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undergraduate thesis
Primjena proteina soje u tkivnom inženjerstvu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:281789
Lač, Hana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Physical Chemistry and Corrosion

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Lač, H. (2020). Primjena proteina soje u tkivnom inženjerstvu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:281789

Lač, Hana. "Primjena proteina soje u tkivnom inženjerstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:281789

Lač, Hana. "Primjena proteina soje u tkivnom inženjerstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:281789

Lač, H. (2020). 'Primjena proteina soje u tkivnom inženjerstvu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:281789

Lač H. Primjena proteina soje u tkivnom inženjerstvu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:281789

H. Lač, "Primjena proteina soje u tkivnom inženjerstvu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:281789

Metadata
TitlePrimjena proteina soje u tkivnom inženjerstvu
Title (english)Application of soy protein in tissue engineering
AuthorHana Lač
MentorMojca Čakić Semenčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Physical Chemistry and Corrosion)
Zagreb
Defense date and country2020-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Porastom svijesti o štetnom utjecaju kemikalija na zdravlje i okoliš, zeleni principi posljednjih godina pronalaze primjenu u multidisciplinarnom području tkivnog inženjerstva. Najnovija dostignuća u tkivnom inženjerstvu temelje se na upotrebi trodimenzionalnih nosača kao kalupa za obnovu oštećenih tkiva i organa. Protein soje dostupan je u izobilju, jeftin, biorazgradiv i ekološki prihvatljiv što ga čini pogodnim za primjenu u tkivnom inženjerstvu. Zahvaljujući biološkoj strukturi koja potiče staničnu adheziju, migraciju i proliferaciju, a zbog manje imunogenosti od proteina životinjskog porijekla protein soje sve češće nalazi primjenu u obnovi različitih vrsta tkiva. U radu su opisani različiti tipovi nosača koji se koriste za obnovu različitih tipova tkiva u kojima je protein soje upotrijebljen kao osnovni materijal ili kao dio smjese sa sintetskim i prirodnim materijalima.
Abstract (english)
With the growing awareness of the harmful effects of chemicals on health and the environment, green principles have recently found application in the multidisciplinary field of tissue engineering. The latest achievements in tissue engineering are based on the use of three-dimensional scaffolds as a support for the restoration of damaged tissues and organs. Soy protein is available, inexpensive, biodegradable and environmentally friendly what makes it suitable for use in tissue engineering. Oving to biological structure that promotes cell adhesion, migration and proliferation, and due to less immunogenicity than proteins of animal origin, soy protein is increasingly used in the regeneration of various types of tissues. This thesis describes different types of carriers used for the reconstruction of different types of tissues in which soy protein is used as a basic material or as part of a mixture with synthetic and natural materials.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:281789
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-11-03 13:37:03