prikaz prve stranice dokumenta Proteinski proizvodi iz zrna soje
Access restricted to students and staff of home institution
undergraduate thesis
Proteinski proizvodi iz zrna soje
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:095235
Sudar, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Sudar, M. (2023). Proteinski proizvodi iz zrna soje (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:095235

Sudar, Marija. "Proteinski proizvodi iz zrna soje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:095235

Sudar, Marija. "Proteinski proizvodi iz zrna soje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:095235

Sudar, M. (2023). 'Proteinski proizvodi iz zrna soje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:095235

Sudar M. Proteinski proizvodi iz zrna soje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:095235

M. Sudar, "Proteinski proizvodi iz zrna soje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:095235

Metadata
TitleProteinski proizvodi iz zrna soje
Title (english)Soy Protein Products
AuthorMarija Sudar
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Soja je visokoproteinska namirnica i jedan od najkvalitetnijih izvora biljnih proteina. Jednogodišnja je biljka i ubraja se u porodicu leguminoza ili mahunarki. Sastav aminokiselinska zrna soje sličan je aminokiselinskom sastavu proteina životinjskog porijetla. Tehnološkom preradom soje inaktiviraju se, potpuno ili djelomično, antinutritivni sastojci (tripsin inhibitori, lipooksigenaza, fitati) čime se povećava probavljivost, uklanja se nepoželjan, užegao miris, poboljšava okus, ali i cjelokupna kvaliteta proizvoda. Visoka vrijednost sojinog zrna proizlazi iz nutritivnih svojstava soje. Soja je bogata vitaminima, mineralima te prehrambenim vlaknima, komponentama koje su neophodne u prehrani čovjeka. Soja sadrži esencijalne masne kiseline, i to linolnu i linolensku kiselinu koje se ne mogu sintetizirati u ljudskom organizmu. Cilj ovog rada je opisati kemijski sastav soje s naglaskom na komponentu koja je najzastupljenija u kemijskom sastavu, a to su proteini. Zahvaljujući visokom udjelu i aminokiselinskom sastavu proteina zrna soje stvoren je široki opseg sojinih proteinskih proizvoda, a u ovom radu opisat će se proizvodnja nekih od tih proizvoda. Najčešće konzumirani proteinski proizvodi zrna soje su: tofu, sojino mlijeko, sojini napitci, teksturirani proteini soje itd.
Abstract (english)
Soy is a high-protein food and one of the best plant sources of protein. It is an annual plant and belongs to the legume family. The amino acid composition of soybeans is similar to the amino acid composition of proteins of animal origin. Technological processing of soybeans completely or partially inactivates nutrient-hostile ingredients (trypsin inhibitors, lipoxygenase, phytates), which increases digestibility, eliminates the undesirable rancid odour, improves the taste, but also the overall quality of the product. The high value of soybeans comes from their nutritional properties. Soy is rich in vitamins, minerals and fibre, components that are essential for human nutrition. Soy contains essential fatty acids, namely linoleic and linolenic acids, which cannot be synthesised by the human body. The aim of this work is to describe the chemical composition of soybeans, focusing on the component that is most represented in the chemical composition, namely proteins. Thanks to the highcontent of soy protein and its amino acid composition, a wide range of soy protein products has been created, the production of which is described in this work. The most commonly consumed soy protein products are: tofu, soy milk, soy drinks, textured soy proteins, etc.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:095235
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 on2023-10-11 11:36:35