Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2016-10-04T16:19:04Z No. of bitstreams: 1 2011 - B?rbara Amorim Silva.pdf: 5390134 bytes, checksum: 32ec2143250d4b2b5d5a8de98ea88d9d (MD5) / Made available in DSpace on 2016-10-04T16:19:04Z (GMT). No. of bitstreams: 1 2011 - B?rbara Amorim Silva.pdf: 5390134 bytes, checksum: 32ec2143250d4b2b5d5a8de98ea88d9d (MD5) Previous issue date: 2011-02-25 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico - CNPq / The castor bean (Ricinus communis L) is a plant family Euphorbiaceae. Considered an oil of high economic value because this has a clearly defined market for the oil extracted from its seeds. The cake, which is a residue of this extraction, stands out for its high protein content. Among the proteins found in the cake stands ricin, a cytotoxin, which not allows its use as an alternative protein source for animal feed. In this study was used the extrusion-cooking technology, combined application of calcium hydroxide Ca(OH)2 in order to inactivate the protein fraction containing ricin. The extrusion process of cake castor oil was carried out using a Brabender DS20 cannon short. Was used the response surface methodology to investigate the effect of the interaction of parameters in the study. Was used a central composite design in order to evaluate the moisture effects (14%, 16%, 18%, 20%, and 21%), temperature (116?C, 130?C, 150?C, 170?C and 180?C) and concentration of Ca(OH)2.. As a comparative sample was used castor beans which were crushed to extract oil and cake which used as a sample without heat treatment, as standard. For the evaluation of physical-chemical, it was utilized methods of AOAC. The quantification of proteins was realized using the method of Bradford and the protein profile was electrophoresis-SDS-PAGE. Was used to mark the Biorad electrophoresis the methodology observed using the of preparation of the gels described by LaemmLi (1970). The results indicated that most of the different treatments performed totally changed the structure of ricin. Indizatily the possibility of total hydr?lise of this macromolecule. The application of extracts of castor oil in the gel electrophoresis allowed the observation of a clear chain A (RTA) and 38 kDa molecular weight B (RTB) molecular weight 36kDa. For the crude protein extract of bran molar mass chains A and B were approximately 37 kDa and 35 kDa respectively. The levels of protein extracted from the bran decreased 89% after extrusion. The results indicated that all treatments changed entirely the structure of ricin with the possibility of their having been a total hydrolysis of the polymer. According to tests performed and observed results, we conclude that the thermoplastic extrusion process is a suitable technology to decrease the activity of ricin / A mamoneira (Ricinus communis L.) ? uma planta da fam?lia Euforbi?cea que vem sendo muito estudada como fonte alternativa na produ??o de biodisel. O farelo, res?duo gerado ap?s a extra??o do ?leo da semente utilizando solvente, apresenta alto teor de prote?nas. Dentre as prote?nas encontradas na torta destaca-se a ricina, uma citotoxina, que inviabiliza sua utiliza??o como fonte prot?ica alternativa para alimenta??o animal. No presente estudo empregamos a extrus?o termopl?stica, associada ? aplica??o de hidr?xido de c?lcio Ca (OH)2 com o objetivo de inativar a fra??o prot?ica que contem a ricina. O processo de extrus?o do farelo de mamona foi realizado utilizando uma extrusora BRABENDER DS20 de canh?o curto. Utilizou-se a metodologia de superf?cie de resposta para verificar o efeito da intera??o dos par?metros estabelecidos no estudo. Foi utilizado um delineamento composto central rotacional a fim de avaliar os efeitos dos n?veis de umidade (14%, 16%, 20% e 21%), temperatura (116?C, 130?C, 150?C, 170?C e 180?C) e concentra??o Ca(OH)2.. Como amostra comparativa foi utilizada sementes de mamona da cultivar Paragua?? as quais foram esmagadas em prensa expeller at? extrair o ?leo e cuja torta foi utilizada como padr?o por apresentar maior integridade das cadeias polipept?dicas. Para a avalia??o das caracter?sticas f?sico-qu?micas, foram utilizados m?todos da AOAC, para quantifica??o de prote?nas foi utilizado o m?todo de Bradford e para avalia??o do perfil prot?ico foi utilizada a eletroforese- SDS-PAGE, atrav?s do sistema de eletroforese da marca Biorad com a metodologia de prepara??o dos g?is descrita por Laemmli (1970). Os m?todos de purifica??o usando a di?lise e precipita??o com sulfato de am?nio favoreceu para um bom rendimento quanto ao teor de prote?na, principalmente a ricina. A aplica??o dos extratos da torta de mamona no gel de eletroforese permitiu a observa??o n?tida das cadeias A (RTA) massa molar 38 kDa e B (RTB) massa molar 36kDa. Para o extrato prot?ico do farelo bruto a massa molar das cadeias A e B ficaram em torno 37 kDa e 35 kDa respectivamente. Os n?veis de prote?na extra?da do farelo diminu?ram 89% ap?s a extrus?o. Os resultados indicaram que todos os tratamentos realizados modificaram totalmente a estrutura da ricina, com possibilidade de ter havido hidr?lise total desta macromol?cula. De acordo com os ensaios realizados e resultados observados, conclui-se que o processo de extrus?o termopl?stica ? uma tecnologia adequada para diminuir a atividade da ricina. Palavras-chave: Citotoxina, Eletroforese