{"id":36230,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/inactivacion-de-enzimas-termorresistentes-y-produccion-de-radicales-libres-por-manotermosonicacion\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"inactivacion-de-enzimas-termorresistentes-y-produccion-de-radicales-libres-por-manotermosonicacion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/inactivacion-de-enzimas-termorresistentes-y-produccion-de-radicales-libres-por-manotermosonicacion\/","title":{"rendered":"Inactivacion de enzimas termorresistentes y produccion de radicales libres por manotermosonicacion."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Antonio  Crisogono Vercet Tormo <\/strong><\/h2>\n<p>Existen enzimas como los enzimas pectol\u00edticos del tomate, la fracci\u00f3n termorresitente de la actividad pectinmetilesterasa de naranja y las proteasas y lipasas exocelulares de p. Fluorescens. Que presentan una termorresistencia considerable y son el factor limitante de la intensidad del tratamiento o del periodo de conservaci\u00f3n del mismo. La manotermosonicaci\u00f3n (mts) es un proceso que combina los efectos del calor y las ondas ultras\u00f3nicas bajo una presi\u00f3n moderada, logrando as\u00ed disminuir la intensidad de los tratamientos t\u00e9rmicos.  este trabajo tiene fundamentalmente car\u00e1cter exploratorio del comportamiento de alguno de estos enzimas termorresistentes que causan problemas sustanciales a las industrias alimentarias, frente a la mts. La mts se ha mostrado altamente eficaz en la inactivaci\u00f3n de los enzimas p\u00e9cticos del tomate, dando los valores d a temperaturas de 30-40 grado c m\u00e1s bajos descritos en la bibliograf\u00eda relativa a la inactivaci\u00f3n de enzimas por ultrasonidos. La mts de la fracci\u00f3n termorresistente de la pme de naranja presenta una gran eficacia inactivante que es independiente del medio de tratamiento, siendo capaz de evitar el efecto protector que la pectina le confiere sobre la inactivaci\u00f3n por tratamiento t\u00e9rmico.  la mts presenta una eficacia considerable en la inactivaci\u00f3n de la lipasa b52. La inactivaci\u00f3n por los ultrasonidos parece tener una cierta dependencia de la temperatura, aumentando ligeramente la velocidad de inactivaci\u00f3n con esta. A partir de 110 grado c el efecto parece ser aditivo. La inactivaci\u00f3n de la lipasa b52 por tratamiento t\u00e9rmico y por mts presentan diferente dependencia del ph del medio de tratamiento. Se sugiere un mecanismo de inactivaci\u00f3n por mts distinto del operante en el tratamiento t\u00e9rmico y no relacionado con los radicales libres. La proteasa ncdo 2085 se muestra muy resistente al tratamiento mts a 30 grado c, no as\u00ed a 76 grado c. La inactivaci\u00f3n de este enzima<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Inactivacion de enzimas termorresistentes y produccion de radicales libres por manotermosonicacion.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Inactivacion de enzimas termorresistentes y produccion de radicales libres por manotermosonicacion. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Antonio  Crisogono Vercet Tormo <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Zaragoza<\/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>Justino Burgos Gonzalez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco Javier Sala Trepat <\/li>\n<li>Jes\u00fas Ventanas Barroso (vocal)<\/li>\n<li>Juan  Antonio Ordo\u00f1ez Pereda (vocal)<\/li>\n<li>Antonio Mulet Pons (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Antonio Crisogono Vercet Tormo Existen enzimas como los enzimas pectol\u00edticos del tomate, la fracci\u00f3n termorresitente de la [&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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