prikaz prve stranice dokumenta Metode detekcije i kvantifikacije lizozima u prehrambenim proizvodima
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undergraduate thesis
Metode detekcije i kvantifikacije lizozima u prehrambenim proizvodima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:533730
Horvatić, Karlo
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

Horvatić, K. (2020). Metode detekcije i kvantifikacije lizozima u prehrambenim proizvodima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:533730

Horvatić, Karlo. "Metode detekcije i kvantifikacije lizozima u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:533730

Horvatić, Karlo. "Metode detekcije i kvantifikacije lizozima u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:533730

Horvatić, K. (2020). 'Metode detekcije i kvantifikacije lizozima u prehrambenim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:533730

Horvatić K. Metode detekcije i kvantifikacije lizozima u prehrambenim proizvodima [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:109:533730

K. Horvatić, "Metode detekcije i kvantifikacije lizozima u prehrambenim proizvodima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:533730

Metadata
TitleMetode detekcije i kvantifikacije lizozima u prehrambenim proizvodima
Title (english)Lysozyme Detection and Quantification Methods in Food Products
AuthorKarlo Horvatić
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 country2020-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Lizozim (EC 3.2.1.17) je hidrolitički enzim koji provodi cijepanje ß-1,4-glikozidnih veza između N-acetilmuraminske kiseline i N-acetilglukozamina peptidoglikana stanične stjenke bakterija, te svojim djelovanjem sprječava razmnožavanje bakterija, odnosno pokazuje antibakterijsko djelovanje. Upravo je zbog svog antibakterijskog djelovanja protiv gram pozitivnih bakterija lizozim naišao na primjenu u prehrambenoj i farmaceutskoj industriji gdje se koristi kao aditiv, tj. antimikrobni agens. U današnje vrijeme kada borba za ostvarenjem profita tvrtki pokatkad nadilazi dozvoljenu uporabu ovog antimikrobnog agensa, javlja se potreba za sustavnim praćenjem njegove uporabe kako u prehrambenim, tako i farmaceutskim proizvodima, a sve u svrhu zaštite potrošača, ali isto tako i sprječavanja nelojalne konkurencije. Upravo će se ovim završnim radom dati pregled trenutnih metoda detekcije i kvantifikacije lizozima u prehrambenim proizvodima.
Abstract (english)
Lysozyme (EC 3.2.1.17) is an antimicrobial enzyme classified as a hydrolase, which catalyses the hydrolysis of ß-1,4-glycosidic bonds between N-acetylmuramic acid and N-acetylglucosamine in cell wall peptidoglycans of gram positive bacteria, thus preventing their proliferation. Due to its antimicrobial action against gram positive bacteria, it has been used as additive in food and pharmaceutical industry. However, since lysozyme usage is limited to only several class of products, but it might be used for the production of products where its usage in not allowed, by disloyal competition (anti-competitive practice), there is a need for substantial detection of lysozyme in various food products. In this respect, the aim of this undergraduate thesis was to give overview on the up to date methods for lysozyme detection and quantification in food products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:533730
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 on2020-10-08 10:31:56