{"id":82472,"date":"2000-01-01T00:00:00","date_gmt":"2000-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/purificacion-y-caracterizacion-cinetica-de-polifenol-oxidasa-de-lechuga-iceberg\/"},"modified":"2000-01-01T00:00:00","modified_gmt":"2000-01-01T00:00:00","slug":"purificacion-y-caracterizacion-cinetica-de-polifenol-oxidasa-de-lechuga-iceberg","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/purificacion-y-caracterizacion-cinetica-de-polifenol-oxidasa-de-lechuga-iceberg\/","title":{"rendered":"Purificacion y caracterizacion cinetica de polifenol oxidasa de lechuga iceberg."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Soledad Chazarra Parres <\/strong><\/h2>\n<p>Polifenol oxidasa (ppo) es una cuproprote\u00edna ampliamente distribuida en la naturaleza que cataliza dos reacciones acoplados rindiendo o-quinonas. Las quinonas son muy reactivas y sufren transformaciones no enzim\u00e1ticas dando lugar a la formaci\u00f3n de melaninas y otros compuestos coloreados, pardos o negros, responsables del pardeamiento vegetal. La enzima se encuentra fundamentalmente en la membrana cloroplast\u00eddica y se puede encontrar en estado inactivo o latente. Esta enzima es muy importante en la industria alimentaria ya que la formaci\u00f3n de melaninas y pigmentos pardos modifica las cualidades organol\u00e9pticas del vegetal. Adem\u00e1s ppo causa p\u00e9rdidas en el valor nutricional, bien por oxidaci\u00f3n de compuestos fen\u00f3licos con capacidad antioxidante, o debido a la reacci\u00f3n de las quinonas con amino\u00e1cidos, p\u00e9ptidos y prote\u00ednas. En el caso particular de luchuga, existe un fen\u00f3meno de pardeamiento en el que est\u00e1 implicada ppo, conocido como moteado rojizo y caracterizado por la aparici\u00f3n de manchas marrones a lo largo de la vena central de la hoja, que posteriormente pueden extenderse a toda la hoja. A pesar del inter\u00e9s econ\u00f3mico que la conservaci\u00f3n de lechuga fresca puede tener, no se ha caracterizado la enzimade de lechuga de origen cloroplast\u00eddico. As\u00ed, el objetivo de esta tesis doctoral fue la obtenci\u00f3n y caracterizaci\u00f3n de ppo de lechuga ligada a membranas del cloroplasto. En la primera parte de esta memoria se obtuvo por primera vez la enzima parcialmente purificada en forma latente y con capacidad hidroxilante, se caracterizaron espectofotom\u00e9tricamente tanto su actividad difenolasa como su actividad monofelasa, no detectada hasta ahora para la enzima de lechuga, se estudi\u00f3 el fen\u00f3meno de latencia de la enzima y tambi\u00e9n el fen\u00f3meno de inactivaci\u00f3n suicida, que ha sido descrito para la enzima activa de otras fuentes pero nunca para la enzima latente. La observaci\u00f3n de un complejo comportamiento cin\u00e9tico d<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Purificacion y caracterizacion cinetica de polifenol oxidasa de lechuga iceberg.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Purificacion y caracterizacion cinetica de polifenol oxidasa de lechuga iceberg. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Soledad Chazarra Parres <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/2000<\/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 a Mercedes Cabanes Cos<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco Fernandez belda <\/li>\n<li>edelmira Valero ruiz (vocal)<\/li>\n<li>Mar\u00eda  angeles Pedre\u00f1o garcia (vocal)<\/li>\n<li>mercedes Jim\u00e9nez ati\u00e9nzar (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Soledad Chazarra Parres Polifenol oxidasa (ppo) es una cuproprote\u00edna ampliamente distribuida en la naturaleza que cataliza dos 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