AMILASA

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l-413\slmult0 \fs24\cf0\f2\charscalex100 {consisten de no mas de nueve unidades
de glucosa (Umeki y Yamamoto, 1977),}\par\pard\li1026\ri0\sl-386\slmult0 \fs22\c
f0\f2\charscalex100 {Esta dextrina es una mezcla de seis sencillas ramificacione
s de heptosas con}\par\pard\li1026\ri0\sl-400\slmult0 \fs22\cf0\f2\charscalex100
{diferentes puntos ramificados, pero todas ellas contienen unidades de}\par\par
d\li1026\ri0\sl-400\slmult0 \fs24\cf0\f2\charscalex100 {maltosilmaltotriosa en s
u estructura, ellas difieren solo en la manera de unin por}\par\pard\li1026\ri0\s
l-413\slmult0 \fs22\cf0\f2\charscalex100 {los enlaces}{ }\fs22\cf0\f3\charscalex
100 {\uc1\u945X}\fs22\cf0\f2\charscalex100 {-1,4 glicosdicos enlazados por dos un
idades de glucosa o un residuo}\par\pard\li1026\ri0\sl-413\slmult0 \*\tx5440\fs2
2\cf0\f2\charscalex100 {de maltosa al ncleo de la dextrina. La}\tab \fs22\cf0\f3

\charscalex100 {\uc1\u945X}\fs22\cf0\f2\charscalex100 {-amilasa sacarificante, p
roduce doble}\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\s
l-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-360\slmult0 \fs18\cf0\f1\charscal
ex100 {Elaboracin y diseo en formato PDF, por la Oficina General del Sistema de Bi
bliotecas y}\par\pard\li1026\ri0\sl-226\slmult0 \fs18\cf0\f1\charscalex100 {Bibl
ioteca Central UNMSM}\par\pard\sect\sectd\sbknone\pgwsxn11920\pghsxn16840\margls
xn666\margrsxn133\pard\sect\sectd\sbkpage{\shp
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2\charscalex100 {dextrina lmite ramificada, todas ellas contienen residuos de}\ta
b \fs24\cf0\f3\charscalex100 {\uc1\u945X}\fs24\cf0\f2\charscalex100 {-glucosylma
ltotriosa}\par\pard\li1026\ri0\sl-413\slmult0 \fs22\cf0\f2\charscalex100 {en el
extremo reductor y un residuo de isomaltosyl en el extremo no reductor}\par\pard
\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex100 {(Umeki y Yamamoto, 1975).
Tanto las amilasas liquefactantes y sacarificantes, se}\par\pard\li1026\ri0\sl413\slmult0 \fs22\cf0\f2\charscalex100 {distinguen por su mecanismo sobre la de
gradacin del almidn, porque la}\par\pard\li1026\ri0\sl-413\slmult0 \fs24\cf0\f2\ch
arscalex100 {sacarificacin de la}\fs24\cf0\f2\charscalex100 { }{ }\fs24\cf0\f3\ch
arscalex100 {\uc1\u945X}\fs24\cf0\f2\charscalex100 {-amilasa produce un incremen
to en el poder reductor}\par\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charsca
lex100 {alrededor de dos veces que el de la enzima liquefactante.}\par\pard\li10
\pard\li1026\ri0\sl-453\slmult0 \*\tx1733\fs24\cf0\f0\charscalex100\b {2.5.}\b0
\tab \fs24\cf0\f0\charscalex100\b {CARACTERSTICAS GENERALES DE LA}\b0 { }\fs28\cf
0\f3\charscalex100 {\uc1\u945X}\fs24\cf0\f0\charscalex100\b {-AMILASA}\b0 \par\p
ard\li1733\ri0\sl-440\slmult0 \fs24\cf0\f2\charscalex100 {Las}{ }\fs24\cf0\f3\ch
arscalex100 {\uc1\u945X}\fs24\cf0\f2\charscalex100 {-amilasas son generalmente e
stable a pH 5.5 \uc1\u8211X 8.0 en presencia de}\par\pard\li1026\ri0\sl-426\slmu
lt0 \*\tx6920\fs24\cf0\f2\charscalex100 {un complemento de calcio, la actividad p
tima de las}\tab \fs24\cf0\f3\charscalex100 {\uc1\u945X}\fs24\cf0\f2\charscalex1
00 {-amilasas normalmente}\par\pard\li1026\ri0\sl-400\slmult0 \fs24\cf0\f2\chars
calex100 {ocurre entre pH 4.8 a 6.5 (Maning y Campbell, 1961), pero hay difere
ncias en las}\par\pard\li1026\ri0\sl-400\slmult0 \fs24\cf0\f2\charscalex100 {for
mas de las curvas de actividad de pH de las diferentes enzimas de amilasas y}\p
ar\pard\li1026\ri0\sl-400\slmult0 \fs22\cf0\f2\charscalex100 {tambin en los valor
es de pH ptimo (Tabla N 1). Sin embargo, (Fogarty y Kelly}\par\pard\li1026\ri0\sl386\slmult0 \fs24\cf0\f2\charscalex100 {1979) las clasifica segn el pH a la que
actan en amilasas alcalinas y cidas; las}\par\pard\li1026\ri0\sl-413\slmult0 \fs22
\cf0\f2\charscalex100 {amilasas alcalinas tienen un pH ptimo entre 8.0 y 10.5, qu
e se usan en la}\par\pard\li1026\ri0\sl-386\slmult0 \fs22\cf0\f2\charscalex100 {

fabricacin de detergentes principalmente; las amilasas cidas actan en un rango}\par
\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex100 {de pH de 3.5 a 5.0 c
uya existencia indica una mejora potencial en los procesos de}\par\pard\li1026\r
i0\sl-400\slmult0 \fs24\cf0\f2\charscalex100 {degradacin del almidn.}\par\pard\li1
r\pard\li1733\ri0\sl-373\slmult0 \fs22\cf0\f2\charscalex100 {Segn la temperatura
a la que actan, las amilasas se pueden clasificar en}\par\pard\li1026\ri0\sl-386\
slmult0 \fs24\cf0\f2\charscalex100 {amilasas termoestables y termolbiles; las enz
imas termoestables son aquellas}\par\pard\li1026\ri0\sl-413\slmult0 \fs22\cf0\f2
\charscalex100 {que actan sin perder su actividad en un rango de 60 a 110 C y la m
ayora de}\par\pard\li1026\ri0\sl-386\slmult0 \fs22\cf0\f2\charscalex100 {ellas so
n de origen bacteriano (Tabla N 1); mientras que las enzimas termolbiles,}\par\par
d\li1026\ri0\sl-400\slmult0 \fs22\cf0\f2\charscalex100 {son aquellas que actan ha
sta 55 C sin perder su actividad, generalmente varan}\par\pard\li1026\ri0\sl-400\s
lmult0 \fs24\cf0\f2\charscalex100 {entre los 20 y 55 C y son de origen fngico pri
ncipalmente (Tabla N 2),}\par\pard\li1026\ri0\sl-386\slmult0 \fs22\cf0\f2\charsca
lex100 {(Wiseman, 1986). La mayora de las enzimas purificadas pierden actividad
}\par\pard\li1026\ri0\sl-400\slmult0 \fs22\cf0\f2\charscalex100 {rpidamente encim
a de los 50 C pero sta inactivacin puede ser retardada por la}\par\pard\li1026\ri0\
sl-413\slmult0 \*\tx3760\fs22\cf0\f2\charscalex100 {presencia de calcio, las}\ta
b \fs22\cf0\f3\charscalex100 {\uc1\u945X}\fs22\cf0\f2\charscalex100 {-amilasas n
o cuentan con coenzimas pero ellas son}\par\pard\li1026\ri0\sl-413\slmult0 \fs22
\cf0\f2\charscalex100 {calcio metalo enzimas (Fischer y Stein. 1960); las amila
sas tienen por lo menos un}\par\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\char
scalex100 {tomo del in calcio por molcula de enzima. La fuerza de los enlaces de st
e}\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmul
t0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl
-293\slmult0 \fs18\cf0\f1\charscalex100 {Elaboracin y diseo en formato PDF, por la
Oficina General del Sistema de Bibliotecas y}\par\pard\li1026\ri0\sl-226\slmult
0 \fs18\cf0\f1\charscalex100 {Biblioteca Central UNMSM}\par\pard\sect\sectd\sbkn
one\pgwsxn11920\pghsxn16840\marglsxn666\margrsxn133\pard\sect\sectd\sbkpage{\shp
{\*\shpinst
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}}}}
slmult0 \fs20\cf0\f1\charscalex100 {Silver Luis.}\par\pard\sect\sectd\sbknone\pg
wsxn11920\pghsxn16840\marglsxn666\margrsxn133\cols2\colno1\colw9293\colsr-0\coln
o2\colw1826\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-213\
slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\r
i0\sl-386\slmult0 \fs24\cf0\f2\charscalex100 {metal a las protenas es dependiente
de la fuente de la enzima, adems las}\par\column\pard\li0\ri0\sl-213\slmult0 \fs
18\cf0\par\pard\li0\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li0\ri0\sl-213\slmult0
\fs18\cf0\par\pard\li0\ri0\sl-386\slmult0 \fs24\cf0\f3\charscalex100 {\uc1\u945
X}\fs24\cf0\f2\charscalex100 {-}\par\pard\sect\sectd\sbknone\pgwsxn11920\pghsxn1
6840\marglsxn666\margrsxn133\pard\li1026\ri0\sl-413\slmult0 \fs24\cf0\f2\charsca
lex100 {amilasas requieren de ste metal para la actividad cataltica, con la presen
cia de}\par\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex100 {calcio so
n completamente resistentes a los extremos de temperatura, pH,}\par\pard\li1026\
ri0\sl-413\slmult0 \fs24\cf0\f2\charscalex100 {tratamiento con urea o exposicin a
proteasas como pepsina, tripsina, subtilisina, y}\par\pard\li1026\ri0\sl-413\sl
mult0 \*\tx7200\fs24\cf0\f2\charscalex100 {papaina}\fs24\cf0\f2\charscalex100 {
(Stein y Fischer, 1958. Yamamoto, 1958). La}\tab \fs24\cf0\f3\charscalex100 {\u
c1\u945X}\fs24\cf0\f2\charscalex100 {-amilasa de}\fs24\cf0\f2\charscalex100 { }{
}\fs24\cf0\f0\charscalex100\i {Bacillus}\i0 \par\pard\sect\sectd\sbknone\pgwsxn
11920\pghsxn16840\marglsxn666\margrsxn133\cols2\colno1\colw2440\colsr-0\colno2\c
olw8680\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f0\charscalex100\i {subtilis}\i
0 \par\column\pard\li0\ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex100 {requiere p
or lo menos cuatro tomo-gramos de calcio por mol de enzima}\par\pard\sect\sectd\s
bknone\pgwsxn11920\pghsxn16840\marglsxn666\margrsxn133\pard\li1026\ri0\sl-440\sl
mult0 \fs24\cf0\f2\charscalex100 {(Arai y col. 1969). La }\fs24\cf0\f3\charsca
lex100 {\uc1\u945X}\fs24\cf0\f2\charscalex100 {-amilasa de}{ }\fs24\cf0\f0\chars
calex100\i {Aspergillus orizae}\i0 \fs24\cf0\f2\charscalex100 { necesita 10 atom
o-gramos}\par\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex100 {de calc
io por mol de enzima y nueve de estos parece ser que se pierden y pueden}\par\pa
rd\li1026\ri0\sl-400\slmult0 \fs22\cf0\f2\charscalex100 {ser removidos sin la ac
tividad cataltica alternante. (Fujita-Ikeda y Isemura, 1960).}\par\pard\li1026\ri
0\sl-400\slmult0 \fs24\cf0\f2\charscalex100 {La remocin del contenido de calcio p
or EDTA resulta en prdida de actividad que}\par\pard\li1026\ri0\sl-386\slmult0 \f
s22\cf0\f2\charscalex100 {puede ser restaurado por adicin de calcio (Kato, y col.
(1967). Sin embargo, De}\par\pard\li1026\ri0\sl-413\slmult0 \fs22\cf0\f2\charsc
alex100 {Souza y col. (2000), sostienen que la adicin de calcio 10 mM, peptona 1%
;}\par\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex100 {extracto de le
vadura 0.5% a un medio mineral acorta el periodo de latencia}\par\pard\li1026\ri
0\sl-400\slmult0 \fs24\cf0\f2\charscalex100 {mejorando el crecimiento de las clul
as y la sntesis de }\fs24\cf0\f2\charscalex100 {-amilasa}{ }\fs24\cf0\f0\charscal
ex100\i {de Bacillus sp}\i0 \fs24\cf0\f2\charscalex100 {.}\par\pard\li1733\ri0\s
l-213\slmult0 \fs18\cf0\par\pard\li1733\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li
1733\ri0\sl-386\slmult0 \*\tx2186\fs22\cf0\f2\charscalex100 {Las}\tab \fs22\cf0\
f3\charscalex100 {\uc1\u945X}\fs22\cf0\f2\charscalex100 {-amilasas, en su mayora
tienen pesos moleculares alrededor de 50}\par\pard\li1026\ri0\sl-426\slmult0 \*\
tx3426\*\tx4893\*\tx6200\fs22\cf0\f2\charscalex100 {000 (Tabla N 1), una}\tab \fs
22\cf0\f3\charscalex100 {\uc1\u945X}\fs22\cf0\f2\charscalex100 {-amilasa de}\tab
\fs22\cf0\f0\charscalex100\i {B. subtilis}\i0 \tab \fs22\cf0\f2\charscalex100 {
capaz de sufrir transformacin de}\par\pard\li1026\ri0\sl-400\slmult0 \fs24\cf0\f2
\charscalex100 {dmero a monmero fue reportado por (Menzi y col. 1975), el dmero tuv
o un peso}\par\pard\li1026\ri0\sl-386\slmult0 \fs22\cf0\f2\charscalex100 {molecu
lar de 100 000 y tratado con agentes quelantes se produjo la forma}\par\pard\li1
026\ri0\sl-400\slmult0 \fs24\cf0\f2\charscalex100 {monomrica. La dimerizacin bajo
la influencia de zinc parece ser peculiar para la}\par\pard\li1026\ri0\sl-426\s
lmult0 \fs24\cf0\f2\charscalex100 {enzima }\fs24\cf0\f3\charscalex100 {\uc1\u94
5X}\fs24\cf0\f2\charscalex100 {-amilasa de}{ }\fs24\cf0\f0\charscalex100\i {B. s
ubtilis}\i0 \fs24\cf0\f2\charscalex100 {, los pesos moleculares del monmero y dmer
o de}\par\pard\li1026\ri0\sl-413\slmult0 \*\tx1493\fs24\cf0\f2\charscalex100 {la
}\tab \fs24\cf0\f3\charscalex100 {\uc1\u945X}\fs24\cf0\f2\charscalex100 {-amilas
a de}\fs24\cf0\f2\charscalex100 { }{ }\fs24\cf0\f0\charscalex100\i {B. subtilis}
\i0 \fs24\cf0\f0\charscalex100\i { }\i0 { }\fs24\cf0\f2\charscalex100 {han sido
determinados por diferentes trabajos}\par\pard\li1026\ri0\sl-413\slmult0 \fs24\c
f0\f2\charscalex100 {existiendo resultados discordantes, dilucidndose esta contro
versia con el trabajo}\par\pard\li1026\ri0\sl-413\slmult0 \*\tx5640\*\tx7106\*\t
x8226\fs24\cf0\f2\charscalex100 {de (Detera y Friedberg, 1979), tratando a la}\t
ab \fs24\cf0\f3\charscalex100 {\uc1\u945X}\fs24\cf0\f2\charscalex100 {-amilasa d
e}\tab \fs24\cf0\f0\charscalex100\i {B. subtilis}\i0 \tab \fs24\cf0\f2\charscale
x100 {con bromuro}\par\pard\li1026\ri0\sl-400\slmult0 \fs24\cf0\f2\charscalex100
{de cianuro y establecindose una peso molecular de 48 000 para toda la enzima;}\
par\pard\li1026\ri0\sl-400\slmult0 \fs24\cf0\f2\charscalex100 {mientras que para

los dmeros se estableci un peso molecular de 24 000 segn}\par\pard\li1026\ri0\sl-3
86\slmult0 \fs24\cf0\f2\charscalex100 {(Connellan y Shaw 1970; }\fs24\cf0\f2\cha
rscalex100 {Michell y col. 1973).}\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\
par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmult0
\fs18\cf0\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-21
3\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026
\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\p
ard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-226\slmult0 \fs18
\cf0\f1\charscalex100 {Elaboracin y diseo en formato PDF, por la Oficina General d
el Sistema de Bibliotecas y}\par\pard\li1026\ri0\sl-226\slmult0 \fs18\cf0\f1\cha
rscalex100 {Biblioteca Central UNMSM}\par\pard\sect\sectd\sbknone\pgwsxn11920\pg
hsxn16840\marglsxn666\margrsxn133\pard\sect\sectd\sbkpage{\shp
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}}}}
0\charscalex100\b {2.6.}\b0 \fs24\cf0\f0\charscalex100\b { }\b0 \tab \fs24\cf0\f
0\charscalex100\b {EL ALMIDN COMO SUBSTRATO.-}\b0 \par\pard\li1746\ri0\sl-400\slm
ult0 \fs24\cf0\f2\charscalex100 {El almidn es un polisacrido de reserva de los veg
etales que esta}\par\pard\li1026\ri0\sl-400\slmult0 \fs24\cf0\f2\charscalex100 {
distribuido tanto en las races, tallos y hojas, se encuentran ms abundantemente}\p
ar\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex100 {en las semillas de
los cereales y en los tubrculos como las patatas, camote, yuca,}\par\pard\li1026
\ri0\sl-413\slmult0 \fs24\cf0\f2\charscalex100 {etc. (Tabla N 3), (Laguna y Pea,.
1979). Los almidones estn presentes en los}\par\pard\li1026\ri0\sl-386\slmult0
\fs22\cf0\f2\charscalex100 {tejidos vegetales en forma de grnulos intracelulares
compactos. La estructura}\par\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charsc
alex100 {granular de los almidones puede ser explicado en trminos de la fuerza de
}\par\pard\li1026\ri0\sl-413\slmult0 \fs22\cf0\f2\charscalex100 {atraccin entre l
as largas molculas de carbohidratos. Dentro de los grnulos se}\par\pard\li1026\ri
0\sl-386\slmult0 \fs22\cf0\f2\charscalex100 {dispone radialmente en capas concntr
icas, una mezclad de molculas lineales y}\par\pard\li1026\ri0\sl-400\slmult0 \fs2
4\cf0\f2\charscalex100 {ramificadas y cuando hay asociaciones paralelas entre sta
s, se mantienen juntas}\par\pard\li1026\ri0\sl-400\slmult0 \fs22\cf0\f2\charscal
ex100 {por puentes de hidrgeno de lo que resultan regiones cristalinas o micelas,
lo cual}\par\pard\li1026\ri0\sl-400\slmult0 \fs22\cf0\f2\charscalex100 {causa q
ue el grnulo sea birrefringente; y evita su disolucin en el agua fra por la}\par\pa
rd\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex100 {formacin de una malla mo
lecular que mantiene juntos los grnulos. Estas fuerzas}\par\pard\li1026\ri0\sl-41
3\slmult0 \fs22\cf0\f2\charscalex100 {asociadas entre las molculas pueden ser ven
cidas si se aplica una energa}\par\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\ch
arscalex100 {suficiente. (Custer, 1970).}\par\pard\li1746\ri0\sl-213\slmult0 \fs

lmult0 \fs24\cf0\f2\charscalex100 {Los grnulos de almidn suelen hincharse progresi
vamente y los polmeros}\par\pard\li1026\ri0\sl-400\slmult0 \fs24\cf0\f2\charscale
x100 {ms cortos se disuelven cuando se calientan en agua a 60 C aproximadamente y}
\par\pard\li1026\ri0\sl-400\slmult0 \fs24\cf0\f2\charscalex100 {a temperaturas ms
altas los grnulos se gelatinizan y pierden su poder de}\par\pard\li1026\ri0\sl-3
86\slmult0 \fs24\cf0\f2\charscalex100 {birrefringencia, se desintegra y forma un
a pasta segn el origen y la concentracin}\par\pard\li1026\ri0\sl-413\slmult0 \fs24
\cf0\f2\charscalex100 {del almidn (Morgan, 1940; Muller, 1942). El rompimiento d
e la estructura del}\par\pard\li1026\ri0\sl-386\slmult0 \fs22\cf0\f2\charscalex1
00 {almidn por calentamiento en agua se asume en tres etapas. En la primera, se}
\par\pard\li1026\ri0\sl-400\slmult0 \fs22\cf0\f2\charscalex100 {produce una abso
rcin del agua en forma lenta y reversible a la vez que se}\par\pard\li1026\ri0\sl
-400\slmult0 \fs24\cf0\f2\charscalex100 {produce un ligero hinchamiento de los g
rnulos, la viscosidad de la suspensin no}\par\pard\li1026\ri0\sl-386\slmult0 \fs24
\cf0\f2\charscalex100 {aumenta notoriamente y el grnulo retiene su apariencia y b
irrefringencia. La}\par\pard\li1026\ri0\sl-400\slmult0 \fs24\cf0\f2\charscalex10
0 {segunda etapa, se basa en el hinchamiento notorio del grnulo incrementndose}\pa
r\pard\li1026\ri0\sl-386\slmult0 \fs22\cf0\f2\charscalex100 {rpidamente la viscos
idad de la suspensin, los grnulos se alteran, varan en su}\par\pard\li1026\ri0\sl-4
13\slmult0 \fs24\cf0\f2\charscalex100 {aspecto interno y pierden su estructura y
birrefringencia. Durante la tercera etapa}\par\pard\li1026\ri0\sl-386\slmult0
\fs24\cf0\f2\charscalex100 {de hinchamiento, los grnulos se transforman en sacos
deformados (Kerr, 1950).}\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard
\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf
0\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmult
0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl280\slmult0 \fs18\cf0\f1\charscalex100 {Elaboracin y diseo en formato PDF, por la
Oficina General del Sistema de Bibliotecas y}\par\pard\li1026\ri0\sl-226\slmult0
\fs18\cf0\f1\charscalex100 {Biblioteca Central UNMSM}\par\pard\sect\sectd\sbkno
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lex100 {La insolubilizacin espontnea del almidn en soluciones acuosas es}\par\pard
\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex100 {denominada retrogradacin;
esta caracterstica es atribuible a las tendencias de}\par\pard\li1026\ri0\sl-400\
slmult0 \fs24\cf0\f2\charscalex100 {los polmeros del almidn a enlazar hidrgenos. L
a fraccin de amilosa se}\par\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charscal
ex100 {retrograda rpidamente debido a su habilidad para formar enlaces de hidrgeno
}\par\pard\li1026\ri0\sl-413\slmult0 \fs24\cf0\f2\charscalex100 {intermoleculare

s; las fracciones ramificadas muestran mucho menos tendencia a}\par\pard\li1026\
ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex100 {formar enlaces de hidrgeno y retro
gradar. Esta reaccin es importante en el}\par\pard\li1026\ri0\sl-386\slmult0 \fs
24\cf0\f2\charscalex100 {almacenamiento de los geles de almidn y en el tiempo de
vida de los alimentos}\par\pard\li1026\ri0\sl-413\slmult0 \fs24\cf0\f2\charscale
x100 {cocidos en horno (Reed, 1975). Frecuentemente cuando una solucin de almidn
}\par\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex100 {esta muy concen
trada, se observa la formacin de un gel a manera de un}\par\pard\li1026\ri0\sl-40
0\slmult0 \fs24\cf0\f2\charscalex100 {precipitado, este mismo fenmeno se presenta
cuando se enfran rpidamente o}\par\pard\li1026\ri0\sl-400\slmult0 \fs24\cf0\f2\ch
arscalex100 {dejan en reposo las soluciones menos concentradas, denominndose a ste
}\par\pard\li1026\ri0\sl-400\slmult0 \fs24\cf0\f2\charscalex100 {fenmeno como \uc
1\u8220Xretrogradacin\uc1\u8221X.}\par\pard\li1746\ri0\sl-213\slmult0 \fs18\cf0\p
fs24\cf0\f2\charscalex100 {El almidn en su forma nativa se encuentra formado por
dos constituyentes}\par\pard\li1026\ri0\sl-413\slmult0 \*\tx4746\fs24\cf0\f2\cha
rscalex100 {la}{ }\fs24\cf0\f3\charscalex100 {\uc1\u945X}\fs24\cf0\f2\charscalex
100 {-amilosa y la amilopectina. La}\tab \fs24\cf0\f3\charscalex100 {\uc1\u945X
}\fs24\cf0\f2\charscalex100 {-amilosa est constituida por cadenas largas}\par\par
d\li1026\ri0\sl-413\slmult0 \*\tx8360\fs24\cf0\f2\charscalex100 {no ramificadas
de D-glucosa que se hallan unidas mediante enlaces}\tab \fs24\cf0\f3\charscalex1
00 {\uc1\u945X}\fs24\cf0\f2\charscalex100 {-(1,4), las}\par\pard\li1026\ri0\sl-4
00\slmult0 \fs24\cf0\f2\charscalex100 {cadenas son polidispersas y varan en peso
molecular, no es verdaderamente}\par\pard\li1026\ri0\sl-400\slmult0 \fs24\cf0\f
2\charscalex100 {soluble en el agua pero forma micelas hidratadas, que le confie
ren un}\par\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex100 {enrollami
ento helicoidal. La amilopectina est muy ramificada, la longitud media}\par\pard
\li1026\ri0\sl-413\slmult0 \fs24\cf0\f2\charscalex100 {de las ramificaciones es
de 24 a 30 residuos de glucosa que varan segn la}\par\pard\li1026\ri0\sl-413\slmul
t0 \fs24\cf0\f2\charscalex100 {especie. Los enlaces glicosdicos son }\fs24\cf0\
f3\charscalex100 {\uc1\u945X}\fs24\cf0\f2\charscalex100 {-(1,4), pero en los pun
tos de ramificacin}\par\pard\li1026\ri0\sl-426\slmult0 \*\tx2400\fs24\cf0\f2\char
scalex100 {son enlaces}\tab \fs24\cf0\f3\charscalex100 {\uc1\u945X}\fs24\cf0\f2\
charscalex100 {-(1,6). La amilopectina produce disoluciones coloidales o micelas
}\par\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex100 {que dan una col
oracin rojo violcea con el yodo su peso molecular puede llegar}\par\pard\li1026\ri
0\sl-400\slmult0 \fs24\cf0\f2\charscalex100 {hasta 100 millones. Lehninger, (198
5).}\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slm
sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\l
i1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\
par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmult0
\fs18\cf0\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-21
3\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026
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ard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-240\slmult0 \fs18
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0\sl-213\slmult0 \fs18\cf0\par\pard\li5173\ri0\sl-213\slmult0 \fs18\cf0\par\pard
0\f0\charscalex100 {TABLA N 1}\par\pard\li2773\ri0\sl-213\slmult0 \fs18\cf0\par\
pard\li2773\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li2773\ri0\sl-453\slmult0 \fs2
4\cf0\f0\charscalex100 {PROPIEDADES DE ALGUNAS}{ }\fs28\cf0\f3\charscalex100 {\u

c1\u945X}\fs28\cf0\f0\charscalex100 {-}\fs24\cf0\f0\charscalex100 {AMILASA BACTE
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893\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1893\ri0\sl-360\slmult0 \fs24\cf0\f0
\charscalex100\i {B. }\i0 \fs24\cf0\f0\charscalex100\i {acidocaldaricus}\i0 \par
\pard\li1893\ri0\sl-266\slmult0 \fs24\cf0\f0\charscalex100\i {B. }\i0 \fs24\cf0\
f0\charscalex100\i {amiloliquefaciens}\i0 \par\pard\li1893\ri0\sl-280\slmult0 \f
s24\cf0\f0\charscalex100\i {B. }\i0 \fs24\cf0\f0\charscalex100\i {caldaricus}\i0
\par\pard\li1893\ri0\sl-253\slmult0 \fs24\cf0\f0\charscalex100\i {B. }\i0 \fs24
\cf0\f0\charscalex100\i {coagulans}\i0 \par\pard\li1893\ri0\sl-266\slmult0 \fs24
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}\i0 \fs24\cf0\f0\charscalex100\i {stearothermophilus}\i0 \par\pard\li1893\ri0\s
l-213\slmult0 \fs18\cf0\par\pard\li1893\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li
1893\ri0\sl-360\slmult0 \fs24\cf0\f0\charscalex100\i {B. }\i0 \fs24\cf0\f0\chars
calex100\i {sp. NRRI. B3881}\i0 \par\pard\li1893\ri0\sl-253\slmult0 \fs24\cf0\f0
\charscalex100\i {B. }\i0 \fs24\cf0\f0\charscalex100\i {sp}\i0 \par\pard\li1893\
ri0\sl-280\slmult0 \fs24\cf0\f0\charscalex100\i {B. }\i0 \fs24\cf0\f0\charscalex
100\i {subtilis}\i0 \par\pard\li1893\ri0\sl-266\slmult0 \fs24\cf0\f0\charscalex1
00\i {B. }\i0 \fs24\cf0\f0\charscalex100\i {subtilis NRRI.B3411}\i0 \par\pard\li
1893\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1893\ri0\sl-306\slmult0 \fs24\cf0\f
0\charscalex100\i {Thermophilo V-2}\i0 \par\pard\li1893\ri0\sl-253\slmult0 \fs24
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lt0 \fs24\cf0\f0\charscalex100\i {
11}\i0 \par\pard\l
i1893\ri0\sl-266\slmult0 \fs24\cf0\f0\charscalex100\i {Bacteroides }\i0 \fs24\cf
0\f0\charscalex100\i {amilophilus}\i0 \par\pard\li1893\ri0\sl-253\slmult0 \fs24\
cf0\f0\charscalex100\i {Micrococcus }\i0 \fs24\cf0\f0\charscalex100\i {halophilu
s}\i0 \par\pard\li1893\ri0\sl-266\slmult0 \fs24\cf0\f0\charscalex100\i {Streptom
yces }\i0 \fs24\cf0\f0\charscalex100\i {hygroscopicus}\i0 \par\pard\li1893\ri0\s
l-266\slmult0 \fs24\cf0\f0\charscalex100\i {Streptomyces }\i0 \fs24\cf0\f0\chars
calex100\i {aucorfaciens}\i0 \par\pard\li1893\ri0\sl-266\slmult0 \fs24\cf0\f0\ch
arscalex100\i {Streptomyces }\i0 \fs24\cf0\f0\charscalex100\i {praccox}\i0 \par\
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lex100 {6.5}\par\column\pard\li0\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li0\ri0\s
l-306\slmult0 \fs18\cf0\f0\charscalex100 {TEMPERATURA}\par\pard\li106\ri0\sl-213
\slmult0 \fs18\cf0\f0\charscalex100 {OPTIMA (C)}\par\pard\li520\ri0\sl-213\slmult
0 \fs18\cf0\par\pard\li520\ri0\sl-466\slmult0 \fs24\cf0\f0\charscalex100 {75}\pa
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lex100 {Rani, y col. }\fs24\cf0\f2\charscalex100 {(1994). Reportan el estudio de
produccin de}\fs24\cf0\f2\charscalex100 { }{ }\fs24\cf0\f3\charscalex100 {\uc1\u
946X}\fs24\cf0\f2\charscalex100 {-amilasa de}\par\pard\li1026\ri0\sl-413\slmult0
\*\tx3280\fs24\cf0\f0\charscalex100\i {Bacillus megaterium}\i0 \tab \fs24\cf0\f
2\charscalex100 {y posterior sacarificacin de almidn crudo y gelatinizado}\par\par
d\li1026\ri0\sl-413\slmult0 \fs24\cf0\f2\charscalex100 {sobre diferentes sustrat
os agrcolas. Para la produccin de}\fs24\cf0\f2\charscalex100 { }{ }\fs24\cf0\f3\ch
arscalex100 {\uc1\u946X}\fs24\cf0\f2\charscalex100 {-amilasa se ha}\par\pard\li1
026\ri0\sl-413\slmult0 \fs22\cf0\f2\charscalex100 {empleado un medio basal conte
niendo peptona, sulfato de amonio, cloruro de}\par\pard\li1026\ri0\sl-386\slmult
0 \fs24\cf0\f2\charscalex100 {potasio, sulfato de magnesio y como fuente de carb
ono almidn de yuca,}\par\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex10
0 {encontrando una actividad de 14 U/mL.}\par\pard\li1733\ri0\sl-213\slmult0 \fs
lmult0 \*\tx9293\fs24\cf0\f2\charscalex100 {Goyal, y Sidhu, (1995). }\fs24\cf0\
f2\charscalex100 {Reportan la produccin y estabilidad de una}\tab \fs24\cf0\f3\ch
arscalex100 {\uc1\u945X}\fs24\cf0\f2\charscalex100 {-}\par\pard\li1026\ri0\sl-40
0\slmult0 \fs24\cf0\f2\charscalex100 {amilasa termoestable a 70C de}{ }\fs24\cf0\
f0\charscalex100\i {Bacillus}\i0 { }\fs24\cf0\f2\charscalex100 {sp Mk 716, encon
trando una actividad de}\par\pard\li1026\ri0\sl-400\slmult0 \fs22\cf0\f2\charsca
lex100 {4800 U/ml. empleando un medio de crecimiento M9 propuesto por Maniatis y
col.}\par\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex100 {(1989).}\p
fs18\cf0\par\pard\li1733\ri0\sl-373\slmult0 \fs24\cf0\f2\charscalex100 {Okolo, y
col. (1993). Realizaron estudios sobre el rendimiento de la}\par\pard\li1026\r
i0\sl-400\slmult0 \*\tx3733\*\tx7453\fs24\cf0\f2\charscalex100 {actividad de ami
lasa de}\tab \fs24\cf0\f0\charscalex100\i {Thermoactinomyces thalpophilus}\i0 \t
ab \fs24\cf0\f2\charscalex100 {F13 sobre diferentes}\par\pard\li1026\ri0\sl-386\
slmult0 \fs24\cf0\f2\charscalex100 {sustratos agrcolas (arroz, yuca, cebada, coco
, sorgo, papa y gelatinizado de papa,}\par\pard\li1026\ri0\sl-413\slmult0 \fs24\
cf0\f2\charscalex100 {encontrando una de las mayores actividades de la enzima am
ilasa con 15.7 U/mL.}\par\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f2\charscalex
100 {para almidn de yuca en un medio base compuesto por sales.}\par\pard\li1733\r
i0\sl-213\slmult0 \fs18\cf0\par\pard\li1733\ri0\sl-213\slmult0 \fs18\cf0\par\par
d\li1733\ri0\sl-373\slmult0 \fs22\cf0\f2\charscalex100 {Niziolek, (1997). Invest
ig la produccin extracelular de beta-amilasa de}\par\pard\li1026\ri0\sl-386\slmul
t0 \*\tx7813\fs24\cf0\f0\charscalex100\i {Bacillus cereus, Bacillus megaterium y
Bacillus polymyxa}\i0 \tab \fs24\cf0\f2\charscalex100 {NCIB 8524, y los}\par\pa
rd\li1026\ri0\sl-400\slmult0 \fs24\cf0\f2\charscalex100 {mximos rendimientos de
la enzima fueron 3.6; 9.3 y 20.4 U/mL respectivamente.}\par\pard\li1026\ri0\sl-4
00\slmult0 \fs24\cf0\f2\charscalex100 {En la produccin de sta enzima se emple un me
dio semi sinttico conteniendo}\par\pard\li1026\ri0\sl-400\slmult0 \fs24\cf0\f2\ch
arscalex100 {sales inorgnicas, almidn de papa y extracto de soya en vez de pepton
a }\fs24\cf0\f2\charscalex100 {y}\par\pard\li1026\ri0\sl-386\slmult0 \fs24\cf0\f
2\charscalex100 {extracto de carne.}\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf
0\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmult
0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl213\slmult0 \fs18\cf0\par\pard\li1026\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li10
\li1026\ri0\sl-266\slmult0 \fs18\cf0\f1\charscalex100 {Elaboracin y diseo en forma
to PDF, por la Oficina General del Sistema de Bibliotecas y}\par\pard\li1026\ri0

\sl-226\slmult0 \fs18\cf0\f1\charscalex100 {Biblioteca Central UNMSM}\par}

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