Kemijske promjene tijekom postupka ekstruzije-amidna veza

master's thesis

• Title (english): Chemical changes during the extrusion process - Amid bond
• Author: Ida Stanišić
• Mentor: Damir Kovaček (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Analytical Chemistry); Zagreb
• Defense date and country: 2004-12-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu razvijen je model za proučavanje i interpretaciju nastanka amidne izopeptidne veze u proteinima pšenične krupice tijekom postupka ekstruzije. Modelni sistem je razvijen na molekulama sastavljenim od aminokiselina: lizina, glutaminske i asparaginske kiseline. Prilikom rada korišten je teorijski pristup baziran na metodama molekularnog modeliranja u kombinaciji s eksperimentalnim pristupom u kojem je korištena FTIR spektroskopija. Metode molekularnog modeliranja obuhvaćale su semiempirijske AM1 i ab initio HF/6-31G* kvantno mehaničke pristupe. Vibracijske frekvancije u području oko 1600-1700 cm –1 odgovarale su nastanku amidne izopeptidne veze. Dobiveni vibracijski spektri uspoređeni su s FTIR spektrom ekstrudata pšenične krupice koji je pokazao smanjenje u apsorpciji pri valnom broju oko 1650 cm –1 i naznačio prisutnost amidne veze.

Abstract (english)

In this work is developed a model for studing and interpretation of amid linkage in wheat flour during the process of extrusion. Model system is developed on aminoacides composed of: lysine, glutamic and aspartic acids. For that were used theoretical approach based on methodes of molecular modeling and experimental approach based on FTIR spectroscopy. Molecular modeling methodes were including semiempirical AM1 and ab initio HF/6-31G* quantum mehanical calculations. Those calculations gave vibrational frequencies in a range about 1600-1700 cm–1. They were coresponding with the presence of amid linkage. Vibrational spectrums were compared with FTIR spectrum of wheat flour extrudates that has shown reduction apsorption at a wave number in range about 1650 cm –1 and point on presence of amid bond.

• Keywords: amidna veza; ekstruzija; FTIR spektroskopija; molekularno modeliranje; proteini
• Keywords (english): amid bond; extrusion; FTIR spectroscopy; molecular modeling; proteins
• Language: croatian
• URN:NBN: urn:nbn:hr:159:414476
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-12 13:56:21