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master's thesis
Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:630345
Piljek, Luka
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

Piljek, L. (2022). Utjecaj različitih koncentracija škroba na funkcionalna svojstva 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:159:630345

Piljek, Luka. "Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:630345

Piljek, Luka. "Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:630345

Piljek, L. (2022). 'Utjecaj različitih koncentracija škroba na funkcionalna svojstva 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:159:630345

Piljek L. Utjecaj različitih koncentracija škroba na funkcionalna svojstva 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:159:630345

L. Piljek, "Utjecaj različitih koncentracija škroba na funkcionalna svojstva 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:159:630345

Metadata
TitleUtjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba
Title (english)The influence of different starch concentrations on the functional properties of bean protein isolates
AuthorLuka Piljek
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 broja svjetske populacije raste i potreba za hranom koja je u ograničenim količinama. Veliki udio svjetske populacije svoju prehranu temelji na hrani animalnog porijekla, stoga znanstvenici širom svijeta teže pronalasku adekvatne zamjene namirnicama animalnog porijekla kao što su namirnice bogate biljnim proteinima. Cilj ovog rada bio je analizirati funkcionalna svojstva izolata proteina boba, jednog od potencijalnih kandidata koji bi zamijenio životinjske proteine, u kombinaciji s različitim koncentracijama škroba u svrhu poboljšanja nekih funkcionalnih svojstva, pri različitim pH vrijednostima. Određena je topljivost proteina, njihova sposobnost emulgiranja i pjenjenja te zadržavanja vode. Rezultati su pokazali da dobivene vrijednosti uvelike ovise o pH okoline te bi se, pri određenim pH vrijednostima, bob mogao koristiti kao dodatak nekim prehrambenih proizvodima.
Abstract (english)
As the world's population grows, so does the need for food, which is in limited quantities. A large part of the world's population bases its diet on food of animal origin, so scientists around the world strive to find an adequate replacement for foods of animal origin, such as protein rich plants. The aim of this work was to analyze the functional properties of bean protein isolate, one of the potential candidates to replace animal proteins, in combination with different concentrations of starch in order to improve some functional properties, at different pH values. 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 environment and, at certain pH values, beans could be used as a supplement to some food products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:630345
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 on2024-04-23 11:50:06