Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba

master's thesis

• Title (english): The influence of different starch concentrations on the functional properties of bean protein isolates
• Author: Luka Piljek
• 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 broja svjetske populacije raste i potreba za hranom koja je u ograničenim količinama. Veliki udio svjetske populacije svoju prehranu temelji na hrani animalnog porijekla, stoga znanstvenici širom svijeta teže pronalasku adekvatne zamjene namirnicama animalnog porijekla kao što su namirnice bogate biljnim proteinima. Cilj ovog rada bio je analizirati funkcionalna svojstva izolata proteina boba, jednog od potencijalnih kandidata koji bi zamijenio životinjske proteine, u kombinaciji s različitim koncentracijama škroba u svrhu poboljšanja nekih funkcionalnih svojstva, pri različitim pH vrijednostima. Određena je topljivost proteina, njihova sposobnost emulgiranja i pjenjenja te zadržavanja vode. Rezultati su pokazali da dobivene vrijednosti uvelike ovise o pH okoline te bi se, pri određenim pH vrijednostima, bob mogao koristiti kao dodatak nekim prehrambenih proizvodima.

Abstract (english)

As the world's population grows, so does the need for food, which is in limited quantities. A large part of the world's population bases its diet on food of animal origin, so scientists around the world strive to find an adequate replacement for foods of animal origin, such as protein rich plants. The aim of this work was to analyze the functional properties of bean protein isolate, one of the potential candidates to replace animal proteins, in combination with different concentrations of starch in order to improve some functional properties, at different pH values. 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 environment and, at certain pH values, beans could be used as a supplement to some food products.

• Keywords: Vicia faba L.; škrob; izolat proteina; funkcionalna svojstva; pH vrijednost
• Keywords (english): Vicia faba L.; starch; protein isolate; functional properties; pH value
• Language: croatian
• URN:NBN: urn:nbn:hr:159:630345
• 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: 2024-04-23 11:50:06