Probavljivost i antioksidacijska aktivnost hidrolizata pogača uljarica

master's thesis

• Title (english): Digestability and antioxidant activity of hydrolyzate cake oilseeds
• Author: Marija Barišić
• Mentor: Sandra Balbino (mentor)
• Committee member: Marko Obranović (član povjerenstva)
• 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: 2021-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Pogače buče, kao i pogače uljane repice, nastaju kao nusproizvodi prilikom proizvodnje ulja te sadrže visok udio proteina i antioksidanasa. Kako bi se povećala iskoristivost nusproizvoda, a i smanjila količina otpada, povećava se broj istraživanja koja se provode u svrhu povećanja upotrebe nusproizvoda iz prehrambenih industrija u proizvodnji funkcionalno obogaćenih proizvoda. Cilj ovoga rada bio je provesti enzimsku hidrolizu pogača uljarica (pogača buče i uljane repice) te hidrolizatima ispitati stupanj hidrolize, antioksidacijsku aktivnost (FRAP i DPPH metodom), te odrediti in vitro probavljivost proteina. Provedena enzimska hidroliza s proteazom na pogačama uljarica, pri istim uvjetima hidrolize, pokazala je različiti utjecaj na pogače buče i uljane repice. Hidrolizati proteina pogače uljane repice pokazuju znatno veću antioksidacijsku aktivnost od hidrolizata pogače buče, dok hidrolizati pogače buče pokazuju veću probavljivost proteina od hidrolizata pogače uljane repice.

Abstract (english)

Pumpkin cakes, as well as rapeseed cakes, are formed as by-products in oil production and contain a high proportion of protein and antioxidants. In order to increase the usability of by-products, and to reduce the amount of waste, the number of studies conducted to increase the use of by-products from the food industry in the production of functionally enriched products is increasing. The aim of this study was to perform enzymatic hydrolysis of oilseeds (pumpkin and oilseed rape) and to examine the degree of hydrolysis, antioxidant activity (FRAP and DPPH method), and to determine in vitro digestibility of proteins. Conducted enzymatic hydrolysis with protease on oilseed cakes, under the same hydrolysis conditions, showed different effects on pumpkin and oilseed rape cakes. Rapeseed cake protein hydrolysates show significantly higher antioxidant activity than pumpkin cake of proteins hydrolysates, while pumpkin cake hydrolysates show higher digestibility of proteins than rapeseed cake hydrolysates.

• Keywords: hidroliza; pogača buče; pogača uljane repice; antioksidacijska aktivnost; probavljivost
• Keywords (english): hydrolysis; pumpkin cake; rapeseed cake; antioxidant activity; digestibility
• Language: croatian
• URN:NBN: urn:nbn:hr:159:562818
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-10-25 08:57:03