María Luisa Rúa Rodríguez

Contact information:

Departamento de Química Analítica y Alimentaria

Área de Nutrición y Bromatología

Universidad de Vigo

Edificio Politécnico. Facultad de Ciencias de Ourense

As Lagoas s/n 32004 Ourense

Telf.: (+34) 988 387 067

Fax: (+34) 988 387 001

Correo electrónico: mlrua@uvigo.es

Office:

Despacho Nº 101 (Edificio politécnico)

Laboratorios de Nutrición y Bromatología, 1ª planta (Edificio Politécnico)

Teaching and professional experience:

1999-presente       Profesora Titular, Univ. Vigo

Research interest:

Member of the group: Agro-environmental and food research (AA1 group)

Main topics:

  • Microbial production, purification and characterization of enzymes (protesass, lipasas and esterasas), emphatically inmicroorganisms termofilos, of interest in the food processiong industry and in thin chemistry
  • Analysis of the microbial diversity of sources geotermales Galician using molecular technologies
  • Desing and process optimization enzimatics for the valuation of by-products and residual materials of the food proccesing industry (production of active peptides, functional gels, new food...)
  • Synthests of nanohidrogeles thermosensitive and his application in the liberation controlled of substances bioactives of the usefulless in the food conservation

Select research contributions:

  1. Mancheño, J.M.; Pernas, M.A,; Martínez, M.J,; Ochoa, B,; Rúa, M.L,; Hermoso, J. Sctructural insights into the lipase/esterase behaviour in the Candida rugosa lipase family: crystal struture of the lipase 2 isoenzyme at 1.97 A resolution. Journal Molecular Biology (2003), 332, 1059-1069.
  2. Fuciños, P,; R&uactue;a, M.L,; Longo, M.A,; Sanroman, M.A,; Pastrana, L. Thermal spring water enhances lipolytic activiti in Thermus thermophilus HB27. Biotechnology Progress (2008), 43, 1383-1390.
  3. Fuciños, P,; Atanes, E,; López-López, O,; Cerdán, M.E,; González-Siso, M.I,; Pastrana, L,; R&uactue;a, M.L. Production and characterisation of two N-terminal truncated esterasas from Thermus thermophilus HB27 in mesophilic yeast: effect of N-terminus in thermal activity and stability. Protein Expression and Purification (2011), 78, 120-130.
  4. Fuciños, P,; Pastrana, L,; Sanromán, A,; Longo, M.A,; Hermoso, J.A,; Rúa M.L. An esterase from Thermus thermophilus HB27 with hyper-thermoalkalophilic properties: purification, characterization and structrual modeling. Journal Molecular Cataysis B: Enzymatic (2011), 70, 127-137.
  5. Fuciños, P,; Guerra, N.P,; Teijón, J.M,; Katime, I,; Pastrana, L,; Rúa, M.L. Use of nanoparticulate poly(N-isopropylacrylamide) hydrogels for the controlled release of pimaricin in active packaging. Journal of Food Science (2012), 77, 21-28.

Departamento de Química Analítica y Alimentaria. Facultad de Química (2ª planta). Universidad de Vigo (Campus de Vigo) 36310 Vigo, España

Telf/Fax: 986 812 322 | depc07@uvigo.es