undergraduate thesis
Impact of pH extraction on electrophoretic patterns of barley albumins and globulins

Dino Jurić (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology
Metadata
TitleUtjecaj pH ekstrakcije na elektroforetski profil albumina i globulina ječma : završni rad
AuthorDino Jurić
Mentor(s)Ivica Strelec (thesis advisor)
Abstract
Cilj ovog rada bio je ispitati utjecaj pH ekstrakcije na raspored i intenzitet proteinskih vrpci albumina i globulina ječma analizom elektroferograma dobivenih nakon provedene poliakrilamid gel elektroforeze u prisutnosti natrijeva dodecil-sulfata. Rezultati su pokazali da je topljivost proteina ječma ovisna o primijenjenom pH. U rasponu pH od 3 do 5 topljivost proteina ječma je najmanja, a porastom pH iznad 6 topljivost proteina ječma značajno raste. Usporedba položaja proteinskih vrpci u elektroferogramima pokazuje da se u rasponu pH od 3 do 5 ekstrahiraju albumini, a iznad pH 6 albumini i globulini.
Keywordsalbumins barley extraction pH globulins SDS-PAGE
Parallel title (English)Impact of pH extraction on electrophoretic patterns of barley albumins and globulins
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2014-10-06
Parallel abstract (English)
Influence of extraction pH on barley albumins and globulins solubility was investigated by SDS-PAGE of proteins extracted from three barley varieties. Obtained electropherograms were analysed on intensity, position, absence and/or presence of protein bands. Results showed high dependence of barley protein solubility on applied extraction pH. The lowest barley protein solubility was found in the pH range from 3 to 5. The increase of pH above 6 caused significant increase in protein solubility. Analysis of obtained protein patterns shows that at pH range from 3 to 5 dominate albumins, while albumins and globulins at pH's above 6.
Parallel keywords (Croatian)albumini globulini ječam pH ekstrakcije SDS-PAGE
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:579329
CommitterSanda Hasenay