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undergraduate thesis
SDS-PAGE albumina i globulina sorti ječma
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:378790
Kajić, Dragana
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

Kajić, D. (2013). SDS-PAGE albumina i globulina sorti ječma (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:378790

Kajić, Dragana. "SDS-PAGE albumina i globulina sorti ječma." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:378790

Kajić, Dragana. "SDS-PAGE albumina i globulina sorti ječma." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:378790

Kajić, D. (2013). 'SDS-PAGE albumina i globulina sorti ječma', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:378790

Kajić D. SDS-PAGE albumina i globulina sorti ječma [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:378790

D. Kajić, "SDS-PAGE albumina i globulina sorti ječma", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:378790

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Metadata
TitleSDS-PAGE albumina i globulina sorti ječma
Title (english)SDS-PAGE of Barley Albumins and Globulins
AuthorDragana Kajić
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 country2013-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj je ovog rada bio ustanoviti mogu li se sorte ječma međusobno razlikovati na osnovi rasporeda proteinskih vrpci albumina, globulina ili albuminsko/globulinske frakcije po provedenoj poliakrilamid gel elektroforezi u prisutnosti natrijeva dodecil-sulfata. Ekstrakcija proteina (albumina, globulina ili albuminsko/globulinske frakcije) provedena je na tri načina. Albumini i globulini su stupnjevito ekstrahirani pomoću Milli Q vode (albumini), i potom pomoću 0,5 M NaCl (globulini), a albuminsko/globulinska frakcija proteina pomoću dva otapala, 50 mM Tris-HCl pufera pH 8,0 ili 0,5 M otopine NaCl. Rezultati su pokazali da sorte ječma nije moguće nedvojbeno razlikovati na osnovi razlika u koncentraciji ekstrahiranih albumina, globulina ili albuminsko/globulinske frakcije proteina. Primjena SDS-PAGE albumina, globulina i albuminsko/globulinske frakcije proteina sorti ječma pokazala je ograničenu mogućnost razlikovanja sorti ječma. Najviše razlika između sorti uočeno je u elektroforetskom rasporedu albuminskih vrpci po provedenoj SDS-PAGE, gdje je nedvojbeno identificirano 3 od 6 ispitivanih sorti.
Abstract (english)
Discrimination of barley varieties by SDS-PAGE electrophoretic protein patterns of barley albumins, globulins and albumin/globulin protein fractions was investigated. Albumins and globulins were sequentially extracted from barley flour as follows: albumins by Milli Q water followed by extraction by 0.5 M NaCl for globulins, while albumin/globulin protein fractions were extracted directly by 50 mM Tris-HCl buffer pH 8.0 or 0.5 M NaCl. Obtained results showed limited capability for variety discrimination by protein content in albumin, globulin and/or albumin/globulin protein fractions, as well as by SDS-PAGE. The most promising was SDS-PAGE separation of albumins where 3 varieties of 6 examined were identified by their differences in protein pattern.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:378790
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 on2015-10-02 14:01:53

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