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undergraduate thesis
Sinteza i izolacija prirodnih glikozida
2018. urn:nbn:hr:109:141480
Furdi, Monika
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Cite this document

Furdi, M. (2018). Sinteza i izolacija prirodnih glikozida (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:141480

Furdi, Monika. "Sinteza i izolacija prirodnih glikozida." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:141480

Furdi, Monika. "Sinteza i izolacija prirodnih glikozida." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:141480

Furdi, M. (2018). 'Sinteza i izolacija prirodnih glikozida', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:141480

Furdi M. Sinteza i izolacija prirodnih glikozida [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:141480

M. Furdi, "Sinteza i izolacija prirodnih glikozida", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:141480

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Metadata
TitleSinteza i izolacija prirodnih glikozida
Title (english)Synthesis and isolation of natural glycosides
AuthorMonika Furdi
MentorValentina Bušić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Glikozidi se ubrajaju u sekundarne metabolite biljaka koji sadrže šećernu komponentu povezanu glikozidnom vezom na neugljikohidratnu komponentu. Oni su obično gorke tvari. Pomoću kiselina se hidroliziraju na aglikon i šećer. Osim kiselinske hidrolize moguće je provesti i enzimsku koja je specifičnija. Aglikon je često oslobođen enzimatskim djelovanjem kada je biljno tkivo oštećeno. Glikozidi se razvrstavaju prema strukturi aglikona. Neki od najznačajnih glikozida u ljudskoj i životinjskoj prehrani uključuju saponine, glukozinolate, cijanogene glikozide, srčane glikozide i glikoalkaloide. Primjer nereducirajućeg šećera je trehaloza. Otkrivena u klicama raži još početkom ovog stoljeća. Rasprostranjena je u različitim organizmima poput bakterija, gljiva, biljaka, insekata i beskralježnjaka, a do sada je bila i izolirana iz njih. U ovom radu se obrađuju svojstva glikozida, sinteza glikozida, a eksperimentalni dio rada obuhvaća izolaciju trehaloze iz pekarskog kvasca.
Abstract (english)
Glycosides are plant secondary metabolites containing a carbohydrate component linked by anether bond to a non carbohydrate nucleus (theaglycone). They are usually bitter substances. Acids are hydrolyzed to aglycone and sugar. Apart from acidic hydrolysis, it is possible to carry out the enzyme that is more specific. Often the aglycone is released by enzymatic action when the plantt issueis damaged. Glycosides are classified according to the structure of the aglycone (nucleus) constituent. Some of the glycosides of most importance in human and animal nutrition include saponins, glucosinolates, cyanogenicglycosides, cardiac glycosides and glycoalkaloids. An example of non-reducing sugar is trehalose. Detected in shoots, it is still at the beginning of this century. It is spread in various organisms such as bacteria, fungi, plants, insects and invertebrates, and has so far been isolated from them. This paper deals with the properties of glycoside, glycoside synthesis and the experimental part of the work is isolation of trehalose from bakers yeast.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:141480
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 on2018-10-31 12:32:28