate proteins being expressed through the rheologic parametes by means of the Ostvald de Waele´s rule has been examined too.

• Keywords: funkcionalna svojstva; proteini sirutke; reološka svojstva; ultrazvuk
• Keywords (english): functional properties; whey proteins; rheological properties; ultrasound
• Language: croatian
• URN:NBN: urn:nbn:hr:159:474364
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-17 11:10:31