CBL - Campus del Baix Llobregat

Projecte llegit

Títol: Optimització de la immobilització de la lactasa per obtenir productes lactis sense lactosa

Estudiant que ha llegit aquest projecte:

Tutor/a o Cotutor/a: SEPULCRE SANCHEZ, FRANCISCO LUIS

Departament: DEAB

Títol: Optimització de la immobilització de la lactasa per obtenir productes lactis sense lactosa

Data inici oferta: 25-01-2024      Data finalització oferta: 25-09-2024

Estudis d'assignació del projecte:
    GR ENG SIS BIOLÒG 23

Lloc de realització:
EEABB

Paraules clau:
Cinètica enzimàtica, immobilització d'enzims, b-galactosidasa, alginat sòdic, glucosa

Descripció del contingut i pla d'activitats:
Es caracteritzarà bioquímicament la immobilització de l'enzim lactasa en un suport d'alginat i s'optimitzaran els paràmetres més importants d'aquesta immobilització.

Es mesurarà la quantitat d'enzim encapsulat i es caracteritzarà cinèticament trobant la sea Km i Vmax.

Es farà un estudi de l'estabilitat mecànica i tèrmica de l'encapsulat al llarg del temps.

Overview (resum en anglès): The application of enzymes in the industrial world is very extensive, present in the fields of pharmacy and medicine, as well as in the food industry, with the latter being the most predominant. Their easy immobilization and efficient results, in addition to the low production costs, make this method a widely used resource. New immobilization techniques that are more environmentally friendly are continually being discovered, simultaneously addressing the challenges of climate change. The production of dairy products, such as milk and cheese, as well as lactose-free beverages and supplements, helps improve the quality of life of people with lactose intolerance by facilitating the daily management of their condition.
Lactose is a sugar mainly found in the milk of mammals. Its main drawback is its inability to be directly absorbed by the body, as it needs to be hydrolyzed by the enzyme ß-galactosidase to convert into glucose and galactose. Lactose intolerance is a problem that affects about 70-75% of the world's population, particularly in Asia and America, with higher rates compared to Europe.
ß-Galactosidase (EC 3.2.1.23) is essential not only for the digestion of lactose but also for its industrial application, especially in the food and pharmaceutical industries. The most commonly used microbial sources for obtaining this enzyme are the fungi Aspergillus and the yeast Kluyveromyces.
In this work, the immobilization of the enzyme is studied, and the necessary parameters are adjusted for its use at maximum performance. An immobilization percentage of 91.7% of the enzyme has been achieved. The results indicate a better performance of the enzyme ß-galactosidase (EC 3.2.1.23) with the spectrophotometric methodology.

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