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undergraduate thesis
Interakcije između β-glukana i polifenolnih spojeva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:328448
Han, Ana
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

Han, A. (2023). Interakcije između β-glukana i polifenolnih spojeva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:328448

Han, Ana. "Interakcije između β-glukana i polifenolnih spojeva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:328448

Han, Ana. "Interakcije između β-glukana i polifenolnih spojeva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:328448

Han, A. (2023). 'Interakcije između β-glukana i polifenolnih spojeva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:328448

Han A. Interakcije između β-glukana i polifenolnih spojeva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:328448

A. Han, "Interakcije između β-glukana i polifenolnih spojeva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:328448

Metadata
TitleInterakcije između β-glukana i polifenolnih spojeva
Title (english)Interactions Between β-Glucan and Phenolic Compounds
AuthorAna Han
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 country2023-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U probavnom sustavu, polifenolni spojevi mogu ulaziti u interakcije s drugim komponentama hrane pa tako i s prehrambenim vlaknima. Ove interakcije mogu imati utjecaja na bioaktivnost polifenola. Prehrambena vlakna mogu adsorbirati polifenolne spojeve u kompleksne strukture, „prenositi“ ih do donjih dijelova probavnog trakta gdje oni, nakon oslobađanja, mogu pokazati pozitivne aktivnosti. Cilj ovog rada bio je definirati polifenolne spojeve i β-glukan, definirati i opisati proces adsorpcije kao jedan od procesa kojim je moguće objasniti interakcije te opisati i objasniti interakcije do kojih može doći između β-glukana i polifenola. Istraživanja provedena na pojedinim polifenolima, ali i na polifenolima voća (aronija, jabuka) pokazala su da se polifenoli mogu adsorbirati na β-glucan. Vezanje ili adsorpija polifenola na β-glukan, odvija se uglavnom nekovalentnim vezama koje uključuju vodikove veze i Van der Waalsove sile.
Abstract (english)
In the digestive system, polyphenolic compounds can interact with other food components, including dietary fibers. These interactions may have an impact on the bioactivity of polyphenols. Dietary fibers can adsorb polyphenolic compounds into complex structures, "carry" them to the lower parts of the digestive tract where, after release, they can show positive activities. The aim of this work was to define polyphenolic compounds and β-glucan, to define and describe the adsorption process as one of the processes by which interactions can be explained, and to describe and explain the interactions that can occur between β-glucan and polyphenols. Research conducted on individual polyphenols, but also on fruit polyphenols (aronia, apple) showed that polyphenols can be adsorbed on β-glucan. The binding or adsorption of polyphenols to β-glucan takes place mainly by non-covalent bonds that include hydrogen bonds and Van der Waals forces.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:328448
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 on2023-09-27 13:36:38