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undergraduate thesis
Izolacija proteina iz sjemena industrijske konoplje (Cannabis sativa L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:853241
Pišonić, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Pišonić, P. (2021). Izolacija proteina iz sjemena industrijske konoplje (Cannabis sativa L.) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:853241

Pišonić, Petra. "Izolacija proteina iz sjemena industrijske konoplje (Cannabis sativa L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:853241

Pišonić, Petra. "Izolacija proteina iz sjemena industrijske konoplje (Cannabis sativa L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:853241

Pišonić, P. (2021). 'Izolacija proteina iz sjemena industrijske konoplje (Cannabis sativa L.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:853241

Pišonić P. Izolacija proteina iz sjemena industrijske konoplje (Cannabis sativa L.) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:853241

P. Pišonić, "Izolacija proteina iz sjemena industrijske konoplje (Cannabis sativa L.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:853241

Metadata
TitleIzolacija proteina iz sjemena industrijske konoplje (Cannabis sativa L.)
Title (english)Proteins isolation from industrial hempseed (Cannabis sativa L.)
AuthorPetra Pišonić
MentorMarko Obranović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2021-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Porast svjetske populacije iziskuje i veću potražnju za proteinima, a pogače dobivene nakon ekstrakcije ulja predstavljaju dobar izvor proteina. Sjeme industrijske konoplje (Cannabis sativa L.) izvor je visokokvalitetnog ulja koje sadrži preporučeni omjer omega-6 i omega-3 esencijalnih masnih kiselina te je i izvor proteina bogatih esencijalnim aminokiselinama. Cilj ovoga rada bio je istražiti utjecaj predpriprema (način mljevenja, prosijavanje, tretiranje ultrazvukom visokog intenziteta) te različitih parametara kiselinsko–bazne ekstrakcije (vrijeme ekstrakcije, omjer vode i pogače, utjecaj soli i pH) na količinu i čistoću dobivenog proteinskog izolata iz nusprodukta proizvodnje konopljinog ulja - pogače. Iz dobivenih rezultata, prosijavanje se pokazalo kao značajna metoda predpripreme. Kriogenim mljevenjem dobiveno je 3,18 g izolata (12,72%) s niskim udjelom proteina (48,47%). Najbolji rezultati su dobiveni pri vremenu ekstrakcije od 60 min i omjeru pogače i deionizirane vode 1:20. Primjenom pH 12 dobiva se najviše proteinskog izolata (7,9g – 31,60%) najvećeg udjela proteina (73,38%).
Abstract (english)
The increase of world population is also increasing demand for protein, and the cakes obtained after oil extraction are a good source of protein. Industrial hemp seeds (Cannabis sativa L.) are source of high quality oil that contains the recommended ratio of omega-6 and omega-3 essential fatty acids and it is also source of protein, meaning they are rich with essential amino acids. The aim of this study was to investigate the influence of pre-preparations (grinding method, sieving, high-intensity ultrasound treatment) and different parameters of acid-base extraction (extraction time, water-to-cake ratio, salt and pH) on the received amount and purity of protein isolate obtained from hemp oil by-product – press cake. From the obtained results, sieving proved to be a significant method for pre-preparation. Cryogenic milling yielded 3.18 g of protein isolate (12.72%) but with a low protein content (48.47%). The best results were obtained with extraction time of 60 min and water-to-cake ratio at 1:20. Applying pH 12 gives the highest protein isolate (7.9g – 31.60%) with the highest protein content (73.38%).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:853241
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-07-23 12:10:35