Primjena RuBisCO proteina u prehrambenoj industriji

undergraduate thesis

• Title (english): Application of RuBisCO protein in food industry
• Author: Irena Zanini
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health); (Laboratory for Sustainable Development); Zagreb
• Defense date and country: 2022-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zbog povećanja broja stanovnika na Zemlji povećane su potrebe za proizvodnjom hrane, a time se povećava i otpad poljoprivredne i prehrambene industrije. Zbog toga se prehrambena industrija okreće održivom razvoju i proizvodnji, a jedan od načina je iskorištavanje nusproizvoda poljoprivredne indu-strije. Jedan od takvih nusproizvoda je lišće šećerne repe. Lišće šećerne repe bogato je proteinima, najviše enzimom ribuloza-1,5-bisfosfat karboksilaza-oksigenazom. RuBisCO ima visoku nutritivnu vrijednost, dobar sastav esencijalnih aminokiselina i dobru probavljivost. Zbog dobrih fizikalno-kemij-skih i funkcionalnih svojstava (topljivost, pjenjenje, geliranje, emulgiranje) mogao bi se koristiti kao funkcionalni sastojak u širokom rasponu proizvoda i zamijeniti ili djelomično zamijeniti proteine s lo-šijim svojstvima. Još jedna potencijalna primjena RuBisCO-a bila bi u industriji pakiranja hrane.

Abstract (english)

Due to the population increase on Earth, the need for food production have increased, and thus the waste in the agricultural and food industry is increasing. For this reason, the food industry is turning to sustainable development and production, and one way is to exploit the by-products of the agricultural industry. One such by-product is sugar beet leaves. Sugar beet leaves are rich in proteins, mostly with enzyme ribulose-1,5-bisphosphate carboxylase-oxygenase. RuBisCO has high nutritional value, good composition of essential amino acids and good digestibility. Due to its good physiochemical and functional properties (e.g. solubility, foaming, gelling, emulsifying) it could be used as a functional ingredient in a wide range of product and replace or partially replace proteins with poorer properties. Another potential application of RuBisCO would be in the food packaging industry.

• Keywords: RuBisCO; lišće šećerne repe; funkcionalna svojstva; pakiranje hrane; održivi razvoj
• Keywords (english): RuBisCO; sugar beet leaves; functional properties; food packaging; sustainable development
• Language: croatian
• URN:NBN: urn:nbn:hr:159:230534
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Open access
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2022-09-27 10:09:56