|
|
Pectin - its properties and industrial applications
Odstrčilová, Eva ; Vránová, Dana (referee) ; Omelková, Jiřina (advisor)
This thesis deals with pectins substances in food processing and pharmaceutical industry. Pectin is very using component in food processing products, mainly due to jelly and thickening ability. The thesis is dedicated plant cell wall, where is located pectin including other material component of plant cell wall. Further it is described structure of pectin, including his production and use in industry. The last part of the thesis is dedicated enzymatic degradation of plants origin materials. Pectin is very using, but its structure and biosynthesis is still not fully explored.
|
|
|
The Study of Biopolymers Stability Using Light Scattering Techniques
Kratochvíl, Zdeněk ; Sedláček, Petr (referee) ; Kalina, Michal (advisor)
The stability of chosen biopolymers (or simple carbohydrates and amino acids) was in-vestigated using light scattering methods. Samples were prepared by dissolving the sub-stance in deionised water or in diluted acetic acid. Firstly, the effect of increasing concen-tration on zeta potential was observed and the optimal concentration for the next measure-ments was determined. Afterwards, the stability and the molecular weight of used sub-stances were studied during long-time storage in different time intervals. It was found out that chitosan, CMC, hyaluronate and sodium alginate were subjected to degradation whereas increase of the molecular weight and the zeta potential was observed in case of BSA. In the end, the samples were exposed to several different external effects, namely the influence of different temperatures, UV radiation and increasing ionic strength. The results showed that rather higher temperature has a significant impact on biopolymers stability. However, used biopolymers were hardly affected by UV radiation except BSA whose molecular weight increased considerably. Decrease of the zeta potential absolute values and the molecular size usually occurred with increasing ionic strength. The change of molecular weight was not detected.
|
guest ::
