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Polymerization kinetics of insulin

Educational level:Master thesis
Target group:MSc Food Science and Technology
Main area:Chemometrics and Analytical Technology
Project description:

It is well known that insulin starts to form aggregates under certain conditions. There are several techniques out there that already can detect this aggregation. However, they all have their drawbacks, the strongest being that they all require the manipulation of the samples prior to measurement. In this project, I would like to investigate how steady-state and time-decay fluorescence measurements can aid in the understanding how these measurement systems can be used in order to understand the polymerization process. This project will connect fluorescence spectroscopy with multiway analysis.

Keywords:Fluorescence, Chemometrics, Proteins
Supervisor(s): Åsmund Rinnan
Email:aar@food.ku.dk
Last edited:06-11-2019