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undergraduate thesis
Adsorpcija kvercetina na proteine riže i badema
2021. urn:nbn:hr:109:356143
Barišić, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Barišić, A. (2021). Adsorpcija kvercetina na proteine riže i badema (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:356143

Barišić, Ana. "Adsorpcija kvercetina na proteine riže i badema." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:356143

Barišić, Ana. "Adsorpcija kvercetina na proteine riže i badema." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:356143

Barišić, A. (2021). 'Adsorpcija kvercetina na proteine riže i badema', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:356143

Barišić A. Adsorpcija kvercetina na proteine riže i badema [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 September 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:356143

A. Barišić, "Adsorpcija kvercetina na proteine riže i badema", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:356143

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Metadata
TitleAdsorpcija kvercetina na proteine riže i badema
Title (english)Adsorption of Quercetin on Rice Proteins and Almond Proteins
AuthorAna Barišić
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivan je utjecaj različite koncentracije kvercetina (1 mM, 2mM i 5 mM) na njegovu adsorpciju na proteine smeđe riže (80 % proteina) i proteine badema (50 % proteina). Dobivenim enkapsulatima određena je antioksidacijska aktivnost primjenom ABTS, DPPH, FRAP i CUPRAC metoda. Ujedno je enkapsulatima određena temperatura denaturacije i IR spektri. Primjenom svih metoda utvrđeno je povećanje antioksidacijske aktivnost s povećanjem koncentracije kvercetina prilikom kompleksiranja. Enkapsulati na bazi proteina riže imali su nižu antioksidacijsku aktivnost u odnosu na enkapsulate na bazi proteina badema pripremljene s istom koncentracijom kvercetina. Adsorpcija kvercetina na proteine utvrđena je i snimanjem IR spektara odnosno definiranjem nastalih strukturnih promjena na proteinima. Pripremljeni badem protein/kvercetin enkapsulati imali su nižu temperaturu denaturacije, a enkapsulati proteina smeđe riže/kvercetina višu temperaturu denaturacije od čistih proteina.
Abstract (english)
The aim of this study was investigation of influence of quercetin concentration (1 mM, 2mM and 5 mM) on its adsorption onto brown rice proteins (89% of proteins) and almond proteins (50% proteins). Obtained encapsulates were tested for antioxidant activity by application of ABTS, DPPH, FRAP and CUPRAC methods. In addition, denaturation temperature and IR spectra were recorded. Antioxidant activity of encapsulates increased with the increase of quercetin concentration during complexation, regarding of used methods. Brown rice protein encapsulates had lower antioxidant activity then almond proteins prepared with the same quercetin concentration. Adsorption of quercetin was proved by recording of IR spectra and defining structural changes that quercetin caused on protein structure. Prepared almond protein/quercetin encapsulates had lower while brown rice protein/quercetin encapsulates had higher denaturation temperature then pure protein.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:356143
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 on2021-10-05 11:23:38