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Navegando EA - Escola de Agronomia por Por Área do CNPQ "CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::TECNOLOGIA QUIMICA::ALIMENTOS"
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Item Isolamento, seleção e cultivo de bactérias Produtoras de lipases para tratamento de Efluentes da indústria de alimentos(Universidade Federal de Goiás, 2012-03-12) BUENO, Pabline Rafaella Mello; SOARES JÚNIOR, Manoel Soares; http://lattes.cnpq.br/0920319108540253The present work was to isolate, select and cultivate microorganisms that produce lipases to apply the wastewater treatment industry of potato chips. For the isolation of microorganisms was used for industrial effluent and sewage treatment plant. The selection of the strain producing lipase was performed on solid medium containing tributyrin and in liquid medium, with p-nitrofenolpalmitato. Optimization of lipase production was performed as variables, the concentration of corn steep liquor, soybean oil and different mineral sources. The enzyme extract and the commercial enzyme selected strain were characterized on the optimal activity and stability at different temperatures and pH values and determined the molecular weight of the commercial enzyme. For the treatment of sewage, it has been characterized and has been the optimization of hydrolysis of triglycerides of the effluent having as variables, pH, enzyme concentration, emulsifier and the influence of fed batch and batch processes. Twenty-nine were isolated microorganisms were acquired and eleven research institutes. Of these, four microorganisms were pre-selected for their higher enzymatic activity. In the selection in submerged fermentation, enzymatic activity was the best strain of Burkholderia cepacia ATCC 25416. Optimization of lipase production was obtained with corn steep liquor (13.8 to 26.2 g.L-1) and sodium nitrate (1.5 to 3.9 g.L-1). In the characterization of the lipase enzyme extract and immobilized lipase from Burkholderia cepacia, the best results were found at 37ºC and pH 8.0. Were stable at 40°C, and thermosensitive at 50 and 60°C. The inactivation of lipases template denaturation followed first order. The molecular mass of commercial enzyme was 33 kDa. For the treatment of effluent, the maximum hydrolytic activity (0.310 U.mL-1) was observed when the volume of 7% gum arabic was set at 3 mL of pH between 7.47 to 7.92 and the concentration of enzyme 0.111 to 0.148 g.mL-1. The mathematical model obtained can be used for batch process and the predictive largest possible hydrolysis of the triglycerides present in the effluent.Item Modificação enzimática da farinha de grãos quebrados de arroz para produção de alimento sem glúten(Universidade Federal de Goiás, 2012-03-09) FERREIRA, Suzane Martins; CALIARI, Márcio; http://lattes.cnpq.br/3558164788327179The rice (Oryza sativa L.) is a cereal consumed worldwide, and the energy base of food, constituting about 23% of total daily calories and about 14% of the protein. The grains are broken rice by-products generated in the processing industry for the processing of rice and cereals have been used for the production of modified starch to be ideal source of low cost, easily obtainable and allows industrial production. The purpose of this study was to determine the enzymatic hydrolysis of grain flour broken rice flour to produce a modified with α-amylase and amyloglucosidase, and drying temperatures (40, 80, 100, 120 and 140 ° C) in its physical, chemical and technological. It also aimed to develop a product similar to flour gluten-free rice milk, by means of mixture design, using flour as components of broken grains of rice and dried enzymatically modified (FDM), milk powder and sugar. The analyzes in FDM were broken and composition, determination of reducing sugars, glucose, color coordinates, solubility and absorption in water and milk analysis and scanning electron microscopy. The enzymatic hydrolysis at 40 ° C was more efficient using 2U of α-amylase / g flour in time of 2 hours and 3U of amyloglucosidase / g of flour in the time of three hours of hydrolysis. The FDM at 40, 80 and 100 ° C showed a reducing sugar of 111.37, 108.15 and 116.04 mg / g of flour and glucose 83.20, 75.90 and 77.30 mg / g flour respectively, which are significantly higher than the grain flour fresh broken and the other drying temperatures tratamentos.As influence the composition of the FDM at different temperatures, an increase in lipid content with increasing drying temperature and changes in its structure. The FDM 40, 80 and 100 ° C had a content of reducing sugars, glucose, solubility in water and in milk significantly larger than the grain flour broken.The FDM from 100 ° C exhibited characteristics of a flour resistant to shear force, and stable to heating at lower temperatures. They also had a darker color with yellow tones and slightly red in the other treatments. The product similar to the rice flour milk was selected with the formulation 10% sugar, 31% milk powder and 59% of the FDM 100 ° C, and evaluated for composition and quality parameters. The formulation presented with sensory acceptance score of 7.95, good strength characteristics, technological characteristics as an index of solubility in water and milk, color coordinates and nutritional composition similar to milk commercial flour.Item Caracterização bioquímica de amêndoas cruas e torradas de chichá ( Sterculia striata A. St. Hill & Naudin)(Universidade Federal de Goiás, 2009-09-14) SILVA, Aline Gomes de Moura e; FERNANDES, Kátia Flávia; http://lattes.cnpq.br/9737543228759171Many species from Cerrado remain unknown in their biochemical characteristics and in their potential for food processing. This work had as objective to characterize the almond of chichá from the specie Sterculia striata A. St. Hill & Naudin, originated from Corrente (Piauí) in their biochemical components, analyze the changes in the chemical composition and the amounts of antinutritional factors after roasting. The almond of chicha presented high levels of protein, fiber, phosphorus, copper and manganese. The roasting held to 205°C for 11 minutes reduced the content of humidity from 6.0% to 2.1% and phytates from 10,6mg/g to 5.5 mg/g. There were no lectins, tannins, trypsin inhibitors and alpha-amylase was also a important result obtained. It was verified the absence of the enzymes polyphenol oxidase and peroxidase and a content of phenolics in the range of 107.7 mg/100g and 108.9 mg/100g in the raw and roasted almond respectively. The almond of chicha presented polyunsaturated fatty acids linoleic (3,8%) and linolenic acid (2,3%), high levels of monounsaturated (40%) and saturated (34.5%) and presence of fatty acids cyclopropenoid. Therefore, the almond chichá is rich in nutrients; however it is necessary to investigate the effects of eating cyclopropenoid in the concentration found in these almonds. This work reinforces the necessity of conservation and in deep studies of native plants from Cerrado