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Title:Aktivnost in stabilnost proteinov v gelih za kozmetične in medicinske aplikacije
Authors:ID Kerhe, Alain (Author)
ID Leitgeb, Maja (Mentor) More about this mentor... New window
ID Primožič, Mateja (Comentor)
Files:.pdf UN_Kerhe_Alain_2016.pdf (1,76 MB)
MD5: 7E8700A4103B8A394E2B67D358EFDFD6
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
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, imobilizacija v alginatni medij
Place of publishing:Maribor
Publisher:[A. Kerhe]
Year of publishing:2016
PID:20.500.12556/DKUM-62922 New window
UDC:543.384:66.098(043.2)
COBISS.SI-ID:20373782 New window
NUK URN:URN:SI:UM:DK:TWYB9SHV
Publication date in DKUM:04.10.2016
Views:1519
Downloads:206
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
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Secondary language

Language:English
Title:Activity and stability of proteins in gels for cosmetical and medical use
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.
Keywords:transglutaminase, activity assay of transglutamise, immobilization of transglutaminaze, immobilization onto alginate beads


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