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master's thesis
Određivanje elektrokinetičkog potencijala kafeinske kiseline, ß-glukana i modela kafeinske kiseline - ß-glukan
2020. urn:nbn:hr:109:508366
Ivkić, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

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Ivkić, A. (2020). Određivanje elektrokinetičkog potencijala kafeinske kiseline, ß-glukana i modela kafeinske kiseline - 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:109:508366

Ivkić, Ana. "Određivanje elektrokinetičkog potencijala kafeinske kiseline, ß-glukana i modela kafeinske kiseline - ß-glukan." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:508366

Ivkić, Ana. "Određivanje elektrokinetičkog potencijala kafeinske kiseline, ß-glukana i modela kafeinske kiseline - ß-glukan." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:508366

Ivkić, A. (2020). 'Određivanje elektrokinetičkog potencijala kafeinske kiseline, ß-glukana i modela kafeinske kiseline - ß-glukan', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:508366

Ivkić A. Određivanje elektrokinetičkog potencijala kafeinske kiseline, ß-glukana i modela kafeinske kiseline - ß-glukan [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:508366

A. Ivkić, "Određivanje elektrokinetičkog potencijala kafeinske kiseline, ß-glukana i modela kafeinske kiseline - 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:109:508366

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Metadata
TitleOdređivanje elektrokinetičkog potencijala kafeinske kiseline, ß-glukana i modela kafeinske kiseline - ß-glukan
Title (english)Determination of Electrokinetic Potential of Caffeic Acid, ß-Glucan and Caffeic Acid - ß-Glucan Model
AuthorAna Ivkić
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 country2020-10-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kafeinska kiselina je polifenolni spoj. Prema klasifikaciji polifenolnih spojeva ubraja se u hidroksicimetne kiseline. β-glukan je polisaharid koji se ubraja u skupinu topljivih vlakana. Elektrokinetički potencijal još se naziva i zeta-potencijal predstavlja fizikalno svojstvo na površini makromolekule ili materijala. Odnosno, zeta-potencijal je potencijal na udaljenosti plohe smicanja. Poznavanje zeta-potencijala omogućuje predviđanje dugoročnog najstabilnijeg ponašanja neke makromolekule. Stabilnost neke makromolekule ili materijala ovisi o zeta-potencijalu i naboju na površini te makromolekule ili materijala. Prema tome, zadatak ovog diplomskog rada je odrediti zeta-potencijal otopine kafeinske kiseline, otopine β-glukana i modela kafeinske kiseline i β-glukana kroz različiti koncentracijski raspon, a s ciljem predviđanja najstabilnijeg ponašanja modela kafeinske kiseline i β-glukana pri različitim pH vrijednostima. Najstabilnije ponašanje ispitanog modela kafeinske kiseline i β-glukana pokazalo se u pH 10.
Abstract (english)
Caffeic acid is a polyphenolic compound. According to the classification of polyphenolic compounds, it is considered a hydroxycinnamic acid. β-glucan is a polysaccharide that belongs to the group of soluble fibers. The electrokinetic potential is also called and the zeta potential represents a physical property on the surface of a macromolecule or material. That is, the zeta potential is the potential at the distance of the shear surface. Knowing the zeta potential makes it possible to predict the long-term most stable behavior of a macromolecule. The stability of a macromolecule or material depends on the zeta potential and charge on the surface of that macromolecule or material. Therefore, the task of this thesis is to determine the zeta potential of caffeic acid solution, β-glucan solution and caffeic acid and β-glucan models through different concentration range, with the aim of predicting the most stable behavior of caffeic acid and β-glucan models at different pH values. The most stable behaviour of the tested model of caffeic acid and β-glucan was shown in pH 10.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:508366
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-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2020-11-13 11:47:51