Analiza funkcionalnih svojstava izolata proteina boba

master's thesis

• Title (english): Analysis of functional properties of faba bean protein isolates
• Author: Tena Dautanec
• Mentor: Anet Režek Jambrak (mentor)
• Committee member: Mojca Čakić Semenčić (predsjednik povjerenstva)
• Committee member: Sven Karlović (član povjerenstva)
• Committee member: Filip Šupljika (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health); (Laboratory for Sustainable Development); Zagreb
• Defense date and country: 2022-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Porastom svjetske populacije sve više raste zabrinutost vezana za količinu hrane dostatne da prehrani cijeli svijet, a osim toga sve se češće čuje i zabrinutost oko globalnog zatopljenja. Iz tih se razloga, a i zbog brige za zdravlje, sve više ljudi okreće prehrani baziranoj na biljnim proteinima umjesto životinjskih proteina. Cilj ovog rada bio je analizirati funkcionalna svojstva izolata proteina boba, jednog od potencijalnih kandidata koji bi zamijenio životinjske proteine, pri različitim pH vrijednostima, sa svrhom njegovog korištenja u prehrambenim proizvodima kao alternativa proteinima životinjskog porijekla. Određena je topljivost proteina, njihova sposobnost emulgiranja mogućeg i pjenjenja te zadržavanja vode. Rezultati su pokazali da dobivene vrijednosti uvelike ovise o pH suspenzije te bi se, pri određenim pH vrijednostima, bob mogao koristiti kao dodatak nekim prehrambenih proizvodima.

Abstract (english)

With the increase in the world's population, concerns about the amount of food sufficient to feed the entire world are growing, and in addition, concerns about global warming are increasingly being heard. For these reasons, and also because of health concerns, more and more people are turning to a diet based on plant proteins instead of animal proteins. The aim of this work was to analyse the functional properties of bean protein isolate, one of the potential candidates that would replace animal proteins, at different pH values, with the purpose of its possible use in plant-based products. The solubility of proteins, their ability to emulsify and foam and retain water was determined. The results showed that the obtained values largely depend on the pH of the suspension and, at certain pH values, beans could be used as a supplement to some food products.

• Keywords: Vicia faba L.; funkcionalna svojstva; topljivost; pjenjenje; emulgiranje; zadržavanje vode
• Keywords (english): Vicia faba L.; functional properties; solubility; foaming; emulsification; water retention
• Language: croatian
• URN:NBN: urn:nbn:hr:159:295162
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2023-02-14 14:29:17