|
|
Study of protein isolates digestibility
Čulíková, Andrea ; Juglová, Zuzana (referee) ; Pořízka, Jaromír (advisor)
Proteins are the structural components of all tissues of the human body. They are biopolymers that consist of amino acids. According to their origin, proteins are divided into plant and animal proteins. In the bachelor thesis, the properties of proteins isolated from wheat bran and commercial protein isolates from different plant and animal sources are discussed. Among the plant proteins, soy, almond, sunflower, chia and rice proteins were studied. Of the animal proteins, beef and whey proteins, among the most popular on the market, were studied. Specifically, the bachelor thesis deals with protein isolates, their composition, extraction methods by which protein isolates can be obtained from sources and subsequently their digestibility. The digestibility of protein isolates is one of the nutritional parameters that determines how well our body can utilize a given protein. In the experiments part, methods for the determination of protein content and digestibility in protein isolate samples were described. The Kjeldahl method was used to determine the protein content of the samples, and the results were then compared with the protein content indicated on the packaging. The enzymatic digestion process was simulated, the residue was subsequently lyophilized, and the digestibility of the protein isolate samples was studied gravimetrically. The results showed that whey protein was the best source of protein with respect to digestibility, with a PDCAAS value of 96.8% and a PDCAAS value of 0.94.
|
guest ::
RSS feed.