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master's thesis
Udio proteina i enzimska aktivnost izabranih vrsta meda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:631871
Sakoman, Katarina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Sakoman, K. (2012). Udio proteina i enzimska aktivnost izabranih vrsta meda (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:631871

Sakoman, Katarina. "Udio proteina i enzimska aktivnost izabranih vrsta meda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:631871

Sakoman, Katarina. "Udio proteina i enzimska aktivnost izabranih vrsta meda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:631871

Sakoman, K. (2012). 'Udio proteina i enzimska aktivnost izabranih vrsta meda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:631871

Sakoman K. Udio proteina i enzimska aktivnost izabranih vrsta meda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:631871

K. Sakoman, "Udio proteina i enzimska aktivnost izabranih vrsta meda", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:631871

Metadata
TitleUdio proteina i enzimska aktivnost izabranih vrsta meda
Title (english)Protein content and enzyme activity of selected honey types
AuthorKatarina Sakoman
MentorLjiljana Primorac (mentor)
MBZ: 111126
Committee memberDaniela Čačić Kenjerić (predsjednik povjerenstva)
MBZ: 235380
Committee memberLjiljana Primorac (član povjerenstva)
MBZ: 111126
Committee memberIvica Strelec (član povjerenstva)
MBZ: 233194
Committee memberMilena Mandić (član povjerenstva)
MBZ: 73571
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2012-10-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Proteini, uključujući i enzime, u medu su prisutni u vrlo malim količinama i ne doprinose značajno nutritivnoj vrijednosti meda, ali su vrlo bitni parametri u procjeni kakvoće meda. Zadatak ovog rada bio je odrediti udio proteina, prolina i aktivnost enzima meda kestena, kadulje, bagrema i medljikovca kako bi se utvrdile specifičnosti pojedinih vrsta meda. Nakon provedene melisoplinološke analize, određeni su sljedeći fizikalno-kemijski parametri: udio vode, električna provodnost, udio HMF-a, sastav i udio ugljikohidrata, udio proteina i prolina te aktivnost invertaze, dijastaze, glukoza-oksidaze i kisele fosfataze. Ispitana je povezanost između pojedinih enzima, udjela proteina i prolina u medu. Tamnije vrste meda u pravilu su imale veći udio proteina i enzimsku aktivnost od svjetlijih vrsta s izuzetkom aktivnosti kisele fosfataze čije su vrijednosti izmjerene kod meda bagrema bile više nego kod meda kestena i kadulje. Osrednja do vrlo visoka statistički značajna korelacija utvrđena je između udjela proteina, prolina i analiziranih enzima, uz iznimku enzima kisele fosfataze. Vrlo visoka statistički značajna korelacija utvrđena je između dijastaze i invertaze dok su nešto niže statistički značajne korelacije utvrđene između glukoza-oksidaze i dijastaze te glukoza-oksidaze i invertaze.
Abstract (english)
The content of proteins, including enzymes, in honey is relatively low and has a small nutritive significance. However, they are very important parameters for evaluation of the honey quality. The aim of this work was to determine protein and proline content, as well as enzyme activity of chestnut, sage, black locust and honeydew honey. After melissopalynological analysis was performed, following physico-chemical parameters were determined: water content, electrical conductivity, HMF content, carbohydrate content, protein and proline content, diastase, invertase, glucose-oxidase and acid phosphatase activity. The correlation between analysed enzyme activity, protein and proline content was studied. Generally, darker honey types had higher protein content and enzyme activity than lighter honey types with exception of acid phosphatase activity where black locust honey had higher activity than chestnut and sage honeys. Medium to very high statistically significant correlation was determined between protein content, proline content and analysed enzyme activities, with exception of acid phosphatase activity. Between diastase and invertase activity very high statistically significant correlation was determined, while slightly lower significant correlations were determined between glucose-oxidase, diastase and invertase activities.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:631871
ProjectNumber: 113-0000000-0548
Title: Prehrana i životne navike u očuvanju zdravlja
Title: Nutrition and lifestyle in health protection
Leader: Milena Mandić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-20 13:36:43