Udio proteina u uzorcima cvjetnog i livadnog meda, te medljikovca iz sezone 2022.

undergraduate thesis

• Title (english): Protein content in samples of flower, meadow, and honeydew honey from the 2022 season
• Author: Sara Strbad
• 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: 2023-09-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Udio proteina u medu se sve više istražuje u svrhu procjene autentičnosti i kvalitete, unatoč niskom udjelu. U ovom istraživanju korištena je metoda po Kjeldahl-u kako bi se indirektno odredio udio ukupnih proteina u uzorcima cvjetnog (n=6) i livadnog meda (n=6), te medljikovca (n=6). Prema dobivenim rezultatima, udio ukupnih proteina u cvjetnom medu bio je između 0,09 % i 0,42 %, u livadnom medu između 0,11 % i 0,17 %, a u medljikovcu između 0,11 % i 0,42 %. Najviši prosječan udio ukupnih proteina određen je u uzorcima cvjetnog meda (0,21 %), a najniži u uzorcima livadnog meda (0,13 %). Dobiveni rezultati u skladu su sa rezultatima sličnih objavljenih istraživanja.

Abstract (english)

The protein content in honey is increasingly being investigated for the purpose of assessing authenticity and quality, despite its low proportion. In this research, the Kjeldahl method was used to indirectly determine the content of total proteins in samples of flower (n=6), meadow (n=6), and honeydew (n=6) honey. According to the obtained results, the content of total proteins in flower honey was between 0.09 % and 0.42 %, in meadow honey between 0.11 % and 0.17 %, and in honeydew honey between 0.11 % and 0.42 %. The highest average content of total proteins was determined in flower honey samples (0.21 %), and the lowest in meadow honey samples (0.13 %). The obtained results are consistent with the results of similar published research.

• Keywords: med; udio ukupnih proteina; metoda po Kjeldahl-u
• Keywords (english): honey; content of total proteins; Kjeldahl method
• Language: croatian
• URN:NBN: urn:nbn:hr:159:757041
• 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: 2024-04-18 12:21:08