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master's thesis
Određivanje elektrokinetičkog potencijala otopine rutina, otopine beta-glukana i modela rutina i beta-glukana
2019. urn:nbn:hr:109:347384
Glavaš, Mirjana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

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Glavaš, M. (2019). Određivanje elektrokinetičkog potencijala otopine rutina, otopine beta-glukana i modela rutina i beta-glukana (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:347384

Glavaš, Mirjana. "Određivanje elektrokinetičkog potencijala otopine rutina, otopine beta-glukana i modela rutina i beta-glukana." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:347384

Glavaš, Mirjana. "Određivanje elektrokinetičkog potencijala otopine rutina, otopine beta-glukana i modela rutina i beta-glukana." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:347384

Glavaš, M. (2019). 'Određivanje elektrokinetičkog potencijala otopine rutina, otopine beta-glukana i modela rutina i beta-glukana', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:347384

Glavaš M. Određivanje elektrokinetičkog potencijala otopine rutina, otopine beta-glukana i modela rutina i beta-glukana [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:347384

M. Glavaš, "Određivanje elektrokinetičkog potencijala otopine rutina, otopine beta-glukana i modela rutina i beta-glukana", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:347384

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Metadata
TitleOdređivanje elektrokinetičkog potencijala otopine rutina, otopine beta-glukana i modela rutina i beta-glukana
Title (english)Determination of the Electrokinetic Potential of the Rutin Solution, Beta-Glucan Solution and the Rutin and Beta-Glucan Model
AuthorMirjana Glavaš
MentorIvana Tomac (mentor)
MentorLidija Jakobek Barron (komentor)
Committee memberValentina Bušić (predsjednik povjerenstva)
Committee memberIvana Tomac (član povjerenstva)
Committee memberLidija Jakobek Barron (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
(Physical Chemistry)
Osijek
Defense date and country2019-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Elektrokinetički potencijal odnosno zeta-potencijal je fizikalno svojstvo koje je izraženo na bilo kojoj površini makromolekule ili materijala. Poznavanje zeta-potencijala može se koristiti za predviđanje dugoročnog najstabilnijeg ponašanja neke makromolekule. Potencijal na udaljenosti plohe smicanja naziva se elektrokinetički zeta-potencijal. O zeta-potencijalu i naboju na površini makromolekule ovisi njezina stabilnost. Rutin jedan je od biološki najaktivnijih flavonoida koji je široko rasprostranjen u voću i povrću. Posjeduje niz terapeutskih svojstava koja se pripisuju snažnom antiradikalnom učinku. Stoga je zadatak ovog diplomskog rada bio odrediti zeta-potencijal otopine rutina, otopine beta-glukana i modela rutina i beta-glukana kroz koncentracijski raspon od 25 do 150 mg \(L^{-1}\), a s ciljem određivanja najstabilnijeg ponašanja modela rutina i beta-glukana pri pH vrijednostima od 1,5 do 10 u vremenskom periodu od 1, 2, 5 i 16 sati. Rezultati dobiveni u ovom diplomskom radu pokazali su maksimume apsorpcije pri valnoj duljini od 245 nm i pri rasponu valnih duljina 380-450 nm prisutnim tijekom cijelog vremenskog perioda za model rutina i beta-glukana. Najstabilniji model rutina i molekule β-glukana pokazao se pri pH 10 gdje su vrijednosti zeta potencijala iznosile ± 30 mV što prema kriterijima o stabilnosti ukazuje na dobru električnu stabilnost modela.
Abstract (english)
Electrokinetic potential or zeta potential is a physical property that is expressed on any surface of a macromolecule or material. Knowledge of the zeta potential can be used to predict the long-term stable behaviour of a macromolecule. The potential at the shear plane distance is called the electrokinetic zeta potential. The zeta potential and the charge on the surface of a macromolecule depend on its stability. Rutin is one of the biologically active flavonoids that is widely distributed in fruits and vegetables. It has a number of therapeutic properties that are attributed to its potent antiradical effect. Therefore, the aim of this thesis was to determine the zeta potential of the rutin, beta-glucan solution and rutin and beta-glucan model through a concentration range of 25 to 150 mg \(L^{-1}\), with the goal of determining the most stable behaviour of the rutin and beta-glucan model at pH values from 1.5 to 10 over a time period of 1, 2, 5 and 16 hours. The results obtained in this work showed absorption maxima at a wavelength of 245 nm and at a wavelength range of 380-450 nm present throughout the time period for the rutin and beta-glucan model. The most stable model of rutin and β-glucan molecule was shown at pH 10 where zeta potential values were ± 30 mV, which according to the stability criteria indicates good electrical stability of the model.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:347384
ProjectNumber: IP-2016-06-6777
Title: Utjecaj prehrambenih vlakana na bioraspoloživost polifenola istraživanjem adsorpcije i simuliranih probavnih procesa, in vitro
Acronym: BIO-POLIFENOL
Leader: Lidija Jakobek Barron
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2019-10-04 10:18:09