Determination of Electrokinetic Potential of Caffeic Acid, ß-Glucan and Caffeic Acid - ß-Glucan Model

Kafeinska kiselina je polifenolni spoj. Prema klasifikaciji polifenolnih spojeva ubraja se u hidroksicimetne kiseline. β-glukan je polisaharid koji se ubraja u skupinu topljivih vlakana. Elektrokinetički potencijal još se naziva i zeta-potencijal predstavlja fizikalno svojstvo na površini makromolekule ili materijala. Odnosno, zeta-potencijal je potencijal na udaljenosti plohe smicanja. Poznavanje zeta-potencijala omogućuje predviđanje dugoročnog najstabilnijeg ponašanja neke makromolekule. Stabilnost neke makromolekule ili materijala ovisi o zeta-potencijalu i naboju na površini te makromolekule ili materijala. Prema tome, zadatak ovog diplomskog rada je odrediti zeta-potencijal otopine kafeinske kiseline, otopine β-glukana i modela kafeinske kiseline i β-glukana kroz različiti koncentracijski raspon, a s ciljem predviđanja najstabilnijeg ponašanja modela kafeinske kiseline i β-glukana pri različitim pH vrijednostima. Najstabilnije ponašanje ispitanog modela kafeinske kiseline i β-glukana pokazalo se u pH 10.Caffeic acid is a polyphenolic compound. According to the classification of polyphenolic compounds, it is considered a hydroxycinnamic acid. β-glucan is a polysaccharide that belongs to the group of soluble fibers. The electrokinetic potential is also called and the zeta potential represents a physical property on the surface of a macromolecule or material. That is, the zeta potential is the potential at the distance of the shear surface. Knowing the zeta potential makes it possible to predict the long-term most stable behavior of a macromolecule. The stability of a macromolecule or material depends on the zeta potential and charge on the surface of that macromolecule or material. Therefore, the task of this thesis is to determine the zeta potential of caffeic acid solution, β-glucan solution and caffeic acid and β-glucan models through different concentration range, with the aim of predicting the most stable behavior of caffeic acid and β-glucan models at different pH values. The most stable behaviour of the tested model of caffeic acid and β-glucan was shown in pH 10