prikaz prve stranice dokumenta Enkapsulacija cimetne kiseline na proteine
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undergraduate thesis
Enkapsulacija cimetne kiseline na proteine
2020. urn:nbn:hr:109:986746
Jelić, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Jelić, I. (2020). Enkapsulacija cimetne kiseline na proteine (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:986746

Jelić, Ivana. "Enkapsulacija cimetne kiseline na proteine." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:986746

Jelić, Ivana. "Enkapsulacija cimetne kiseline na proteine." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:986746

Jelić, I. (2020). 'Enkapsulacija cimetne kiseline na proteine', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:986746

Jelić I. Enkapsulacija cimetne kiseline na proteine [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:986746

I. Jelić, "Enkapsulacija cimetne kiseline na proteine", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:986746

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Metadata
TitleEnkapsulacija cimetne kiseline na proteine
Title (english)Encapsulation of Cinnamic Acid on Proteins
AuthorIvana Jelić
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 country2020-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Brojna istraživanja usmjerena su na interakcije protein-fenol zbog utjecaja kompleksa na pojedinačna svojstva njegovih komponenti. Cilj ovoga rada bio je pripremiti enkapsulate protein/cimetna kiselina koristeći proteine graška (80 % proteina), proteine smeđe riže (80 % proteina), proteine badema (50 % proteina) i proteine bundeve (50 % proteina) u udjelima od 1 %, 2 %, 5 % i 10 % dok je količina cimetne kiseline bila konstantna. Suhi enkapsulati analizirani su FTIR-ATR metodom odnosno snimljeni su im IR spektri s ciljem utvrđivanja strukturnih promjena enkapsulata proteini/cimetna kiselina u odnosu na proteine te DMK metodom s ciljem utvrđivanja promjena temperature denaturacije enkapsulata proteini/cimetna kiselina u odnosu na proteine. Rezultati ovog istraživanja pokazali su važnost vrste proteina i količine proteina prilikom pripreme enkapsulata protein/cimetna kiselina na strukturne promjene te temperaturu denaturacije proteina.
Abstract (english)
Numerous studies have focused on protein/phenol interactions due to the influence of the complex on individual properties of its components. The aim of this work was to prepare protein/cinnamic acid encapsulates using pea proteins (80% protein), brown rice proteins (80% protein), almond proteins (50% protein) and pumpkin proteins (50% protein) in the proportions of 1%, 2%, 5% and 10% while the amount of cinnamic acid was constant. Dry encapsulates were analysed by FTIR-ATR method, their IR spectra were recorded in order to determine the structural changes of protein/cinnamic acid encapsulates in relation to proteins and DSC method in order to determine changes in denaturation temperature of protein/cinnamic acid in relation to proteins. The results of this study showed the importance of the protein type and the amount of protein in the preparation of protein/cinnamic acid encapsulates for structural changes and denaturation temperature of protein.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:986746
ProjectNumber: PZS-2019-02-1595
Title: Vlakna i proteini kao osnova za razvoj novih bioaktivnih dodataka hrani
Acronym: NovelBioactives
Leader: Mirela Kopjar
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: Program Znanstvena suradnja (PZS)
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
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Created on2020-10-07 09:54:29