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undergraduate thesis
Adsorpcija polifenola na ß-glukanu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:314243
Perković, Gabriela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Perković, G. (2017). Adsorpcija polifenola na ß-glukanu (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:314243

Perković, Gabriela. "Adsorpcija polifenola na ß-glukanu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:314243

Perković, Gabriela. "Adsorpcija polifenola na ß-glukanu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:314243

Perković, G. (2017). 'Adsorpcija polifenola na ß-glukanu', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:314243

Perković G. Adsorpcija polifenola na ß-glukanu [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:314243

G. Perković, "Adsorpcija polifenola na ß-glukanu", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:314243

Metadata
TitleAdsorpcija polifenola na ß-glukanu
Title (english)Adsorption of polyphenols on ß-glucan
AuthorGabriela Perković
MentorLidija Jakobek Barron (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
(Physical Chemistry)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Adsorpcija je sposobnost krute tvari (adsorbensa) da na svojoj graničnoj površini veže molekule iz otopine ili plina (adsorbant). Adsorpcija se odvija na tzv. graničnom području između dvije faze (krutine i tekućine ili plina). Adsorpcijske izoterme su funkcije koje prikazuju količinu adsorbiranih molekula po 1 g adsorbensa u ovisnosti o ravnotežnoj koncentraciji tih molekula. Polifenolni spojevi i β-glukan (prehrambeno vlakno) pokazali su broje potencijalno pozitivne bioaktivnosti. Osim toga, ovi spojevi mogu ulaziti u interakcije unutar probavnog sustava koje mogu utjecati na bioaktivosti polifenola. Adsorpcija i adsorpcijske izoterme su se upotrijebile za ispitivanje interakcija između polifenola i β-glukana, in vitro. Cilj ovog rada bio je definirati proces adsorpcije, adsorpcijske izoterme, polifenolne spojeve i β –glukan. Osim toga, cilj je bio objasniti što se zna o interakcijama između polifenola i β-glukana na temelju dosadašnjih istraživanja adsorpcije između ovih spojeva.
Abstract (english)
The adsorption is the ability of the solid (adsorbens) to bond the molecules from the solution or gas (adsorbant) onto its surface. It occurs on the surface between two phases (solid and liquid or gas). Adsorption isotherms are functions that show the relationship between the amount of molecules adsorbed per 1 g of the adsorbens and the equilibrium concentration of those molecules. Polyphenolic compounds and β-glucan (dietary fiber) have shown many potentially positive bioactivities. Furthermore, these compounds can interact inside of the gastrointestinal tract, which can affect polyphenol bioactivities. Adsorption and adsorption isotherms were used earlier to study the interactions between polyphenols and β-glucan, in vitro. The aim of this work was to define the adsorption, adsorption isotherms, polyphenolic compounds and β-glucan. Furthermore, the aim was to explain the interactions between polyphenols and β-glucan on the basis of earlier adsorption studies.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:314243
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 on2018-01-15 12:25:50