magistrsko delo
Nika Lichteneger (Author), Mario Lešnik (Mentor), Silva Grobelnik Mlakar (Co-mentor)

Abstract

Namen magistrskega dela je s pomočjo obsežnega pregleda strokovne literature teoretično predstaviti antinutritive v stročnicah ter njihove tehnološke in prehranske lastnosti. Antinutritivi so sekundarni presnovki, ki imajo specifične biološke učinke na strukturno in fiziološko delovanje specifičnih spojin. Nekateri zavirajo presnovo beljakovin, drugi ovirajo sprejem mineralov, tretji pa zavirajo sprejem vitaminov. Obstajajo razlike v količinah posameznih antinutritivov med različnimi vrstami stročnic ter različnimi sortami znotraj posamezne vrste. Ker stročnice vsebujejo antinutritive, ki lahko negativno vplivajo na njihovo prehransko vrednost, poskušamo v živilih njihovo koncentracijo zmanjšati oz. jih odstraniti z različnimi tehnološkimi procesi. Antinutritivi v stročnicah niso v enaki meri zastopani, kakor tudi različni antinutritivi nimajo enakih fizioloških učinkov. Pri ljudeh in živalih lahko povzročijo neustrezno prehranjenost ali malnutricijo oz. lahko njihovo uživanje povzroči pomanjkanje mikrohranil in mineralnih snovi. Ravnovesje med koristnimi in škodljivimi učinki rastlinskih antinutritivov je odvisno od njihove koncentracije, kemijske strukture, časa izpostavljenosti in interakcije z drugimi prehranskimi komponentami.

Keywords

antinutritivi;stročnice;odstranjevanje;zdravje;analitika;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UM FKBV - Faculty of Agriculture
Publisher: [N. Lichteneger]
UDC: 582.73:635:613.26:543(043)=163.6
COBISS: 95809795 Link will open in a new window
Views: 122
Downloads: 33
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: English
Secondary title: Technological and nutritional aspects of antinutrients in legumes
Secondary abstract: The purpose of the master's thesis was to establish a theoretically overview of the scientific literature in the field of antinutrients in legumes and their tehnological and nutritional aspects. Antinutritives are secondary metabolites that have specific biological effects on the structural and physiological actions of specific compounds. Some inhibit protein metabolism, others block mineral intake, and some of them inhibit vitamin intake. There are differences in the amount of specific antinutritives within different species and varieties of legumes. Because legumes contain antinutritives that can negatively affect their nutritional value, food producers try to reduce or eliminate them from food by various technological processes. Antinutritives are not equally concentrated in legumes, and different kinds of antinutritives do not have the same physiological effects. In humans and animals, they can cause malnutrition or lack of micronutrients and minerals. The balance between the beneficial and harmful effects of plant antinutritives depends on their concentration, chemical structure, exposure time, and interactions with other dietary components.
Secondary keywords: antinutrients;legumes;reduction;health;analysis;Univerzitetna in visokošolska dela;
Type (COBISS): Master's thesis/paper
Thesis comment: Univ. v Mariboru, Fak. za kmetijstvo in biosistemske vede
Pages: X, 74, [2] f.
ID: 14154485