{"id":13118,"date":"2001-02-10T00:00:00","date_gmt":"2001-02-10T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/degradacion-de-polisacaridos-en-cereales-actividad-cinamil-esterasa-e-inhibidores-proteicos-de-xilanasas-y-alfa-amilasas\/"},"modified":"2001-02-10T00:00:00","modified_gmt":"2001-02-10T00:00:00","slug":"degradacion-de-polisacaridos-en-cereales-actividad-cinamil-esterasa-e-inhibidores-proteicos-de-xilanasas-y-alfa-amilasas","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/degradacion-de-polisacaridos-en-cereales-actividad-cinamil-esterasa-e-inhibidores-proteicos-de-xilanasas-y-alfa-amilasas\/","title":{"rendered":"Degradaci\u00f3n de polisacaridos en cereales: actividad cinamil esterasa e inhibidores proteicos de xilanasas y alfa-amilasas"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Ana Isabel S\u00e1ncho Vega <\/strong><\/h2>\n<p>En esta memoria se han estudiado ciertas prote\u00ednas (cinamil esterasas e inhibidores proteicos de la actividad xilanasa) implicadas en la despolimerizaci\u00f3n del almid\u00f3n y de los arabinoxilanos constituyentes de cereales. Se ha purificado una prote\u00edna en cebada que inhibe la actividad xilanasa microbiana. Otra prote\u00edna purificada en trigo (xip-1) pose\u00eda la capacidad de inhibir las actividades xilanasa microbiana y alfa-amilasa de cebada. La inhibici\u00f3n de la actividad xilanasa por el inhibidor en cebada y la de alfa-amilasa por xip-1, no segu\u00eda un modelo cl\u00e1sico de inhibici\u00f3n. Se describe la determinaci\u00f3n de la actividad cinamil esterasa en granos de cebada de diferentes variedades. se ha optimizado un m\u00e9todo de preparaci\u00f3n de los extractos de cebada, y de detecci\u00f3n, por hplc, de los productos liberados por la acci\u00f3n de la cinamil esterasa. Se han determinado los par\u00e1metros cin\u00e9ticos, usando sustratos sint\u00e9ticos y naturales procedentes de las paredes celulares de cereales, y algunas caracter\u00edsticas f\u00edsico-qu\u00edmicas (temperatura y ph \u00f3ptimos) de la actividad cinamil esterasa. Tambi\u00e9n se ha estudiado su estabilidad, evoluci\u00f3n durante la germinaci\u00f3n y acci\u00f3n de inhibidores espec\u00edficos. Se ha investigado la posible relaci\u00f3n entre la actividad cinamil esterasa con el contenido total del \u00e1cido fer\u00falico en el grano de cebada, y con algunos otros factores gen\u00e9ticos y geogr\u00e1ficos. Se han aplicado extractos de cebada con un alto contenido en actividad xilanasa y en actividad cinamil esterasa en la liberaci\u00f3n de \u00e1cido fer\u00falico a partir de residuos agroalimentarios de cereales (bagazo cervecero y salvado de trigo).<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Degradaci\u00f3n de polisacaridos en cereales: actividad cinamil esterasa e inhibidores proteicos de xilanasas y alfa-amilasas<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Degradaci\u00f3n de polisacaridos en cereales: actividad cinamil esterasa e inhibidores proteicos de xilanasas y alfa-amilasas <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Ana Isabel S\u00e1ncho Vega <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 02\/10\/2001<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Bego\u00f1a Bartolome Sualdea<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: rosa Mar\u00eda Esteban alvarez <\/li>\n<li>Jos\u00e9 Luis Copa pati\u00f1o (vocal)<\/li>\n<li>alejandro Hochkoeppler (vocal)<\/li>\n<li>ram\u00f3n Gonz\u00e1lez Garc\u00eda (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ana Isabel S\u00e1ncho Vega En esta memoria se han estudiado ciertas prote\u00ednas (cinamil esterasas e inhibidores proteicos [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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