Produção de açúcares redutores por hidrólise ácida e enzimática de farinha de arroz
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Data
2013
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Resumo
The use of modified starches in food has been an viable alternative to improve the
characteristics of the native starches can not confer. The broken rice is a raw material produced
in large quantities in the country, obtained by the fraction of broken grains generated during the
processing of grain, and has high starch content. The objective of this study was to evaluate the
effect of acid and enzymatic hydrolysis in broken rice flour, aiming at the production of
reducing sugars and add value to by-product of rice industry. The rice flour which showed
0.38g.100g -1 ash, 8.33g.100g -1 protein, 90.19g.100g -1 carbohydrate and 1.10 g.100g -1 lipids
were subjected to hydrolysis acid with HCl, 1:5 (w/v) in concentrations 0.075, 0.15 and 0.30M
in a water bath under stirring at 50 ° C. Also enzymatic hydrolysis was performed in the same
proportion of flour, 1, 2 and 3U of α-amylase, sodium acetate buffer 0.025M, in a water bath
under stirring at 40 ° C. There was a greater production of reducing sugars in the concentration
0.30 M HCl at 50 ° C and 9h of acid hydrolysis (2.25 mg.g -1 flour) and hydrolysis with α-
amylase-flour with 2U.g flour- 1 obtaining a 46.60 mg.g flour -1 , 2h. Acid hydrolysis showed low
values as the production of reducing sugars, as was performed under mild conditions of temperature and weak concentrations of HCl, but the enzymatic hydrolysis is efficient and can
be easily employed in the modification of rice flour for the generation of new ingredients for the
food industry.
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Palavras-chave
Oryza sativa L., Hidrólise, Amido modificado, Oryza sativa L., Hydrolysis, Modified starch
Citação
FERREIRA, Suzane Martins; CALIARI, Márcio ; SOARES JÚNIOR, Manoel Soares; BELEIA, Adelaide Del Pino. Produção de açúcares redutores por hidrólise ácida e enzimática de farinha de arroz. Revista Brasileira de Produtos Agroindustriais, Campina Grande, v. 15, n. 4, p. 383-390, 2013.