prikaz prve stranice dokumenta Primjena gel filtracije Sephadexom G-25 u razdvajanju biomolekula meda
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master's thesis
Primjena gel filtracije Sephadexom G-25 u razdvajanju biomolekula meda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:406003
Blaško, Ivana
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

Blaško, I. (2011). Primjena gel filtracije Sephadexom G-25 u razdvajanju biomolekula meda (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:406003

Blaško, Ivana. "Primjena gel filtracije Sephadexom G-25 u razdvajanju biomolekula meda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:406003

Blaško, Ivana. "Primjena gel filtracije Sephadexom G-25 u razdvajanju biomolekula meda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:406003

Blaško, I. (2011). 'Primjena gel filtracije Sephadexom G-25 u razdvajanju biomolekula meda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:406003

Blaško I. Primjena gel filtracije Sephadexom G-25 u razdvajanju biomolekula meda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:406003

I. Blaško, "Primjena gel filtracije Sephadexom G-25 u razdvajanju biomolekula 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:109:406003

Metadata
TitlePrimjena gel filtracije Sephadexom G-25 u razdvajanju biomolekula meda
Title (english)Separation of honey biomolecules by gel filtration
AuthorIvana Blaško
MentorIvica Strelec (mentor)
MentorIvana Flanjak (pomoć pri izradi, neposredni voditelj)
Committee memberMilan Čačić (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
Committee memberLidija Jakobek (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
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 country2011-02-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U potrazi za brzim metodama razdvajanja biomolekula meda na pojedine frakcije ispitana je mogućnost primjene postupka odsoljavanja gel filtracijom. Razdvajanje biomolekula kestenovog meda provedeno je na dva tipa Sephadexa G-25, coarse i superfine uz primjenu dva različita eluensa, destilirane vode i 50 mM KH2PO4 pufera pH 7,0. Prikupljene frakcije analizirane su na smeđi pigment mjerenjem apsorbancije frakcija pri 450 nm, prisustvo flavonoida mjerenjem apsorbancije deset pri 340 nm, sadržaj aminokiselina OPA metodom, sadržaj proteina Bradfordičinom metodom, sadržaj ukupnih šećera metodom fenol-sulfatna kiselina, sadržaj polifenola modificiranom Folin-Ciocalteu metodom, te antioksidativni kapacitet FRAP metodom. Prisustvo flavonoida i aminokiselina u prikupljenim frakcijama dodatno je potvrđeno tankoslojnom kromatografijom. Rezultati su pokazali da pojedine skupine biomolekula meda nije moguće u potpunosti razdvojiti od drugih, nego se mogu razdijeliti u tri frakcije: u prvoj frakciji dominiraju proteini, u drugoj frakciji dominiraju aminokiseline, šećeri i polifenoli, a u trećoj frakciji dominiraju flavonoidi. Ustanovljeno je da granulacija gela nema značajan utjecaj na razdvajanje biomolekula meda kada se primjenjuje postupak odsoljavanja, te da eluens ima značajan utjecaj na razdvajanje biomolekula ali samo u slučaju elucijskih profila flavonoida. Na osnovi elucijskih dijagrama predložena su dva protokola za frakcioniranje biomolekula meda.
Abstract (english)
Applicability of gel filtration desalting procedure, as possible rapid method for honey biomolecules fractionation/separation has been examined. Biomolecules of chestnut honey were separated on two types of Sephadex G-25 gel, coarse and superfine, by elution with distilled water or 50 mM KH2PO4 buffer pH 7.0. Collected fractions were examined on brown pigment content by absorbance measurement at 450 nm, flavonoid content by absorbance measurement at 340 nm, amino acid content by OPA method, protein content by Bradford method, total sugar content by phenol-sulphuric acid method, polyphenol content by modified Folin-Ciocaletu method, and antioxidant capacity by FRAP method. Additionally, presence of amino acids and flavonoids in examined fractions has been confirmed by thin-layer chromatography. Results have shown partial success in honey biomolecules separation by gel filtration. Each group of biomolecules couldn’t be completely separated from the others, but biomolecules separated in three fractions. In first fraction dominated proteins, in second amino acids, polyphenols and sugars, while in third fraction flavonoids. It has been found that gel granulation has not significant influence on biomolecules separation by desalting procedure, while type of eluens has influence on separation of flavonoids. On the basis of elution profiles two protocols for honey biomolecules fractionation have been proposed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:406003
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 on2015-11-06 13:01:22