{"id":35616,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/produccion-y-caracterizacion-de-enzimas-implicadas-en-la-degradacion-de-la-pared-celular-vegetal-y-su-expresion-en-levaduras-vinicas\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"produccion-y-caracterizacion-de-enzimas-implicadas-en-la-degradacion-de-la-pared-celular-vegetal-y-su-expresion-en-levaduras-vinicas","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/produccion-y-caracterizacion-de-enzimas-implicadas-en-la-degradacion-de-la-pared-celular-vegetal-y-su-expresion-en-levaduras-vinicas\/","title":{"rendered":"Produccion y caracterizacion de enzimas implicadas en la degradacion de la pared celular vegetal y su expresion en levaduras vinicas."},"content":{"rendered":"<h2>Tesis doctoral de <strong> M. Angelica Ganga Mu\u00f1oz <\/strong><\/h2>\n<p>Los compuestos glicosilados constituyen una fuente potencial de aromas. Entre los compuestos glicosilados m\u00e1s estudiados en los \u00faltimos a\u00f1os han sido aquellos que est\u00e1n presentes en mosto de uva y en el vino, ya que la hidr\u00f3lisis de ellos permitir\u00eda que aumentaran la cantidad de vol\u00e1tiles presentes en la fracci\u00f3n arom\u00e1tica. Se ha postulado que estos precursores glicosilados estar\u00edan entrelazados en la pared celular vegetal, de tal forma que la degradaci\u00f3n de \u00e9sta llevar\u00eda a un aumento de \u00e9stos en mosto y en vino. El uso de una celulasa (1,4-beta-endoglucanasa) y una hemicelulasa (xilanasa) durante el proceso de maceraci\u00f3n ha mostrado un aumento en la cantidad de precursores presentes en el mosto la que se mantuvo constante al final de la fermentaci\u00f3n.  junto con esto se ha podido ver un aumento de algunos vol\u00e1tiles como son el linalol, acetato de isoamilo y acetato de etilo.  mediante ingenier\u00eda gen\u00e9tica fu\u00e9 posible clonar y expresar en una levadura v\u00ednica industrial las dos enzimas usadas en la experiencia anterior. Se pudo ver que si bien la cantidad de precursores glicosilados no se vi\u00f3 modificada entre la muestra control y las fermentaciones hechas con las levaduras recombinantes s\u00ed se observ\u00f3 un aumento de numerosos compuestos vol\u00e1tiles responsables del aroma floral o frutal.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Produccion y caracterizacion de enzimas implicadas en la degradacion de la pared celular vegetal y su expresion en levaduras vinicas.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Produccion y caracterizacion de enzimas implicadas en la degradacion de la pared celular vegetal y su expresion en levaduras vinicas. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 M. Angelica Ganga Mu\u00f1oz <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1998<\/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>Amparo Querol Simon<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Federico Uruburu Fern\u00e1ndez <\/li>\n<li>Jordi Ma\u00f1es Vinuesa (vocal)<\/li>\n<li>Carmen Polo Sanchez (vocal)<\/li>\n<li>Enrique Garcia Marquez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de M. Angelica Ganga Mu\u00f1oz Los compuestos glicosilados constituyen una fuente potencial de aromas. Entre los compuestos glicosilados [&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":[160,332,14051,17,1594,1593],"tags":[40172,8948,94948,4499,18237,94947],"class_list":["post-35616","post","type-post","status-publish","format-standard","hentry","category-bioquimica","category-ciencias-tecnologicas","category-fermentacion","category-quimica","category-tecnologia-de-los-alimentos","category-vino","tag-amparo-querol-simon","tag-carmen-polo-sanchez","tag-enrique-garcia-marquez","tag-federico-uruburu-fernandez","tag-jordi-manes-vinuesa","tag-m-angelica-ganga-munoz"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/35616","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=35616"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/35616\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=35616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=35616"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=35616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}