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  • Ingeniería Química
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    dc.contributor.authorPorras Ariza, Mishel Yelitza.-
    dc.date.accessioned2022-12-16T16:52:58Z-
    dc.date.available2022-03-20-
    dc.date.available2022-12-16T16:52:58Z-
    dc.date.issued2022-
    dc.identifier.citationPorras Ariza, M. Y. (2021). Purificación del PÉPTIDO POLYGLY y evaluación de sus propiedades interfaciales y emulsificantes [Trabajo de Grado Pregrado, Universidad de Pamplona] Repositorio Hulago Universidad de Pamplona. http://repositoriodspace.unipamplona.edu.co/jspui/handle/20.500.12744/5514es_CO
    dc.identifier.urihttp://repositoriodspace.unipamplona.edu.co/jspui/handle/20.500.12744/5514-
    dc.descriptionLa producción de biosurfactantes representa una alternativa en la elaboración de productos más ambientalmente amigables, pues son moléculas tensioactivas obtenidas a base biológica. En este estudio, se evaluó la actividad emulsificante experimental de un péptido diseñado en un estudio previo elaborado en la Universidad de los Andes, en el que mediante un diseño racional basado en propiedades como la polaridad, estabilidad, conformaciones, perfiles de densidad de masa, orientaciones, energía de interacción y otras propiedades de los aminoácidos, a partir de dinámica molecular (MD) se seleccionó al péptido PolyGly con una de las secuencias con mejor capacidad de estabilizar emulsiones, para facilitar su posterior producción y purificación a nivel macroscópico. Para ello se realizó una producción recombinante del péptido, se purificó mediante cromatografía por afinidad y exclusión por tamaño, se liofilizó y se evaluó su estabilidad y tensión interfacial en la interfaz agua/decano. Debido a la adición de una cadena que codifica 16 aminoácidos en el diseño inicial del plásmido, el péptido pasó de pesar 3,72 kDa a 5,37 kDa; este aumento generó un cambio en la propiedades del péptido, aumentando la hidrofobicidad, generando inestabilidad emulsificante y carencia de concentración micelar critica; sin embargo, exhibió una disminución en la tensión interfacial de 4,64 mN/m para la solución más concentrada (39,65 g/L) mediante el método de gota pendiente.es_CO
    dc.description.abstractThe production of biosurfactants represents an alternative in the elaboration of more environmentally friendly products, since they are surfactant molecules obtained on a biological basis. In this study, the experimental emulsifying activity of a peptide designed in a previous study developed at the Universidad de los Andes was evaluated, in which through a rational design based on properties such as polarity, stability, conformations, mass density profiles, Orientations, interaction energy and other properties of amino acids, from molecular dynamics (MD), the PolyGly peptide was selected with one of the sequences with the best ability to stabilize emulsions, to facilitate its subsequent production and purification at the macroscopic level. For this, a recombinant production of the peptide was carried out, it was purified by affinity chromatography and size exclusion, it was lyophilized and its stability and interfacial tension at the water / decane interface were evaluated. Due to the addition of a chain encoding 16 amino acids in the initial plasmid design, the peptide went from weighing 3.72 kDa to 5.37 kDa; This increase generated a change in the properties of the peptide, increasing hydrophobicity, generating emulsifying instability and lack of critical micellar concentration; however, it exhibited a decrease in interfacial tension of 4.64 mN / m for the more concentrated solution (39.65 g / L) by the sloping drop method..es_CO
    dc.format.extent51es_CO
    dc.format.mimetypeapplication/pdfes_CO
    dc.language.isoeses_CO
    dc.publisherUniversidad de Pamplona – Facultad de Ingenieras y Arquitectura.es_CO
    dc.subjectBiosurfactantees_CO
    dc.subjectEscherichia coli.es_CO
    dc.subjectPéptido emulsificante.es_CO
    dc.subjectProducción recombinante.es_CO
    dc.subjectTensión interfacial.es_CO
    dc.titlePurificación del PÉPTIDO POLYGLY y evaluación de sus propiedades interfaciales y emulsificantes.es_CO
    dc.typehttp://purl.org/coar/resource_type/c_7a1fes_CO
    dc.date.accepted2021-12-20-
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