prikaz prve stranice dokumenta Elektroforetske analize proteina meda
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master's thesis
Elektroforetske analize proteina meda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:208544
Brodar, Lidija
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

Brodar, L. (2011). Elektroforetske analize proteina meda (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:208544

Brodar, Lidija. "Elektroforetske analize proteina meda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:208544

Brodar, Lidija. "Elektroforetske analize proteina meda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:208544

Brodar, L. (2011). 'Elektroforetske analize proteina meda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:208544

Brodar L. Elektroforetske analize proteina meda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:208544

L. Brodar, "Elektroforetske analize proteina meda", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:208544

Metadata
TitleElektroforetske analize proteina meda
Title (english)Electrophoretic analysis of honey proteins
AuthorLidija Brodar
MentorIvica Strelec (mentor)
Committee memberLjiljana Primorac
Committee memberIvica Strelec
Committee memberDaniela Čačić Kenjerić
Committee memberTomislav Klapec
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 country2011-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Elektroforetskim analizama (Nativna PAGE, izoelektricno fokusiranje, SDS-PAGE) ispitana je mogucnost razlikovanja botanicki razlicitih vrsta meda na temelju njihovog proteinskog, te glikoproteinskog sastava. Detekcijom proteinskih vrpci nakon primjenjenih elektroforetskih metoda, te glikoproteina prenešenih na PVDF membranu nakon SDS-PAGE uoceno je da sve vrste meda pokazuju vrlo slicne proteinske i glikoproteinske elektroforetske profile koji se razlikuju samo po intenzitetu proteinskih vrpci. Prema intenzitetu proteinskih i glikoproteinskih vrpci izdvajaju se med bagrema koji pokazuje najmanji intenzitet, te med kestena, livadni med i bjelogoricna medljika (hrast) sa najjacim intenzitetima. Uklanjanje peludnih zrnaca nije utjecalo na elektroforetski proteinski profil nakon provedene nativne i SDS-PAGE, te izoelektricnog fokusiranja.
Abstract (english)
Possibility of discrimination of botanically different unifloral honeys by their protein and glycoprotein pattern obtained after Native PAGE, isoelectric focusing and SDS-PAGE was examined. All examined unifloral honeys shown similar protein and glycoprotein patterns which differentiated only in intensities of bands. According to differences in intensities of protein or glycoprotein bands the most notable were acacia honeys with the lowest protein or glycoprotein band intensities, and chestnut, meadow and honeydew (oak) honeys with the highest band intensities. Removal of pollen did not affected protein pattern of examined honeys obtained after SDS-PAGE and isoelectric focusing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:208544
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-03 16:23:19