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Use of advanced fluorescence methods in the study of aggregation
Uhrínová, Alžbeta ; Enev, Vojtěch (referee) ; Venerová, Tereza (advisor)
The diploma thesis deals with the use of advanced fluorescence techniques in the study of aggregation of selected aggregation models (casein and sodium dodecyl sulfate). At the beginning of the research, fluorescent probes Atto 488 and Rhodamine 6G (RH6G) were characterized using a spectrofluorometry, UV-VIS spectrometry, time-resolved fluorescence, and fluorescence correlation spectroscopy (FCS). Aggregation models with the addition of fluorescent probes were characterized using the same advanced fluorescence techniques. The interaction between the fluorescent probe Atto 488 and the aggregation models was not confirmed. The excitation maximum of Atto 488 was at 500 nm and the emission maximum at 520 nm. The lifetime of the fluorescent probe Atto 488 was from 4,20 to 4,82 ns and the hydrodynamic radius was determined to 0,6 nm. Rhodamine 6G had an excitation maximum at 525 nm and an emission maximum at 555 nm. The lifetime of the fluorescent probe RH6G was from 3,99 to 5,27 ns. The intensity of RH6G was found to decrease upon addition of a higher concentration of casein, resulting in quenching. The hydrodynamic radius of the RH6G probe was determined to 0,6 nm. With the addition of casein using the maximum entropy method (MEM) evaluation was from 0,5 to 534 nm. Stable SDS micelles had a hydrodynamic radius by MEM evaluation of 2,4 nm.
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Cheese curd parameters influence to selected economic factors of production of cheese with white fungus
Pavlíčková, Žaneta ; Zemanová, Jana (referee) ; Babák, Libor (advisor)
The theme of this diploma thesis is the monitoring of influences on economic aspect of the production of the blue cheese "Hermelín" in the company Pribina. The objective was to specify the dependencies of the deviations of the features of productive cow's milk and of cheese curd made from it and their economics impacts. For this purpose, the analyses of curd grain, whey and cheeses just formed were executed. The samples were taken and analyzed during the manufacturing of cheeses in the factory. Another goal was to try to design a quick operational method for measuring the firmness of curd grain, which is a factor theoretically dependent on renneting qualities of milk and indicating losses of valuable components from cheese curd to whey. The firmness of grain along with these losses may cause negative deviations from required standard of final products, especially at parametres needed for entry of cheeses on sale, such as total solids, weight or content of fat. Concerning productive pasteurize milk, the most attention was focused on the milk coagulation time and its influence on successive phases of manufacturing and on final product. Milk coagulation time is an essential technological quality of milk and it is participant on quantitative and qualitative production of cheese factory. It has been proved that milk coagulation time is notably affected by its titrating acidity, statistic analyse found this influence as very statistically significant (P
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Tisknutelné matrice na bázi složek mléka
Němec, Jan
The aim of the thesis is to introduce to the topic of 3D printing, milk components and their mutual connection. It explains individual technologies from the most common to the less well-known. Furthermore, the thesis deals with a review of current studies on this topic and their conclusions, progresses and complications. It focuses on individual components of milk, such as casein, micellar casein concentrate, milk protein concentrate, whey proteins and lactose, which have potential in 3D food printing. The thesis aims to provide a review of the information needed to understand 3D printing as it is used in other industries, as well as to understand the complexity of food 3D printing with a focus on milk. The main contribution of the work consists in providing comprehensible information and in the summarization of the indicated paths where 3D printing of milk has gone. Alternatively, it also reveals gaps that can be addressed and thus move development forward.
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Identification of milk and collagenous binders used in colour layers in art works
Kofroňová, Pavla ; Hrdličková Kučková, Štěpánka (advisor) ; Čapek Adamec, Martin (referee)
The task of this diploma thesis was to investigate the influence of inorganic pigments on the identification of casein oil and animal glue tempera by mass spectrometry MALDI- -TOF MS (Matrix-Assisted Laser Desorption/Ionisation - Time of Flight Mass Spectrometry). First, it was necessary to prepare a set of model colour layers containing casein and animal glue tempera together with ten inorganic pigments. Consequently, the method of peptide mass fingerprinting was used to obtain mass spectra of the samples. Finally, it was possible to compare and determine the characteristic peptide fragments for both proteinaceous binders and find pigments that most affected the identification of casein and rabbit glue temperas. The obtained values of m/z casein oil tempera and animal glue tempera were used to improve and complete reference database of protein binders that is used to identify protein binders in works of art at the Institute of Chemical Technology in Prague.
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Identification of milk and collagenous binders used in colour layers in art works
Kofroňová, Pavla ; Hrdličková Kučková, Štěpánka (advisor) ; Čapek Adamec, Martin (referee)
The task of this diploma thesis was to investigate the influence of inorganic pigments on the identification of casein oil and animal glue tempera by mass spectrometry MALDI- -TOF MS (Matrix-Assisted Laser Desorption/Ionisation - Time of Flight Mass Spectrometry). First, it was necessary to prepare a set of model colour layers containing casein and animal glue tempera together with ten inorganic pigments. Consequently, the method of peptide mass fingerprinting was used to obtain mass spectra of the samples. Finally, it was possible to compare and determine the characteristic peptide fragments for both proteinaceous binders and find pigments that most affected the identification of casein and rabbit glue temperas. The obtained values of m/z casein oil tempera and animal glue tempera were used to improve and complete reference database of protein binders that is used to identify protein binders in works of art at the Institute of Chemical Technology in Prague.
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Cheese curd parameters influence to selected economic factors of production of cheese with white fungus
Pavlíčková, Žaneta ; Zemanová, Jana (referee) ; Babák, Libor (advisor)
The theme of this diploma thesis is the monitoring of influences on economic aspect of the production of the blue cheese "Hermelín" in the company Pribina. The objective was to specify the dependencies of the deviations of the features of productive cow's milk and of cheese curd made from it and their economics impacts. For this purpose, the analyses of curd grain, whey and cheeses just formed were executed. The samples were taken and analyzed during the manufacturing of cheeses in the factory. Another goal was to try to design a quick operational method for measuring the firmness of curd grain, which is a factor theoretically dependent on renneting qualities of milk and indicating losses of valuable components from cheese curd to whey. The firmness of grain along with these losses may cause negative deviations from required standard of final products, especially at parametres needed for entry of cheeses on sale, such as total solids, weight or content of fat. Concerning productive pasteurize milk, the most attention was focused on the milk coagulation time and its influence on successive phases of manufacturing and on final product. Milk coagulation time is an essential technological quality of milk and it is participant on quantitative and qualitative production of cheese factory. It has been proved that milk coagulation time is notably affected by its titrating acidity, statistic analyse found this influence as very statistically significant (P
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