20.500.12556/RUL-97577 Stabilizacija proteolitičnih encimov z različnimi nosilnimi sistemi Stabilisation of proteolytic enzymes using different carrier systems V okviru magistrskega dela smo proučevali učinek kapsulacije proteolitičnega encima tripsina na njegovo stabilnost pri različnih temperaturah in pH. Pri tem smo uporabili dva naravna, biorazgradljiva nosilna sistema, in sicer alginat in lipide. V prvi fazi eksperimentalnega dela smo se osredotočili na kapsulacijo tripsina v alginatne mikrokapsule, kjer smo s spreminjanjem parametrov skušali doseči kar najvišjo kapsulacijsko učinkovitost. Ta je za alginat znašala od 1,3 do 2,9 %, kar je bistveno prenizka učinkovitost, tako za raziskovalno kot industrijsko uporabo. Učinka kapsulacije na stabilnost tripsina za alginat zaradi nizke kapsulacijske učinkovitosti nismo preučevali. V drugi fazi pa smo se osredotočili na kapsulacijo tripsina v liposome, kjer smo uspeli kapsulirati 54 % celokupnega tripsina, prisotnega v kapsulacijski mešanici. Tako pripravljene vzorce kapsuliranega tripsina smo izpostavili različnim kombinacijam temperature (4, 25 in 37 °C) in pH (7,0 in 9,0). Za ovrednotenje učinka kapsulacije na stabilnost tripsina smo za kontrolo pripravili vzorce prostega encima. Pri tem smo ugotovili, da kapsuliran tripsin obdrži večji delež aktivnosti, kot prost tripsin pri temperaturi 4 in 25 °C ter pri obeh pH vrednostih. Pri temperaturi 37 °C tega učinka nismo zaznali oz. je bil zanemarljiv. We examined the effects of encapsulation on the stability of a proteolytic enzyme trypsin to different combinations of pH and temperature. For encapsulation, we used alginate and lipids, two types of natural, biodegradable polymers. In the first part of this study we focused on the encapsulation of trypsin into alginate microbeads. By varying the parameters of the encapsulation process we were looking to achieve as high encapsulation efficiency as possible. Using alginate we achieved between 1,3 and 2,9 % efficiency, which is far too low for any research or industrial application. As a result of low encapsulation efficiency, we did not evaluate the effect on encapsulation in alginate on the stability of trypsin. In the second stage our research was focused on encapsulation of trypsin into liposomes, where we achieved 54 % encapsulation efficiency. We exposed the prepared samples of encapsulated trypsin to various combinations of pH (7.0 and 9.0) and temperatures (4, 25 and 37 °C). To evaluate the effect of encapsulation on the stability of trypsin, we prepared samples of free enzyme in the same manner. We observed an increase in stability of encapsulated trypsin at temperatures of 4 and 25 °C at both pH values. This effect was not observed with the samples incubated at 37 °C, i.e. the effect was negligible. proteolitični encimi tripsin alginat liposomi stabilizacija proteolytic enzymes trypsin alginate liposomes stabilisation true false false [M. Banfi] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2017-10-27 07:15:21 2017-10-27 07:15:26 2022-08-12 12:53:45 0000-00-00 00:00:00 2017 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 606:577.117(043.2) 147083 8834425 1540.pdf 1540.pdf 1 5BBD4EBC8254B11ED5C452015BBCC06B 3ff8fda160eeefa428a8d6d9360d2e57a16953ce59fca4939a4f1872bab78cd2 37a18848-a1b4-11eb-a523-00155dcfd717 20.500.12556/rul/d26d6c7c-d6d2-4510-b162-5460ec3fbb1c https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=106616 Biotehniška fakulteta 0 0 0