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Development of market with chosen crop species usable for production of protein concentrates
TŘÍŠKA, Libor
The diploma thesis deals with the development of the market for protein crops. The literature research deals one hand with the distribution and morphology of legumes, and on second hand with the structure and chemical composition of seeds of selected species (pea, soybean and lupine). The literature research also covers the production of protein concentrates and their commercialization. The practical part is mainly engaged in the analysis of market developments of selected species of legumes in the Czech Republic, especially during the years 2000 - 2015, in comparison with the market development of the individual European states (Germany, Austria, Poland, Slovakia and France). The outcome of this diploma thesis is the ordination of statistical data available in clear graphical and tabular outputs, it does not miss time series evaluation of development of individual crops in both the Czech Republic and other selected countries.
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Evaluation of selected legume seeds treatment and processing on production of protein concentrates
ŠLAHŮNKOVÁ, Jiřina
This diploma work was assessed effects of different seed treatment (untreated flour from whole seed, flour from the uterus after soaking seeds, flour from the seeds sprouted cotyledon) by three species of legumes (Pisum sativum conv. Sativum L., Vicia faba L., Lupinus angustifolius L.) yield and composition of protein isolate obtained by isoelectric precipitation. It was found that the seeds of change most affects yield precipitated N (mg) and 45%. When determining the value of the yield of protein was affected by significant interactions (treatment and the type of legume seeds). The largest share was, however, precipitate in untreated and germinated lupine seeds, in which values are around 57%. Furthermore, the thesis was to reverse the precipitation of proteins, using which we obtained protein concentrates from different species of legumes. The yields of protein concentrates reach values in the range of 60-80%. Spectra of soluble proteins is clearly visible high concentration of isolated proteins. Variation of sprouted seeds and soaked that occurred during treatment of seeds for the collapse of proteins with higher molecular weight. Furthermore, these grafts are transferred protein extraction at pH 9.0 in the later produced protein isolates. After acid precipitation is observed on a spectrum that is re-soluble protein isolates.
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Seeds of Lupinus species as source of proteins for food and feed applications (present state and possibility of utilization)
MAREK, Josef
The aim of this bachelor´s work was alobarition and a background research deling with contemporary use of proteins of genus Lupinus and species Lupinus angustifolius, Lupinus albus and Lupinus luteus in food? processing industry. Using in food-industry has increased with cultivation of sweet species containing low alkaloids. Seeds of genus Lupinus contain as high protein as soya. Neverthles, the proteins of the species have a lack of some sulphate aminoacids like a methionin is. The lack is solved with creating of genetically modificated plants of genus Lupinus. Lupin flour which made from seed Lupinus, is used for baking as well as for protein fermentation and for production of lupine protein concentrates. The lupine protein concentrates are produced by precipation of lupin protein solution, with the help fiter technology, micellization, by polyacrylamide gel and by using enzymes. The quality of lupine proteins is modified by process of concentrate preparation. The most important qualities of lupine protein concentrates are foaming, emulsion qualities and ability of proteins to create gels. The particular qualities of proteins dependent on the way of preparation of concentrates. The lupine protein concentrates precipated in isoelectric point express by a low foaming stability and capacity in comparison with the other lupine protein concentrates. Foaming and emulsion qualities and ability of protein to create can by adding DTT (dithiotherol), NaCl and xantan gum. Lupin protein concentrates can be add to bakery products, salad dressing and meat products. The lupine protein concentrates can also be used in dietology and pasterisated concentrates prevent cancer and cardiovascular diseases.
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