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 "Cavallieri, Ângelo Luiz Fazani"
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Item Avaliação e caracterização das propriedades filmogênicas de proteínas do soro de leite submetidas à irradiação e modificação de pH(Universidade Federal de Goiás, 2014-02-14) Fernandes, Ana Paula Stort; Souza, Adriana Régia Marques de; http://lattes.cnpq.br/3723989528702465; Cavallieri, Ângelo Luiz Fazani; http://lattes.cnpq.br/3986729217794435; Souza, Adriana Régia Marques de; Gonçalves, Maria Ássima Bittar; Silva, Flávio Alves da; Cavallieri, Ângelo Luiz FazaniThe packages comprise a large part of the daily disposal of household waste and these household waste are the most impactful to the environment. The development of biodegradable packaging material, seeking to replace synthetic polymers, is an approach used in an attempt to reduce the environmental impact caused by the very slow degradation of synthetic material packages. It is known that the development of biomaterials, applicable to various industries technology in the area of packaging, gaining particular attention on the issue of preserving the environment. The aim of this study was to develop a biodegradable films of whey protein irradiated subjected to pH modification, and evaluate their mechanical, optical, structural and barrier properties. The experiment was conducted in the Department of Food Engineering, College of Agronomy, Federal University of Goiás (UFG), located in Goiânia (GO). The protein concentrate, whey was supplied by the Argentine company Arla Foods. Statistical analysis was performed by analysis of variance (ANOVA) and Tukey test (p ≤ 0.05). The computer program Version 2.15.1 R (Vienna, Austria) was used for calculations. In the experiment, all analyzes were performed with three replicates read in triplicate except mechanical tests, in which three replicates were read nine times. It was found that the whey protein had an excellent alternative for the production of biodegradable films. The films were presented translucent, yellowish, with no tendency green and red colors. Movies pH 8.5 had opacity values increased with increasing doses of radiation. The films showed values of pH 5.5 solubility in water below the other, due to the proximity of the isoelectric point of proteins from whey. The pH modification and irradiation process can serve as an alternative to changing the mechanical properties of films based on whey protein concentrate milk and therefore represented an alternative raw material in the preparation of biodegradable films.Item Retenção do óleo de pequi em micropartículas de concentrado protéico de soro de leite e maltodextrina(Universidade Federal de Goiás, 2013-02-25) Matta, Lucidarce Martins da; Conceição, Edemilson Cardoso da; Cavallieri, Ângelo Luiz Fazani; http://lattes.cnpq.br/3986729217794435; Cavallieri, Ângelo Luiz Fazani; Tonon, Renata Valeriano; Gonçalves, Maria Assima Bittar; Conceição, Edemilson Cardoso daThe main objective this bstudy was microencapsulate pequi oil in whey protein concentrate (WPC) and maltodextrin by spray drying, studying the variables of microencapsulation process and subsequently to evaluate the stability of the microcapsules pequi oil by sorption isotherms, glass transition temperature and thermal stability. The study of the production process of microcapsules in pequi oil maltodextrin DE4-7 and WPC by atomization were conducted using a design central composite rotational complete. The independent variables were atomization pressure (2.6 - 5.5 bar) and inlet temperature (136-165 ° C) and the responses were mean diameter, yield and encapsulation efficiency. Microcapsules intended for the stability study were produced following process conditions: inlet temperature 170 °C, 4 bar atomizing pressure, compressed air flow, air drying and feeding, 2.4 m3.h-1 270 m3. h-1 and 120.0 mL.h-1, respectively. The sorption isotherms were determined by generating isotherms at temperatures of 20 °C, 30 °C and 40 °C, the glass transition temperature was measured by DSC and thermal stability by TG. Pequi oil used had monounsaturated fatty acid profile, with over 50% oleic acid, and thermal stability at temperatures of maximum 225 °C. Increasing the inlet temperature led to increased encapsulation efficiency and reduction in process yield. The microcapsules have spherical shape and their surfaces showed no pores and tooth, has similar capacity to absorb water at temperatures evaluated, being different between 0.4