{"id":54183,"date":"2018-03-09T22:41:52","date_gmt":"2018-03-09T22:41:52","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/tratamientos-enzimaticos-para-reforzar-la-estructura-proteica-de-la-harina-de-trigo\/"},"modified":"2018-03-09T22:41:52","modified_gmt":"2018-03-09T22:41:52","slug":"tratamientos-enzimaticos-para-reforzar-la-estructura-proteica-de-la-harina-de-trigo","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/tratamientos-enzimaticos-para-reforzar-la-estructura-proteica-de-la-harina-de-trigo\/","title":{"rendered":"\u00abtratamientos enzim\u00e1ticos para reforzar la estructura proteica de la harina de trigo.\u00bb"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Arturo Bonet Mar\u00edn <\/strong><\/h2>\n<p>El objetivo general de esta tesis doctoral es desarrollar diversas alternativas enzim\u00e1ticas para reforzar la red proteica de los cereales. Como objetivos particulares se definieron: (1) generaci\u00f3n de entrecruzamientos intra- e intercatenarios dirigidos, mediante el uso de transglutaminasa (tg) y glucosa oxidasa (go), que refuercen la red proteica; (2) mejora de la calidad de los trigos infestados por insectos heter\u00f3pteros mediante la generaci\u00f3n de enlaces cruzados; (3) profundizar en el an\u00e1lisis de la estructura tridimensional de la red de gluten; (4) potenciar la generaci\u00f3n de nuevos enlaces cruzados entre las fracciones proteicas mediante la adici\u00f3n de otras fuentes proteicas distintas a las de cereales. Los resultados obtenidos en este estudio indicaron que:  a) las proteasas de los insectos heter\u00f3pteros hidrolizan principalmente el esqueleto de subunidades de glutenina de alto peso molecular (hmw-gs) as\u00ed como los puentes intercatenarios entre hmw-gs y las subunidades de glutenina de bajo peso molecular (lmw-gs). La ruptura del esqueleto de hmw-gs produce una organizaci\u00f3n estructural con elevada estabilidad t\u00e9rmica. la ruptura de los enlaces entre hmw-gs y lmw-gs produce una estructura proteica m\u00e1s peque\u00f1a con baja estabilidad t\u00e9rmica.  b) la polimerizaci\u00f3n proteica mediante reacciones de entrecruzamiento catalizada por tg produce una disminuci\u00f3n del grado de hidr\u00f3lisis. La estructura y propiedades del gluten de trigo da\u00f1ado pueden ser restauradas por la adici\u00f3n de tg, siendo su efecto estable con el tiempo.  c) la adici\u00f3n de go a la masa de trigo produce la formaci\u00f3n de pol\u00edmeros de alto peso molecular. Las hmw-gs demostraron ser la fracci\u00f3n de gluteninas m\u00e1s susceptibles a la oxidaci\u00f3n y a la formaci\u00f3n de puentes no disulfuro. elevadas concentraciones de go producen un reforzamiento excesivo de la red de gluten.  d) la adici\u00f3n de go a harinas procedentes de trigos da\u00f1ados origina la formaci\u00f3n de agre<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>\u00abtratamientos enzim\u00e1ticos para reforzar la estructura proteica de la harina de trigo.\u00bb<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 \u00abtratamientos enzim\u00e1ticos para reforzar la estructura proteica de la harina de trigo.\u00bb <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Arturo Bonet Mar\u00edn <\/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 18\/07\/2006<\/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> Molina Rosell Mar\u00eda  Cristina<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: rosaura Farre rovira <\/li>\n<li>dolores Cabezudo ib\u00e1\u00f1ez (vocal)<\/li>\n<li>M\u00aa amparo Chiralt boix (vocal)<\/li>\n<li>elvira Costell iba\u00f1ez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Arturo Bonet Mar\u00edn El objetivo general de esta tesis doctoral es desarrollar diversas alternativas enzim\u00e1ticas para reforzar [&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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