{"id":3204,"date":"1994-01-01T00:00:00","date_gmt":"1994-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1994\/01\/01\/estudio-aplicado-de-la-hidrolisis-enzimatica-de-las-proteinas-del-lactosuero\/"},"modified":"1994-01-01T00:00:00","modified_gmt":"1994-01-01T00:00:00","slug":"estudio-aplicado-de-la-hidrolisis-enzimatica-de-las-proteinas-del-lactosuero","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/estudio-aplicado-de-la-hidrolisis-enzimatica-de-las-proteinas-del-lactosuero\/","title":{"rendered":"Estudio aplicado de la hidrolisis enzimatica de las proteinas del lactosuero"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Janeth Aide Perea Villamil <\/strong><\/h2>\n<p>Las proteinas del lactosuero fueron modificadas mediante hidrolisis enzimatica, utilizando una proteasa comercial alcalasa 0.6l. La hidrolisis se realizo en un sistema discontinuo y en un sistema continuo utilizando un reactor de membrana de recirculacion. Los dos procesos fueron caracterizados en cuanto a: condiciones de hidrolisis, cinetica de la reaccion, y caracteristicas fisicoquimicas de los hidrolizados obtenidos en diferentes condiciones.  en un proceso en discontinuo, la alcalasa 0.6l ejerce una degradacion progresiva de las proteinas del lactosuero resultando en unas preparaciones de tama\u00f1o molecular paulatinamente menores. A lo largo del proceso de hidrolisis, las propiedades funcionales del sustrato, especialmente, solubilidad, la capacidad espumante y la estabilidad de la espuma, se ven modificadas notablemente. La cinetica de esta reaccion resulto ser compleja obedeciendo basicamente a una inhibicion competitiva por producto y desactivacion de la enzima. A altas concentraciones de sustrato se observo inhibicion por sustrato. Con el objeto de mejorar la productividad del proceso, evitando la acumulacion de producto, se desarrollan los reactores de membrana rmr.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio aplicado de la hidrolisis enzimatica de las proteinas del lactosuero<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio aplicado de la hidrolisis enzimatica de las proteinas del lactosuero <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Janeth Aide Perea Villamil <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Pa\u00eds vasco\/euskal herriko unibertsitatea<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1994<\/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>Unai Ugalde Martinez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Luis Serra Ferrer <\/li>\n<li>Francisco Millan Rodriguez (vocal)<\/li>\n<li>Juan  D. Bautista Palomas (vocal)<\/li>\n<li>Daan Schmidt (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Janeth Aide Perea Villamil Las proteinas del lactosuero fueron modificadas mediante hidrolisis enzimatica, utilizando una proteasa comercial [&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":[4429,160,332,955,12909,17,1594],"tags":[13450,3495,13448,3496,4474,13449],"class_list":["post-3204","post","type-post","status-publish","format-standard","hentry","category-alimentos-proteinicos","category-bioquimica","category-ciencias-tecnologicas","category-enzimologia","category-pais-vasco-euskal-herriko-unibertsitatea","category-quimica","category-tecnologia-de-los-alimentos","tag-daan-schmidt","tag-francisco-millan-rodriguez","tag-janeth-aide-perea-villamil","tag-juan-d-bautista-palomas","tag-juan-luis-serra-ferrer","tag-unai-ugalde-Martinez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/3204","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=3204"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/3204\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=3204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=3204"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=3204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}