Udio proteina u različitim vrstama meda iz sezone 2022.

undergraduate thesis

• Title (english): Protein content in different honey types from the 2022 season
• Author: Lucija Matijašević
• 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: 2023-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Određivanje pojedinih sastojaka meda te analize njegovih svojstava često pronalaze svoju primjenu u svrhu utvrđivanja njegove autentičnosti, zbog čestih slučajeva patvorenja. Uprkos niskom udjelu u medu, određivanje udjela proteina sve se češće primjenjuje u svrhu utvrđivanja autentičnosti i kontrole kvalitete meda. Tijekom ovog istraživanja, primijenjena je metoda po Kjeldahl-u s ciljem određivanja udjela ukupnih proteina u 18 uzoraka različitih vrsta meda. Rezultati su pokazali da se udio ukupnih proteina kretao u rasponu od 0,09 % do 0,65 %, pri čemu je najviši udio ukupnih proteina određen u medu heljde (0,65 %), a najniži u medu lipe (0,09 %). Dobiveni rezultati istraživanja u skladu su s rezultatima istraživanja autora koji su također koristili metodu po Kjeldahl-u za određivanje udjela ukupnih proteina.

Abstract (english)

Determination of individual components of honey and analysing its properties are often used to determine its authenticity, due to frequent cases of adulteration. Despite the low content in honey, determination of protein content is increasingly being used to determine the authenticity and quality control of honey. During this research, the Kjeldahl method was applied, with the aim of determination the total protein content in 18 samples of different types of honey. The results showed that the content of total proteins ranged from 0,09 % to 0,65 %, with buckwheat honey having the highest total protein content (0,65 %) and linden honey having the lowest (0,09 %). The obtained research results are in accordance with the research results of the authors who also used the Kjeldahl method determination of the total protein content in honey

• Keywords: med; udio proteina; metoda po Kjeldahl-u
• Keywords (english): honey; protein content; Kjeldahl method
• Language: croatian
• URN:NBN: urn:nbn:hr:159:334960
• 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: 2024-04-29 11:21:59