undergraduate thesis
PROTEIN DETERMINATION IN FOOD PRODUCTS

Marijana Janči (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleOdređivanje proteina u prehrambenim proizvodima
AuthorMarijana Janči
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
Proteini, ovisno o svojoj građi, provode čitav niz različitih aktivnosti unutar organizma. Prva i osnovna zadaća proteina je njihova neophodnost u procesu rasta i razvoja. Za bilo koji dio našeg tijela koji prolazi kroz proces rasta ili regeneracije, stvaraju se nove tjelesne stanice, koje trebaju proteine za svoju izgradnju i uspostavljanje odgovarajuće funkcije. Druga velika zadaća proteina je nadomještavanje oštećenih i odumrlih stanica. Proteini se nalaze u raznim vrstama prehrambenih namirnica. Kvalitativno dokazivanje proteina se u namirnicama vrši najčešće raznim reakcijama taloženja (reverzibilnim i ireverzibilnim načinom) i bojanja (Biuret reakcijom, Adamkiewiczevom reakcijom, ksantoproteinskom reakcijom, ninhidrinskom reakcijom, Millonovom reakcijom te cisteinskom probom). Kvantitativno određivanje proteina u prehrambenim proizvodima najčešće se vrši Kjeldahlovom metodom, metodom po Dumasu, metodom na principu Biuret reakcije, Bradfordovom metodom, Lowryjevom metodom, metodom s bicinkoninskom kiselinom (BCA metodom), fluorimetrijskom metodom te metodom mjerenja refraktivnog indeksa.
Keywordsprotein food products
Parallel title (English)PROTEIN DETERMINATION IN FOOD PRODUCTS
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Milk 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 date2010-10-06
Parallel abstract (English)
Proteins, depending on its structure, carry out a range of activities within the organism. The first and main task of proteins is their essential role in the process of growth and development. For any part of our body that goes through a process of growth or regeneration, new body cells are created, that need protein to build and establish proper function. Another major task of protein is substitution of damaged and dead cells. Proteins are found in various types of food ingredients. Qualitative detection of proteins in food is usually made by various sedimentation reactions (reversible and irreversible manner) and color reactions (Biuret reaction, Adamkiewicz reaction, the ksantoprotein reaction, ninhidrin reaction, Millon reaction and cysteine test). Quantitative determination of proteins in food products is usually done by Kjeldahl method, method according to Dumas, method by using the principle of Biuret reaction, Bradford method, Lowry method, method with bicinkonin acid (BCA method), fluorimetric method and with the method of measuring the refractive index.
Parallel keywords (Croatian)proteini prehrambeni proizvodi
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:109:480753
CommitterIvana Šuvak