{"id":7889,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/inmovilizacion-de-la-pectina-liasa-de-penicillium-italicum-empleo-del-enzima-inmovilizado-en-la-elaboracion-de-zumos-de-frutas\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"inmovilizacion-de-la-pectina-liasa-de-penicillium-italicum-empleo-del-enzima-inmovilizado-en-la-elaboracion-de-zumos-de-frutas","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/inmovilizacion-de-la-pectina-liasa-de-penicillium-italicum-empleo-del-enzima-inmovilizado-en-la-elaboracion-de-zumos-de-frutas\/","title":{"rendered":"Inmovilizacion de la pectina liasa de penicillium italicum. empleo del enzima inmovilizado en la elaboracion de zumos de frutas."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Itziar Alcorta Calvo <\/strong><\/h2>\n<p>Las sustancias pecticas constituyen un grupo heterogeneo de polisacaridos complejos de naturaleza acida. Las pectinas solubles aumentan considerablemente la viscosidad de los zumos de fruta, impidiendo su adecuada filtracion. La pectina liasa es capaz de degradar pectinas de elevado grado de esterificacion, presentes en la mayoria de las frutas. La aplicacion industrial de los enzimas pecticos en la elaboracion de zumos ha tenido lugar en procesos discontinuos, de manera que era imposible la recuperacion de los mismos. En este contexto, la inmovilizacion de los enzimas pecticos supone una via alternativa en el empleo de dichos enzimas, permitiendo la reutilizacion de los mismos. No obstante, en el procesado de zumos de frutas mediante enzimas pecticos inmovilizados, el elevado tama\u00f1o molecular de las sustancias pecticas y sus propiedades coloidales influyen negativamente en la difusion del sustrato hacia el enzima inmovilizado. En este sentido, los reactores de membrana con enzimas en estado libre representan un dise\u00f1o alternativo.  en este trabajo, se han estudiado distintos metodos de inmovilizacion (inmovilizacion covalente en nylon 6 y retencion del enzima en el interior de un reactor de membrana) de la pectina liasa exocelular producida por el hongo penicillium italicum teniendo en cuenta su potencial aplicacion en el procesado de zumos de fruta.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Inmovilizacion de la pectina liasa de penicillium italicum. empleo del enzima inmovilizado en la elaboracion de zumos de frutas.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Inmovilizacion de la pectina liasa de penicillium italicum. empleo del enzima inmovilizado en la elaboracion de zumos de frutas. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Itziar Alcorta Calvo <\/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\/1995<\/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>Juan  Luis Serra Ferrer<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Mario Diaz Fernandez <\/li>\n<li>Antonio Ballesteros Olmo (vocal)<\/li>\n<li>Mercedes Renobales Scheifler (vocal)<\/li>\n<li> Cepeda Leon Emilio Atilano (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Itziar Alcorta Calvo Las sustancias pecticas constituyen un grupo heterogeneo de polisacaridos complejos de naturaleza acida. Las [&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":[16825,160,115,332,12909,17,1594],"tags":[12082,27989,27987,4474,9234,27988],"class_list":["post-7889","post","type-post","status-publish","format-standard","hentry","category-bebidas-no-alcoholicas","category-bioquimica","category-bioquimica-molecular","category-ciencias-tecnologicas","category-pais-vasco-euskal-herriko-unibertsitatea","category-quimica","category-tecnologia-de-los-alimentos","tag-antonio-ballesteros-olmo","tag-cepeda-leon-emilio-atilano","tag-itziar-alcorta-calvo","tag-juan-luis-serra-ferrer","tag-mario-diaz-fernandez","tag-mercedes-renobales-scheifler"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/7889","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=7889"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/7889\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=7889"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=7889"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=7889"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}