Funkcionalna svojstva proteina iz maka (Papaver somniferum), industrijske konoplje (Cannabis sativa) i kakaove ljuske (Theobroma cacao L.)

undergraduate thesis

• Title (english): Functional properties of poppy (Papaver somniferum L.), industrial hemp (Cannabis sativa L.) and cocoa husk (Theobroma cacao L. ) proteins
• Author: Marija Soldo
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2016-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Sukladno modernim trendovima u prehrani i sve većim zahtjevima tržišta i potrošača za namirnicama biljnoga porijekla, danas je velik broj znanstvenih istraživanja posvećen pronalasku alternativnih izvora proteina iz biljnih sirovina. U ovom radu ispitana je mogućnost izolacije i karakterizacije proteina iz triju biljnih sirovina (mak, konoplja, kakaova ljuska) bogatog nutritivnog i proteinskog sastava. Za izolaciju proteina primijenjeni su postupci alkalne hidrolize na dvije različite temperature (sobna i 75°C) te precipitacije pri izoelektričnoj točki proteina. Učinkovitost postupaka izolacije proteina određena je prinosom proteina te određivanjem udjela proteina u izdvojenim proteinskim frakcijama, dok su istima karakterizirana funkcionalna svojstva (topljivost, svojstva pjenjenja, električne provodljivosti, kapacitet vezanja vode i ulja te svojstva emulzifikacije). Prema dobivenim rezultatima određivanja osnovnog kemijskog sastava biljnih sirovina konoplja je najbogatiji izvor proteina, mak masti, a kakaova ljuska ugljikohidrata. Najveći prinos proteinske frakcije dobiven je izolacijom proteina iz maka (~12,5%), potom iz kakaove ljuske (~7,9%) dok je najmanji prinos dobiven izolacijom proteina iz konoplje (~4,3%). Postupkom izolacije pri 75°C dobiva se veći prinos proteina i njihov udio u izdvojenim proteinskim frakcijama, u odnosu na izolaciju pri sobnoj temperaturi. Topljivost izdvojenih proteinskih frakcija bolja je pri sobnoj temperaturi, te raste porastom pH vrijednosti. Svojstva pjenjenja, vezanja ulja i vode te provodljivosti općenito su bolja za proteinske frakcije dobivene izolacijom pri 75°C. Ovim radom dokazan je velik potencijal i izvrsna funkcionalna svojstva frakcija izdvojenih iz svih triju biljnih sirovina, no potrebna su dodatna ispitivanja kako bi se odredila njihova točna strukturna i funkcionalna svojstva.

Abstract (english)

Along with the modern dietary trends and growing market and consumer demands for plant based foods, today a great number of scientific research is conducted on finding alternative, plant derived protein sources. In this study the potential of isolation and characterization of proteins from three plant sources (poppy, hemp and cocoa husk) was examined. For the protein isolation, alkaline hydrolysis at two different temperatures (room and 75°C) and precipitation at the isoelectric point of proteins was employed. The efficiency of protein isolation procedures was determined by the protein yield measurement as well as protein content determination in the isolated fractions, while their functional properties were also characterized (solubility, foaming properties, electrical conductivity, oil and water binding capacity, emulsification activity). According to the chemical composition of selected plant materials hemp was the most abundant source of proteins, poppy seeds of fat and cocoa husk of carbohydrates. The highest protein yield was obtained by isolation from poppy (~12,5%), then from cocoa husk (~7,9%), while the lowest protein yield was recovered from hemp (~4,3%). By isolation at 75°C higher protein yield and their content in the isolated fractions were obtained. The solubility of proteins was improved at room temperature and increased with the increase of the pH value. Other physico-chemical properties were generally higher for protein fractions recovered at 75°C. This study revealed a great potential and excellent functional properties of fractions recovered from all plant sources, however further examinations are required to determine their exact structural and functional properties.

• Keywords: funkcionalna svojstva; izolacija; kakaova ljuska; konoplja; mak; proteinske frakcije
• Keywords (english): functional properties; isolation; cocoa husk; hemp; poppy; protein fractions
• Language: croatian
• URN:NBN: urn:nbn:hr:159:756778
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-25 08:43:12