{"id":83961,"date":"2018-03-10T00:08:08","date_gmt":"2018-03-10T00:08:08","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/purificacion-y-caracterizacion-de-las-dipeptidilpeptidasas-del-musculo-esqueletico-porcino\/"},"modified":"2018-03-10T00:08:08","modified_gmt":"2018-03-10T00:08:08","slug":"purificacion-y-caracterizacion-de-las-dipeptidilpeptidasas-del-musculo-esqueletico-porcino","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/purificacion-y-caracterizacion-de-las-dipeptidilpeptidasas-del-musculo-esqueletico-porcino\/","title":{"rendered":"Purificacion y caracterizacion de las dipeptidilpeptidasas del musculo esqueletico porcino"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Miguel Angel Sentandreu Vicente <\/strong><\/h2>\n<p>Se han conseguido purificar hasta homogeneidad y caracterizar con \u00e9xito por primera vez las cuatro dipeptidilpeptidasas conocidas hasta el momento a partir del tejido muscular. De cada enzima se han determinado las caracter\u00edsticas m\u00e1s importantes: masa molecular, ph y temperatura \u00f3ptimos, activadores\/inhibidores, especificidad de sustrato y cin\u00e9tica. Bas\u00e1ndose en los resultados obtenidos, cabe esperar una participaci\u00f3n importante de las actividades dpp i y dpp iv tanto en la maduraci\u00f3n de la carne como en la industrializaci\u00f3n de los productos carnicos curados. Por el contrario, la baja actividad que se supone deben expresar la dpp ii y dpp iii en las condiciones del m\u00fasculo postmortem indican que, unicamente se producir\u00eda una generaci\u00f3n relevante de dip\u00e9pticos en los productos c\u00e1rnicos de curado largo.  las condiciones de determinaci\u00f3n de la actividad de la dpp iii muscular, tal y como se describen en la bibliograf\u00eda, no han sido las id\u00f3neas, por lo que se presenta un nuevo protocolo para el ensayo rutinario de esta enzima.  se ha confirmado la presecia de p\u00e9ptidos de peque\u00f1o tama\u00f1o, principalmente dip\u00e9ptidos, en las fracciones sabrosas obtenidas a partir de un extracto de jam\u00f3n. Esto prueba la importancia que las dipeptidilpeptidasas pueden tener en la bioqu\u00edmica de los productos c\u00e1rnicos curados, contribuyendo a la generaci\u00f3n del aroma y sabor t\u00edpico de los mismos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Purificacion y caracterizacion de las dipeptidilpeptidasas del musculo esqueletico porcino<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Purificacion y caracterizacion de las dipeptidilpeptidasas del musculo esqueletico porcino <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Miguel Angel Sentandreu Vicente <\/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 30\/03\/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>Fidel Toldr\u00e1 Vilardell<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Antonio Ordo\u00f1ez pereda <\/li>\n<li>pedro Mac\u00edas laso (vocal)<\/li>\n<li>pedro Roncal\u00e9s rabinal (vocal)<\/li>\n<li>reyes Barbera saez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Miguel Angel Sentandreu Vicente Se han conseguido purificar hasta homogeneidad y caracterizar con \u00e9xito por primera vez [&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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