The enzymes' functional stability is a determining factor in the use of these biocatalysts, in many areas of human socio - economic development. For such a reason, the establishment of new methods led to increase these biomolecules' stability, constitutes a very relevant subject in enzymatic technology and in the chemistry of proteins.

The objective of this work has been the development of methods for the stabilization of hydrolytic enzymes by means of their chemical modification with hydrosoluble ionic polysaccharides. This work is a true contribution to proteins' chemical reactions, especially to enzymes, since enzymatic conjugates are prepared for the first time supported in ionic polysaccharides, and as a result of this immobilization in the presence of electrostatic interactions, it is kept the three-dimensional structure of protein material and, therefore, its biological activity, besides making more stable the enzymes used.

The work is endorsed by 7 international publications from 1999 to date, in prestigious magazines on this subject, such as the Journal of Molecular Catalysis, besides national references and six references from researchers of this branch in Spain, United States, Poland, Italy and Japan.