Projects / Programmes
Biofizikalno-kemične lastnosti vodnih raztopin polioksietilen glikola (Slovene)
Code |
Science |
Field |
Subfield |
4.06.06 |
Biotechnical sciences |
Biotechnology |
Finishing processes in biotechnology |
Code |
Science |
Field |
T430 |
Technological sciences |
Food and drink technology |
polyoxyethylene glycol, thermodynamic water activity
Researchers (5)
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.