Funkcionalna i reološka svojstva izolata proteina soje

master's thesis

• Title (english): Functional and rheological proerties of soy protein isolates
• Author: Željana Brkić
• 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: 2006-04-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom su radu prikazana određena funkcionalna i reološka svojstva suspenzija izolata proteina soje komercijalnih naziva SUPRO 500 E, SUPRO 595 i SUPRO EX 32. Ispitivanjem topljivosti, disperzibilnosti, sposobnosti pjenjenja i emulgiranja utvrđeno je da su suspenzije pripremljene s izolatom proteina soje SUPRO EX 32 pokazale najbolje karakteristike. Najnižu topljivost, disperzibilnost te svojstva pjenjenja i emulgiranja pokazale su suspenzije pripremljene s izolatom proteina soje komercijalnog naziva SUPRO 595. U radu je ispitan utjecaj udjela suhe tvari i temperature (u rasponu od 0 do 60 °C) na viskoznost 10, 12 i 15%-tnih modelnih otopina navedenih uzoraka izolata proteina soje. Reološka svojstva određena su pomoću rotacionog viskozimetra Rheometric Scientific RM-180, a njihove karakteristike su izražene reološkim parametrima pomoću Ostwald de Waelovog zakona. Utjecaj temperature na viskoznost određen je Arrheniusovom jednadžbom. Najveću viskoznost pokazala je suspenzija SUPRO EX 32, zatim SUPRO 500E te konačno najmanju SUPRO 595. Sve suspenzije izolata proteina soje pokazale su reološke karakteristike nenewtonskih tekućina odnosno pseudoplastičan tip tečenja.

Abstract (english)

This paper presents certain functional and rheological properties of soy protein isolate suspensions commercially named SUPRO 500 E, SUPRO 595 and SUPRO EX 32. By examining solubility, dispersibility, capability of foaming and emulisification, it has been established that suspensions prepared with soy protein isolate SUPRO EX 32 have shown the best characteristics. The lowest solubility, dispersibility as well as capability of foaming and emulisification have shown suspensions prepared with soy protein isolate commercially named SUPRO 595. In this work, the impact of the solid matter content and temperature (in the range from 0 to 60 C) on the viscosity using 10, 12 and 15 % model solutions of specified soy protein isolate samples were investigated. The rheological properties were determined using a rotational viscosimeter Rheometric RM-180 and their characteristics were described by rheological parameters by means of the Ostwald de Weale's principle. The impact of temperature on viscosity was determined from Arrhenius's equation. The highest viscosity has shown suspension SUPRO EX 32 then SUPRO 500E and finally the lowest one has had SUPRO 595. All suspensions of soy protein isolates have shown non-Newtonian rheological characteristics or pseudoplastic type of flow.

• Keywords: funkcionalna svojstva; izolati proteina soje; reološka svojstva; temperatura
• Keywords (english): functional properties; rheological properties; soy protein isolate; temperature
• Language: croatian
• URN:NBN: urn:nbn:hr:159:793823
• 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
• Created on: 2017-09-08 11:27:57