Udio proteina u uzorcima meda

undergraduate thesis

• Title (english): Protein content in honey samples
• Author: Iva Jukić
• Mentor: Ksenija Marković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2022-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Određivanje specifičnih sastojaka meda kao što su proteini svoju primjenu pronalazi u svrhu kontrole njihove kvalitete, te utvrđivanja autentičnosti. Tijekom ovog istraživanja primijenjena je metoda određivanja ukupnih proteina po Kjeldahl-u, indirektno preko dušika, s ciljem određivanja udjela proteina u uzorcima (n = 15) različitih vrsta meda (kadulja, suncokret, cvjetni, amorfa, uljana repica, mandarina, heljda, kesten, lipa, bagrem, zlatošipka). Rezultati su pokazali kako se udio ukupnih proteina kretao u rasponu od 0,13 % do 0,69 %, pri čemu je najviši udio određen u medu heljde, a najniži u medu bagrema. Dobiveni analitički podaci mogu predstavljati doprinos u procjeni kvalitete analiziranih proizvoda.

Abstract (english)

Determination of specific ingredients of honey, such as proteins, finds its application in their quality control and determination of their authenticity. During this research, the Kjeldahl method was used in determination of total proteins, indirectly via nitrogen, with the aim of determination of the protein content in samples (n = 15) of different types of honey (sage, sunflower, floral, amorphous, rapeseed, mandarin, buckwheat, chestnut, linden, acacia, goldenrod). The results showed that the content of total proteins ranged from 0,13 % to 0,69 %, with the highest content determined in buckwheat honey and the lowest in acacia honey. The obtained analytical data can represent a contribution to the assessment of the quality of the analysed products.

• Keywords: med; metoda po Kjeldahl-u; udio proteina
• Keywords (english): honey; Kjeldahl method; protein content
• Language: croatian
• URN:NBN: urn:nbn:hr:159:345855
• 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: 2022-09-27 08:45:08