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master's thesis
Određivanje elektrokinetičkog potencijala otopine katehina, otopine ß-glukana i modela katehina i ß-glukan
2020. urn:nbn:hr:109:335019
Marković, Tamara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

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Marković, T. (2020). Određivanje elektrokinetičkog potencijala otopine katehina, otopine ß-glukana i modela katehina i ß-glukan (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:335019

Marković, Tamara. "Određivanje elektrokinetičkog potencijala otopine katehina, otopine ß-glukana i modela katehina i ß-glukan." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:335019

Marković, Tamara. "Određivanje elektrokinetičkog potencijala otopine katehina, otopine ß-glukana i modela katehina i ß-glukan." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:335019

Marković, T. (2020). 'Određivanje elektrokinetičkog potencijala otopine katehina, otopine ß-glukana i modela katehina i ß-glukan', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:335019

Marković T. Određivanje elektrokinetičkog potencijala otopine katehina, otopine ß-glukana i modela katehina i ß-glukan [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:335019

T. Marković, "Određivanje elektrokinetičkog potencijala otopine katehina, otopine ß-glukana i modela katehina i ß-glukan", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:335019

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Metadata
TitleOdređivanje elektrokinetičkog potencijala otopine katehina, otopine ß-glukana i modela katehina i ß-glukan
Title (english)Determination of Electrokinetic Potential of the Catechin, ß-Glucan Solution and Catechin - ß-Glucan Model
AuthorTamara Marković
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 country2020-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zeta-potencijal je izraz za elektrokinetički potencijal makromolekula te se definira kao zbroj početnog površinskog naboja i akumuliranog sloja. Predviđanje najstabilnijeg ponašanja neke makromolekule se može postići poznavanjem elektrokinetičkog potencijala. Stabilnost makromolekula ovisi o zeta-potencijalu i naboju na površini makromolekule. Katehin je bioflavonoid koji se nalazi u biljnim napitcima, voću, povrću i njihovim proizvodima. Katehin ima mogući pozitivan utjecaj na ljudsko zdravlje kao što je jačanje imunološkog sustava, zaštita od oksidativnog stresa i slično. Stoga je zadatak ovog diplomskog rada bio odrediti zeta-potencijal otopine katehina, otopine β-glukana i modela katehina i β-glukana kroz različit koncentracijski raspon, a s ciljem određivanja najstabilnijeg ponašanja modela katehina i β-glukana pri različitim pH vrijednostima kroz različit vremenski period. Najstabilnije ponašanje ispitanog modela katehina i β-glukana pokazalo se u pH 10. Vrijednost zeta potencijala modela u rasponu ispitanih pH vrijednosti iznosio je od 1,4 do 5,3 mV u kiselom mediju (pH 1,5) do -25,8 do 30,2 mV u lužnatom mediju (pH 10) te je prema teoriji stabilnosti model najstabilnijeg ponašanja u pH 10.
Abstract (english)
Zeta potential is a term for the electrokinetic potential of macromolecules and is defined as the sum of the surface charge and the accumulated layer. Predicting the most stable behaviour of a macromolecule could be achieved by knowing the electrokinetic potential. The stability of macromolecules depends on the zeta potential and the charge on the surface of the macromolecule. Catechin is a bioflavonoid found in herbal drinks, fruits, vegetables and their products. Catechin might have a positive effect on human health such as strengthening the immune system, protection against oxidative stress. Therefore, the object of this work was to determine the zeta potential of catechin solution, β-glucan solution and catechin and β-glucan model through different concentration ranges, with the aim of determining the most stable behaviour of catechin and β-glucan model at different pH values during time. The most stable behaviour of the tested model of catechin and β-glucan was shown in pH 10. The zeta potential value of the model in tested pH have ranged from 1.4 to 5.3 mV in acidic medium (pH 1.5) to -25.8 to 30.2 mV in an alkaline medium (pH 10) and according to the theoretical stability criteria the model have had the most stable behaviour in pH 10.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:335019
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
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
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-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-23 07:28:08