diplomsko delo univerzitetnega študijskega programa I. stopnje
Alain Kerhe (Author), Maja Leitgeb (Mentor), Mateja Primožič (Co-mentor)

Abstract

Glavni namen diplomskega dela je shranjevanje in imobilizacija encima transglutaminaze na gelne nosilce ter študij aktivnosti in stabilnosti dobljenih preparatov, da bi povečali njegovo obstojnost, stabilnost ter večkratno uporabo . Uporabili smo različne metode shranjevanja in preverili njihovo učinkovitost. Prav tako smo preverjali stabilnost shranjenega encima v primerjavi z aktivnostjo prostega encima. Preučili smo vpliv večkratne uporabe shranjenega encima. Encim smo zato zmešali z vodno raztopino aloe vere, ga imobilizirali na alginatne kroglice in alginatne kroglice hranili v aloe vera gelu. Proučevali smo tudi vpliv temperature za shranjen transglutaminaze. Največjo aktivnost encima TGM smo dosegli pri shranjevanju encima transglutaminaze v vodni raztopini aloe vere gela. Največjo učinkovitost imobilizacije in preostanek aktivnosti dosegli z imobilizacijo transglutaminaze na alginatne kroglice, ki so bile hranjene pri T = 4°C v aloe vera gelu.

Keywords

transglutaminaza;aktivnostni test za transglutaminazo;imobilizacija transglutaminaze;alginatni mediji;diplomske naloge;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher: [A. Kerhe]
UDC: 543.384:66.098(043.2)
COBISS: 20373782 Link will open in a new window
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Other data

Secondary language: English
Secondary title: Activity and stability of proteins in gels for cosmetical and medical use
Secondary abstract: The main purpose of this thesis is the storage and immobilizaton of the enzyme transglutamise on to gel holders and the study of activity and stability of such compounds and mixtures, that we could increase the fastness, stability and the multipleness of uses. Various methods of storage were used and their effectiveness was examined. Likewise we checked the stability of the stored enzyme in comparisson with the free enzyme. The influence of multiple uses of the stored enzyme were studied. The enzyme was theredore mixed with water-aloe vera solution, later the enzyme was immobilized into alginate beads and stored in aloe vera gel. We also studied the influence of temperature of these systems. The biggest value of activity of the enzyme TGM was achieved by dissolving the enzyme transglutamise into the water-aloe vera solution. The highest effectivity of immobilization and the remaining activity was achieved with the immobilization od transglutaminase into alginate beads, which were stored in aloe vera gel at T = 4°C.
Secondary keywords: transglutaminase;activity assay of transglutaminase;immobilization of transglutaminase;alginate beads;
URN: URN:SI:UM:
Type (COBISS): Bachelor thesis/paper
Thesis comment: Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages: X, 35 str.
ID: 9165957
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