prikaz prve stranice dokumenta Određivanje proteina u prehrambenim proizvodima
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undergraduate thesis
Određivanje proteina u prehrambenim proizvodima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:480753
Janči, Marijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Janči, M. (2010). Određivanje proteina u prehrambenim proizvodima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:480753

Janči, Marijana. "Određivanje proteina u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:480753

Janči, Marijana. "Određivanje proteina u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:480753

Janči, M. (2010). 'Određivanje proteina u prehrambenim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:480753

Janči M. Određivanje proteina u prehrambenim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:480753

M. Janči, "Određivanje proteina u prehrambenim proizvodima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:480753

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Metadata
TitleOdređivanje proteina u prehrambenim proizvodima
Title (english)PROTEIN DETERMINATION IN FOOD PRODUCTS
AuthorMarijana Janči
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2010-10-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:480753
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-12-01 13:00:24