{"id":56697,"date":"2018-03-09T22:44:29","date_gmt":"2018-03-09T22:44:29","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/formation-of-protein-polysaccharide-conjugates-and-study-of-their-physicochemical-and-funcional-properties\/"},"modified":"2018-03-09T22:44:29","modified_gmt":"2018-03-09T22:44:29","slug":"formation-of-protein-polysaccharide-conjugates-and-study-of-their-physicochemical-and-funcional-properties","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/elaboracion-de-alimentos\/formation-of-protein-polysaccharide-conjugates-and-study-of-their-physicochemical-and-funcional-properties\/","title":{"rendered":"Formation of protein-polysaccharide conjugates and study of their physicochemical and funcional properties"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Hugo Gloria Hern\u00e1ndez <\/strong><\/h2>\n<p>Se ha estudiado la formaci\u00f3n de conjugados prote\u00ednas-polisac\u00e1ridos, as\u00ed como las propiedades f\u00edsico-qu\u00edmicas y funcionales de los mismos, especialmente la solubilidad y las propiedades espumantes. Las propiedades f\u00edsicas de la matriz prote\u00edna-polisac\u00e1rido, as\u00ed como los factores que afectan a la velocidad de glicaci\u00f3n de las prote\u00ednas, se estudiaron usando sistemas modelo integrados por prote\u00ednas de leche (cas\u00edna o lactoglobulina) y polisac\u00e1ridos neutros (maltodextrinas o dextrano) con bajo contenido de humedad. Se observ\u00f3 que las prote\u00ednas de leche afectaron a las propiedades f\u00edsicas de los polisac\u00e1ridos (dextrano y maltodextrinas), disminuyendo su capacidad de adsorci\u00f3n de agua y su temperatura de transici\u00f3n v\u00edtrea (tg), e inhibiendo la velocidad y grado de cristalizaci\u00f3n del mismo. Dele estudio cin\u00e9tico, se dedujo que la velocidad de glicaci\u00f3n de la case\u00edna con dextrano aumenta cundo la temperatura, la aw, y la proporci\u00f3n de dextrano en la mezcla aumenta, pero disminuye cuando aumenta el peso molecular del dextrano. adem\u00e1s, cambios f\u00edsicos ocurridos en la matriz case\u00edna-dextrano, como la cristalizaci\u00f3n del dextrano con un subsiguiente aumento de la aw, tuvieron un gran impacto en la velocidad de glicaci\u00f3n de la case\u00edna. en general, la velocidad de glicaci\u00f3n de la case\u00edna aument\u00f3 con la diferencia t-tg, sin embargo este no es el \u00fanico factor que afecta la velocidad de la reacci\u00f3n. el caseinato de sodio y las maltodextrinas, dos ingredientes frecuentemente empleados en alimentos, se usaron para preparar los conjugados y estudiar sus propiedades f\u00edsico-qu\u00edmicas y funcionales, especialmente las propiedades espumantes. La glicaci\u00f3n del cas\u00edno de sodio fue obtenida adecuadamente con una serie de maltodextrinas comerciales, las cuales determinaron las caracter\u00edsticas moleculares y las propiedades funcionales de los conjugados obtenidos. las mol\u00e9culas producto de la glicaci\u00f3n se diferenciaron el caseinato de sodio nativo en<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Formation of protein-polysaccharide conjugates and study of their physicochemical and funcional properties<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Formation of protein-polysaccharide conjugates and study of their physicochemical and funcional properties <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Hugo Gloria Hern\u00e1ndez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 21\/01\/2007<\/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> Chiralt Boiz M. Amparo<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: nuria Martinez navarrete <\/li>\n<li>victoria Ferragut p\u00e9rez (vocal)<\/li>\n<li>Juan  Miguel Rodriguez patino (vocal)<\/li>\n<li>rosina Lopez alonso fandi\u00f1o (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Hugo Gloria Hern\u00e1ndez Se ha estudiado la formaci\u00f3n de conjugados prote\u00ednas-polisac\u00e1ridos, as\u00ed como las propiedades f\u00edsico-qu\u00edmicas y [&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":[9418,1715,16820],"tags":[125263,125262,10946,16954,43012,16957],"class_list":["post-56697","post","type-post","status-publish","format-standard","hentry","category-aditivos-alimentarios","category-elaboracion-de-alimentos","category-politecnica-de-valencia","tag-chiralt-boiz-m-amparo","tag-hugo-gloria-hernandez","tag-juan-miguel-rodriguez-patino","tag-nuria-Martinez-navarrete","tag-rosina-lopez-alonso-fandino","tag-victoria-ferragut-perez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/56697","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=56697"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/56697\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=56697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=56697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=56697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}