undergraduate thesis
Influence of proteins on food product quality

Maja Rečić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleUtjecaj proteina na kvalitetu prehrambenih proizvoda
AuthorMaja Rečić
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Proteini su organski spojevi povezani trans-peptidnim vezama formiranim između α-amino skupine i α-karboksilne kiseline. Široko su rasprostranjeni u prirodi, a neki od glavnih izvora proteina u prehrani su mlijeko, meso, jaja. Glavna su sastavnica protoplazme svih stanica i esencijalni su za život. Svaki protein ima kompleksnu i jedinstvenu strukturu, određenu slijedom specifičnih aminokiselina koji čini njegovu primarnu strukturu. Svojstva proteina su vrlo važna u prehrambenoj industriji jer ona u konačnici utječu na bitne osobine proizvoda. Neka od tih svojstava su: topljivost, bubrenje, svojstvo geliranja i stvaranja pjene, a na svako od ovih svojstava možemo utjecati promjenom procesnih parametara, te primjenom kemijskih ili enzimskih procesa. Isto tako, proteini utječu na boju, aromu i teksturu proizvoda, svojim izvornim svojstvima, sudjelovanjem u reakcijama kao enzimi, ili kao supstrati u npr. Maillardovim reakcija.
Keywordsproteins properties sources application in food industry
Parallel title (English)Influence of proteins on food product quality
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2011-09-21
Parallel abstract (English)
Proteins are organic compounds connected with trans-peptide bonds, formed between α-amino groups and α-carboxylic acid. They are widely spreaded. Some of the main protein sources include milk, meat, eggs, and they are the main component of all cell protoplasm, therefore essential for life. Every protein has a complex and unique structure, defined with a specific aminoacid sequence, which forms the proteins primary structure. Protein properties are very important in food technology because they ultimately affect the products features. Some of these properties include: solubility, swelling, gel formation and foam formation. Each of these properties can be controlled by changing the process parameters, or with chemical and enzymatic processes. Also, proteins affect the colour, flavour and texture of the product, with their native properties, as enzymes in many reactions or as substrates in, for example, the Maillard reactions.
Parallel keywords (Croatian)proteini svojstva izvori primjena u prehrambenoj industriji
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:982066
CommitterSanda Hasenay