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master's thesis
Enzimski tretman pogače lana
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:584780
Marevci, Alma
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

Marevci, A. (2021). Enzimski tretman pogače lana (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:584780

Marevci, Alma. "Enzimski tretman pogače lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:584780

Marevci, Alma. "Enzimski tretman pogače lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:584780

Marevci, A. (2021). 'Enzimski tretman pogače lana', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:584780

Marevci A. Enzimski tretman pogače lana [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:159:584780

A. Marevci, "Enzimski tretman pogače lana", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:584780

Metadata
TitleEnzimski tretman pogače lana
Title (english)Enzymatic treatment of flaxseed cake
AuthorAlma Marevci
MentorMarko Obranović (mentor)
Committee memberSandra Balbino (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 country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pogača lana je nusproizvod prilikom proizvodnje lanenog ulja te sadrži značajan udio bioaktivnih spojeva. Kako bi se povećala iskoristivost nusproizvoda, povećava se i broj istraživanja vezanih za proizvodnju funkcionalno obogaćenih proizvoda uz upotrebu nusproizvoda prehrambene industrije. Cilj ovoga rada bio je provesti enzimsku hidrolizu pogače lana prethodno mljevenu uz kriogeno hlađenje dušikom te dobivenim hidrolizatima ispitati stupanj hidrolize, antioksidacijsku aktivnost FRAP metodom te odrediti in vitro probavljivost. Statističkom obradom nije pokazan značajan utjecaj temperature hidrolize, koncentracije enzima i vremena na stupanj hidrolize (p=0,137). Značajan utjecaj na antioksidacijsku aktivnost ima temperatura hidrolize (p=0,002). Koncentracija i vrijeme nisu pokazali značajan utjecaj na vrijednosti antioksidacijske aktivnosti (p>0,05). Također, nije dobiven značajan utjecaj vremena, koncentracije enzima ili temperature na koncentraciju primarnih amina (p>0,005). Za definiranje optimalnih uvjeta hidrolize pogače lana potrebno je provesti daljnja istraživanja.
Abstract (english)
Flaxseed cake is a by-product of flaxseed oil production and contains a significant proportion of bioactive compounds. In order to increase the usability of by-products, studies related to the production of functionally enriched products with the use of by-products of the food industry are also being carried out more often. The aim of this study was to perform enzymatic hydrolysis of flaxseed cake previously ground by cryogenic cooling and the obtained hydrolysates to examine the degree of hydrolysis, antioxidant activity by FRAP method and to determine in vitro digestion. Statistical analysis did not show a significant influence of temperature of hydrolysis, enzyme concentration and time on the degree of hydrolysis (p=0.137). The temperature of hydrolysis has a significant effect on antioxidant activity (p=0.002). Concentration and time did not show a significant effect on the values of antioxidant activity (p>0.05). Also, there was not obtained significant effect of time, enzyme concentration or temperature on the concentration of primary amines (p>0.005). Further research is needed to define the optimal conditions for the hydrolysis of flax cake.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:584780
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 on2021-11-09 14:21:32