Efecto sinérgico de la modificación genética e inmovilización de enzimas microbianas en la cinética de procesamiento de alimentos

Microbial enzymes are biocatalysts useful in the food industry, and for this reason methods to enhance the stability and efficiency of these biomolecules, such as immobilisation and genetic modification, have been developed. In immobilisation, the protein is confined onto/within a support, while genetic modification of enzymes consists in the alteration of the amino acid?coding DNA sequence. Since the focus of the first technique has been the development of matrixes specific to the protein while the second technique seeks to change the enzyme directly, one could wonder if coupling both methods could generate a synergist effect on the kinetics of microbial enzymes used in food processing. To address this question, background information is provided first.

• Autores: Calle Tchitchina, Valeria
• Tipo de recurso: Trabajo de grado de pregrado
• Fecha de publicación: 2020
• Institución: Universidad de los Andes
• Repositorio: Séneca: repositorio Uniandes
• Idioma: spa
• OAI Identifier: oai:repositorio.uniandes.edu.co:1992/51313
• Acceso en línea: http://hdl.handle.net/1992/51313
• Palabra clave: Enzimas microbianas; Alimentos genéticamente modificados; Procesamiento de alimentos; Biocatalizadores; Microbiología
• Rights: openAccess
• License: http://creativecommons.org/licenses/by-nc-sa/4.0/