Dissertação (mestrado) - Universidade Federal de Santa Catarina. Programa de Pós-Graduação em Biotecnologia, Florianópolis, 2011 / Made available in DSpace on 2012-10-26T02:29:26Z (GMT). No. of bitstreams: 1 289413.pdf: 2202557 bytes, checksum: ffef042079a9d09712252f459fd872e4 (MD5) / O presente trabalho analisou o perfil metabólico primário (proteínas, amido e lipídeos ) e secundário (carotenóides, antocianinas e compostos fenólicos) de oito variedades crioulas de milho desenvolvidas por equenos agricultores do município de Anchieta (SC) e avaliou o efeito do ambiente sobre o teor daqueles metabólitos cultivando as mesmas variedades no campo experimental da UFSC (Florianópolis), assim como características fisico-químicas e funcionais das farinhas e amidos de variedades crioulas e hibridas de milho. Os resultados mostraram diferenças na composição química (proteínas e amido) detectadas por técnicas histoquimicas assim como pela quantificação do teor daqueles compostos nas amostras de variedades de milho (amido, proteínas e lipídeos). Maior ocorrência de polissacarídeos ácidos, amido, celulose e proteínas foi vista para as variedades desenvolvidas em Anchieta (Geração F0). A quantificação do teor de proteínas revelou F0 como sendo a geração de maior ocorrência daqueles compostos. As variedades crioulas MG-0, MPA1-1, LP-1, RXE-1 mostraram-se como fontes de apreciável teor de lipídeos. O tamanho dos grânulos dos amidos de variedades crioulas foi bastante heterogênea, na grande parte são circulares e apresentando fibras na matriz do amido. O poder de inchamento, índice de solubilidade, capacidade de retenção de água foram em geral baixos para as variedades crioulas de milho. Conteúdos superiores de amilose foram detectados para as variedades R8C-0, RJ-0 e Fortuna. A espectroscopia de infravermelho (FT-IR) aliada a quimiometria (PCAs) revelou a presença de proteínas, lipídeos, amido como sendo os compostos majoritários, no entanto, foi notório a presença de açúcares e compostos de metabolismo secundário (terpenóides). Baixas temperaturas de gelatinização foram observadas para as variedades MPA1 e RXE (F0) e valores elevados para LP e RJ (F0). Menores viscosidades das pastas de amidos form detectados para RJ, RXE, e PR (F0), no entanto, as variedades RJ e R8C apresentaram maior tendência a retrogradação. Em geral amidos de variedades da F1 apresentaram maior retrogradação. A análise do conteúdo de metabólitos secundários em sementes, folhas e flores femininas das variedades crioulas e hibridas revelou maiores teores de carotenóides para as variedades LP (folhas), RX (flores femininas) e RXE (sementes). A geração F1 apresentou maior teor médio de carotenóides comparativamente a F0 e variedades hibridas, revelando o efeito do ambiente na síntese daqueles compostos. O tratamento hidrotérmico aplicado na extração degradou os carotenóides. A CLAE, revelou serem as xantofilas (luteina e zeaxantina) os compostos majoritários em sementes de variedades crioulas, com destaque para as variedades RX, PR (F0), e PR, MG, RXE (F1). O teor de carotenóides foi superior na geração F1 assim como a sintese de a, e ß-carotenos, com destaque destes em PR, MG e RXE (F1). A variedade hibrida BR SC 154 revelou superioridade em carotenóides totais por CLAE comparativamente a todas outras estudadas. Teores elevados de antocianinas foram detectados em folhas, flores, e sementes das variedades PR, MG e LP-0 respectivamente, enquanto que, teores elevados de fenólicos totais foram observados em flores, folhas e grãos de RJ, RX e R8C-0 respectivamente. O estudo permitiu concluir que tanto amidos e farinhas das variedades F0, F1 e hibridas apresentaram algumas características desejáveis (alta viscosidade, baixa temperatura de empastamento, elevado teor de lipídios assim como teor médio de amilose) e podem ser usados para a obtenção de alguns produtos na indústria (Pães, pudins, sobremesas), fato que pode agregar mais valor, mais aplicabilidade e gerar novas perspectivas de uso destas variedades crioulas de milho e incentivo ao pequeno agricultor que vem desenvolvendo essas variedades ao longo de décadas. Variedades de milho crioulo exibiram quantidades apreciáveis de carotenóides, antocianinas e fenólicos existentes em diferentes partes da planta que vários outros relatos na literatura, e constituem ótimo material de exploração de compostos do metabolismo secundário para fins farmacêuticos, saúde e na indústria cosmética, fato que vai agregar mais valor e preservação deste germoplasma. / This study examined the primary metabolic profile (protein, starch and lipid) and secondary (carotenoids, anthocyanins and phenolics) of eight maize landraces developed by small farmers in the municipality of Anchieta (SC) and assessed the effect of environment on the metabolite content of those cultivating the same varieties in the experimental field of UFSC (Florianópolis). Physico-chemical and functional properties of flours and starches of maize landraces and hybrid varieties were also studied. The results showed differences in chemical composition (protein and starch) detected by histochemistry techniques as well as the quantification of the content of those compounds in the samples of maize varieties (starch, proteins and lipids). Increased occurrence of acidic polysaccharides, starch, cellulose and protein was seen for the maize landraces developed in Anchieta (F0 generation). The quantification of protein content revealed higher occurrence of those compounds for F0 generation. The landraces MG-0, MPA1-1, LP-1, RXE-1 appeared as sources of appreciable levels of lipids. The particle size of starches from landraces was very heterogeneous, in large part are circular and presenting fibers in the matrix of starch The swelling power, solubility index, and water holding capacity were generally low for maize landraces. Higher amylose content was detected for the varieties R8C-0, RJ-0 and Fortuna. Infrared spectroscopy (FTIR) coupled with chemometrics (PCA) revealed the presence of proteins, lipids, starch as the major components, however, was evident the presence of sugars and secondary metabolites compounds (terpenoids). Low gelatinization temperatures were observed for varieties MPA1 and RXE (F0) and high values for LP and RJ (F0). Lower viscosity of starch pastes were detected for RJ, RXE, and PR (F0), however, the varieties RJ, R8C showed higher retrogradation. In general the F1 varieties of starches showed higher retrogradation. The analysis of secondary metabolites in seeds, leaves and maize silks of landraces and hybrid showed higher levels of carotenoids for the varieties LP (leaves), RX (maize silks) and RXE (seeds). The F1 generation showed a higher average content of carotenoids compared to F0 and hybrid varieties, revealing the effect of environment on the synthesis of those compounds. The hydrothermal treatment degraded carotenoids extraction. HPLC revealed to be the xanthophylls (lutein and zeaxanthin) as the major components in seeds of local varieties, especially for RX, PR (F0), and PR, MG, RXE (F1). The carotene content was higher in the F1 generation as well as the synthesis of a, and ß-carotene, especially those in PR, MG and RXE (F1). The hybrid variety BR 154 SC showed superiority in carotenoids by HPLC compared to all other studied. High levels of anthocyanins were detected in leaves, maize silks, and seed varieties of PR, MG and LP-0, respectively, whereas high levels of phenolics were observed in maize silks, leaves and grains of RJ, R8C and RX-0 respectively. The study showed that both varieties of starches and flours of F0, F1 and hybrid had some desirable features (high viscosity, low temperature tightness, high fat content as well as medium amylose) and can be used to obtain certain products in industry (breads, puddings, desserts), which can add more value, more applicability and generate new prospects for using these varieties of maize and encouragement to the small farmer who has been developing along these varieties of maize landraces. Maize landraces presented appreciable amounts of carotenoids, anthocyanins and phenolic compounds detected in different plant parts than several other reports in the literature, and provide great raw materials of secondary metabolic compounds for pharmaceutical, health and cosmetics industry, a fact that will add more value and preservation this germplasm.This study examined the primary metabolic profile (protein, starch and lipid) and secondary (carotenoids, anthocyanins and phenolics) of eight maize landraces developed by small farmers in the municipality of Anchieta (SC) and assessed the effect of environment on the metabolite content of those cultivating the same varieties in the experimental field of UFSC (Florianópolis). Physico-chemical and functional properties of flours and starches of maize landraces and hybrid varieties were also studied. The results showed differences in chemical composition (protein and starch) detected by histochemistry techniques as well as the quantification of the content of those compounds in the samples of maize varieties (starch, proteins and lipids). Increased occurrence of acidic polysaccharides, starch, cellulose and protein was seen for the maize landraces developed in Anchieta (F0 generation). The quantification of protein content revealed higher occurrence of those compounds for F0 generation. The landraces MG-0, MPA1-1, LP-1, RXE-1 appeared as sources of appreciable levels of lipids. The particle size of starches from landraces was very heterogeneous, in large part are circular and presenting fibers in the matrix of starch The swelling power, solubility index, and water holding capacity were generally low for maize landraces. Higher amylose content was detected for the varieties R8C-0, RJ-0 and Fortuna. Infrared spectroscopy (FTIR) coupled with chemometrics (PCA) revealed the presence of proteins, lipids, starch as the major components, however, was evident the presence of sugars and secondary metabolites compounds (terpenoids). Low gelatinization temperatures were observed for varieties MPA1 and RXE (F0) and high values for LP and RJ (F0). Lower viscosity of starch pastes were detected for RJ, RXE, and PR (F0), however, the varieties RJ, R8C showed higher retrogradation. In general the F1 varieties of starches showed higher retrogradation. The analysis of secondary metabolites in seeds, leaves and maize silks of landraces and hybrid showed higher levels of carotenoids for the varieties LP (leaves), RX (maize silks) and RXE (seeds). The F1 generation showed a higher average content of carotenoids compared to F0 and hybrid varieties, revealing the effect of environment on the synthesis of those compounds. The hydrothermal treatment degraded carotenoids extraction. HPLC revealed to be the xanthophylls (lutein and zeaxanthin) as the major components in seeds of local varieties, especially for RX, PR (F0), and PR, MG, RXE (F1). The carotene content was higher in the F1 generation as well as the synthesis of a, and ß-carotene, especially those in PR, MG and RXE (F1). The hybrid variety BR 154 SC showed superiority in carotenoids by HPLC compared to all other studied. High levels of anthocyanins were detected in leaves, maize silks, and seed varieties of PR, MG and LP-0, respectively, whereas high levels of phenolics were observed in maize silks, leaves and grains of RJ, R8C and RX-0 respectively. The study showed that both varieties of starches and flours of F0, F1 and hybrid had some desirable features (high viscosity, low temperature tightness, high fat content as well as medium amylose) and can be used to obtain certain products in industry (breads, puddings, desserts), which can add more value, more applicability and generate new prospects for using these varieties of maize and encouragement to the small farmer who has been developing along these varieties of maize landraces. Maize landraces presented appreciable amounts of carotenoids, anthocyanins and phenolic compounds detected in different plant parts than several other reports in the literature, and provide great raw materials of secondary metabolic compounds for pharmaceutical, health and cosmetics industry, a fact that will add more value and preservation this germplasm.This study examined the primary metabolic profile (protein, starch and lipid) and secondary (carotenoids, anthocyanins and phenolics) of eight maize landraces developed by small farmers in the municipality of Anchieta (SC) and assessed the effect of environment on the metabolite content of those cultivating the same varieties in the experimental field of UFSC (Florianópolis). Physico-chemical and functional properties of flours and starches of maize landraces and hybrid varieties were also studied. The results showed differences in chemical composition (protein and starch) detected by histochemistry techniques as well as the quantification of the content of those compounds in the samples of maize varieties (starch, proteins and lipids). Increased occurrence of acidic polysaccharides, starch, cellulose and protein was seen for the maize landraces developed in Anchieta (F0 generation). The quantification of protein content revealed higher occurrence of those compounds for F0 generation. The landraces MG-0, MPA1-1, LP-1, RXE-1 appeared as sources of appreciable levels of lipids. The particle size of starches from landraces was very heterogeneous, in large part are circular and presenting fibers in the matrix of starch The swelling power, solubility index, and water holding capacity were generally low for maize landraces. Higher amylose content was detected for the varieties R8C-0, RJ-0 and Fortuna. Infrared spectroscopy (FTIR) coupled with chemometrics (PCA) revealed the presence of proteins, lipids, starch as the major components, however, was evident the presence of sugars and secondary metabolites compounds (terpenoids). Low gelatinization temperatures were observed for varieties MPA1 and RXE (F0) and high values for LP and RJ (F0). Lower viscosity of starch pastes were detected for RJ, RXE, and PR (F0), however, the varieties RJ, R8C showed higher retrogradation. In general the F1 varieties of starches showed higher retrogradation. The analysis of secondary metabolites in seeds, leaves and maize silks of landraces and hybrid showed higher levels of carotenoids for the varieties LP (leaves), RX (maize silks) and RXE (seeds). The F1 generation showed a higher average content of carotenoids compared to F0 and hybrid varieties, revealing the effect of environment on the synthesis of those compounds. The hydrothermal treatment degraded carotenoids extraction. HPLC revealed to be the xanthophylls (lutein and zeaxanthin) as the major components in seeds of local varieties, especially for RX, PR (F0), and PR, MG, RXE (F1). The carotene content was higher in the F1 generation as well as the synthesis of a, and ß-carotene, especially those in PR, MG and RXE (F1). The hybrid variety BR 154 SC showed superiority in carotenoids by HPLC compared to all other studied. High levels of anthocyanins were detected in leaves, maize silks, and seed varieties of PR, MG and LP-0, respectively, whereas high levels of phenolics were observed in maize silks, leaves and grains of RJ, R8C and RX-0 respectively. The study showed that both varieties of starches and flours of F0, F1 and hybrid had some desirable features (high viscosity, low temperature tightness, high fat content as well as medium amylose) and can be used to obtain certain products in industry (breads, puddings, desserts), which can add more value, more applicability and generate new prospects for using these varieties of maize and encouragement to the small farmer who has been developing along these varieties of maize landraces. Maize landraces presented appreciable amounts of carotenoids, anthocyanins and phenolic compounds detected in different plant parts than several other reports in the literature, and provide great raw materials of secondary metabolic compounds for pharmaceutical, health and cosmetics industry, a fact that will add more value and preservation this germplasm.This study examined the primary metabolic profile (protein, starch and lipid) and secondary (carotenoids, anthocyanins and phenolics) of eight maize landraces developed by small farmers in the municipality of Anchieta (SC) and assessed the effect of environment on the metabolite content of those cultivating the same varieties in the experimental field of UFSC (Florianópolis). Physico-chemical and functional properties of flours and starches of maize landraces and hybrid varieties were also studied. The results showed differences in chemical composition (protein and starch) detected by histochemistry techniques as well as the quantification of the content of those compounds in the samples of maize varieties (starch, proteins and lipids). Increased occurrence of acidic polysaccharides, starch, cellulose and protein was seen for the maize landraces developed in Anchieta (F0 generation). The quantification of protein content revealed higher occurrence of those compounds for F0 generation. The landraces MG-0, MPA1-1, LP-1, RXE-1 appeared as sources of appreciable levels of lipids. The particle size of starches from landraces was very heterogeneous, in large part are circular and presenting fibers in the matrix of starch The swelling power, solubility index, and water holding capacity were generally low for maize landraces. Higher amylose content was detected for the varieties R8C-0, RJ-0 and Fortuna. Infrared spectroscopy (FTIR) coupled with chemometrics (PCA) revealed the presence of proteins, lipids, starch as the major components, however, was evident the presence of sugars and secondary metabolites compounds (terpenoids). Low gelatinization temperatures were observed for varieties MPA1 and RXE (F0) and high values for LP and RJ (F0). Lower viscosity of starch pastes were detected for RJ, RXE, and PR (F0), however, the varieties RJ, R8C showed higher retrogradation. In general the F1 varieties of starches showed higher retrogradation. The analysis of secondary metabolites in seeds, leaves and maize silks of landraces and hybrid showed higher levels of carotenoids for the varieties LP (leaves), RX (maize silks) and RXE (seeds). The F1 generation showed a higher average content of carotenoids compared to F0 and hybrid varieties, revealing the effect of environment on the synthesis of those compounds. The hydrothermal treatment degraded carotenoids extraction. HPLC revealed to be the xanthophylls (lutein and zeaxanthin) as the major components in seeds of local varieties, especially for RX, PR (F0), and PR, MG, RXE (F1). The carotene content was higher in the F1 generation as well as the synthesis of a, and ß-carotene, especially those in PR, MG and RXE (F1). The hybrid variety BR 154 SC showed superiority in carotenoids by HPLC compared to all other studied. High levels of anthocyanins were detected in leaves, maize silks, and seed varieties of PR, MG and LP-0, respectively, whereas high levels of phenolics were observed in maize silks, leaves and grains of RJ, R8C and RX-0 respectively. The study showed that both varieties of starches and flours of F0, F1 and hybrid had some desirable features (high viscosity, low temperature tightness, high fat content as well as medium amylose) and can be used to obtain certain products in industry (breads, puddings, desserts), which can add more value, more applicability and generate new prospects for using these varieties of maize and encouragement to the small farmer who has been developing along these varieties of maize landraces. Maize landraces presented appreciable amounts of carotenoids, anthocyanins and phenolic compounds detected in different plant parts than several other reports in the literature, and provide great raw materials of secondary metabolic compounds for pharmaceutical, health and cosmetics industry, a fact that will add more value and preservation this germplasm.This study examined the primary metabolic profile (protein, starch and lipid) and secondary (carotenoids, anthocyanins and phenolics) of eight maize landraces developed by small farmers in the municipality of Anchieta (SC) and assessed the effect of environment on the metabolite content of those cultivating the same varieties in the experimental field of UFSC (Florianópolis). Physico-chemical and functional properties of flours and starches of maize landraces and hybrid varieties were also studied. The results showed differences in chemical composition (protein and starch) detected by histochemistry techniques as well as the quantification of the content of those compounds in the samples of maize varieties (starch, proteins and lipids). Increased occurrence of acidic polysaccharides, starch, cellulose and protein was seen for the maize landraces developed in Anchieta (F0 generation). The quantification of protein content revealed higher occurrence of those compounds for F0 generation. The landraces MG-0, MPA1-1, LP-1, RXE-1 appeared as sources of appreciable levels of lipids. The particle size of starches from landraces was very heterogeneous, in large part are circular and presenting fibers in the matrix of starch The swelling power, solubility index, and water holding capacity were generally low for maize landraces. Higher amylose content was detected for the varieties R8C-0, RJ-0 and Fortuna. Infrared spectroscopy (FTIR) coupled with chemometrics (PCA) revealed the presence of proteins, lipids, starch as the major components, however, was evident the presence of sugars and secondary metabolites compounds (terpenoids). Low gelatinization temperatures were observed for varieties MPA1 and RXE (F0) and high values for LP and RJ (F0). Lower viscosity of starch pastes were detected for RJ, RXE, and PR (F0), however, the varieties RJ, R8C showed higher retrogradation. In general the F1 varieties of starches showed higher retrogradation. The analysis of secondary metabolites in seeds, leaves and maize silks of landraces and hybrid showed higher levels of carotenoids for the varieties LP (leaves), RX (maize silks) and RXE (seeds). The F1 generation showed a higher average content of carotenoids compared to F0 and hybrid varieties, revealing the effect of environment on the synthesis of those compounds. The hydrothermal treatment degraded carotenoids extraction. HPLC revealed to be the xanthophylls (lutein and zeaxanthin) as the major components in seeds of local varieties, especially for RX, PR (F0), and PR, MG, RXE (F1). The carotene content was higher in the F1 generation as well as the synthesis of a, and ß-carotene, especially those in PR, MG and RXE (F1). The hybrid variety BR 154 SC showed superiority in carotenoids by HPLC compared to all other studied. High levels of anthocyanins were detected in leaves, maize silks, and seed varieties of PR, MG and LP-0, respectively, whereas high levels of phenolics were observed in maize silks, leaves and grains of RJ, R8C and RX-0 respectively. The study showed that both varieties of starches and flours of F0, F1 and hybrid had some desirable features (high viscosity, low temperature tightness, high fat content as well as medium amylose) and can be used to obtain certain products in industry (breads, puddings, desserts), which can add more value, more applicability and generate new prospects for using these varieties of maize and encouragement to the small farmer who has been developing along these varieties of maize landraces. Maize landraces presented appreciable amounts of carotenoids, anthocyanins and phenolic compounds detected in different plant parts than several other reports in the literature, and provide great raw materials of secondary metabolic compounds for pharmaceutical, health and cosmetics industry, a fact that will add more value and preservation this germplasm.

Durante o processamento industrial de produtos alimentícios, tendem a ocorrer modificações físicas e/ou químicas nos diferentes componentes, que interferem diretamente em seus atributos típicos. Portanto, torna-se necessária a avaliação do comportamento físico-químico de cada componente, bem como de suas misturas. Dois tipos de proteína, proteína isolada de soja e glúten, tiveram suas propriedades morfológicas, térmicas e reológicas avaliadas neste trabalho. Estas propriedades também foram investigadas para os amidos de trigo, mandioca e milho, incluindo-se a determinação de amido danificado e o acompanhamento do processo de gelatinização através da microscopia óptica utilizando luz polarizada. Para investigar o efeito individual dos componentes, foram aplicados vários planejamentos experimentais de misturas do tipo simplex contendo diferentes concentrações de proteína isolada de soja/glúten/amido. A influência da fonte botânica do amido também foi verificada. Parâmetros reológicos como força de ruptura, dureza, deformabilidade, fluidez e força de penetração foram determinados para géis obtidos a partir das misturas preparadas, permitindo assim um estudo comparativo. Através da quimiometria, modelos de ajuste lineares, quadráticos e cúbicos foram aplicados para obter equações polinomiais que pudessem expressar adequadamente as superfícies de resposta observadas para cada parâmetro reológico avaliado. A significância estatística desses modelos foi avaliada através da análise de variância e de um novo ensaio experimental, sendo possível indicar o melhor modelo de ajuste para cada propriedade reológica estudada. / Physical and/or chemical modifications that happen in the ingredients during industrial process of food products interfere directly in their typical attributes. Therefore, the physical-chemistry behavior evaluation of each ingredient and their blends make necessary. Two kinds of proteins, isolate soy protein and gluten, have been their morphological, thermal and rheological properties evaluated in this work. These properties have been investigated to wheat, corn and tapioca starches, damaged starch determination and gelatinization process following using light microscopy with polarized light were included. In order to investigate the effects of the individual components, applied several mixture simplex design for modeling experiments of blends with different isolate soy protein/gluten/starch ratios. The influence of botanical source of starch was also investigated. Rheological parameters like rupture strength, hardness, deformability, firmness and penetration strength of the gels obtained through the prepared blends were determined make possible a comparative study. Using chemometry, linear, quadratic and special cubic models were studied to get polynomial equations that express the observed surface response to each evaluated rheological parameter. The statistical significance of these models was obtained using analysis of variance and new experimental blend, being possible indicate the better model to each studied rheological parameter.

Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2016. / Made available in DSpace on 2017-05-23T04:08:00Z (GMT). No. of bitstreams: 1 345545.pdf: 6034407 bytes, checksum: 9b935779f83a38964464df17dfc28bb0 (MD5) Previous issue date: 2016 / O polvilho azedo é considerado um amido modificado por oxidação que é obtido através da fermentação do amido de mandioca, com posterior secagem ao sol. A secagem ao sol (por incidência de radiação ultravioleta) é a responsável pela principal característica deste produto, que é a sua propriedade de expansão ao forneamento, mesmo sem conter glúten e sem a necessidade de adição de fermentos. Apesar da exposição solar ser essencial para este produto, para que apresente a propriedade de expansão, este tipo de secagem torna o polvilho azedo um produto vulnerável à presença de sujidades, além de apresentar alguns inconvenientes como: perdas de produto final, longos períodos de secagem, dependência das condições climáticas e necessidade de mão- de-obra para o revolvimento do amido fermentado, entre outros. Diante disto, o presente trabalho teve como objetivo acompanhar a secagem ao sol e em estufa convectiva do polvilho azedo, avaliando o efeito da secagem sobre as características físico-químicas e reológicas. O amido de mandioca fermentado foi seco ao sol por 1, 2, 3, 4, 5, 6 e 7 horas com secagem continuada em estufa a 45, 55 e 65 °C. As curvas de secagem para o amido fermentado mostraram períodos de taxa constante e taxa decrescente, sendo que para algumas amostras a taxa constante não foi encontrada e em algumas foi evidenciado uma fase de adaptação. O modelo matemático que melhor se ajustou aos dados experimentais da cinética de secagem do amido de mandioca fermentado obtido na Região de Santa Rosa do Sul (SC) e Azambuja (SC) foi o modelo de Page, embora outros modelos tenham mostrado bons ajustes, a equação de Page foi escolhida por ser mais simples e ter menor número de parâmetros. Para o amido fermentado obtido da polvilharia de Santa Rosa do Sul (SC), dentre os tempos de exposição solar, sem realizar o revolvimento do amido durante a secagem, foi necessário no mínimo 5 h ao sol para que o amido fermentado apresentasse expansão satisfatória em relação ao seco totalmente ao sol. Desta forma, o amido pode ser deixado ao sol por 5 h e o restante da secagem continuada em estufa a 45 ou 55 °C, não sendo recomendada a sua secagem em temperaturas superiores a 55 °C, considerando a proximidade com a temperatura de gelatinização do amido fermentado. Para o amido de mandioca cultivar Moura fermentado, proveniente da região de Azambuja, o tempo mínimo necessário de exposição solar para obter um polvilho com propriedade tecnológica semelhante ao seco totalmente ao sol, sem revolvimento foi de 3 h, enquanto que com o revolvimento foi necessário somente 1 h ao sol com secagem continuada em estufa a 55 °C. O amido fermentado seco ao sol e em estufa convectiva apresentou elevados valores de acidez, sendo o ácido lático e butírico os principais responsáveis pela acidez. Os maiores valores de viscosidade máxima, viscosidade mínima e viscosidade no resfriamento foram encontrados no polvilho seco totalmente ao sol pelo método tradicional, no entanto, a viscosidade não apresenta relação direta com a expansão, a principal propriedade do polvilho azedo. As isotermas de adsorção de umidade do amido de mandioca fermentado apresentaram forma sigmoide do tipo II. Os modelos de Oswin e GAB foram os que melhor se ajustaram aos dados experimentais de umidade de equilíbrio versus atividade de água.<br> / Abstract : The sour cassava starch is considered a starch modified by oxidation, which is obtained by fermentation of cassava starch, with subsequent drying in the sun. Sun drying (ultraviolet radiation) is responsible for the main feature of this product that is its expansion property in oven, even without the presence of gluten and the use of leavenig. Although sun exposure is essential for this product to present the expansion property, this type of drying makes the sour cassava starch very vulnerable to dross and dirt particles, and presents some drawbacks as final product losses, long periods of drying, dependence on climatic conditions and the need for hand labor for tilling the fermented starch, among others. Thus, the present study aimed to study the drying of dry cassava starch in the sun and convective oven, evaluating the effect of drying protocol on the physico-chemical and rheological characteristics. The fermented cassava starch was dried in the sun for 1, 2, 3, 4, 5, 6 and 7 hours, followed by continuous oven drying at 45, 55 and 65 ° C. The drying curves for the fermented starch presented constant-rate and falling-rate periods, and for some samples the constant rate was found, while an adaptation phase of was evidenced. The mathematical model that best fit the experimental data from fermented cassava starch drying kinetics obtained in the region of Santa Rosa do Sul (SC) and Azambuja (SC) was the Page model. Although other models have shown good fit, Page equation was chosen, due to its simplicity and smaller number of parameters. For the fermented starch from Santa Rosa do Sul (SC) producing plant, it was necessary at least 5 hours in the sun for the fermented starch present satisfactory expansion when compared to the starch dried completely in the sun. Thus, the starch may be left in the sun for 5 h, followed by continuous oven drying at 45 or 55 ° C, while it is not recommended drying at temperatures above 55 ° C, considering the proximity to the starch gelatinization temperature. For sour cassava starch Moura from Azambuja region, the minimum required time in the sun to get a starch with characteristics similar to that dried only in the sun, without revolving, was 3 hours. With the revolving only 1 h of sun drying was necessary, followed by oven drying at 55 ° C. The fermented starch dried in the sun, and in convective oven showed high acidity values, due to the presence of lactic acid and butyric acid. The highest values for maximum viscosity, minimum viscosity and viscosity on cooling were found in the starch flour dried only in the sun by the traditional method. However, the viscosity does not have direct relation with the expansion, the main property of sour cassava starch. The moisture adsorption isotherms of fermented cassava starch had the sigmoid shape of the type II. The models of Oswin and GAB were the best fit to the experimental equilibrium moisture data versus water activity.

Submitted by Marco Antônio de Ramos Chagas (mchagas@ufv.br) on 2017-04-10T17:05:46Z No. of bitstreams: 1 texto completo.pdf: 430327 bytes, checksum: 5fdbe089a8f55f871d3711bd29f8bdc3 (MD5) / Made available in DSpace on 2017-04-10T17:05:46Z (GMT). No. of bitstreams: 1 texto completo.pdf: 430327 bytes, checksum: 5fdbe089a8f55f871d3711bd29f8bdc3 (MD5) Previous issue date: 2004-02-16 / O presente trabalho teve por objetivo caracterizar os efeitos fisiológicos, químicos e bioquímicos em folhas de couve inteiras e minimamente processadas durante o armazenamento refrigerado. Estabeleceram-se também, técnicas mais confiáveis para extração de sólidos solúveis e tipos de embalagens alternativas para folhas de couve. As extrações foram realizadas em três etapas: antes do processamento (discos de folhas inteiras); após o fatiamento (folhas fatiadas com processador industrial para vegetais); e após processamento mínimo (fatiadas, sanitizadas e centrifugadas). As técnicas envolvendo maceração e centrifugação do tecido foram igualmente eficientes na extração dos sólidos solúveis totais em folhas de couve inteiras, fatiadas e minimamente processadas. A perda de água em folhas de couve inteira e minimamente processada foi afetada pelo número de furos e suas localizações nas embalagens. Embalagens com perfurações localizadas em suas extremidades promoveram melhor controle da perda de água em relação às embalagens totalmente perfuradas e com perfurações localizadas no centro. O processamento mínimo promoveu perda significativa de açúcares solúveis totais, de amido e de aminoácidos, mas não alterou significativamente os teores de vitamina C e de proteínas, em comparação com as folhas intactas. O processamento mínimo e a temperatura de armazenamento de 10 oC aceleraram o acúmulo dos teores de aminoácidos, enquanto no armazenamento a 5 oC, tanto para as folhas inteiras quanto para as minimamente processadas, observou-se diminuição nos teores de proteínas. O armazenamento a 5 e 10 oC promoveu perda de vitamina C, principalmente em folhas minimamente processadas, contribuindo possivelmente para o início do seu escurecimento. A senescência das folhas armazenadas a 5 oC foi retardada, provavelmente, devido à menor taxa de consumo de açúcares solúveis totais e de amido. O amarelecimento foi a principal causa da perda da qualidade visual das folhas inteiras, causado pela perda das clorofilas a, b e total e da turgescência, processo que foi acelerado à temperatura de 10 oC. O escurecimento das folhas minimamente processadas coincidiu com comportamento diferenciado na atividade da Fenilalanina amônia-liase (PAL), Peroxidase (POD) e da Polifenol oxidase (PPO). O aumento na atividade da PAL e POD pode se refletir em perda de qualidade, pela lignificação do tecido. A atividade da PAL para as folhas minimamente processadas armazenadas a 5 oC foi três vezes superior até o segundo dia, em relação às armazenadas a 10oC. / This work aimed to characterize the physiological, chemical and biochemical effects in intact and minimum processing kale leaves during cold storage. Soluble solids extraction and alternatives packing types methods were established for kale leaves. The extractions were realized in three stages: before processing (intact leave discs); after slicing (leaves sliced on industrial processor); and after minimum processing (slice, sanitation and centrifugation). The methods involving on maceration and centrifugation tissue were equally efficient on soluble solids extraction in intact, sliced and minimally processed kale leaves. The water loss in intact and minimally processed kale leaves was affected by number of the packing perforation and it localization. Packing with extremity perforation promoted best water loss control in relation to total perforate and localized centre perforation. It was observed that minimum processing promoted a significant decrease on the total soluble sugars, starch and amino acids and no altered vitamin C and protein in relation to intact leaves. The minimum processing and 10 oC storage temperature caused additional amino acids accumulation, while the 5 oC storage caused protein loss in both intact and minimally leaves. The storage at 5 and 10 oC promoted vitamin C loss principally in minimally processed leaves, contributing to the browning start. The senescence of the leaves at 5 oC storage was retarded, probability, due less consumption of totals soluble solids and starch. The principal reason of the intact leaves visual quality loss were the yellowing, with chlorophylls a , b and total and turgescence loss, accelerated at 10 oC storage. The browning of the minimally processed leaves coincided with the different comportment of the Phenylalanine ammonia-lyase (PAL), Peroxidase (POD) and Polyphenol oxidase (PPO) activities. The increase on PAL and POD activities can to reflect the loss quality, by tissue lignifications. The PAL activities in minimally processed leaves at 5 oC storage, was 3-fold large until second day in relation to 10 oC storage. / Dissertação importada do Alexandria

Submitted by Marco Antônio de Ramos Chagas (mchagas@ufv.br) on 2017-07-03T13:50:18Z No. of bitstreams: 1 texto completo.pdf: 500626 bytes, checksum: b0dc31a4e0fdcc959594b1fb7bdac85b (MD5) / Made available in DSpace on 2017-07-03T13:50:18Z (GMT). No. of bitstreams: 1 texto completo.pdf: 500626 bytes, checksum: b0dc31a4e0fdcc959594b1fb7bdac85b (MD5) Previous issue date: 2001-02-21 / Fundação de Amparo à Pesquisa do Estado de Minas Gerais / Este trabalho teve por objetivo determinar variáveis de produção, visando otimizar o rendimento de amido aproveitável pela indústria. Os tratamentos consistiram das variedades Branco, Chinês, Japonês e Macaquinho. 0 experimento de campo foi conduzido na Horta de Pesquisa da Universidade Federal de Viçosa, no período de 27/10/1999 a 27/08/2000, em delineamento blocos casualizados, com 12 plantas úteis por parcela e espaçamento de 1,00 x 0,30 m. Determinou-se a produção total de rizomas, perdas, o efeito da época de colheita, teor e características do amido e sua eficiência na flotação praticada na indústria de mineração. Não houve efeito das variedades sobre a produção total e as perdas. Houve maior produção de rizoma mãe na variedade Macaquinho e de rizomas filhos na Japonês. Quanto ao teor de amido (rizoma mãe e rizoma filho), foram obtidos, em ordem decrescente, os seguintes resultados: Chinês (10,0% e 13,7%), Branco (5,9% e 3,5%), Japonês (4,4% e 2,8 %) e Macaquinho (3,3% e 1,7%). Nas curvas de crescimento das variedades Japonês e Chinês, houve aumento quadrático do teor de amido até a colheita. Na variedade Branco o aumento foi linear nos rizomas mãe e rizomas filhos. Foi caracterizado o amido quanto a: densidade absoluta, índice de absorção de água, poder de inchamento, perda de solúveis índice de solubilização, tamanho e forma do grânulo e firmeza do gel. Na eficiência da flotação, foramconsiderados: teor de Si0 2 no concentrado, porcentagem de ferro no concentrado e rejeito e a recuperação em peso e recuperação metálica, comparando-se o amido das variedades com o padrão utilizado pela indústria (amido de milho). O amido de inhame se eqüivale ao padrão utilizado pela indústria de mineração (amido de milho). Somente foi constatado o efeito da época de colheita na produção total na variedade Branco. Dentre as variedades, a Chinês teve maior teor de amido ( em base úmida), tanto para rizomas mãe como para rizomas filho. / The aim of this work was to evaluate: the total yield of corms, the effect of the harvest time, the starch characterization and yield, also the efficiency of starch in the flotation process of the mining industry. Four taro varieties( Branco, Chinês, Japonês and Macaquinho) were evaluated in a experiment carried out in randomized block design. There was no variety effect on total yield losses. It was observed in Macaquinho variety the greater yield of heads and of corms in the ‘Japonês’. The following percentages of starch in heads and corms were observed: ‘Chinês’ (10,0% and 13,7%), ‘Branco’ (5,9% and 3,5%), ‘Japonês’ (4,4% and 2,8%) and ‘Macaquinho’ (3,3% and 1,7%). The starch yield of ‘Japonês’ and ‘Chinês’ follow a quadratic model along the cicle. While in ‘Branco’ the increase was linear concerning heads and corms. Starch data determined were: absolute density, swelling power, solubilization index, size and shape of granule, gel firmness. The flotation efficiency considered: Si0 2 in the concentrate, iron percentage in the concentrate plus reject, recovery in weight and metallic recovery. The starch of the varieties was compared to the industry pattern (corn starch). The best heads and corms were from Chinês variety. It was concluded that taro starch is equivalent to cornstarch for mining industry purposes and that Chinês variety is the bast concerning heads and corms. / Dissertação importada do Alexandria

Submitted by Reginaldo Soares de Freitas (reginaldo.freitas@ufv.br) on 2017-09-20T17:00:11Z No. of bitstreams: 1 texto completo.pdf: 993925 bytes, checksum: 24e1abcd754bc106900bd8f109f9c21b (MD5) / Made available in DSpace on 2017-09-20T17:00:11Z (GMT). No. of bitstreams: 1 texto completo.pdf: 993925 bytes, checksum: 24e1abcd754bc106900bd8f109f9c21b (MD5) Previous issue date: 2017-05-18 / Conselho Nacional de Desenvolvimento Científico e Tecnológico / O objetivo deste trabalho foi o isolamento de leveduras para produção de etanol a partir de amido de mandioca industrial, uma variedade adaptável a diversas condições climáticas e, portanto, cultivável em locais onde outros alimentos não poderiam ser produzidos. Para tanto, 62 isolados foram obtidos a partir de inhame, milho, batata inglesa e mandioca industrial e avaliados quanto á sua capacidade de produção de etanol em um meio contendo amido. O isolado N43, obtido de inhame, apresentou maior capacidade de conversão (> 6 g.L -1 de etanol), enquanto o isolado BB4, obtido de batata inglesa, foi o mais produtivo (0,78 g.L -1 .h -1 de etanol), seguido por MB9, obtido de mandioca. Eles foram identificados por sequenciamento do gene 26S como Cândida quercitrusa (N43), Pichia kudriavzevii (BB4) e Hanseniaspora opuntiae (MB9) e avaliados quanto à tolerância a meios contendo etanol. Nesse contexto, a levedura BB4 foi selecionada e utilizada para a definição de condições de processo visando a maiores rendimentos em etanol. Em geral, menores concentrações de amido no meio induziram maior produção de etanol (até 3,4 g.L -1 de etanol em 30 g.L -1 de amido). A modalidade de sacarificação e fermentação separadas (SHF) foi a que gerou maior quantidade de etanol após 96 h de processo, seguida pelo bioprocesso consolidado (CBP) e então sacarificação e fermentação simultâneas (SSF), mostrando a importância das condições de fermentação na produtividade dessa levedura e o potencial da BB4 em produzir enzimas amilolíticas. Os resultados evidenciam o potencial das matérias-primas amiláceas como fontes de leveduras para processos fermentativos, o que pode levar ao desenvolvimento de uma nova estratégia de baixo custo para a produção de biocombustíveis no Brasil. / The objective of this investigation was the yeast’s isolation for production of ethanol from industrial cassava’s starch, which is adapted to several climate conditions and, therefore, possible to cultivate where other kinds of food cannot. To do so, 62 isolates were obtained from yam, corn, England potato and industrial cassava and analyzed by their capacity of ethanol’s production in a medium containing starch. The isolate N43, obtained from yam, presented the highest capacity of conversion, while the isolates BB4 and MB9, obtained from England potato and cassava, respectively, were the most productive. The yeasts in these isolates were identified using a sequence of the gene 26S as Cândida quercitrusa (N43), Pichia kudriavzevii (BB4) and Hanseniaspora opuntiae (MB9) and then evaluated by their tolerance to media containing ethanol. In this sense, the BB4 yeast was selected and used to define the process conditions aiming a higher efficiency on ethanol production. In general, smaller concentrations of starch resulted in better yields. The Separated Hydrolysis & Fermentation (SHF) had the best yield in ethanol after 96 hours of process, followed by the Consolidated Bio-processing (CBP) and the Simultaneous Saccharification and Fermentation (SSF), respectively, showing the importance of the fermentation’s conditions in the yeast productivity and the BB4 potential to produce amylolitic enzymes. The results shows the starchy raw materials’ potential as yeast’s sources to fermentation process. The optimization of the conditions is essential to simplify the ethanol production from this yeast, which can help the developing of a new low cost process to produce biofuel in Brazil.

Submitted by Reginaldo Soares de Freitas (reginaldo.freitas@ufv.br) on 2016-09-05T16:55:12Z No. of bitstreams: 1 texto completo.pdf: 785055 bytes, checksum: 2d23fb7b79e3d75da6d7024c0f2c9443 (MD5) / Made available in DSpace on 2016-09-05T16:55:12Z (GMT). No. of bitstreams: 1 texto completo.pdf: 785055 bytes, checksum: 2d23fb7b79e3d75da6d7024c0f2c9443 (MD5) Previous issue date: 1998-02-27 / Fundação de Amparo à Pesquisa do Estado de Minas Gerais / Este trabalho constituiu de um estudo do amido, que é um sistema físico-químico e multicomponente. Para sua realização, utilizou-se um amido extraído da mandioca. Como ferramentas de estudo, foram utilizadas as técnicas de espectroscopia eletrônica na região do UV-visível, análise termogravimétrica (TGA) e, principalmente, espectroscopia vibracional na região do infravermelho por transformada de Fourier (FT-IR). Verificou-se que essas técnicas permitem estudar potencialmente os fenômenos físicos e químicos do sistema amido, como a adsorção e a difusão de moléculas. Fez- se um estudo com amostras do amido em pó e do amido na forma de filme polimérico, obtido por meio da gelatinização e posterior retrogradação do grão de amido. Os espectros na região do infravermelho foram obtidos, com o objetivo de estudar algumas propriedades estruturais do amido. Fez-se um estudo da difusão de moléculas de água no amido em pó e no filme de amido, por meio do aquecimento das amostras a diferentes temperaturas, e avaliaram-se os parâmetros intensidade e posição das bandas de absorção dos espectros no infravermelho. Os resultados evidenciaram que o estudo da difusão pode ser acompanhado com mais clareza no filme de amido que no amido em pó, principalmente pelo fato de que a densidade de moléculas no caminho óptico da radiação infravermelha deve ser constante. Em relação aos estudos com moléculas de água, realizou-se, também, uma análise termogravimétrica (TGA) do grão e do filme de amido, avaliando-se os termogramas obtidos, tendo sido verificados os mesmos eventos térmicos nas duas amostras. Um evento térmico foi atribuído à evaporação de moléculas de água, o outro se deu em função de quebra de ligações com formação de compostos voláteis. Outro estudo realizado foi a capacidade do filme de amido em adsorver gás sulfeto de hidrogênio (H2S) e vapores de iodo. Para tanto, utilizaram-se as técnicas espectroscópicas vibracional no infravermelho e eletrônica no UV-visível. Pelos espectros obtidos, pôde-se concluir que o filme de amido possui uma boa capacidade de adsorção e dessorção de gases; já na análise dos espectros obtidos após a introdução de vapores de iodo no filme, constatou-se que pode haver formação de dois tipos de complexos entre o amido e as moléculas de iodo: complexos de poliodeto e complexos de transferência de carga. / This investigation consisted of a study of starch, which is a multicomponent physical-chemical system. To undertake the investigation starch extracted from cassava was used. As tools for the investigation, techniques of electronic spectroscopy in the region UV-Visible, thermogravimetric analysis (TGA) and, foremost, the technique of vibrational spectroscopy in the infrared region with Fourier transformer (FT-IR) was employed. It was verified that these techniques allow for the potential study of physical and chemical phenomena of the starch system; such as adsorption and diffusion of molecules. The investigation was carried out both with powdered starch as well as with thin polymeric films, obtained through gelatinization followed by retrogradation of the starch grain. Spectra in the infrared region was obtained with the purpose of studying some structural properties of the starch. A study of the diffusion of water molecules in the powder and in the film was carried out, through heating of the samples to different temperatures and evaluating the parameters intensity and position of the absorption bands in the infrared spectra. The results shows that the diffusion can be followed more clearly in the starch film than in the powdered starch, mainly due to the fact that the molecular density in the optical path of the infrared radiation should be constant. Also regarding the study with water molecules, a thermogravimetric analysis (TGA) was also carried out with the grain and the film. Evaluating the obtained thermograms identical thermal events was observed for both samples. One thermal event was attributed to the evaporation of water molecules, and the other thermal event occurred as a consequence of the breakup of bonds and formation of volatile compounds. Also carried out was a study of the capacity of the starch film to absorb hydrogen sulfide gas (H2S) and iodine vapors. For this purpose vibrational spectroscopy in the infrared and electronic spectroscopy in the UV-Visible was used. From the obtained spectra it can be concluded that the starch film exhibits good capacity for absorption and dissortion of gases; as for the spectra obtained after the introductions of iodine vapors in the film, the formation of two kinds of complexes was observed for for the starch and iodine molecules: polyiodide complexes (blue) complexes (yellow). and charge transference / Não foi encontrado o cpf doa autor.

PINTO, A. M. B. Desenvolvimento de filmes e revestimentos biodegradáveis à base de amido e goma de cajueiro e montmorilonita. 2012. 87 f. Dissertação (Mestrado em Engenharia Química) - Centro de Tecnologia, Universidade Federal do Ceará, Fortaleza, 2012. / Submitted by Marlene Sousa (mmarlene@ufc.br) on 2013-06-13T11:30:51Z No. of bitstreams: 1 2012_dis_ambpinto.pdf: 2321866 bytes, checksum: ceb1e68ad0e8bbdfdf52c0c01feac58f (MD5) / Approved for entry into archive by Marlene Sousa(mmarlene@ufc.br) on 2013-06-13T17:19:15Z (GMT) No. of bitstreams: 1 2012_dis_ambpinto.pdf: 2321866 bytes, checksum: ceb1e68ad0e8bbdfdf52c0c01feac58f (MD5) / Made available in DSpace on 2013-06-13T17:19:15Z (GMT). No. of bitstreams: 1 2012_dis_ambpinto.pdf: 2321866 bytes, checksum: ceb1e68ad0e8bbdfdf52c0c01feac58f (MD5) Previous issue date: 2012 / The purpose of this study was to develop biodegradable films based on starch and cashew gum, added or not with montmorillonite. At a first stage, a central composite experimental design was carried out from mixtures of starch and cashew gum (1:1, m: m) added with different concentrations of montmorillonite (0-15% - MMT) and submitted to variable ultrasound times (0-5 min), In a study of variations in the performance of films produced by casting. The films were evaluated in terms of optical properties, mechanical, barrier and thermal. As well as scanning electron microscopy (SEM) and contact angle. In a second stage of the work, the formulations of the films based on starch and cashew tree gum (SCG) and starch cashew tree gum and montmorillonite (SCG-MMT) were tested as coatings for cashew kernels. The kernels coated with SCG and SCG-MMT, as a control (uncoated kernels) were placed in plastic bags of low density polyethylene, stored at room temperature and relative humidity and their stability were evaluated. Stability tests were based on measurements of moisture absorption, water activity and the degree of oxidation of almonds (determined by peroxide value and acid value). The increase of MMT concentration interfered with the optical properties of the films, increasing its opacity. The water vapor permeability of films was significantly (p <0.05) reduced by the MMT. The tensile strength and elastic modulus showed a peak in an intermediate range of concentration of MMT. The time of ultrasound favors the dispersion of clay in low concentrations of MMT, but at higher concentrations et led to formation of agglomerates, which also appeared in SEM micrographs. With the increase of ultrasound times tensile strength and modulus tended to increase. DSC curves of starch, cashew gum and the film produced without MMT the endothermic peaks had similar MMT about 110 ° C, that may be related superposition events such as the vaporization of water and melting of the crystalline phase of the components. The contact angle measurement showed that the films are highly hydrophilic. Stability tests performed show that the coatings AG and AG-MMT give less acidity and peroxide value when compared to a control, may be an alternative of the use to increase the shelf life of almonds cashew nuts serving as primary packaging. / O objetivo desse trabalho foi desenvolver filmes biodegradáveis à base de amido e goma de cajueiro, acrescidos ou não de montmorilonita. Em uma primeira etapa, foi feito um delineamento experimental composto central a partir de misturas entre amido e goma de cajueiro (1:1, m:m) adicionadas de diferentes concentrações da argila montmorilonita (0 a 15% - MMT) e tempos de ultrassom (0 a 5 min), onde foi realizado um estudo das variações de desempenho de filmes produzidos por deposição (casting), em função das variáveis. Os filmes foram avaliados em termos de propriedades óticas, mecânicas, de barreira e térmicas e analisados por Microscopia eletrônica de varredura (MEV) e ângulo de contato. Em uma segunda etapa do trabalho, as formulações dos filmes amido e goma de cajueiro (AGC) e os de amido, goma de cajueiro e montmorilonita AGC-MMT foram testadas como revestimentos para amêndoas de castanhas de caju. As amêndoas revestidas com AGC e AGC-MMT, assim como um controle (amêndoas sem revestimento), foram acondicionadas em sacos plásticos de polietileno de baixa densidade, estocadas em temperatura e umidade ambiente e tiveram sua estabilidade avaliada. Os testes de estabilidade realizados foram baseados em medidas de absorção de umidade, atividade de água e do grau de oxidação das amêndoas (determinado por índice de peróxido e índice de acidez). O incremento de MMT interferiu nas propriedades óticas dos filmes, aumentando sua opacidade. A permeabilidade ao vapor de água dos filmes produzidos foi significativamente (p < 0,05) reduzida pela MMT. A resistência à tração e o módulo elástico apresentaram valores máximos em uma faixa intermediária de concentração de MMT. O tempo de ultrassom favoreceu a dispersão da argila em concentrações baixas de MMT, porém em concentrações maiores favorece a formação de aglomerados, o que também é visualizado nas micrografias obtidas por MEV. Com o aumento do tempo de ultrassom, a resistência à tração e o módulo tenderam a aumentar. As curvas de DSC do amido, goma de cajueiro e do filme produzido sem MMT apresentaram picos endotérmicos similares em torno de 110°C, que podem estar relacionados à superposição de eventos como vaporização da água e fusão da fase cristalina dos componentes. A medida do ângulo de contato comprovou que os filmes produzidos são altamente hidrofílicos. Os testes de estabilidade realizados mostram que os revestimentos AGC e AGC-MMT conferem menor acidez e índice de peróxidos quando comparados a um controle podendo ser uma alternativa para aumento da vida de prateleira das amêndoas de castanhas de caju, servindo como embalagem primária.

Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Biológicas, Programa de Pós-Graduação em Biotecnologia, Florianópolis, 2013. / Made available in DSpace on 2014-08-06T17:45:00Z (GMT). No. of bitstreams: 1 325136.pdf: 1973932 bytes, checksum: 4a94e2d24711424fcddbed3c460d6985 (MD5) Previous issue date: 2013 / A mandioca de mesa (Manihot esculenta Crantz) é nativa da América sendo produzida em condições adversas de solo e clima, com muitas aplicações para a alimentação humana e para extração de amido. É considerada a terceira maior fonte de carboidratos consumidos no mundo, com importância social significativa, especialmente em países tropicais. No Estado de Santa Catarina (Sul do Brasil), é produzida como cultura de subsistência por agricultores familiares que conservam em suas propriedades (on farm) inúmeros materiais genéticos. Muitos destes materiais estão depositados no banco de Germoplasma da Empresa de Pesquisa Agropecuária e Extensão Rural-Epagri, integrando a coleção de trabalho do seu programa de melhoramento genético. Estes acessos genéticos, bem como os obtidos através de cruzamentos estão sendo avaliados principalmente para características morfo- agronômicas. Todavia existe necessidade de informações detalhadas sobre estes materiais genéticos para definir uma melhor aplicabilidade destes acessos de mandioca. Neste contexto os principais objetivos deste trabalho foram a caracterização físico-química do amido de 40 acessos de mandioca e de cultura de células e tecidos vegetais, buscando desenvolver ferramentas de auxílio à seleção e de conservação de germoplasma desses materiais. Para a caracterização físico-química o amido e suas frações (amilose e amilopectina) dos acessos genéticos foram analisados, por métodos analíticos típicos de uma plataforma metabolômica, i.e. ATR-FTIR, UV-vis e DRX, associados às ferramentas de quimiometria e bioinformática. Os principais resultados alcançados foram: Os acessos AO- 89, AO- 118, AR- 53, AO- 72, AO- 79 apresentaram alto teor de amilose. Os perfis espectrais ATR- FTIR obtidos associados a ferramentas quimiométricas agruparam os acessos AO- 13 , AO- 109, AO- 118 e AO- 121 por apresentaram uma composição química peculiar em relação aos demais. Em relação à cultura e conservação in vitro, o meio de cultura (MS semi-sólido + 4 % de sacarose e 0,01 mg/l de BAP) se mostrou adequado para amicropropagação de mandioca, enquanto o meio de cultura MS semi-sólido + 8 % de sacarose permitiu a manutenção de culturas viáveis durante um período de 12 meses, sem a necessidade de subcultura.<br> / Abstract : The sweet cassava (Manihot esculenta Crantz) is native of South America. It is an important rustic root crop being produced in adverse conditions of soil and climate, with many applications for human food and starch extraction. It is considered the third largest source of carbohydrates consumed in the world, with significant social importance, especially in tropical countries. In the Santa Catarina state (southern of Brazil), cassava is produced by small farmers as subsistence crop and their have been conserving different genetic materials on farm during many years. Many of these materials were introduced in the Germplasm Bank of the official agriculture agency (Santa Catarina State Agricultural Research and Rural Extension Agency ? EPAGRI, Urussanga), integrating the collection work of the breeding program. These accessions as well as those obtained by breeding are being evaluated mainly for morpho-agronomic characteristics. Other useful information of those genetic materials are lacking for EPAGRI and in the literature for a better application of cassava accessions. In this context the main objectives of this work were the physicochemical characterization of starch from 40 cassava accessions and culture of plant cells and tissues to develop tools to aid assisted selection and germplasm conservation of these materials. For physicochemical characterization starch and its fractions (amylose and amylopectin) through the use of analytical techniques such as LC, FTIR, UV-vis, XRD associated to bioinformatics tools. The main results were: Accessions AO-89, AO-118, AO-53, AO-72, AO-79 showed high amylose content. The ATR-FTIR spectral profiles obtained combined with chemometric tools grouped the accessionsAO-13, AO-109, AO-118 and AO-121 as they presented a peculiar chemical composition in relation to others. Regarding the culture and maintenance in vitro culture medium (semi-solid MS + 4 % sucrose and 0.01 mg/L of BAP) was the most efficient for micropropagation of cassava, while the culture medium semi-solid MS + 8% sucrose medium enabled the maintenanceof viable cultures for a period of 12 months without the need for sub-culturing.

Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Aquicultura, Florianópolis, 2013. / Made available in DSpace on 2014-08-06T17:45:25Z (GMT). No. of bitstreams: 1 325854.pdf: 743263 bytes, checksum: fd4f28fe504346de512f0cba4d6aff0d (MD5) Previous issue date: 2013 / O objetivo deste trabalho foi avaliar o efeito da concentração do amido de batata (Solanum tuberosum L.) sobre a atividade de a-amilases nos segmentos do intestino (anterior, médio e posterior) e hepatopâncreas do camarão branco Litopenaeus vannamei. Camarões (12±0,5g; n=6) foram submetidos a quatro tratamentos distintos, tendo sido alimentados com ração comercial (controle; CTRL) contendo 32% de proteína bruta e com dietas suplementadas com níveis crescentes de amido de batatas: 20%, 30% e 35%. A análise da atividade amilásica foi realizada pelo método do ácido 3,5 dinitrosalicílico (DNS) a uma absorbância de 550 nm. A digestão do amido foi ainda avaliada através de zimograma em gel de poliacrilamida a 10% (PAGE-SDS) a 10%, copolimerizado com amido 2% e corado com Lugol. O perfil transcricional do gene da a-amilase foi também avaliado nos mesmos tecidos, através de PCR em tempo real (qPCR). A atividade da amilase no HPT do camarão L.vannamei apresentou um aumento (p<0,05) no grupo submetido à dieta contendo 20% de amido. Nos zimogramas referentes à atividade da amilase no HPT, ANT, MED e POST, foi possível observar a presença predominante de bandas com massa molecular aparente entre 66 e 53 kDa e entre 45 e 30 kDa, Os ensaios de qPCR indicaram a indução da transcrição do gene da ?-amilase no HPT, em função dos níveis de amido na dieta. Os níveis transcricionais deste gene no HPT parecem ter correlação com os níveis da atividade relativa da amilase neste tecido. A avaliação adicional dos parâmetros bioquímicos e moleculares após diferentes períodos (mais curto e mais longo) de alimentação com a dieta suplementada com amido permitirá melhor compreender a aparente indução da transcrição do gene da amilase no HPT, bem como o perfil da atividade enzimática neste tecido e nos segmentos do intestino, de forma a associá-los com parâmetros zootécnicos e estratégias de cultivo.<br> / Abstract : The present study aimed to evaluate and characterize the digestion of potato starch in different segments of shrimp intestine, as well as in hepatopancreas (HPT) in L. vannamei. Shrimp (12±0,5g; n=6) were submitted to four distinct treatments. One group received commercial fed (control; CTRL), with a 32% content of crude protein, while the other groups were fed with diets supplemented with increasing amounts of potato starch: 20%, 30% and 35%. Amylase activity was measured by the method of 3,5-Dinitrosalicylic acid (DNS) under an absorbance of 550 nm, whereas total protein was determined by the Lowry method. Furthermore, starch digestion was assessed by zymograms on 10% polyacrylamide gels (SDS-PAGE), copolymerized with 2% starch and stained with Lugol. The transcriptional levels of the gene encoding a-amylase were assessed by real-time PCR (qPCR). Amylase activity in HPT showed an increase (p<0.05) in L. vannamei subjected to the diet supplemented with 20 % starch. The zymograms displayed the presence of bands with apparent molecular weight in the range of 66-53 kDa and 45-30 kDa. qPCR assays indicated that the ?-amilase gene was induced in HPT in a manner related to the starch levels in the diet. Apparently, the transcriptional levels of this gene in HPT could be correlated to the levels of amylase activity in this tissue. Nevertheless, the additional analysis of the biochemical and molecular parameters after feeding with starch supplemented diet for different periods (shorter and longer) will allow to better understand the apparent induction of the amylase gene in HPT, as well as the profile of amylase in this tissue and in the intestine segments, in order to associate them with parameters and strategies of shrimp production.