prikaz prve stranice dokumenta Makromolekularna zgusnutost
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undergraduate thesis
Makromolekularna zgusnutost
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:284050
Hrsan, Jana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Hrsan, J. (2020). Makromolekularna zgusnutost (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:284050

Hrsan, Jana. "Makromolekularna zgusnutost." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:284050

Hrsan, Jana. "Makromolekularna zgusnutost." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:284050

Hrsan, J. (2020). 'Makromolekularna zgusnutost', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:284050

Hrsan J. Makromolekularna zgusnutost [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 November 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:284050

J. Hrsan, "Makromolekularna zgusnutost", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:284050

Metadata
TitleMakromolekularna zgusnutost
Title (english)Macromolecular Crowding
AuthorJana Hrsan
MentorIvica Strelec (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2020-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Biokemijski procesi unutar stanica odvijaju se u uvjetima makromolekularne zgusnutosti. Makromolekularna zgusnutost, poznata kao efekt isključenog volumena, definira se kao međusobni utjecaj staničnih molekula jednih na druge. Ispitivanja aktivnosti enzima obično se provode u uvjetima koji ne uzimaju u obzir makromolekularnu zgusnutost prirodno prisutnu u stanicama in vivo. Primjenom različitih agensa za postizanje makromolekularne zgusnutosti tijekom ispitivanja enzimske aktivnosti, pokazano je da enzimi, u uvjetima makromolekularne zgusnutosti, često pokazuju drugačije kinetičke parametre od onih dobivenih „standardnim“ testom. Uz navedeno, makromolekularna zgusnutost znatno utječe na stabilnost, mobilnost, sposobnost međusobna spajanja i aktivnost molekula poput proteina i enzima.
Abstract (english)
Biochemical processes inside cells take place under conditions of macromolecular crowding. Macromolecular crowding, known as the effect of excluded volume, is defined as a mutual influence of cellular molecules on each other. Enzyme activity assays are usually performed under conditions that do not take into account the macromolecular crowding naturally present in cells in vivo. The use of various macromolecular crowding agents during enzyme activity testing, has shown that enzymes, under conditions of macromolecular crowding, usually show different kinetic parameters than those obtained by the "standard" test. In addition, macromolecular crowding affects the stability, mobility, association ability and activity of molecules such as proteins and enzymes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:284050
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 on2020-09-25 11:50:42