{"id":18900,"date":"2002-12-09T00:00:00","date_gmt":"2002-12-09T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-de-una-proteasa-de-penicillium-chrysogenum-aislado-de-jamon-curado-y-determinacion-de-su-efecto-en-carne-y-embutidos-madurados\/"},"modified":"2002-12-09T00:00:00","modified_gmt":"2002-12-09T00:00:00","slug":"caracterizacion-de-una-proteasa-de-penicillium-chrysogenum-aislado-de-jamon-curado-y-determinacion-de-su-efecto-en-carne-y-embutidos-madurados","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/caracterizacion-de-una-proteasa-de-penicillium-chrysogenum-aislado-de-jamon-curado-y-determinacion-de-su-efecto-en-carne-y-embutidos-madurados\/","title":{"rendered":"Caracterizaci\u00f3n de una proteasa de penicillium chrysogenum aislado de jam\u00f3n curado y determinaci\u00f3n de su efecto en carne y embutidos madurados"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Benito Bern\u00e1ldez M. Jose <\/strong><\/h2>\n<p>Se ha determinado la actividad proteol\u00edtica de penicillium chrysogenum aislado de jam\u00f3n curado sobre prote\u00ednas miofibrilares. Observ\u00e1ndose que esta cepa hidroliza las prote\u00ednas miofibrilares en 92 horas de incubaci\u00f3n en el medio de cultivo dise\u00f1ado, incrementando la concentraci\u00f3n de nitr\u00f3geno no proteico y nitr\u00f3geno amino\u00e1cidico.  dado el extraordinario potencial proteol\u00edtico de la cepa se procedi\u00f3 a purificar el enzima responsable de esta actividad. Se ha purificado una proteasa denominada epg222 que muestra elevada actividad proteol\u00edtica sobre las prote\u00ednas miofibrilares miosina, actina y tropomiosina y d\u00e9bil actividad frente a col\u00e1geno. Muestra actividad en un amplio rango de temperatura (10-65\u00c2\u00bac), ph (5-7) y concentraci\u00f3n de cloruro s\u00f3dico (0-3m). El enzima podr\u00eda ser utilizado en este tipo de productos para alcanzar niveles de proteolisis en tiempos inferiores a los habituales, lo que redundar\u00eda en un posible acortamiento del tiemo de maduraci\u00f3n. Se ha obtenido la secuencia de los 11 primeros amino\u00e1cidos del extremo amino-terminal, que presenta una homolog\u00eda del 55% con una serina proteasa de penicillium citrium. Con la estrategia de la pcr se han aplificado 3 fragmentos que posteriormente han sido secuenciados, obteni\u00e9ndose secuencias de \u00e1cidos nucleicos que tienen cierta homolog\u00eda con las correspondientes secuencias de serina proteasas de diversas especies de mohos. Estas secuencias ser\u00e1n utilizadas como posibles portadores de genes que codifican epg222 para transformar microorganismos de inter\u00e9s en productos c\u00e1rmicos adem\u00e1s de para la expresi\u00f3n a nivel industrial del enzima.  ha quedado demsotrado el potencial del enzima en trozos de lomo adicionados de un 5% de nacl y en un embutido crudo-curado. Este aspecto, es de gran importancia para la utilizaci\u00f3n de enzimas en productos c\u00e1rnicos curados enteros, como jam\u00f3n curado y cecina. Los resultados obtenidos muestran que el enzima tiene actividad e<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizaci\u00f3n de una proteasa de penicillium chrysogenum aislado de jam\u00f3n curado y determinaci\u00f3n de su efecto en carne y embutidos madurados<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizaci\u00f3n de una proteasa de penicillium chrysogenum aislado de jam\u00f3n curado y determinaci\u00f3n de su efecto en carne y embutidos madurados <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Benito Bern\u00e1ldez M. Jose <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Extremadura<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 12\/09\/2002<\/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>Juan  Jose Cordoba Ramos<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: pablo Hernandez cruza <\/li>\n<li>Rafael Jordano salinas (vocal)<\/li>\n<li>Andr\u00e9s Otero carballeira (vocal)<\/li>\n<li>lorenzo De la hoz perales (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Benito Bern\u00e1ldez M. Jose Se ha determinado la actividad proteol\u00edtica de penicillium chrysogenum aislado de jam\u00f3n curado [&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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[35,332,949,2130,984,278,20829,1594],"tags":[36041,58363,58364,15104,2596,20745],"class_list":["post-18900","post","type-post","status-publish","format-standard","hentry","category-ciencias-de-la-vida","category-ciencias-tecnologicas","category-extremadura","category-higiene-de-los-alimentos","category-levaduras","category-microbiologia","category-microbiologia-de-alimentos","category-tecnologia-de-los-alimentos","tag-andres-otero-carballeira","tag-benito-bernaldez-m-jose","tag-juan-jose-cordoba-ramos","tag-lorenzo-de-la-hoz-perales","tag-pablo-hernandez-cruza","tag-rafael-jordano-salinas"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/18900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=18900"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/18900\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=18900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=18900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=18900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}