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undergraduate thesis
Utjecaj pH ekstrakcije na elektroforetski profil albumina i globulina ječma
završni rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:579329
Jurić, Dino
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

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Jurić, D. (2014). Utjecaj pH ekstrakcije na elektroforetski profil albumina i globulina ječma : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:579329

Jurić, Dino. "Utjecaj pH ekstrakcije na elektroforetski profil albumina i globulina ječma : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:579329

Jurić, Dino. "Utjecaj pH ekstrakcije na elektroforetski profil albumina i globulina ječma : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:579329

Jurić, D. (2014). 'Utjecaj pH ekstrakcije na elektroforetski profil albumina i globulina ječma : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:579329

Jurić D. Utjecaj pH ekstrakcije na elektroforetski profil albumina i globulina ječma : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:579329

D. Jurić, "Utjecaj pH ekstrakcije na elektroforetski profil albumina i globulina ječma : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:579329

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Metadata
TitleUtjecaj pH ekstrakcije na elektroforetski profil albumina i globulina ječma : završni rad
Title (english)Impact of pH extraction on electrophoretic patterns of barley albumins and globulins
AuthorDino Jurić
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 country2014-10-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Cilj ovog rada bio je ispitati utjecaj pH ekstrakcije na raspored i intenzitet proteinskih vrpci albumina i globulina ječma analizom elektroferograma dobivenih nakon provedene poliakrilamid gel elektroforeze u prisutnosti natrijeva dodecil-sulfata. Rezultati su pokazali da je topljivost proteina ječma ovisna o primijenjenom pH. U rasponu pH od 3 do 5 topljivost proteina ječma je najmanja, a porastom pH iznad 6 topljivost proteina ječma značajno raste. Usporedba položaja proteinskih vrpci u elektroferogramima pokazuje da se u rasponu pH od 3 do 5 ekstrahiraju albumini, a iznad pH 6 albumini i globulini.
Abstract (english)
Influence of extraction pH on barley albumins and globulins solubility was investigated by SDS-PAGE of proteins extracted from three barley varieties. Obtained electropherograms were analysed on intensity, position, absence and/or presence of protein bands. Results showed high dependence of barley protein solubility on applied extraction pH. The lowest barley protein solubility was found in the pH range from 3 to 5. The increase of pH above 6 caused significant increase in protein solubility. Analysis of obtained protein patterns shows that at pH range from 3 to 5 dominate albumins, while albumins and globulins at pH's above 6.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:579329
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-09-22 14:43:00