Gloria Fernandez-Lorente

Dr. Gloria Fernandez-Lorente

Institute of Food Science Research (CIAL-CSIC), C/Nicolás Cabrera, 9, Campus de Cantoblanco, 28049 Madrid, Spain
orcid

Research Focus & Metrics

Academic Career Length

29Years (1998-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 May 2007 in Enzyme and Microbial Technology
Verified
Journal Article
Closed access
Cesar MateoCesar Mateo
Cesar Mateo
Jose M PalomoJose M Palomo
Jose M Palomo
Gloria Fernandez-LorenteGloria Fernandez-Lorente
Gloria Fernandez-Lorente
JGJose M. Guisan
Jose M. Guisan
RFRoberto Fernandez-Lafuente
Roberto Fernandez-Lafuente

1 June 1998 in Chemistry and Physics of Lipids
Verified
Journal Article
Closed access
RFRoberto Fernandez-Lafuente
Roberto Fernandez-Lafuente
PAPilar Armisén
Pilar Armisén
PSPilar Sabuquillo
Pilar Sabuquillo
Gloria Fernandez-LorenteGloria Fernandez-Lorente
Gloria Fernandez-Lorente
JGJosé M. Guisán
José M. Guisán

1 December 2002 in Journal of Molecular Catalysis B: Enzymatic
Verified
Journal Article
Closed access
Jose M PalomoJose M Palomo
Jose M Palomo
GMGloria Muñoz
Gloria Muñoz
Gloria Fernandez-LorenteGloria Fernandez-Lorente
Gloria Fernandez-Lorente
Cesar MateoCesar Mateo
Cesar Mateo
RFRoberto Fernández-Lafuente
Roberto Fernández-Lafuente
JGJosé M Guisán
José M Guisán

1 June 2006 in Enzyme and Microbial Technology
Verified
Journal Article
Closed access
Cesar MateoCesar Mateo
Cesar Mateo
Jose M PalomoJose M Palomo
Jose M Palomo
Manuel FuentesManuel Fuentes
Manuel Fuentes
LBLorena Betancor
Lorena Betancor
VGValeria Grazu
Valeria Grazu
JGJosé M. Guisán
José M. Guisán

1 September 2005 in Enzyme and Microbial Technology
Verified
Journal Article
Closed access
Cesar MateoCesar Mateo
Cesar Mateo
Olga AbianOlga Abian
Olga Abian
MBMarieta Bernedo
Marieta Bernedo
ECEmma Cuenca
Emma Cuenca
Manuel FuentesManuel Fuentes
Manuel Fuentes
JGJose M. Guisán
Jose M. Guisán

1 January 2002 in Biotechnology Progress
Verified
Journal Article
Closed access
PDF file
Cesar MateoCesar Mateo
Cesar Mateo
Olga AbianOlga Abian
Olga Abian
Gloria Fernandez-LorenteGloria Fernandez-Lorente
Gloria Fernandez-Lorente
JPJusto Pedroche
Justo Pedroche
Roberto Fernandez-LafuenteRoberto Fernandez-Lafuente
Roberto Fernandez-Lafuente
MDMoreno Daminati
Moreno Daminati
Sepabeads‐EP (a new epoxy support) has been utilized to immobilize‐stabilize the enzyme penicillin G acylase (PGA) via multipoint covalent attachment. These supports are very robust and suitable for industrial purposes. Also, the internal geometry of the support is composed by cylindrical pores surrounded by the convex surfaces (this offers a good geometrical congruence for reaction with the enzyme), and it has a very high superficial density of epoxy groups (around 100 μmol/mL). These features should permit a very intense enzyme‐support interaction. However, the final stability of the immobilized enzyme is strictly dependent on the immobilization protocol. By using conventional immobilization protocols (neutral pH values, nonblockage of the support) the stability of the immobilized enzyme was quite similar to that achieved using Eupergit C to immobilize the PGA. However, when using a more sophisticated three‐step immobilization/stabilization/blockage procedure, the Sepabeads derivative was hundreds‐fold more stable than Eupergit C derivatives. The protocol used was as follows: (i) the enzyme was first covalently immobilized under very mild experimental conditions (e.g., pH 7.0 and 20 °C); (ii) the already immobilized enzyme was further incubated under more drastic conditions (higher pH values, long incubation periods, etc.) in order to “facilitate” the formation of new covalent linkages between the immobilized enzyme molecule and the support; (iii) the remaining epoxy groups of the support were blocked with very hydrophilic compounds to stop any additional interaction between the enzyme and the support. This third point was found to be critical for obtaining very stable enzymes: derivatives blocked with mercaptoethanol were much less stable than derivatives blocked with glycine or other amino acids. This was attributed to the better masking of the hydrophobicity of the support by the amino acids (having two charges).