PRODUCTION OF NEW ENZYMES, ENZYME CONJUGATES AND BIOACTIVE COMPOUNDS FOR FOOD APPLICATIONS USING SYNTHETIC BIOLOGY. (Q3181700)
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Project Q3181700 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | PRODUCTION OF NEW ENZYMES, ENZYME CONJUGATES AND BIOACTIVE COMPOUNDS FOR FOOD APPLICATIONS USING SYNTHETIC BIOLOGY. |
Project Q3181700 in Spain |
Statements
75,625.0 Euro
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151,250.0 Euro
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50.0 percent
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30 December 2016
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31 December 2020
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AGENCIA CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
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39°30'14.11"N, 0°26'31.56"W
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46190
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EL OBJETIVO DEL PRESENTE PROYECTO ES PRODUCIR NUEVOS TIPOS ENZIMATICOS QUE OFREZCAN SOLUCIONES TECNOLOGICAS A APLICACIONES CONVENCIONALES E INNOVATIVAS DE LOS ENZIMAS EN LA INDUSTRIA ALIMENTARIA. EN EL DESARROLLO DEL PROYECTO SE EMPLEARA UNA APROXIMACION DE BIOLOGIA SINTETICA PARA GENERAR MODULOS CATALITICOS Y COMPONENTES ENZIMATICOS NO CATALITICOS (DOMINIOS PROTEICOS DE UNION A MATRICES), QUE SERAN ENSAMBLADOS COMO ENZIMAS DE ESTRUCTURA HIBRIDA, ADHERIBLES A SOPORTES SOLIDOS. EL PROYECTO, QUE COMBINARA TECNICAS DE INGENIERIA DE PROTEINAS CON OTRAS DE DESARROLLO DE NUEVOS MATERIALES, SE ARTICULARA EN TRES NIVELES: 1. DISEÑO E INGENIERIA MOLECULAR DE COMPONENTES ENZIMATICOS. 2. GENERACION DE ENZIMAS HIBRIDOS VIABLES Y PRODUCCION FERMENTATIVA EN HUESPEDES HETEROLOGOS ADECUADOS. 3. FIJACION DE LOS ENZIMAS EN SOPORTES SOLIDOS Y DESARROLLO DE CONJUGADOS ENZIMATICOS Y MICROCAPSULAS PARA DIVERSAS APLICACIONES DE AMBITO ALIMENTARIO. (Spanish)
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THE AIM OF THIS PROJECT IS TO PRODUCE NEW ENZYME TYPES THAT OFFER TECHNOLOGICAL SOLUTIONS TO CONVENTIONAL AND INNOVATIVE APPLICATIONS OF ENZYMES IN THE FOOD INDUSTRY. IN THE DEVELOPMENT OF THE PROJECT WILL BE USED AN APPROXIMATION OF SYNTHETIC BIOLOGY TO GENERATE CATALITIC MODULES AND NON CATALITIC ENZYME COMPONENTS (PROTEIN DOMAINS OF UNION TO MATRICES), WHICH WILL BE ASSEMBLED AS ENZYMES OF HYBRID STRUCTURE, ADHERING TO SOLID SUPPORTS. THE PROJECT, WHICH WILL COMBINE PROTEIN ENGINEERING TECHNIQUES WITH OTHER TECHNIQUES FOR THE DEVELOPMENT OF NEW MATERIALS, WILL BE ARTICULATED ON THREE LEVELS: 1. MOLECULAR DESIGN AND ENGINEERING OF ENZYME COMPONENTS. 2. GENERATION OF VIABLE HYBRID ENZYMES AND FERMENTATION PRODUCTION IN SUITABLE HETEROLOGS HOSTS. 3. BINDING OF ENZYMES IN SOLID SUPPORTS AND DEVELOPMENT OF ENZYME CONJUGATES AND MICROCAPSULAS FOR VARIOUS APPLICATIONS OF FOOD SCOPE. (English)
12 October 2021
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Paterna
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Identifiers
AGL2016-75245-R
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