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Projects / Programmes source: ARIS

Biofizikalno-kemične lastnosti vodnih raztopin polioksietilen glikola (Slovene)

Research activity

Code Science Field Subfield
4.06.06  Biotechnical sciences  Biotechnology  Finishing processes in biotechnology 

Code Science Field
T430  Technological sciences  Food and drink technology 
Keywords
polyoxyethylene glycol, thermodynamic water activity
Evaluation (rules)
source: COBISS
Researchers (5)
no. Code Name and surname Research area Role Period No. of publicationsNo. of publications
1.  01522  PhD Veronika Abram  Biochemistry and molecular biology  Researcher  1998 - 2001  309 
2.  07028  PhD Helena Abramovič  Plant production  Researcher  1998 - 2001  257 
3.  00177  PhD Florijan Klofutar  Chemistry  Researcher  1998 - 2001  429 
4.  09633  PhD Darja Rudan-Tasič  Chemistry  Head  1998 - 2001  135 
5.  08384  PhD Nataša Šegatin  Chemistry  Researcher  1998 - 2001  136 
Abstract
Polyoxyethylene glycol (PEG) is a synthetic polymer compound which is of great interest for many topics of science and technology. In recent years the first applications of PEG in the field of food technology have appeared, e. g. it can be used either as a humectant or as a surface active component. In connection with biotechnology, PEG-ylation can also increase the stability and activity of “food important” enzymes, thus extending their potential for application in biotransformation processes. The PEG linker is a key aspect of these applications because of its length, hydrophilicity, and flexibility. Therefore the volumetric, transport, colligative, dielectric, sorptive and spectroscopic properties of PEG solutions (especially the aqueous ones) will be examined, thus representing a new contribution to our knowledge and understanding of the nature of the PEG macromolecule.
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