Izolacija proteina iz sjemena industrijske konoplje (Cannabis sativa L.)

undergraduate thesis

• Title (english): Proteins isolation from industrial hempseed (Cannabis sativa L.)
• Author: Petra Pišonić
• Mentor: Marko Obranović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2021-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Porast svjetske populacije iziskuje i veću potražnju za proteinima, a pogače dobivene nakon ekstrakcije ulja predstavljaju dobar izvor proteina. Sjeme industrijske konoplje (Cannabis sativa L.) izvor je visokokvalitetnog ulja koje sadrži preporučeni omjer omega-6 i omega-3 esencijalnih masnih kiselina te je i izvor proteina bogatih esencijalnim aminokiselinama. Cilj ovoga rada bio je istražiti utjecaj predpriprema (način mljevenja, prosijavanje, tretiranje ultrazvukom visokog intenziteta) te različitih parametara kiselinsko–bazne ekstrakcije (vrijeme ekstrakcije, omjer vode i pogače, utjecaj soli i pH) na količinu i čistoću dobivenog proteinskog izolata iz nusprodukta proizvodnje konopljinog ulja - pogače. Iz dobivenih rezultata, prosijavanje se pokazalo kao značajna metoda predpripreme. Kriogenim mljevenjem dobiveno je 3,18 g izolata (12,72%) s niskim udjelom proteina (48,47%). Najbolji rezultati su dobiveni pri vremenu ekstrakcije od 60 min i omjeru pogače i deionizirane vode 1:20. Primjenom pH 12 dobiva se najviše proteinskog izolata (7,9g – 31,60%) najvećeg udjela proteina (73,38%).

Abstract (english)

The increase of world population is also increasing demand for protein, and the cakes obtained after oil extraction are a good source of protein. Industrial hemp seeds (Cannabis sativa L.) are source of high quality oil that contains the recommended ratio of omega-6 and omega-3 essential fatty acids and it is also source of protein, meaning they are rich with essential amino acids. The aim of this study was to investigate the influence of pre-preparations (grinding method, sieving, high-intensity ultrasound treatment) and different parameters of acid-base extraction (extraction time, water-to-cake ratio, salt and pH) on the received amount and purity of protein isolate obtained from hemp oil by-product – press cake. From the obtained results, sieving proved to be a significant method for pre-preparation. Cryogenic milling yielded 3.18 g of protein isolate (12.72%) but with a low protein content (48.47%). The best results were obtained with extraction time of 60 min and water-to-cake ratio at 1:20. Applying pH 12 gives the highest protein isolate (7.9g – 31.60%) with the highest protein content (73.38%).

• Keywords: industrijska konoplja; izolacija proteina; ulje; masne kiseline
• Keywords (english): fatty acids; hemp; oil; protein isolation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:853241
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-07-23 12:10:35