1. Repositório Institucional - Universidade Federal de Uberlândia
  2. Faculdade de Engenharia Química (FEQUI)
  3. TCC - Engenharia de Alimentos (Patos de Minas)
Please use this identifier to cite or link to this item: https://repositorio.ufu.br/handle/123456789/30178
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dc.creatorOliveira, Maycon Douglas-
dc.date.accessioned2020-10-22T14:00:43Z-
dc.date.available2020-10-22T14:00:43Z-
dc.date.issued2020-10-02-
dc.identifier.citationOLIVEIRA, Maycon Douglas. L-asparaginase: Uso terapêutico e aplicação na indústria de alimentos. 2020. 52 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) – Universidade Federal de Uberlândia, Uberlândia, 2020.pt_BR
dc.identifier.urihttps://repositorio.ufu.br/handle/123456789/30178-
dc.description.sponsorshipPesquisa sem auxílio de agências de fomentopt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Uberlândiapt_BR
dc.rightsAcesso Abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectEnzymept_BR
dc.subjectL-asparaginasept_BR
dc.subjectAcrylamidept_BR
dc.subjectImmobilizationpt_BR
dc.subjectFoodpt_BR
dc.subjectPharmaceuticpt_BR
dc.titleL-asparaginase: Uso terapêutico e aplicação na indústria de alimentospt_BR
dc.title.alternativeL-asparaginase: Therapeutic use and application in the food industrypt_BR
dc.typeTrabalho de Conclusão de Cursopt_BR
dc.contributor.advisor-co1Maciel, Liliane-
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/7409321531977750pt_BR
dc.contributor.advisor1Guidini, Carla Zanella-
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/0672267225876860pt_BR
dc.contributor.referee1Filho, Ubirajara Coutinho-
dc.contributor.referee1Latteshttp://lattes.cnpq.br/6765133716503854pt_BR
dc.contributor.referee2Schimidt, Vivian Consuelo Reolon-
dc.contributor.referee2Latteshttp://lattes.cnpq.br/5944587732928661pt_BR
dc.creator.Lattesttp://lattes.cnpq.br/0886098238535083pt_BR
dc.description.degreenameTrabalho de Conclusão de Curso (Graduação)pt_BR
dc.description.resumoEnzymes are biological molecules of fundamental importance for the survival of living beings, as they play central and essential functions in metabolic processes. They have been used in several industrial sectors, such as food, pharmaceuticals and cosmetics, with advantages in terms of saving water and energy, reducing chemicals, increasing shelf life of food products, as also to your therapeutic uses. Among all enzyme types, Lasparaginase stands out. It is used in the treatment of “Acute Lymphoblastic Leukemia (ALL)”, inhibiting protein biosynthesis in lymphoblasts. L-asparaginase is also effective in reducing acrylamide formation in thermoprocessed foods. High temperature processing of food samples rich in asparagine and reducing sugars leads to a characteristic brown appearance, attributed to the formation of acrylamide and other intermediates, which has been recognized as a potent carcinogen in humans in the last years. Since acrylamide is a carcinogenic compound, the scientific community and regulatory bodies have been establishing goals and strategies for its reduction in food. The presence of L-asparaginase has been reported in several organisms, including animals, plants and microorganisms. Due to its therapeutic use and demand, microorganisms have been used to produce Lasparaginase on an industrial scale for many years. In this review, studies on sources of L-asparaginase enzymes, methods of enzyme immobilization, promising improvements in biocatalyst for therapeutic use, and application in the food industry are presented and discussed.pt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.courseEngenharia de Alimentospt_BR
dc.sizeorduration53pt_BR
dc.subject.cnpqCNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::TECNOLOGIA QUIMICA::ALIMENTOSpt_BR
dc.subject.cnpqCNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::TECNOLOGIA QUIMICA::MEDICAMENTOSpt_BR
dc.subject.cnpqCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOSpt_BR
dc.description.embargo2022-10-02-
Appears in Collections:TCC - Engenharia de Alimentos (Patos de Minas)

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