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master's thesis
Analiza funkcionalnih svojstava izolata proteina boba
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:295162
Dautanec, Tena
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

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

Cite this document

Dautanec, T. (2022). Analiza funkcionalnih svojstava izolata proteina boba (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:295162

Dautanec, Tena. "Analiza funkcionalnih svojstava izolata proteina boba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:295162

Dautanec, Tena. "Analiza funkcionalnih svojstava izolata proteina boba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:295162

Dautanec, T. (2022). 'Analiza funkcionalnih svojstava izolata proteina boba', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:295162

Dautanec T. Analiza funkcionalnih svojstava izolata proteina boba [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 May 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:295162

T. Dautanec, "Analiza funkcionalnih svojstava izolata proteina boba", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:295162

Metadata
TitleAnaliza funkcionalnih svojstava izolata proteina boba
Title (english)Analysis of functional properties of faba bean protein isolates
AuthorTena Dautanec
MentorAnet Režek Jambrak (mentor)
Committee memberMojca Čakić Semenčić (predsjednik povjerenstva)
Committee memberSven Karlović (član povjerenstva)
Committee memberFilip Šupljika (član povjerenstva)
GranterUniversity 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 country2022-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Porastom svjetske populacije sve više raste zabrinutost vezana za količinu hrane dostatne da prehrani cijeli svijet, a osim toga sve se češće čuje i zabrinutost oko globalnog zatopljenja. Iz tih se razloga, a i zbog brige za zdravlje, sve više ljudi okreće prehrani baziranoj na biljnim proteinima umjesto životinjskih proteina. Cilj ovog rada bio je analizirati funkcionalna svojstva izolata proteina boba, jednog od potencijalnih kandidata koji bi zamijenio životinjske proteine, pri različitim pH vrijednostima, sa svrhom njegovog korištenja u prehrambenim proizvodima kao alternativa proteinima životinjskog porijekla. Određena je topljivost proteina, njihova sposobnost emulgiranja mogućeg i pjenjenja te zadržavanja vode. Rezultati su pokazali da dobivene vrijednosti uvelike ovise o pH suspenzije te bi se, pri određenim pH vrijednostima, bob mogao koristiti kao dodatak nekim prehrambenih proizvodima.
Abstract (english)
With the increase in the world's population, concerns about the amount of food sufficient to feed the entire world are growing, and in addition, concerns about global warming are increasingly being heard. For these reasons, and also because of health concerns, more and more people are turning to a diet based on plant proteins instead of animal proteins. The aim of this work was to analyse the functional properties of bean protein isolate, one of the potential candidates that would replace animal proteins, at different pH values, with the purpose of its possible use in plant-based products. 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 suspension and, at certain pH values, beans could be used as a supplement to some food products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:295162
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2023-02-14 14:29:17