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master's thesis
Određivanje glutena u prehrambenim proizvodima imunoenzimskom (ELISA) metodom
Zagreb: University of Zagreb, Faculty of Science, 2020. urn:nbn:hr:217:230813
Oršulić, Katarina
University of Zagreb
Faculty of Science
Department of Chemistry

Institutional repository: Repository of the Faculty of Science

Cite this document

Oršulić, K. (2020). Određivanje glutena u prehrambenim proizvodima imunoenzimskom (ELISA) metodom (Master's thesis). Zagreb: University of Zagreb, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:217:230813

Oršulić, Katarina. "Određivanje glutena u prehrambenim proizvodima imunoenzimskom (ELISA) metodom." Master's thesis, University of Zagreb, Faculty of Science, 2020. https://urn.nsk.hr/urn:nbn:hr:217:230813

Oršulić, Katarina. "Određivanje glutena u prehrambenim proizvodima imunoenzimskom (ELISA) metodom." Master's thesis, University of Zagreb, Faculty of Science, 2020. https://urn.nsk.hr/urn:nbn:hr:217:230813

Oršulić, K. (2020). 'Određivanje glutena u prehrambenim proizvodima imunoenzimskom (ELISA) metodom', Master's thesis, University of Zagreb, Faculty of Science, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:217:230813

Oršulić K. Određivanje glutena u prehrambenim proizvodima imunoenzimskom (ELISA) metodom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Science; 2020 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:217:230813

K. Oršulić, "Određivanje glutena u prehrambenim proizvodima imunoenzimskom (ELISA) metodom", Master's thesis, University of Zagreb, Faculty of Science, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:217:230813

Metadata
TitleOdređivanje glutena u prehrambenim proizvodima imunoenzimskom (ELISA) metodom
Title (english)Determination of gluten in food products using enzyme-linked immunosorbent assay (ELISA)
AuthorKatarina Oršulić
MentorJasna Bošnir (mentor)
Committee memberIva Juranović Cindrić (predsjednik povjerenstva)
Committee memberIvica Đilović (član povjerenstva)
Committee memberInes Primožič (član povjerenstva)
Committee memberAdriana Kenđel (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Science
(Department of Chemistry)
Zagreb
Defense date and country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
Gluten je tvar koja se nalazi u žitaricama, a sastoji se od dva glavna proteina, glutenina i glijadina koji mogu izazivati imunološke reakcije kod pojedinaca. Pri liječenju osjetljivosti na gluten bezglutenskom prehranom dolazi do problema zbog namjerne ili nenamjerne kontaminacije različitih prehrambenih proizvoda glutenom. Analizu glutena u različitim prehrambenim proizvodima provedena je imunoenzimskom (ELISA) metodom. Od ukupno 30 analiziranih proizvoda, dva uzorka piva sadržavali su masenu koncentraciju glutena veću od 100 mg/kg te se svrstavaju u proizvode s glutenom, dva su uzorka piva s udjelom glutena između 20 i 100 mg/kg (proizvodi s vrlo niskim sadržajem glutena), dok su ostali uzorci sadržavali masenu koncentraciju glutena manju od 20 mg/kg i smatraju se bezglutenski. Metoda je validirana, a svi se parametri validacije nalaze unutar statistički prihvatljivih granica prihvatljivosti, dobiveni rezultati metode mogu se smatrati pouzdanim i preciznim te je metoda prihvatljiva za rutinsku analizu. Sve vrijednosti masenih koncentracija uzorka glutena imaju RSD (%) manji od 1,46 te se nalaze unutar granica prihvatljivosti metode.
Abstract (english)
Gluten is an elastic protein substance found in cereals. It consists of two main proteins, glutenin and gliadin, which can cause immune reactions. The main treatment for gluten-sensitive individuals is a gluten-free diet which might be problematic due to intentional or unintentional contamination of food products with gluten. The immunoenzyme (ELISA) method is validated, and all validation parameters are within statistically acceptable limits of acceptability. Results of the method can be considered reliable and the method is acceptable for routine analysis. All values of the mass concentrations of the gluten samples have a RSD (%) less than 1,46 and are within the acceptability limits of the method. Analysis of gluten in various food products was performed by ELISA method and 30 products were analyzed. Two samples contained a mass content of gluten greater than 100 mg/kg and are classified as products with gluten, two samples with a gluten content between 20 and 100 mg/kg (products with very low gluten content), while other samples contained a gluten mass content of less than 20 mg/kg and are considered as gluten-free.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:217:230813
Study programmeTitle: Graduate university studies in chemistry; specializations in: Research programme
Course: Research programme
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra kemije (magistar/magistra kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2020-10-08 10:59:38