Enzimski tretman pogače lana

master's thesis

• Title (english): Enzymatic treatment of flaxseed cake
• Author: Alma Marevci
• Mentor: Marko Obranović (mentor)
• Committee member: Sandra Balbino (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: 2021-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Pogača lana je nusproizvod prilikom proizvodnje lanenog ulja te sadrži značajan udio bioaktivnih spojeva. Kako bi se povećala iskoristivost nusproizvoda, povećava se i broj istraživanja vezanih za proizvodnju funkcionalno obogaćenih proizvoda uz upotrebu nusproizvoda prehrambene industrije. Cilj ovoga rada bio je provesti enzimsku hidrolizu pogače lana prethodno mljevenu uz kriogeno hlađenje dušikom te dobivenim hidrolizatima ispitati stupanj hidrolize, antioksidacijsku aktivnost FRAP metodom te odrediti in vitro probavljivost. Statističkom obradom nije pokazan značajan utjecaj temperature hidrolize, koncentracije enzima i vremena na stupanj hidrolize (p=0,137). Značajan utjecaj na antioksidacijsku aktivnost ima temperatura hidrolize (p=0,002). Koncentracija i vrijeme nisu pokazali značajan utjecaj na vrijednosti antioksidacijske aktivnosti (p>0,05). Također, nije dobiven značajan utjecaj vremena, koncentracije enzima ili temperature na koncentraciju primarnih amina (p>0,005). Za definiranje optimalnih uvjeta hidrolize pogače lana potrebno je provesti daljnja istraživanja.

Abstract (english)

Flaxseed cake is a by-product of flaxseed oil production and contains a significant proportion of bioactive compounds. In order to increase the usability of by-products, studies related to the production of functionally enriched products with the use of by-products of the food industry are also being carried out more often. The aim of this study was to perform enzymatic hydrolysis of flaxseed cake previously ground by cryogenic cooling and the obtained hydrolysates to examine the degree of hydrolysis, antioxidant activity by FRAP method and to determine in vitro digestion. Statistical analysis did not show a significant influence of temperature of hydrolysis, enzyme concentration and time on the degree of hydrolysis (p=0.137). The temperature of hydrolysis has a significant effect on antioxidant activity (p=0.002). Concentration and time did not show a significant effect on the values of antioxidant activity (p>0.05). Also, there was not obtained significant effect of time, enzyme concentration or temperature on the concentration of primary amines (p>0.005). Further research is needed to define the optimal conditions for the hydrolysis of flax cake.

• Keywords: antioksidacijska aktivnost; hidroliza; in vitro probavljivost; kriomljevenje; lanena pogača
• Keywords (english): antioxidant activity; cryomilling; flaxseed cake; hydrolysis; in vitro digestion
• Language: croatian
• URN:NBN: urn:nbn:hr:159:584780
• 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: 2021-11-09 14:21:32