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undergraduate thesis
Utjecaj proteina graška na porast mišićne mase prilikom vježbanja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:437722
Odak, Katarina Ivona
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Nutrition Science

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

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Odak, K. I. (2021). Utjecaj proteina graška na porast mišićne mase prilikom vježbanja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:437722

Odak, Katarina Ivona. "Utjecaj proteina graška na porast mišićne mase prilikom vježbanja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:437722

Odak, Katarina Ivona. "Utjecaj proteina graška na porast mišićne mase prilikom vježbanja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:437722

Odak, K. I. (2021). 'Utjecaj proteina graška na porast mišićne mase prilikom vježbanja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:437722

Odak KI. Utjecaj proteina graška na porast mišićne mase prilikom vježbanja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2025 January 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:437722

K. I. Odak, "Utjecaj proteina graška na porast mišićne mase prilikom vježbanja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:437722

Metadata
TitleUtjecaj proteina graška na porast mišićne mase prilikom vježbanja
Title (english)Effect of pea protein on muscle mass gain during exercise
AuthorKatarina Ivona Odak
MentorZvonimir Šatalić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Nutrition Science)
Zagreb
Defense date and country2021-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
U ovom radu opisan je mehanizam mišićne razgradnje i sinteze te ukratko prikazan sastav aminokiselina graška. Opisane su negativne karakteristike biljnih proteina u usporedbi sa životinjskim, poput slabije probavljivosti i nedostatka esencijalnih aminokiselina što može dovesti do slabijeg anaboličkog učinka. Navedeno je nekoliko studija koje uspoređuju utjecaj proteinskih izolata graška i proteina sirutke na povećanje mišićne snage i debljine te smanjenje oksidativnog stresa. Većina rezultata pokazala je kako su oba izvora proteina imala sličan učinak na poboljšanje ovih parametara, odnosno da nije bilo značajnih odstupanja u njihovom djelovanju. Ovakvi rezultati povezuju se s visokim razinama razgranatih aminokiselina u grašku koje su direktno povezane s mišićnom sintezom. Grašak je nutritivno bogata namirnica koja sadrži škrob, vlakna, različite vitamine i minerale zbog kojih može imati pozitivne učinke na ljudsko zdravlje. Stoga, proteinski izolati graška mogu biti odlična alternativa proteinima sirutke.
Abstract (english)
This thesis describes muscle protein breakdown and synthesis, as well as the amino-acid content of pea protein. The negative characteristics of plant proteins in comparison with animal proteins are discussed, such as lower digestibility and lower essential amino-acid content, which can lead to a lower anabolic effect. The results of several studies, which compare the effect of pea protein with whey protein isolates on the increase of muscle strength and thickness, and on the reduction of oxidative stress, are presented. Most of the results have shown that both of these proteins had a similar beneficial impact on the measured parameters. Such effects are probably a consequence of a high concentration of branched-chain amino acids in pea proteins, which are directly linked to muscle synthesis. The common pea is a pulse of a high nutritional value. It contains starch, fibres and a variety of vitamins and minerals, which explains its beneficial effect on human health. Therefore, pea protein isolates could be a great alternative to whey protein isolates.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:437722
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-07-28 11:24:01