prikaz prve stranice dokumenta Denaturacija miofibrilarnih proteina zamrzavanjem i skladištenjem u smrznutom stanju
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undergraduate thesis
Denaturacija miofibrilarnih proteina zamrzavanjem i skladištenjem u smrznutom stanju
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:286956
Čalošević, Anja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Čalošević, A. (2018). Denaturacija miofibrilarnih proteina zamrzavanjem i skladištenjem u smrznutom stanju (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:286956

Čalošević, Anja. "Denaturacija miofibrilarnih proteina zamrzavanjem i skladištenjem u smrznutom stanju." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:286956

Čalošević, Anja. "Denaturacija miofibrilarnih proteina zamrzavanjem i skladištenjem u smrznutom stanju." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:286956

Čalošević, A. (2018). 'Denaturacija miofibrilarnih proteina zamrzavanjem i skladištenjem u smrznutom stanju', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:286956

Čalošević A. Denaturacija miofibrilarnih proteina zamrzavanjem i skladištenjem u smrznutom stanju [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:286956

A. Čalošević, "Denaturacija miofibrilarnih proteina zamrzavanjem i skladištenjem u smrznutom stanju", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:286956

Metadata
TitleDenaturacija miofibrilarnih proteina zamrzavanjem i skladištenjem u smrznutom stanju
Title (english)Denaturation of myofibrillar proteins by freezing and storing at subzero temperatures
AuthorAnja Čalošević
MentorKrešimir Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Miofibrilarni proteini su proteini poprečno prugastih mišićnih vlakana koji su topljivi u otopinama soli. Skladištenje i konzerviranje pri niskim temperaturama jedna je od najučinkovitijih i najčešćih metoda za što duže održavanje trajnosti i stabilnosti mesnog proizvoda, a u ovom radu je opisano i kakve se negativne promjene događaju u tim uvjetima. Mehanizam denaturacije miofibrilarnih proteina pri niskim temperaturama se može usporediti sa mehanizmom denaturacije proteina dehidratacijom jer u oba slučaja dolazi do migracije vode iz okruženja proteina. Vodikove veze prisutne u vodi stabiliziraju proteine, i svaka promjena u mreži vodikovih veza, uz prisutnost drugih čimbenika kao što su sniženi pH i velike količine soli dovodi do intramolekularnih intrakcija u proteinu i promjene trodimenzionalne strukture proteina odn. denaturacije. Denaturacija proteina ima veliku ulogu u smanjenju kvalitete ribljih i mesnih prehrambenih proizvoda.
Abstract (english)
Myofibrillar proteins are proteins in skeletal muscles which are soluble in salty solutions. Storage and preserving of food in low temperature environment is one of the most efficient and most used methods for maintaing stability and durability of alimentary products, in this article it is shown, also, which negative sideffects perserving food in these conditions can have. Protein denaturation mechanism in low temperature environment can be compared with protein denaturation by dehidratation because, in both cases, water migrates from protein environment. Intramolecular hydrogen bonds in water stabilize the structure of protein, and every change that is made in hydrogen bonding around the protein leads to intramolecular bonding inside of protein molecule and change in 3D conformation of protein, respectively its denaturation. Protein denaturation has a big role in reduction of quality of fish and meat alimentary products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:286956
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-10-30 15:27:44