prikaz prve stranice dokumenta Aminokiselinski sastav proteina
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undergraduate thesis
Aminokiselinski sastav proteina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:148492
Privara, Anja
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

Privara, A. (2017). Aminokiselinski sastav proteina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:148492

Privara, Anja. "Aminokiselinski sastav proteina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:148492

Privara, Anja. "Aminokiselinski sastav proteina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:148492

Privara, A. (2017). 'Aminokiselinski sastav proteina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:148492

Privara A. Aminokiselinski sastav proteina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:148492

A. Privara, "Aminokiselinski sastav proteina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:148492

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Metadata
TitleAminokiselinski sastav proteina
Title (english)Amino acid structure of proteins
AuthorAnja Privara
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 country2017-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proteini su velike organske molekule neophodne za pravilno funkcioniranje živog organizma. Njihova važnost očituje se u enzimskoj katalizi, prijenosu živčanih impulsa, osiguravanju energije i pravilnog rada imunosnog sustava, a neki od proteina služe za transport malih molekula i iona. U sastavu proteina pronalazimo dvadeset standardnih α-aminokiselina međusobno povezanih peptidnim vezama. Kako svojstva proteina, poput topljivosti, ovise o aminokiselinskom sastavu cilj je ovog završnog rada analizirati aminokiselinski sastav deset polarnih proteina koristeći se informacijama o primarnoj strukturi proteina.
Abstract (english)
Proteins are polymeric organic compounds necessary for proper functioning of living organisms. They have important role in enzyme catalysis, neurotransmission, membrane transport, as well as in immune system. Twenty α-amino acids are building blocks of proteins, where amino acid are linked by peptide bonds. Since solubility of proteins depend on amino acid composition, the aim of these undergraduate thesis was to give information on amino acid composition of ten polar proteins whose primary structure was extracted from literature references.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:148492
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 07:59:32