Kromatografske metode određivanja proteina

undergraduate thesis

• Title (english): Chromatographic methods for determination of proteins
• Author: Florime Zenuni
• Mentor: Ksenija Marković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2010-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Proteini su makromolekule građene od velikog broja aminokiselina. Utjecu na svaku osobinu koja karakterizira živi organizam te igraju različite ulogu u ljudskom tijelu. Prva i osnovna zadaća proteina je njihova neophodnost u procesu rasta i razvoja. Ovisno o dobi i spolu potrebe za proteinima se znatno mijenjaju. Važni su sa prehrambenog i tehnološkog stajališta. Proteini se nalaze u raznim vrstama prehrambenih proizvoda. Svrha ovog rada bila je, pregledom znanstvene literature, iznijeti pregled kromatografskih metoda određivanja proteina. Tekućinska kromatografija, odnosno visokodjelotvorna tekućinska kromatografija (HPLC) najčešća je tehnika analitičkog i preparativnog određivanja proteina hrane.

Abstract (english)

Proteins are macromolecules composed of a large number of amino acids. They affect every property that characterizes a living organism and they play different roles in the human body. The first and main task of the proteins is the necessity in the proces of growth and development. Depending on age and gender, needs for protein are supstantially changed. Proteins are important from the nutritional and technological points of view. They are found in various kinds of nutritional foods. The aim of this work was, reviewing scientific literature, to present an overview of chromatographic methods for determination of proteins. Liquid chromatography or High Performance Liquid Chromatography (HPLC) is the most common technique for analytical and preparative separation of food proteins.

• Keywords: proteini; proteini hrane; kromatografija
• Keywords (english): proteins; food proteins; chromatography
• Language: croatian
• URN:NBN: urn:nbn:hr:159:164387
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-02 10:46:20