{"id":86927,"date":"2018-03-10T00:11:38","date_gmt":"2018-03-10T00:11:38","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/purificacion-y-caracterizacion-de-la-enzima-alcohol-aciltransferasa-en-fresa\/"},"modified":"2018-03-10T00:11:38","modified_gmt":"2018-03-10T00:11:38","slug":"purificacion-y-caracterizacion-de-la-enzima-alcohol-aciltransferasa-en-fresa","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/purificacion-y-caracterizacion-de-la-enzima-alcohol-aciltransferasa-en-fresa\/","title":{"rendered":"Purificacion  y caracterizacion de la enzima alcohol aciltransferasa en fresa."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Raquel Olias Sanchez <\/strong><\/h2>\n<p>La calidad del fruto se determina b\u00e1sicamente desde la \u00f3ptica del consumidor, siendo por ello esenciales sus cualidades sensoriales (sabor, olor, color, textura). El flavor es uno de los factores m\u00e1s importantes a la hora de valorar un fruto por parte del consumidor. En los \u00faltimos 35 a\u00f1os se han realizado multitud de estudios sobre el aroma de fresa llegando a determinarse m\u00e1s de 360 compuestos entre los que se encuentren \u00e9steres, aldehidos, \u00e1cidos, alcoholes, furanonas y compuestos sulfurados. Entre todos ellos, los \u00e9steres han demostrado ser cuantitativamente los compuestos m\u00e1s importantes.  la enzima clave en la bios\u00edntesis de \u00e9steres vol\u00e1tiles es la alcohol aciltransferasa(aat) que cataliza la transferencia de un grupo acilo desde un acil-coa al correspondiente alcohol. El papel clave de la enzima aat dentro del esquema global de la biogenesis del aroma, controlando la etapa final de la formaci\u00f3n de los \u00e9steres vol\u00e1tiles, confiere un gran interes y atractivo a todos los estudios de caracterizaci\u00f3n de esta enzima. El objetivo fundamental de esta tesis fue la purificaci\u00f3n y caracterizaci\u00f3n de la enzima aat, implicada en la s\u00edntesis de estos compuestos. Adem\u00e1s, se han llevado a cabo diversos estudios analizando el efecto de las distintas practicas postcosecha sobre la actividad enzim\u00e1tica y el flavor de la fresa.  en el desarrollo de esta tesis en primer lugar se estableci\u00f3 un sistema de medida adecuado para monitorizar la actividad aat en los frutos de fresa y a continuaci\u00f3n se procedi\u00f3 al estudio de su evoluci\u00f3n a lo largo del proceso de maduraci\u00f3n en diferentes variedades. Los resultados obtenidos demostraron que independientemente de la variedad estudiada la actividad aat va increment\u00e1ndose a lo largo del proceso de maduraci\u00f3n del fruto. comparando las variedades seg\u00fan la procedencia se observ\u00f3 que los niveles de actividad aat de las variedades europeas eran siempre inferiores en relaci\u00f3n con las cali<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Purificacion  y caracterizacion de la enzima alcohol aciltransferasa en fresa.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Purificacion  y caracterizacion de la enzima alcohol aciltransferasa en fresa. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Raquel Olias Sanchez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Sevilla<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 16\/10\/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>Carlos Sanz Martinez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco javier Florencio bellido <\/li>\n<li>Juan Blanco mu\u00f1oz (vocal)<\/li>\n<li>Francisco Tomas barberan (vocal)<\/li>\n<li> Garcia martos Jos\u00e9 Mar\u00eda (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Raquel Olias Sanchez La calidad del fruto se determina b\u00e1sicamente desde la \u00f3ptica del consumidor, siendo por [&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":[8119,332,4526,10715,1594],"tags":[33420,2343,8801,49025,45147,182195],"class_list":["post-86927","post","type-post","status-publish","format-standard","hentry","category-aroma-y-sabor","category-ciencias-tecnologicas","category-conservacion-de-alimentos","category-sevilla","category-tecnologia-de-los-alimentos","tag-carlos-sanz-Martinez","tag-francisco-javier-florencio-bellido","tag-francisco-tomas-barberan","tag-garcia-martos-jose-maria","tag-juan-blanco-munoz","tag-raquel-olias-sanchez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/86927","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=86927"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/86927\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=86927"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=86927"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=86927"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}