京都大学 / 0048 / 新制・論文博士 / 博士(地域研究) / 乙第12941号 / 論地博第19号 / 新制||地||62(附属図書館) / 32151 / (主査)教授 荒木 茂, 准教授 伊谷 樹一, 准教授 大山 修一 / 学位規則第4条第2項該当 / Doctor of Area Studies / Kyoto University / DFAM

Linamarase application exists in biotechnology such as potentiometric sensors for linamarin by coupling linamarase from cassava leaf with a cyanide ion-selective electrode and to measure glucose in biomedical applications. It is used in a batchwise process to detoxify fermenting cassava during ‘garri’ production. Linamarase along with its naturally occurring substrates, linamarin and lotaustralin, is found in a variety of edible plant tissues such as those of cassava from which garri is produced. However, the separation and purification of linamarase at reasonable large quantity for these applications from plants has been a challenge. In the study a miniflex Ultrafiltration (UF) Cross Flow obtained from Schleicher and Schuell (Germany) was used for linamarase isolation and purification from cassava tissues. Membranes with different pore sizes of 0.45, 0.2, 0.1 and 0.02 μm, made from polyethersulfon screnes and silicone adhensives, with surface area of 2.4 mm2, were experimented. Fluxes were observed to decrease very sharply from 0.45 to 0.02μm membrane pore sizes. No permeate was collected from 0.1 and 0.02 μm membranes due to concentration polarisation and clogging of these membranes. Permeate and retentate from 0.45 and 0.2 μm membrane contained linamarase, while the retentate of the 0.1 and 0.02 μm membranes contained linamarse and that no permeate was collected from 0.1 and 0.02 μm membranes due to the fouling and clogging of the small membrane pores. It was therefore concluded that linamarase was finally purified by the 0.2 μm membrane. A simple mathematical model derived from the Hagen-Poiseuille equation could not predict the linamarase flux data, perhaps due to the effect of concentration polarisation, which led to the proposition of the Langmuir adsorption isotherm. It was interesting to observe that the plot of 1/v versus 1/Δp from the use of the Langmuir equation gave a linear relationship from which the linamarase flux iii was predicted. The standard error between the experiment and the model was 0.011, which is a good measure of the agreement between data. The Langmuir adsorption isotherm therefore predicts the fouling and concentration polarisation of the membrane during linamarase purification from cassava tissues. This proposition was supported by the solute deposits on the pores and surface of the membrane where van der Waal forces were created between the molecules, thus resulting in the fouling and chemical polarisation.

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This study conducts an ex-ante economic impact evaluation of developing low cost technologies for pyramiding useful genes from wild relatives into elite progenitors of cassava in Nigeria, Ghana and Uganda. More specifically, it estimates the change in economic surplus generated by introducing cassava varieties with tolerance to cassava mosaic disease, green mites, whiteflies, and delayed post-harvest deterioration. It compares the economic benefits of marker-assisted selection (MAS) to conventional breeding for these traits. Results indicate that varieties developed with marker-assisted breeding that incorporate all three traits are worth US$2.89 billion in Nigeria, $854 million in Ghana, and $280 million in Uganda over 20 years. If these varieties were to be developed with tolerance to CMD and Green mites alone they would be worth US$1.49 billion in Nigeria, $675 million in Ghana, and $52 million in Uganda if developed through MAS. If developed solely by conventional breeding they would be worth about US$676 million in Nigeria, $304 million in Ghana, and $18 million in Uganda. The difference is mostly due to the faster timing of release for the varieties developed with MAS and the higher probability of success. Several sensitivity analyses were conducted and benefits for MAS range from US$1.7 billion to US$4.3 billion for all three traits depending on assumptions. In all cases, the research investment is highly profitable from a societal standpoint. / Master of Science

Orientador : Marney Pascoli Cereda / Banca: Waldemar Gastoni Venturini Filho / Banca : Simon Damasceno / Resumo: Tucupi é um molho ácido preparado e usado na culinária dos estados do Norte do país. Há poucas informações sobre seu preparo. A pesquisa teve por objetivo verificar a viabilidade de fermentação acética da manipueira, água residual do processamento de farinha. A manipueira foi obtida em laboratório a partir da Fécula Branca, cultivar de polpa branca, indicada tanto para fim industrial como alimentício, cultivada em Campo Grande-MS, onde foi realizado o experimento. A manipueira foi caracterizada para cianeto livre, Brix, pH, açúcar redutor, açúcar redutor total e minerais. Para fins de comparação e compreensão do processo de acetificação da manipueira, foram estabelecidos ensaios simultâneos com suco de laranja, considerando que as frutas são tidas como substrato ideal para produção de vinagre. O suco de laranja também foi caracterizado como a manipueira e para ajustar a concentração de açúcares fermentescíveis adicionou-se sacarose comercial a manipueira com o intuito de se igualar o Brix de ambos os substratos. Os ensaios constaram de fermentação alcoólica seguida de acetificação. A fermentação alcoólica da manipueira e do suco de laranja foram realizadas com inoculação com 10 g L-1 de fermento seco da marca Fleischmann. Os fermentados alcoólicos obtidos foram caracterizados para °GL, AR, ART, acidez, pH, dosagem de nitrogênio, fósforo, potássio, cálcio, manganês, enxofre, ferro, zinco, cobre e ácidos orgânicos. Para iniciar o processo de acetificação, a fase inicial constou do isolamento de bactérias acéticas a partir de frutas fermentadas naturalmente em temperatura ambiente. Em seguida, os microrganismos foram purificados, mantidos e multiplicados por isolamento em meio de cultura seletivo adaptado do meio de Frateur e a partir destes foi preparado o inóculo. As bactérias isoladas em meio de Frateur...(Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The cassava waste water from Brazilian flour processing is used as base for the tucupi manufacture. Tucupi is a sauce prepared and culinary used in the north region of the country and are few information about it in the scientific literature. The research had as objective the evaluation of the cassava wastewater acetification in the tucupi processing. The cassava wastewater was obtained in laboratory from the Fécula Branca with white pulp cultivar, indicated for both industrial and culinary uses, cultivated in Campo Grande-MS, where the experiment was performed. The cassava waste water was characterized for free cyanide, Brix, pH, acidity, reducing sugar, total reducing sugar and minerals.In order to compare and understanding the acetification process of the cassava waste water there were established simultaneous assays using orange juice, considering that fruits are known as ideal subtract for vinegar production. The orange juice was characterized as the cassava wastewater and to adjust the fermentable sugar to the same concentration it was used commercial sugar cane in cassava wastewater. The essays were alcoholic fermentation following by acetification. The alcoholic fermentation of both cassava wastewater and orange juice were performed by the inoculation dried Fleischmann yeast 10 g l-1. The alcoholic fermented obtained were characterized for ºGL, reducing sugar, total reducing sugar, acidity, pH, nitrogen, phosphorus, potassium, calcium, manganese, sulfur, iron, zinc, copper and organic acids To beginning the acetic fermentation it was isolated the acetic bacteria from natural fermented fruits in room conditions. The microorganisms were purified, maintained and multiplied by isolation in a selective medium adapted from Frateur's medium, and from those was prepared the inoculums. The isolated bacteria in the Frateur's medium presented morphologic and biochemical characteristics...(Complete abstract, click electronic access below) / Mestre

Made available in DSpace on 2017-07-21T18:53:14Z (GMT). No. of bitstreams: 1 Krischina Singer.pdf: 1802748 bytes, checksum: cb12c193851bfb9460c0f240158189fb (MD5) Previous issue date: 2006-02-14 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Cassava starch is used as the main ingredient for making biscuits and cheese bread. Sour cassava starch is produced without an established standard of quality, with hygiene problems in processing, as well as product availability during the years. Still the production technology is not standardized, as well as the characterization of this product. This study has the objective of characterizing baked products with native and modified cassava starches for baked foods and tests a new formulation including the byproduct okara. In this work, commercial samples of cheese bread, cassava starch biscuits, chipa paraguaya as well as cassava starch, sour cassava starch and modified cassava starches were compared in terms of physicochemical properties. The quality characteristics of cheese bread, cassava starch biscuits and cheese bread supplemented with 5, 10 and 15% of okara were investigated. The characteristics of sour starch that makes it different from cassava starch are pH, acidity, degree of expansion, viscosity, clarity of the starch paste, freeze-thaw stability and reducing power. Four different starches were applied in the production of the baked products: cassava starch, sour cassava starch, starch modified with hydrogen peroxide and the modified starch named ExpandexÒ 160003. The baked products were evaluated in order to establish their physicochemical properties and observe the influence of the different starches on sensory evaluation. The results showed that the cheese breads supplemented with the byproduct okara had an increase in the protein and dietary fiber contents. The baked foods were submitted to an acceptability sensory evaluation with a nine point hedonic scale, involving untrained panelists. For the cheese bread samples containing sour starch cassava, starch modified by oxidation with hydrogen peroxide and the commercial starch ExpandexÒ 160003 resulted in close acceptability. For the cassava starch biscuits it was possible to conclude that the sour cassava starch and ExpandexÒ 160003 did not differ statistically. The cheese breads made with 5, 10 and 15% of okara were not statistically different at the level 5% and had good acceptability. / O polvilho é utilizado como ingrediente principal na fabricação de biscoitos e de pão de queijo. O polvilho azedo é um produto artesanal, sem padrão de qualidade estabelecido, com problemas de higiene em seu processamento e de oferta. Ainda não está padronizada a tecnologia de produção, assim como a caracterização ou tipificação desse produto. O trabalho teve como objetivo caracterizar produtos panificados contendo féculas de mandioca para uso culinário e modificadas e testar novas formulações, incluindo o subproduto da obtenção do extrato aquoso de soja - okara. Neste trabalho, pré-misturas de pão de queijo, biscoito de polvilho, chipa paraguaya e amostras de polvilhos doce, azedo e modificados foram comparadas físico-quimicamente. As características de qualidade de pão de queijo, biscoito de polvilho e pão de queijo suplementado com 5, 10 e 15% de okara foram investigadas. As características do polvilho azedo que o difere do polvilho doce são: pH, acidez, grau de expansão, viscosidade, claridade de pasta, sinérese e poder redutor. Foram aplicados nos produtos panificados quatro tipos diferentes de fécula, sendo polvilho doce, azedo, fécula modificada com peróxido de hidrogênio e fécula modificada comercial ExpandexÒ 160003. Obtidos os produtos panificados, foi determinada a composição físico-química e observado que os tipos de féculas influenciaram nas características internas, externas e no sabor. Os pães de queijo suplementados com subproduto okara apresentaram uma elevação do teor de proteínas e de fibras alimentares. Os produtos panificados foram submetidos a análise sensorial de aceitabilidade utilizando-se a escala hedônica de nove pontos, com provadores não-treinados. As amostras de pão de queijo contendo polvilho azedo, fécula modificada oxidada com peróxido de hidrogênio e fécula modificada comercial ExpandexÒ 160003 obtiveram uma aceitação próxima. Para as amostras de biscoito de polvilho verificou-se que as com polvilho azedo e ExpandexÒ 160003 não diferiram estatisticamente. Pães de queijo com 5, 10 e 15% de okara não foram consideradas diferentes significativamente em nível de 5% e tiveram boa aceitação.

Made available in DSpace on 2017-07-10T17:37:39Z (GMT). No. of bitstreams: 1 Roberto_Luis_Portz.pdf: 1085899 bytes, checksum: 3efb6c9ddc743240ff09e54b5f1b5d9a (MD5) Previous issue date: 2003-02-14 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The bacterial blight of cassava (Xanthomonas axonopodis pv. manihotis) is the most important disease in the culture of the cassava and its occurrence is generalized in all the places where it is cultivated. The intensity of the disease is related, mainly, with the resistance and age of the plant and with the soil and weather conditions. With the objective of obtaining information about the genetic variability of these bacteria in the West region of Paraná, a research was accomplished, throughout sampling of stems with similar symptoms to the caused by the disease, at Entre Rios do Oeste, Marechal Cândido Rondon, Mercedes, Missal, Nova Santa Rosa and Pato Bragado. Stems of cassava varieties destined for industry and varieties for human consume were sampled. The isolates obtained were characterized to "in vitro" amylase activity, eletrophoretic analysis of isoenzymes α and β-esterase and aggressiveness. From 61 collected materials, it was possible to obtain 19 isolated of X. axonopodis pv. manihotis. Materials of human consume varieties showed larger incidence than those for industry. Stems from Pato Bragado, Entre Rios do Oeste and Mercedes showed incidences of 10, 27 and 10%, respectively, values smaller than those of Marechal Cândido Rondon (50%) and Nova Santa Rosa (58%). The isolates could be contained in three, six and 12 different groups to amylolytic activity, aggressiveness and esterase isoenzimes, respectively. There was not relationship between the amylase activity and aggressiveness of the isolates. Based on the origin, isolates of Marechal Cândido Rondon were more aggressive than those of other sampled areas. The clustering for esterase allowed to verify that isolates from Entre Rios do Oeste, Nova Santa Rosa and Mercedes showed high similarity degree. These results indicate there to be differentiation among the isolates of the bacteria presents in the studied regions / A bacteriose ou murcha bacteriana (Xanthomonas axonopodis pv. manihotis) é a doença de maior importância econômica na cultura da mandioca e sua ocorrência está generalizada em todos os locais onde esta é cultivada. A intensidade da doença está relacionada, principalmente, com a resistência e idade da planta e com as condições edafoclimáticas. Com o objetivo de obter informações sobre a variabilidade genética desta bactéria em municípios produtores da região Oeste do Paraná, foi realizado um levantamento, através de coletas de ramas com sintomas semelhantes aos causados pela doença, em Entre Rios do Oeste, Marechal Cândido Rondon, Mercedes, Missal, Nova Santa Rosa e Pato Bragado. Foram coletadas ramas de variedades de mandioca destinadas para indústria e para mesa. Os isolados obtidos foram caracterizados quanto à atividade in vitro de amilase, análise eletroforética de isoenzimas de α e β-esterase e quanto à agressividade. A partir de 61 materiais vegetais coletados, foi possível obter 19 isolados de X. axonopodis pv. manihotis, sendo que, materiais provenientes de variedades de mesa apresentaram maior incidência em relação àquelas para indústria. Manivas provenientes de Pato Bragado, Entre Rios do Oeste e Mercedes apresentaram incidências de 10, 27 e 10%, respectivamente, valores inferiores aos de Marechal Cândido Rondon (50%) e de Nova Santa Rosa (58%). Os isolados puderam ser agrupados em três, seis e 12 grupos distintos com relação à capacidade amilolítica, agressividade e isoenzimas de esterase, respectivamente. Não houve relação entre a atividade de amilase e agressividade dos isolados. Baseado na procedência, isolados de Marechal Cândido Rondon foram mais agressivos que os provenientes das outras regiões amostradas. O agrupamento com base em esterase permitiu verificar que isolados provenientes de Entre Rios do Oeste, Nova Santa Rosa e Mercedes apresentam, entre si, alto grau de similaridade. Estes resultados indicam haver diferenciação entre os isolados da bactéria presentes nos municípios amostrados