ESTABILIZACIÓN DE POLÍMEROS BIOLÓGICOS DE APLICACIÓN EN LA INDUSTRIA AGROALIMENTARIA: SEGUIMIENTO MEDIANTE TÉCNICAS ESPECTROSCÓPICAS
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2021-10-29
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Jaén: Universidad de Jaén
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[ES] En este trabajo se llevan a cabo diferentes experimentos con el objetivo general de lograr un incremento en la estabilidad de la ficocianina en muestras acuosas que pueden constituir la base de bebidas comerciales. Se ha estudiado la influencia del pH del medio, la temperatura y el uso de conservantes en medio acuoso. Se ha demostrado que la fuerza iónica del buffer juega un papel fundamental, obteniendo los mejores resultados para una concentración de 50mM donde se mantenía el pH del medio constante en neutro. Se realizaron experiencias a 4, 25 y 50℃ para estudiar cómo
influye en la estabilidad del colorante la temperatura, encontrando que al aumentarla disminuía el tiempo de vida media de la proteína. Por último, se extrapolaron las mejores condiciones obtenidas a un medio hidroalcohólico, donde se analizó la estabilidad de la proteína como colorante en este tipo de matrices.
[EN] In this work, different experiments are carried out with the general objective of achieving an increase in the stability of phycocyanin in aqueous samples that can form the basis of commercial beverages. The influence of medium pH, temperature, and the use of preservatives in an aqueous medium has been studied. It has been shown that the ionic strength of the buffer plays a fundamental role, obtaining the best results for a concentration of 50 μM where the pH of the medium was kept constant in neutral. Experiments were carried out at 4, 25, and 50 °C to study how temperature influences the stability of the dye, finding that when it increased, the half-life of the protein decreased. Finally, the best conditions obtained were extrapolated to a hydroalcoholic medium, where the stability of the protein as a dye in this type of matrix was analyzed.
[EN] In this work, different experiments are carried out with the general objective of achieving an increase in the stability of phycocyanin in aqueous samples that can form the basis of commercial beverages. The influence of medium pH, temperature, and the use of preservatives in an aqueous medium has been studied. It has been shown that the ionic strength of the buffer plays a fundamental role, obtaining the best results for a concentration of 50 μM where the pH of the medium was kept constant in neutral. Experiments were carried out at 4, 25, and 50 °C to study how temperature influences the stability of the dye, finding that when it increased, the half-life of the protein decreased. Finally, the best conditions obtained were extrapolated to a hydroalcoholic medium, where the stability of the protein as a dye in this type of matrix was analyzed.