Naslov
Nondisulfide Covalent Cross-Linking of Amino Acids: Formation of Lactone Ring
(Nondisulfide covalent cross-linking of amino acids: formation of lactone ring,)

Autori
Kovaček, Damir ; Ninčević, Antonela ; Sipina, Maja

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
XVIII. Hrvatski skup kemičara i kemijskih inženjera / Zrnčević, Stanka - Zagreb : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Hrvatsko kemijsko drustvo, 2003

ISBN
953-6894-08-4

Skup
XVIII. Hrvatski skup kemičara i kemijskih inženjera

Mjesto i datum
Zagreb, Hrvatska, 16.02.2003. - 19.02.2003

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
Extrusion; Molecular modeling; Nondisulfide covalent bond; Lactone ring
(extrusion; molecular modeling; nondisulfide covalent bond; lactone ring)

Sažetak
Extrusion cooking is used to process a variety of foods for human and animals. Many studies have shown that natural compounds of foodstuff may be reduced by manipulation of extrusion operating condition such as heat, pressure and shear. This research was focused on structural changes on proteins with formation of lactone ring as one type of covalent cross-linking reactions. In calculation of molecular properties of analysed amino acids, we were using methods of quantum mechanical calculations (semiempirical AM1 and ab initio), which help us to simulate reactions of formations of theirs rings.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

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