prikaz prve stranice dokumenta Krioprotekcija miofibrilarnih proteina
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undergraduate thesis
Krioprotekcija miofibrilarnih proteina
2018. urn:nbn:hr:109:183410
Jaković, Marina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Jaković, M. (2018). Krioprotekcija miofibrilarnih proteina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:183410

Jaković, Marina. "Krioprotekcija miofibrilarnih proteina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:183410

Jaković, Marina. "Krioprotekcija miofibrilarnih proteina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:183410

Jaković, M. (2018). 'Krioprotekcija miofibrilarnih proteina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:183410

Jaković M. Krioprotekcija miofibrilarnih proteina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:183410

M. Jaković, "Krioprotekcija miofibrilarnih proteina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:183410

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Metadata
TitleKrioprotekcija miofibrilarnih proteina
Title (english)Cryoprotection of myofibrillar meat proteins
AuthorMarina Jaković
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
Radi sprečavanja denaturacije i očuvanja sposobnosti želiranja miofibrilarnih proteina tijekom zamrzavanja i skladištenja u smrznutom stanju mesa i ribe, najčešće se dodaju različiti krioprotektori. Krioprotektori povećavaju maseni udio vezane (nesmrzljive) vode koja pri komercijalnim temperaturama zamrzavanja služi kao mehanička barijera i sprječava koagulaciju funkcionalnih proteina. Krioprotektorsko djelovanje pripisuje se funkcionalnim hidroksilnim i karboksilnim grupama, sposobnim za stvaranje vodikovih mostova s dipolnim molekulama vode i s disociranim polarnim grupama aminokiselinskih ostataka, čime se sprečava proces dehidracije proteina intermolekularne reakcije "oslobođenih" funkcionalnih skupina i stvaranje nepoželjnih sekundarnih produkata (koagulacija). Osim toga, usporena je ili potpuno obustavljena migracija vode iz okoline proteinskih molekula. Najznačajnije krioprotektorsko djelovanje pokazuju ugljikohidrati (monosaharidi, disaharidi, šećerni alkoholi te polisaharidi, nukleotidi i kvaterni amini.
Abstract (english)
In order to prevent the protein denaturation and to preserve the ability of the myofibrile protein to form gel during freezing and storage, different cryoprotectors are usually added to frozen meat and fish. Cryoprotectors increase the amount of unfreezable water that serves as a mechanical barrier and prevents functional protein coagulation at commercially applied freezing temperatures. Cryoprotector activity is attributed to functional hydroxyl and carboxyl groups, capable of forming hydrogen bridges with dipole molecules of water and dissociated polar groups of amino acid residues, thus preventing the dehydration process of the intermolecular reaction of the "free" functional groups and the production of undesirable secondary products (coagulation). In addition, the migration of water from the environment of protein molecules has been slowed down or completely stopped. The most significant cryoprotector activity is shown by carbohydrates (monosaccharides, disaccharides, sugar alcohols, and polysaccharides, nucleotides and quaternary amines.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:183410
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 on2018-10-31 17:33:28