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2021, vol. 48, br. 2, str. 175-184
Određivanje oksidacije proteina u hrani za ribe
aInstitut za prehrambene tehnologije, Novi Sad, Srbija
bUniverzitet u Novom Sadu, Tehnološki fakultet, Srbija

e-adresadanka.dragojlovic@fins.uns.ac.rs
Projekat:
Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije (institucija: Institut za prehrambene tehnologije, Novi Sad) (MPNTR - 451-03-68/2020-14/200222)

Ključne reči: ekstrakcija proteina; karbonilna jedinjenja; globulini; 2,4-dinitrofenilhidrazin
Sažetak
Cilj ovog istraživanja bilo je razvijanje pouzdane, jednostavnije, jeftinije metode za merenje oksidacije proteina u složenim uzorcima, kao što je hrana za ribe, koja u svom sastavu sadrži različite izvore proteina. U tu svrhu korišćena je modifikovana metoda za kvantifikaciju proteinskih karbonila, koja je zasnovana na 2,4dinitrofenilhidrazin (DNPH)-metodi. Modifikacija metode se sastojala u promeni rastvarača (destilovana voda različite koncentracije rastvora NaCl i KCl) i vremenu ekstrakcije (nakon homogenizacije i preko noći), kao i koncentracije trihlor sirćetne kiseline (TCA, 10 i 25%) za precipitaciju proteina. Uočeno je da produženo vreme ekstrakcije (tokom noći), veća koncetracija TCA (25%) i 0,5 M rastvor KCl-a dovodi do povećanja koncentracije proteina. S druge strane, najmanja količina proteina dobijena je ekstrakcijom pomoću destilovane vode. U pogledu količine proteinskih karbonila, pokazano je da je najveći sadržaj postignut ekstrakcijom pomoću 0,15 M i 0,5 M KCl. Tokom skladištenja uzoraka, pod ekstremnim uslovima, uočeno je da se količina karbonilnih jedinjenja povećava. A u poređenju sa originalnom metodom, modifikovanom metodom za merenje oksidacije proteina izmerena je veća količina karbonilnih jedinjenja u svakoj fazi skladištenja.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/ffr48-34712
primljen: 02.11.2021.
revidiran: 02.12.2021.
prihvaćen: 08.12.2021.
objavljen onlajn: 15.12.2021.
objavljen u SCIndeksu: 25.03.2022.
metod recenzije: jednostruko anoniman
Creative Commons License 4.0

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