prikaz prve stranice dokumenta Gel filtracija proteina
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undergraduate thesis
Gel filtracija proteina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:892537
Macner, Filip
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Macner, F. (2023). Gel filtracija proteina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:892537

Macner, Filip. "Gel filtracija proteina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:892537

Macner, Filip. "Gel filtracija proteina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:892537

Macner, F. (2023). 'Gel filtracija proteina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:892537

Macner F. Gel filtracija proteina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 December 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:892537

F. Macner, "Gel filtracija proteina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:892537

Metadata
TitleGel filtracija proteina
Title (english)Gel Filtration of Proteins
AuthorFilip Macner
MentorIvica Strelec (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
Osijek
Defense date and country2023-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Gel filtracija, također poznata kao kromatografija ekskluzijom, metoda je koja se koristi u biokemiji i molekularnoj biologiji za odvajanje i pročišćavanje proteina na temelju njihove veličine/molekularne mase. Djeluje na principu da će manjim molekulama proteina trebati više vremena da prođu kroz poroznu matricu gela, dok će veće molekule biti isključene i eluirati sa kolone prije. Svojstva gel filtracije, podjela gel filtracije, odabir nosača za gel filtraciju, te problemi tijekom praktične provedbe gel filtracije proteina objašnjeni su u ovom završnom radu.
Abstract (english)
Gel filtration, i.e. size exclusion chromatography is a method used in biochemistry and molecular biology for separation and purification of proteins, based on their size/molecular mass, where smaller protein molecules takes a longer time to be eluted from column, in comparison to the protein molecules of the higher molecular mass. This undergraduate thesis aims to reveal properties of gel filtration, its categorization, selection of the proper resins, as well as to pinpoint some solutions during protein gel filtration performance.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:892537
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 on2023-10-17 13:48:13