prikaz prve stranice dokumenta Ferocenski diamini kao kalupi za indukciju elemenata sekundarne strukture u izvedenim peptidima
Access restricted to students and staff of home institution
undergraduate thesis
Ferocenski diamini kao kalupi za indukciju elemenata sekundarne strukture u izvedenim peptidima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:042776
Zirdum, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

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

Cite this document

Zirdum, A. (2013). Ferocenski diamini kao kalupi za indukciju elemenata sekundarne strukture u izvedenim peptidima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:042776

Zirdum, Ana. "Ferocenski diamini kao kalupi za indukciju elemenata sekundarne strukture u izvedenim peptidima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:042776

Zirdum, Ana. "Ferocenski diamini kao kalupi za indukciju elemenata sekundarne strukture u izvedenim peptidima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:042776

Zirdum, A. (2013). 'Ferocenski diamini kao kalupi za indukciju elemenata sekundarne strukture u izvedenim peptidima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:042776

Zirdum A. Ferocenski diamini kao kalupi za indukciju elemenata sekundarne strukture u izvedenim peptidima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:042776

A. Zirdum, "Ferocenski diamini kao kalupi za indukciju elemenata sekundarne strukture u izvedenim peptidima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:042776

Metadata
TitleFerocenski diamini kao kalupi za indukciju elemenata sekundarne strukture u izvedenim peptidima
Title (english)Ferrocene diamine scaffolds as inductorsof secondary structure in derived peptides
AuthorAna Zirdum
MentorLidija Barišić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2013-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prethodno opisani ferocenski peptidi I-VII odlikuju se različitim konformacijskim svojstvima. U ovom su radu opisana strukturna svojstva peptida VIIIa (Ac-Ala-NH-Fn-NHBoc, Fn = ferocenilen) pripravljenog iz prekursora VII (Ac-Ala-NH-Fn-COOMe) umetanjem dodatne donorske NH-skupine. Peptidi VIII podvrgnuti su spektroskopskoj analizi (IR, 1H NMR, 2D NOESY) u cilju utvrđivanja njihovog konformacijskog prostora. Pokazalo se da se derivatizacija peptidnih prekursora VII u peptide VIII značajno odrazila na pripadajuća konformacijska svojstva. Dok su konjugati VII bili stabilizirani inter- i intralančanim vodikovim vezama, u njihovim analozima VIII nađene su isključivo interlančane vodikove veze.
Abstract (english)
Previously described ferrocene peptides I-VII exhibit different conformational properties. This study has explored the structural properties of VIIIa (Ac-Ala-NH-Fn-NHBoc, Fn = ferrocenylene) derived from precursors VII (Ac-Ala-NH-Fn-COOMe) by incorporation of additional donor NH-group. In order to examine their conformational properties, peptides VIII were subjectedto spectroscopic analysis (IR, 1H NMR, 2D NOESY). Derivatization of peptide precursors VII into peptides VIII significantly influenced their conformational properties. Since conjugates VII were stabilized through inter- and intrachain hydrogen bonding, interchain hydrogen bonds were exclusively formed in their analogues VIII.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:042776
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
Created on2017-05-04 08:02:47