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master's thesis
Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:663914
Dobrijević, Zorana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Dobrijević, Z. (2015). Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:663914

Dobrijević, Zorana. "Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:663914

Dobrijević, Zorana. "Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:663914

Dobrijević, Z. (2015). 'Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:663914

Dobrijević Z. Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:663914

Z. Dobrijević, "Spektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:663914

Metadata
TitleSpektrofluorimetrijska analiza kiselo topljivih proteina kravljeg i kozjeg mlijeka
Title (english)Spectrofluorimetric analysis of acid soluble proteins in cow's and goat's milks
AuthorZorana Dobrijević
MentorIvica Strelec (mentor)
Committee memberJovica Hardi
Committee memberIvica Strelec
Committee memberLidija Jakobek
Committee memberVedran Slačanac
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2015-10-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog istraživanja bio je ispitati mogućnost razlikovanja kravljeg od kozjeg mlijeka na osnovi intenziteta fluorescencije, koncentracije proteina i količine ukupnog amino dušika u sirutki. Dodatno je ispitano može li se procijeniti količina ukupnog amino dušika i količina proteina na osnovi fluorescencije. Analiza je obuhvaćala 60 uzoraka kravljeg (svježe, pasterizirano, UHT, rekonstituirano) i kozjeg (svježe, UHT) mlijeka. Fluorescencija se nije pokazala pogodnom metodom za razlikovanje kravljeg i kozjeg mlijeka, ali se na osnovi FAST indeksa moglo razlikovati sirova od termički obrađenih mlijeka. Na osnovi količine ukupnog amino dušika moguće je razlikovati sirutke kozjih i kravljih mlijeka. Određivanje intenziteta fluorescencije sirutke pri 290/340 nm može poslužiti za procjenu koncentracije proteina u sirutki.
Abstract (english)
The aim of this study was to examine possibility of cow's and goat's milk differentiation by fluorescence intensity, protein concentration and amino nitrogen quantity of whey samples. Additionally, possibility of total amino nitrogen and protein concentration estimation by fluorescence peak measurement were examined. Analysis included sixty samples of cow's (raw, pasteurized, UHT and reconstituted) and goat's (raw, UHT) milk. Fluorescence was not found applicable for differentiation of cow's and goat's milk, but FAST index was found as promising indicator for differentiation of raw and thermally processed milk. Cow's and goat's milk could be differentiated on the basis of total free amino nitrogen quantity in whey samples. Fluorescence intensity measurement at 290/340 nm was found applicable for estimation of protein concentration in whey.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:663914
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2015-10-15 16:10:55