Original title: Denaturace proteinů s využitím různých metod
Translated title: Denaturace of proteins studied by different methods
Authors: Fojtíková, Jana ; Pekař, Miloslav (referee) ; Krouská, Jitka (advisor)
Document type: Bachelor's theses
Year: 2022
Language: cze
Publisher: Vysoké učení technické v Brně. Fakulta chemická
Abstract: [cze] [eng]

Keywords: but the surfactant itself turned out to be a relatively strong denaturing agent; despite that the addition of vesicles of this surfactant had weak protective effect on the protein. The Fourier Transform Infrared Spectroscopy (FTIR) was used to observe the decrease of the amount of the elements of secondary structure and the increase of random coil structures during the gradual heating of the protein.; In this bachelor thesis; the effect of the cationic surfactant DODAC and its vesicles was also studied. The main part of the measurement was performed using the differential scanning calorimetry (DSC); the process of denaturation of a model protein was studied using two physico-chemical methods. Bovine serum albumin was chosen as a model and its thermal denaturation and its influence by pH were monitored. In addition; which measured the denaturation temperature of the protein at different pH values and surfactant concentrations. It was confirmed that the pH significantly affects the denaturation temperature. The study of the effect of the surfactant showed that the addition of DODAC did not affect the denaturation temperature; denaturace; diferenciální skenovací kalorimetrie; infračervená spektroskopie; kationický tenzid; protein

Institution: Brno University of Technology (web)
Document availability information: Fulltext is available in the Brno University of Technology Digital Library.
Original record: http://hdl.handle.net/11012/206977

Permalink: http://www.nusl.cz/ntk/nusl-584515


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Universities and colleges > Public universities > Brno University of Technology
Academic theses (ETDs) > Bachelor's theses
 Record created 2024-04-02, last modified 2024-04-03


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