Pregled bibliografske jedinice broj: 1048328
Adsorption of gallic acid onto barley β-glucan
Adsorption of gallic acid onto barley β-glucan // Knjiga sažetaka s 12. međunarodnog znanstveno- stručnog skupa HRANOM DO ZDRAVLJA / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat ; (ur.).
Osijek : Tuzla: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2019. str. 117-117 (poster, međunarodna recenzija, sažetak, znanstveni)
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Naslov
Adsorption of gallic acid onto barley β-glucan
Autori
Buljeta, Ivana ; Ištuk, Jozo ; Tomac, Ivana ; Jakobek, Lidija
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Knjiga sažetaka s 12. međunarodnog znanstveno- stručnog skupa HRANOM DO ZDRAVLJA
/ Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat ; - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2019, 117-117
ISBN
978-953-7005-66-5
Skup
12. međunarodni znanstveno-stručni skup: hranom do zdravlja = 12th International Scientific and Professional Conference: With food to health
Mjesto i datum
Osijek, Hrvatska; Tuzla, Bosna i Hercegovina, 24.10.2019. - 25.10.2019
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
β-glucan ; gallic acid ; adsorption
Sažetak
Polyphenols are a group of secondary plant metabolites, usually present in human nutrition with reported potentially positive bioactivities. These compounds can interact with dietary fibers such as -glucans which can affect their bioactivities. Gallic acid belongs to polyphenolic group, subclass of phenolic acids. The aim of this work was to study interactions between gallic acid and β-glucan from barley trough investigating adsorption processes. Adsorption was conducted on three pH values (1.5, 5.5 and 10, temperature 25 °C) for 16 hours until adsorption reached equilibrium. The amount of gallic acid adsorbed per g of barley -glucan (qe, mol/g) was calculated. The qe values and the amount of un- adsorbed gallic acid at equilibrium (ce) were modelled with nonlinear adsorption isotherm equations (Langmuir, Dubinin-Radushkevich and Hill). At pH 1.5 and 5.5, adsorption was similar while at pH 10 gallic acid adsorbed in a higher amount. Experimental results were fitted well with all three isotherm models, gave similar values for qe and helped us to suggest physical bonds (like H bonds) between gallic acid and barley -glucan.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija, Interdisciplinarne biotehničke znanosti
POVEZANOST RADA
Projekti:
HRZZ-IP-2016-06-6777 - Utjecaj prehrambenih vlakana na bioraspoloživost polifenola istraživanjem adsorpcije i simuliranih probavnih procesa, in vitro (BIO-POLIFENOL) (Jakobek Barron, Lidija, HRZZ ) ( CroRIS)
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
