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Food Technology and Biotechnology, Vol.56 No.2 Lipanj 2018.

Prethodno priopćenje
https://doi.org/10.17113/ftb.56.02.18.5450

Utjecaj fermentacije na probavljivost proteina i udjel nenutritivnih sastojaka u koncentratu proteina graška

Burcu Çabuk ; Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Dr., Saskatoon, SK, S7N 5A8, Canada
Matthew G. Nosworthy ; Department of Human Nutritional Sciences, Department of Food Science, Department of Animal Science, Canadian Centre for Agri-Food Research in Health and Medicine, Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg,
Andrea K. Stone ; Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Dr., Saskatoon, SK, S7N 5A8, Canada
Darren R. Korber ; Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Dr., Saskatoon, SK, S7N 5A8, Canada
Takuji Tanaka ; Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Dr., Saskatoon, SK, S7N 5A8, Canada
James D. House ; Department of Human Nutritional Sciences, Department of Food Science, Department of Animal Science, Canadian Centre for Agri-Food Research in Health and Medicine, Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg,
Michael T. Nickerson ; Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Dr., Saskatoon, SK, S7N 5A8, Canada

Puni tekst: hrvatski, pdf (221 KB) str. 257-264 preuzimanja: 0* citiraj
APA 6th Edition
Çabuk, B., Nosworthy, M.G., Stone, A.K., Korber, D.R., Tanaka, T., House, J.D. i Nickerson, M.T. (2018). Utjecaj fermentacije na probavljivost proteina i udjel nenutritivnih sastojaka u koncentratu proteina graška. Food Technology and Biotechnology, 56 (2), 257-264. https://doi.org/10.17113/ftb.56.02.18.5450
MLA 8th Edition
Çabuk, Burcu, et al. "Utjecaj fermentacije na probavljivost proteina i udjel nenutritivnih sastojaka u koncentratu proteina graška." Food Technology and Biotechnology, vol. 56, br. 2, 2018, str. 257-264. https://doi.org/10.17113/ftb.56.02.18.5450. Citirano 21.07.2018.
Chicago 17th Edition
Çabuk, Burcu, Matthew G. Nosworthy, Andrea K. Stone, Darren R. Korber, Takuji Tanaka, James D. House i Michael T. Nickerson. "Utjecaj fermentacije na probavljivost proteina i udjel nenutritivnih sastojaka u koncentratu proteina graška." Food Technology and Biotechnology 56, br. 2 (2018): 257-264. https://doi.org/10.17113/ftb.56.02.18.5450
Harvard
Çabuk, B., et al. (2018). 'Utjecaj fermentacije na probavljivost proteina i udjel nenutritivnih sastojaka u koncentratu proteina graška', Food Technology and Biotechnology, 56(2), str. 257-264. doi: https://doi.org/10.17113/ftb.56.02.18.5450
Vancouver
Çabuk B, Nosworthy MG, Stone AK, Korber DR, Tanaka T, House JD i sur. Utjecaj fermentacije na probavljivost proteina i udjel nenutritivnih sastojaka u koncentratu proteina graška. Food Technology and Biotechnology [Internet]. 29.06.2018. [pristupljeno 21.07.2018.];56(2):257-264. doi: https://doi.org/10.17113/ftb.56.02.18.5450
IEEE
B. Çabuk, et al., "Utjecaj fermentacije na probavljivost proteina i udjel nenutritivnih sastojaka u koncentratu proteina graška", Food Technology and Biotechnology, vol.56, br. 2, str. 257-264, Srpanj 2018. [Online]. doi: https://doi.org/10.17113/ftb.56.02.18.5450
Puni tekst: engleski, pdf (221 KB) str. 257-264 preuzimanja: 0* citiraj
APA 6th Edition
Çabuk, B., Nosworthy, M.G., Stone, A.K., Korber, D.R., Tanaka, T., House, J.D. i Nickerson, M.T. (2018). Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate. Food Technology and Biotechnology, 56 (2), 257-264. https://doi.org/10.17113/ftb.56.02.18.5450
MLA 8th Edition
Çabuk, Burcu, et al. "Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate." Food Technology and Biotechnology, vol. 56, br. 2, 2018, str. 257-264. https://doi.org/10.17113/ftb.56.02.18.5450. Citirano 21.07.2018.
Chicago 17th Edition
Çabuk, Burcu, Matthew G. Nosworthy, Andrea K. Stone, Darren R. Korber, Takuji Tanaka, James D. House i Michael T. Nickerson. "Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate." Food Technology and Biotechnology 56, br. 2 (2018): 257-264. https://doi.org/10.17113/ftb.56.02.18.5450
Harvard
Çabuk, B., et al. (2018). 'Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate', Food Technology and Biotechnology, 56(2), str. 257-264. doi: https://doi.org/10.17113/ftb.56.02.18.5450
Vancouver
Çabuk B, Nosworthy MG, Stone AK, Korber DR, Tanaka T, House JD i sur. Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate. Food Technology and Biotechnology [Internet]. 29.06.2018. [pristupljeno 21.07.2018.];56(2):257-264. doi: https://doi.org/10.17113/ftb.56.02.18.5450
IEEE
B. Çabuk, et al., "Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate", Food Technology and Biotechnology, vol.56, br. 2, str. 257-264, Srpanj 2018. [Online]. doi: https://doi.org/10.17113/ftb.56.02.18.5450

Sažetak
Radi utvrđivanja utjecaja fermentacije na kakvoću proteina u koncentratu proteina graška ispitani su sljedeći parametri: udjel ukupnih fenola i tanina, aktivnost inhibitora proteaze, sastav aminokiselina i probavljivost proteina in vitro nakon 11 sati fermentacije s pomoću bakterije Lactobacillus plantarum. Maseni se udjel fenola u koncentratu proteina graška, izražen kao ekvivalent katehina, povećao na bazi suhe tvari s 2,5 pri 0 h na 4,9 mg/g nakon 11 sati fermentacije. Udjel tanina se povećao s 0,14 pri 0 h na maksimalnih 0,96 mg/g koncentrata nakon 5 h fermentacije, a zatim se smanjio na 0,79 mg/g nakon 11 h fermentacije. Nakon 9 h fermentacije smanjila se aktivnost inhibitora tripsina, međutim, pri svim ostalim vremenima fermentacije dobivene su vrijednosti slične onima pri 0 h. Aktivnost se inhibitora kimotripsina smanjila s 3,7 na 1,1 jedinicu inhibicije kimotripsina po mg nakon 11 sati fermentacije. Probavljivost je proteina dosegla maksimalnu vrijednost od 87,4 % nakon 5 sati fermentacije, međutim vrijednost aminokiselina koje sadržavaju sumpor smanjila se s 0,84 pri 0 h na 0,66 nakon 11 h fermentacije. Smanjenjem udjela sumpora promijenila se vrijednost aminokiselina korigirana probavljivošću proteina in vitro s 67,0 pri 0 h na 54,6 % nakon 11 h fermentacije. Dobiveni podaci potvrđuju da je, iako je fermentacija valjana metoda za smanjenje udjela nekih nenutritivnih sastojaka u koncentratu proteina graška, potrebno odabrati odgovarajuće bakterije koje nemaju izraženu sposobnost razgradnje aminokiselina što sadržavaju sumpor.

Ključne riječi
koncentrat proteina graška; fermentacija; nenutritivni sastojci; probavljivost proteina; kakvoća proteina

Hrčak ID: 203494

URI
https://hrcak.srce.hr/203494

[engleski]

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