Programa de Pós-graduação em Ciência e Tecnologia de Alimentos
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Navegando Programa de Pós-graduação em Ciência e Tecnologia de Alimentos por Por Orientador "Bataus, Luiz Artur Mendes"
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Item Purificação parcial e caracterização de uma celulase produzida por Streptomyces sp. S5 e sua aplicação em panificação(Universidade Federal de Goiás, 2020-03-30) Ribeiro, Bruna Fernandes; Campos, Ivan Torres Nicolau de; http://lattes.cnpq.br/5450204304438682; Bataus, Luiz Artur Mendes; http://lattes.cnpq.br/5637230378599476; Rodriguez, Armando Garcia; Brito, Carolina Cândida de QueirozCellulases are an enzymatic complex made up of endoglucanases, exoglucanases and β-glycosidases, and have several biotechnological applications. Some filamentous bacteria like Streptomyces sp are used in enzymatic degradation processes, and have potential to produce enzymes of biotechnological interest. The search for cellulases with more suitable properties for industrial application has increased in recent year. In the bakery industy, these enzymes act on the dough, changing physical-chemical and sensory characteristics. Thus, improving the final quality of the product and increasing the useful life. Given the above, the present study aims to characterize and purify cellulase enzyme produced during the growth of Streptomyces sp. S5, using the submerged fermentation technique. Also evaluate its application in the production of refined and whole breads. So, microorganism was grown in Pridham medium for 6 days at 36º C, the crude extract was obtained and its cellulolytic activity was determined by tge CMCase activity. The partially purified extract was obtained by Ultrafiltration (Ultracel 10 kDa) and gel filtration chromatography (Sephacryl S-100). The enzyme was characterized by effect of pH, temperature and metal ions on its activity, and thermal stability. The enzyme of the partially purified extract was applied in the formulation of refined and whole wheat bread, in concentrations of 2.5, 5.0, 7,5. And 15 U/100 g of flour. The influence on the specific volume, texture and color of the final product was evaluated. As a result, the partially purified extract showed an enzyme with a molecular mass of 32 kDa, with activity for CMCase in a determined by zymogran. It showed an optimum activity at pH 5.5, and na optimum temperature at 55ºC. Thermostability with maintenance of more than 60% of activity at 50ºC in up one hour. Above 60% of activity at 60ºC, except in the fifith hour. More than 100% activity in the first hour at 70ºC, keeping above 80% between 2 and 4 hours of incubation. The enzymatic activity was inhibited by the presence of CaCl2, HgCl2, MgCl2 e NaCl, KCl and FeSO4. The characterization of the breads shows an increase in specific volume, and a decrease in hardness in the presence of cellulase enzyme in all concentrations. There were changes in luminosity, indicating a increase in Maillard reactions, and a decrease in color intensity. Thus, it is concluded that the cultivation of Streptomyces sp. S5 using the submerged fermentation technique is effective in the production of cellulase enzyme. The properties of the cellulase enzyme obtained in this study makes it useful in application in biotechmological processes such as bread production, providing improvements in the physical and sensory qualities of the product.Item Influência do tratamento enzimático na etapa de fermentação da produção de cachaças(Universidade Federal de Goiás, 2020-09-30) Souza Neto, Menandes Alves de; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Bataus, Luiz Artur Mendes; http://lattes.cnpq.br/5637230378599476; Bataus, Luiz Artur Mendes; Silva, Flávio Alves da; Rodriguez, Armando Garcia; Tauhata, Sinji Borges Ferreira; Brito-Cunha, Carolina Cândida de QueirozCachaça is the fermented and distilled beverage obtained from sugarcane juice, with peculiar sensory characteristics. It is estimated that in Brazil, in 2015, 8 million liters were produced, and cachaça was exported to more than 60 countries, showing its economic importance. Despite this, its production process has a low yield and still generates a large volume of waste (bagasse and stillage). Thus, several strategies must be evaluated aiming not only to optimize fermentation but also to obtain cachaças with a different chemical profile, contributing to the increase of sensory attributes and adding greater market value. Among the strategies, the following stand out: pre-treatment of sugarcane juice; the use of non-conventional microorganisms, and the incorporation of bioactive compounds. Thus, this work aimed to produce ligninolytic enzymes by Streptomyces thermocerradoensis I3 in wheat bran and rhizome flours from two vegetables extracted from the Cerrado soil: Cochlospermum regium and Jatropha elliptica, to obtain enzymatic extract for later application in the pre-treatment of sugarcane juice to obtain cachaça. It was observed that the wheat bran proved to be the best of the tested medium and that the extracts produced were able to promote the hydrolysis of the flours, which promoted an increase in the concentration of reducing sugars and total phenolic compounds, suggesting the use of this extract for saccharification in flours, promoting greater access to these compounds. In the second stage of the study, the objective was to use the enzyme obtained from Streptomyces sp. I7 in the pre-treatment of the sugarcane juice, for subsequent fermentation of this juice using three different microorganisms: Saccharomyces cerevisiae; yeast to produce Belgian Ale beer (M27), and finally a microorganism isolated from sugarcane juice from spontaneous fermentation. It was found that regardless of the microorganism used in the fermentation step, the pre-treatment with the enzymatic extract promoted an increase in ethanol production. Also, the enzymatic pretreatment generated cachaças with distinct chemical profiles proven by nuclear magnetic resonance analysis. Finally, the use of enzymatic extract associated with low-frequency ultrasound for the incorporation of phenolic compounds extracted from Zingiber officinale Roscoe in cachaça acquired in the local market was evaluated. It was found that the method employed favored the extraction of reducing sugars and phenolic compounds, with emphasis on gallic and caffeic acids. The consumption of alcoholic beverages with a higher content of phenolic compounds, when compared to the consumption of beverages without these components, could bring benefits to the health of consumers.