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master's thesis
Probavljivost i antioksidacijska aktivnost hidrolizata pogača uljarica
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:562818
Barišić, Marija
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

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Barišić, M. (2021). Probavljivost i antioksidacijska aktivnost hidrolizata pogača uljarica (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:562818

Barišić, Marija. "Probavljivost i antioksidacijska aktivnost hidrolizata pogača uljarica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:562818

Barišić, Marija. "Probavljivost i antioksidacijska aktivnost hidrolizata pogača uljarica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:562818

Barišić, M. (2021). 'Probavljivost i antioksidacijska aktivnost hidrolizata pogača uljarica', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:562818

Barišić M. Probavljivost i antioksidacijska aktivnost hidrolizata pogača uljarica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 June 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:562818

M. Barišić, "Probavljivost i antioksidacijska aktivnost hidrolizata pogača uljarica", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:562818

Metadata
TitleProbavljivost i antioksidacijska aktivnost hidrolizata pogača uljarica
Title (english)Digestability and antioxidant activity of hydrolyzate cake oilseeds
AuthorMarija Barišić
MentorSandra Balbino (mentor)
Committee memberMarko Obranović (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2021-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pogače buče, kao i pogače uljane repice, nastaju kao nusproizvodi prilikom proizvodnje ulja te sadrže visok udio proteina i antioksidanasa. Kako bi se povećala iskoristivost nusproizvoda, a i smanjila količina otpada, povećava se broj istraživanja koja se provode u svrhu povećanja upotrebe nusproizvoda iz prehrambenih industrija u proizvodnji funkcionalno obogaćenih proizvoda. Cilj ovoga rada bio je provesti enzimsku hidrolizu pogača uljarica (pogača buče i uljane repice) te hidrolizatima ispitati stupanj hidrolize, antioksidacijsku aktivnost (FRAP i DPPH metodom), te odrediti in vitro probavljivost proteina. Provedena enzimska hidroliza s proteazom na pogačama uljarica, pri istim uvjetima hidrolize, pokazala je različiti utjecaj na pogače buče i uljane repice. Hidrolizati proteina pogače uljane repice pokazuju znatno veću antioksidacijsku aktivnost od hidrolizata pogače buče, dok hidrolizati pogače buče pokazuju veću probavljivost proteina od hidrolizata pogače uljane repice.
Abstract (english)
Pumpkin cakes, as well as rapeseed cakes, are formed as by-products in oil production and contain a high proportion of protein and antioxidants. In order to increase the usability of by-products, and to reduce the amount of waste, the number of studies conducted to increase the use of by-products from the food industry in the production of functionally enriched products is increasing. The aim of this study was to perform enzymatic hydrolysis of oilseeds (pumpkin and oilseed rape) and to examine the degree of hydrolysis, antioxidant activity (FRAP and DPPH method), and to determine in vitro digestibility of proteins. Conducted enzymatic hydrolysis with protease on oilseed cakes, under the same hydrolysis conditions, showed different effects on pumpkin and oilseed rape cakes. Rapeseed cake protein hydrolysates show significantly higher antioxidant activity than pumpkin cake of proteins hydrolysates, while pumpkin cake hydrolysates show higher digestibility of proteins than rapeseed cake hydrolysates.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:562818
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-10-25 08:57:03