| dc.contributor.advisor |
Halabalová, Věra
|
|
| dc.contributor.author |
Dvořák, Marek
|
|
| dc.date.accessioned |
2012-03-09T04:37:47Z |
|
| dc.date.available |
2012-03-09T04:37:47Z |
|
| dc.date.issued |
2011-05-30 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/15105
|
|
| dc.description.abstract |
Bakalářská práce pojednává o významu pšeničných bílkovin v potravinářské technologii, jejich izolaci a frakcionaci různými metodami. Účelem analýzy je stanovení množství a složení bílkovin a také předpověď jejich technologické kvality. Nejpoužívanější metodou pro charakterizaci bílkovin je vysoko-účinná kapalinová chromatografie, která je založena na principu separace látek. Dalšími způsoby studia jsou např. elektroforéza a enzymová imunoanalýza na pevné fázi. |
cs |
| dc.format |
54 s. (75 517 znaků) |
cs |
| dc.format.extent |
2363549 bytes |
cs |
| dc.format.mimetype |
application/pdf |
cs |
| dc.language.iso |
cs |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Bez omezení |
|
| dc.subject |
bílkoviny
|
cs |
| dc.subject |
gliadin
|
cs |
| dc.subject |
glutenin
|
cs |
| dc.subject |
lepek
|
cs |
| dc.subject |
pšeničná mouka
|
cs |
| dc.subject |
kapalinová chromatografie
|
cs |
| dc.subject |
proteins
|
en |
| dc.subject |
gliadin
|
en |
| dc.subject |
glutenin
|
en |
| dc.subject |
gluten
|
en |
| dc.subject |
wheat flour
|
en |
| dc.subject |
liquid chromatography
|
en |
| dc.title |
Metody detekce bílkovinných frakcí v mouce |
cs |
| dc.title.alternative |
Methods for detection of protein fractions in the flour |
en |
| dc.type |
bakalářská práce |
cs |
| dc.contributor.referee |
Burešová, Iva |
|
| dc.date.accepted |
2011-06-14 |
|
| dc.description.abstract-translated |
Bachelor thesis discusses the importance of wheat protein in food technology, their isolation and fractionation of various methods. The purpose of the analysis is to determine the quantity and composition of proteins and prediction of their technological quality. The most used method for characterization of protein is high-performance liquid chromatography, which is based on the principle of separation of substances. Other methods of study are e.g. electrophoresis and enzyme immunoanalysis on solid phase. |
en |
| dc.description.department |
Ústav technologie a mikrobiologie potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/144
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-discipline |
Chemistry and Food Technologies |
en |
| dc.thesis.degree-grantor |
Univerzita Tomáše Bati ve Zlíně. Fakulta technologická |
cs |
| dc.thesis.degree-grantor |
Tomas Bata University in Zlín. Faculty of Technology |
en |
| dc.thesis.degree-name |
Bc. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and Food Technologies |
en |
| dc.identifier.stag |
22704
|
|
| dc.date.assigned |
2011-02-11 |
|
| utb.result.grade |
A |
|
