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undergraduate thesis
Kovalentna imobilizacija enzima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:957821
Kolarić, Marko
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Cite this document

Kolarić, M. (2020). Kovalentna imobilizacija enzima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:957821

Kolarić, Marko. "Kovalentna imobilizacija enzima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:957821

Kolarić, Marko. "Kovalentna imobilizacija enzima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:957821

Kolarić, M. (2020). 'Kovalentna imobilizacija enzima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:957821

Kolarić M. Kovalentna imobilizacija enzima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:957821

M. Kolarić, "Kovalentna imobilizacija enzima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:957821

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Metadata
TitleKovalentna imobilizacija enzima
Title (english)Covalent Enzyme Immobilization
AuthorMarko Kolarić
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 country2020-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovog završnog rada bio je pobliže opisati i objasniti kovalentnu imobilizaciju enzima. Kovalentna imobilizacija je ireverzibilna metoda imobilizacije koja omogućava nastajanje jake i stabilne veze između enzima i nosača. Prednost kovalentne imobilizacije u odnosu na reverzibilne metode je sprječavanje curenja enzima s nosača tijekom imobilizacije, a glavna mana ove vrste imobilizacije je najčešće niža aktivnost imobiliziranog enzima u odnosu na slobodni enzim. Primjenom kovalentno imobiliziranih enzima u nekom proizvodnom procesu troškovi proizvodnje se mogu smanjiti jer se ovako imobilizirani enzimi mogu višestruko koristiti.
Abstract (english)
The aim of this undergraduate thesis was to describe and explain the covalent immobilization of enzymes. Covalent immobilization is an irreversible method of enzyme immobilization where strong and stable bond between the enzyme and the carrier is formed. The major advantage of covalent immobilization is lack of enzyme leakage from the carrier, while main disadvantage the lower activity of the immobilized enzyme compared to the free enzyme. By the use of covalently immobilized enzymes, production costs can be reduced because covalently immobilized enzymes can be reused.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:957821
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2020-10-07 07:57:00

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