Enzymatic Modification of Gum Arabic to Enhance Antioxidant Capacity

  • Background and Motivation

    Gum Arabic is a complex natural biopolymer with high potential for functional applications in food and pharmaceutical systems. Targeted enzymatic modification can induce structural changes and improve functional properties, particularly antioxidant capacity.

    Objective

    This research-oriented thesis aims to perform enzymatic oxidation of Gum Arabic using galactose oxidase followed by coupling with the amino acid tyrosine, and to quantitatively evaluate the resulting antioxidant capacity.

    Tasks

    • Optimization of the enzymatic reaction
    • Coupling with tyrosine
    • Sample processing and stabilization
    • Determination of antioxidant capacity (e.g., DPPH/ABTS)
    • Physicochemical characterization
    • Interpretation of results in the context of current research

    Profile

    • Studies in Food Chemistry, Chemistry, or Food Technology
    • Strong interest in biochemical research questions
    • Structured and careful laboratory work
    • Good command of English for scientific literature