prikaz prve stranice dokumenta Inhibicija tirozinaze kumarinima
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undergraduate thesis
Inhibicija tirozinaze kumarinima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:414751
Špehar, Karla
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Cite this document

Špehar, K. (2017). Inhibicija tirozinaze kumarinima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:414751

Špehar, Karla. "Inhibicija tirozinaze kumarinima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:414751

Špehar, Karla. "Inhibicija tirozinaze kumarinima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:414751

Špehar, K. (2017). 'Inhibicija tirozinaze kumarinima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:414751

Špehar K. Inhibicija tirozinaze kumarinima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:414751

K. Špehar, "Inhibicija tirozinaze kumarinima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:414751

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Metadata
TitleInhibicija tirozinaze kumarinima
Title (english)Tyrosinase inhibitor activity of coumarins
AuthorKarla Špehar
MentorIvica Strelec (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tirozinaza je metaloenzim koji uzrokuje enzimsko posmeđivanje oštećenog voća, povrća i gljiva konverzijom monofenolnih i polifenolnih spojeva u smeđe obojene melanoidne pigmente. Budući da su reakcije enzimskog posmeđivanja nepoželjne, dolazi do istraživanja mogućih inhibitora tirozinaze u prehrambenoj industriji. Inhibicija tirozinaze može se postići dodatkom tvari polifenolne strukture, kao što su derivati kumarina koji pokazuju izrazitu stereokemijsku sličnost supstratima enzima te samim time i veliki afinitet za aktivno mjesto enzima.
Abstract (english)
Tyrosinase is a metaloenzyme responsible for enzymatic browning reactions in damaged fruits, vegetables and fungi by conversion of monophenol and polyphenol compounds into brown colored pigments. Since enzymatic browning reactions are undesirable, research of potent tyrosinase inhibitors for use in food industry is still of interest. Inhibition of tyrosinase activity can be accomplished by addition of a polyphenolic compounds, such as coumarin derivatives, which exhibit a strong sterochemical similarity with enzyme substrates and affinity for the active site of enzyme.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:414751
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2018-01-15 12:44:03