Projects / Programmes source: ARIS

Biokemijska in biofizikalno-kemijska karakterizacija naravnih snovi (Slovene)

Research activity

Code Science Field Subfield
4.03.00  Biotechnical sciences  Plant production   
1.05.00  Natural sciences and mathematics  Biochemistry and molecular biology   
1.04.00  Natural sciences and mathematics  Chemistry   

Code Science Field
T430  Technological sciences  Food and drink technology 
P400  Natural sciences and mathematics  Physical chemistry 
P310  Natural sciences and mathematics  Proteins, enzymology 
T390  Technological sciences  Polymer technology, biopolymers 
Evaluation (rules)
source: COBISS
Researchers (16)
no. Code Name and surname Research area Role Period No. of publicationsNo. of publications
1.  01522  PhD Veronika Abram  Biochemistry and molecular biology  Head  2002 - 2003  309 
2.  07028  PhD Helena Abramovič  Plant production  Researcher  2002 - 2003  251 
3.  15581  PhD Blaž Cigić  Biochemistry and molecular biology  Researcher  2002 - 2003  359 
4.  15840  PhD Marjan Donko  Biotechnology  Researcher  2002 - 2003  32 
5.  17797  Andreja Habjan    Researcher  2002 - 2003 
6.  06986  PhD Milica Kač  Chemistry  Researcher  2002 - 2003  251 
7.  23483  PhD Enej Kuščer  Biotechnology  Researcher  2003  37 
8.  15821  PhD Marko Luci  Chemistry  Researcher  2002 - 2003  10 
9.  17798  Jana Martinuč    Researcher  2002 - 2003 
10.  22493  PhD Igor Milek  Biochemistry and molecular biology  Researcher  2003  14 
11.  10873  PhD Nataša Poklar Ulrih  Chemistry  Researcher  2002 - 2003  819 
12.  09633  PhD Darja Rudan-Tasič  Chemistry  Researcher  2002 - 2003  135 
13.  15466  PhD Mihaela Skrt  Biotechnology  Researcher  2002 - 2003  154 
14.  08384  PhD Nataša Šegatin  Chemistry  Researcher  2002 - 2003  132 
15.  19103  Andreja Štepec  Chemistry  Researcher  2002 - 2003  15 
16.  19641  Mateja Vidmar    Researcher  2002 - 2003  16 
Organisations (1)
no. Code Research organisation City Registration number No. of publicationsNo. of publications
1.  0481  University of Ljubljana, Biotechnical Faculty  Ljubljana  1626914  65,773 
The majority of natural substances exist in the form of high molecular weight compounds, for example polysaccharides, proteins of plant and animal origin, or polyphenols. The substances are heterogenous both from the viewpoint of chemical structure and average molar mass. The average composition of natural macromolecular compounds is normally also dependent on their origin. In recent times natural substances are ever more frequently being used as additives for extending lifetime of foods. The lifetime is dependent on a number of factors, such as the possible development of microorganisms, oksidation and photochemical reactions. In the framework of the proposed research programme we will study a number of natural substances such as, for example, pectin, certain proteins of animal and vegetable origin, polyphenols, smaller molecules which function as aromas and some artificial substances, which are used in food industry as additives and humectants. For the above mentioned compounds we will determine a number of physico-chemical parameters, such as osmotic and transport properties, volumetric properties, kinetic parameters, elektrochemical parameters, peptide profiles of hydrolisates, polydispersion, and enzyme activity. Thus we will study the antioxidative properties of phenolic compounds isolated from houselecle, and using a spectroscopic method, determine their characteristic cromophoric groups and the degree and extent of their self-association. In the case of certain artificial substances which function as humectants, for example polyethyleneglycol, we will determine the volumetric, transport and osmotic properties of their aqueous solutions. By measurement of their thermodynamic properties we will determine the osmotic potential of water and the thermodynamic activity of water as a function of the concentration of the solute and its average molar mass. Many plant and animal extracts are important components of food because of their content of protein (soya) and their nutritional value related to their content of essential aminoacids. But their use, especially in acid foodstuffs, is limited by low solubility and the tendency to form emulsions. Hence we will modify such proteins by chemical and enzymatic methods. Hydrolysis of proteins by itself greatly improves their solubility. As raw material for preparation of hydrolysates we will employ high quality soya hydrolysates and concentrates, concentrates of milk proteins, gluten and some other proteins.
Significance for the country
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Most important socioeconomically and culturally relevant results Final report
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