prikaz prve stranice dokumenta Elektroforetska karakterizacija Amano lipaza podrijetlom iz bakterija Burkholderia cepacia i Pseudomonas fluorescencs
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undergraduate thesis
Elektroforetska karakterizacija Amano lipaza podrijetlom iz bakterija Burkholderia cepacia i Pseudomonas fluorescencs
2022. urn:nbn:hr:109:748951
Prisuda, Ozana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Cite this document

Prisuda, O. (2022). Elektroforetska karakterizacija Amano lipaza podrijetlom iz bakterija Burkholderia cepacia i Pseudomonas fluorescencs (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:748951

Prisuda, Ozana. "Elektroforetska karakterizacija Amano lipaza podrijetlom iz bakterija Burkholderia cepacia i Pseudomonas fluorescencs." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:748951

Prisuda, Ozana. "Elektroforetska karakterizacija Amano lipaza podrijetlom iz bakterija Burkholderia cepacia i Pseudomonas fluorescencs." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:748951

Prisuda, O. (2022). 'Elektroforetska karakterizacija Amano lipaza podrijetlom iz bakterija Burkholderia cepacia i Pseudomonas fluorescencs', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:748951

Prisuda O. Elektroforetska karakterizacija Amano lipaza podrijetlom iz bakterija Burkholderia cepacia i Pseudomonas fluorescencs [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 April 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:748951

O. Prisuda, "Elektroforetska karakterizacija Amano lipaza podrijetlom iz bakterija Burkholderia cepacia i Pseudomonas fluorescencs", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:748951

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Metadata
TitleElektroforetska karakterizacija Amano lipaza podrijetlom iz bakterija Burkholderia cepacia i Pseudomonas fluorescencs
Title (english)Electrophoretic Characterization of Burkholderia cepacia and Pseudomonas fluorescencs Lipases
AuthorOzana Prisuda
MentorIvica Strelec (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2022-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog završnog rada bio je elektroforetski karakterizirati komercijalno dostupne Amano lipaze podrijetlom iz bakterija Burkholderia cepacia i Pseudomonas fluorescens. Za određivanje izoelektrične točke lipaza korišteno je izoelektrično fokusiranje, a molekulske mase poludenaturacijska poliakrilamid gel elektroforeza u prisutnosti natrijeva dodecil sulfata (SDS-PAGE). Proteinske vrpce detektirane su bojanjem srebrom, a aktivnost lipaza u gelu zimografijom. Rezultati su pokazali da komercijalno dostupni pripravci lipaza nisu u potpunosti čisti, nego su uz lipaze prisutni i drugi proteini. Zimografijom je po provedenom izoelektričnom fokusiranju utvrđeno da se komercijalni pripravci sastoje on nekoliko različitih izoenzima lipaza, što je dodatno potvrđeno zimografijom po provedenoj poludenaturacijskoj SDS-PAGE gdje su detektirane lipaze pokazivale jednu veliku proteinsku vrpcu aktivnosti. Izoelektrična točka izoenzima lipaze podrijetlom iz Burkholderia cepacia nalazi se u području pH od 5,85 do 6,85, a lipaze podrijetlom iz Pseudomonas fluorescens u području pH od 5,85 do 7,35. Molekulska masa lipaze podrijetlom iz Burkholderia cepacia iznosi 27 kDa, a lipaze iz Pseudomonas fluorescens iznosi 23 kDa.
Abstract (english)
This undergraduate thesis aimed to characterise commercially available Burkholderia cepacia and Pseudomonas fluorescens lipases (Amano lipases) by electrophoretic methods. Isoelectric focusing was used to determine the isoelectric point of lipases, while non-denaturating polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulfate (SDS-PAGE) for molecular mass determination. Protein bands were detected by silver staining, while lipase activity in the gel by zymography. The results showed that samples of commercially available lipases are not completely pure, but contains some proteins besides lipases. Zymography following isoelectric focusing showed that commercially available lipases present the mixture of several lipase isoenzymes, while zymography following non-denaturating SDS-PAGE revealed the presence of one strong protein activity band. The isoelectric point of lipase isoenzymes from Burkholderia cepacia was in the pH range from 5.85 to 6.85, and lipases from Pseudomonas fluorescens from 5.85 to 7.35. The molecular mass of the lipase originating from Burkholderia cepacia is 27 kDa, and the lipase from Pseudomonas fluorescens is 23 kDa.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:748951
ProjectNumber: IP-2020-02-6878
Title: Imobilizacija lipaza na funkcionalizirane nosače na bazi odabranih otpada iz poljoprivredno-prehrambene industrije
Title: Immobilization of Lipases on Functionalised Carriers Produced from Selected Agro-Food Industrial Waste
Acronym: ImoLipWaste
Leader: Sandra Budžaki
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
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 on2022-09-22 13:24:46