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Pestalotiopsis westerdijkii, a cellulolytic mold, exhibited the production of a freely diffusing, extra-cellular enzyme capable of solubilizing hydrocellulose and amorphous cellulose when grown on coconut flour-solka-floc (2:1) medium at 31°c for 11 days. For the first time, the pH and temperature optimum for the maximum activity of the enzyme was established. The potency of the enzyme increased by serial culturing of the mold on the same medium. Activation of enzyme by cysteine hydrochloride was observed. Five-fold increases in specific activity with the elimination of most of the non-enzymic nitrogen was achieved by (NH₄)₂SO₄ precipitation and gel filtration of the crude enzyme. The enzyme treatment of coconut flour brought marked improvement in protein extractability with a corresponding decrease in crude fiber. This action of the enzyme was further established by the increase of water-soluble reducing sugars in the enzyme-treated milk due to the degradation of structural polysaccharides. The amino acid composition or the control residue predicted ample room for possible improvement of the amino acid pattern in the enzyme-treated milk. The most limiting amino acids in the coconut milk preparation is lysine in confirmation of Butterworth and Fox (4), and Thomas and Scott (41) 1 followed by threonine, the sulfur amino acids and isoleucine. Significant amounts of threonine and isoleucine were stripped out of the control residue by the enzyme treatment, and the order of limitation became lysine, the sulfur amino acids, isoleucine and lastly, threonine. The animal feeding experiments did not show any significant difference between the protein qualities of the control and enzyme-treated milk preparations; however, the animals on the residue diets all lost weight. Those which were on enzyme-treated residue did very poorly. Low digestibility of the enzyme-treated residue reflected by the restricted protein intake due to high fiber content, and the presence of the sub-optimal levels of essential amino acids compared to the control residue resulted in great loss in weight, bloated appearance and loss of balance at the end of the experimental period. The enzyme appears to be nontoxic. The enzyme at its optimal pH and temperature solubilized hydrocellulose yielding oligosaccharides with an average degree of polymerization of eleven. Also, the enzyme was more capable of handling cellobiose through cellohexaose than the higher oligosaccharides to form glucose. The wide substrate specificity exhibited by the enzyme resulted in extensive degradation of pieces of Whatman No. 1 filter paper and certain vegetable foodstuffs. / Ph. D.

Orientador: Waldemar Gastoni Venturini Filho / Banca: Carlos Ducatti / Banca: Maria Márcia Pereira Sartori / Resumo: O presente trabalho teve como objetivos realizar, em águas de coco brasileiras, análises físico-químicas, energética e isotópica de carbono, a fim de caracterizá-las, atestar a veracidade das informações energéticas contidas no rótulo das embalagens e verificar a presença de adulteração por adição de açúcar de cana acima dos limites legais, respectivamente. Neste trabalho, foram utilizadas águas de coco in natura, fabricadas em laboratório (com adulteração conhecida) e industrializadas. Amostras de água de coco in natura e industrializadas foram analisadas para os seguintes parâmetros: proteína bruta, lipídio, carboidrato, valor calórico, açúcares redutores (AR), açúcares redutores totais (ART), açúcares não redutores (ANR), sólidos solúveis, acidez titulável (AT), pH, Ratio, (sólidos solúveis/acidez titulável) e turbidez. As análises isotópicas das amostras de água de coco in natura, fabricadas em laboratório e industrializadas foram realizadas em espectrômetro de massa de razão isotópica. Os valores obtidos da análise isotópica das bebidas fabricadas em laboratório permitiram estimar o erro do método. Com base nas informações da legislação, foi construída uma curva de legalidade em um gráfico cartesiano. Após analisar isotopicamente amostras da bebida industrializada, foi possível calcular a porcentagem de carbono do ciclo fotossintético C3 (água de coco) e de carbono do ciclo fotossintético C4 (açúcar de cana) 2 e confrontá-la com a curva de legalidade para identificar possíveis adulterações. As análises energéticas de água de coco foram realizadas pelo método da composição centesimal, sendo os resultados confrontados com as informações do rótulo. As águas de coco industrializadas apresentaram maiores teores de teor de sólidos solúveis, AR, ART, ANR e turbidez, e valor menor de pH, em relação às bebidas in ... / Abstract: This study aimed to perform, in Brazilian coconut water, physicochemical, energy and isotopic carbon analisys in order to characterize, attest the veracity of the energy information contained in the packaging label and check for tampering by addition of sugar cane above the legal limit, respectively. In this paper, coconut water were used fresh, manufactured in the laboratory (with known tampering) and industrialized. Coconut water samples fresh and industrialized were analyzed for the following parameters: crude protein, lipid, carbohydrate, calories, reducing sugars (RS), total reducing sugars (TRS), not reducing sugars (NRS), soluble solids, acidity titratable (AT), pH, ratio (soluble solids / titratable acidity) and turbidity. The isotopic analysis of fresh coconut water samples, made in the laboratory and industrialized were conducted in isotopic ratio mass spectrometer. The values obtained from isotopic analysis of beverages manufactured in the laboratory allowed to estimate the error of the method. Based on law information, a legality curve was built in a Cartesian graph. After isotopically analyze industrialized drink samples, it was possible to calculate the percentage of carbono from photosynthetic cycle C3 (coconut water) and carbon from photosynthetic cycle C4 (sugar cane) and compare it with the legality curve for possible tampering. Energy analysis of coconut water were carried out by the method of proximate analisys and the results are confronted with the label information ... / Mestre

Made available in DSpace on 2015-09-17T15:26:53Z (GMT). No. of bitstreams: 0 Previous issue date: 2015-07-27. Added 1 bitstream(s) on 2015-09-17T15:45:04Z : No. of bitstreams: 1 000847045.pdf: 1002653 bytes, checksum: fe6066f64cffd8eb7c55f1d3f7ccf5e2 (MD5) / O presente trabalho teve como objetivos realizar, em águas de coco brasileiras, análises físico-químicas, energética e isotópica de carbono, a fim de caracterizá-las, atestar a veracidade das informações energéticas contidas no rótulo das embalagens e verificar a presença de adulteração por adição de açúcar de cana acima dos limites legais, respectivamente. Neste trabalho, foram utilizadas águas de coco in natura, fabricadas em laboratório (com adulteração conhecida) e industrializadas. Amostras de água de coco in natura e industrializadas foram analisadas para os seguintes parâmetros: proteína bruta, lipídio, carboidrato, valor calórico, açúcares redutores (AR), açúcares redutores totais (ART), açúcares não redutores (ANR), sólidos solúveis, acidez titulável (AT), pH, Ratio, (sólidos solúveis/acidez titulável) e turbidez. As análises isotópicas das amostras de água de coco in natura, fabricadas em laboratório e industrializadas foram realizadas em espectrômetro de massa de razão isotópica. Os valores obtidos da análise isotópica das bebidas fabricadas em laboratório permitiram estimar o erro do método. Com base nas informações da legislação, foi construída uma curva de legalidade em um gráfico cartesiano. Após analisar isotopicamente amostras da bebida industrializada, foi possível calcular a porcentagem de carbono do ciclo fotossintético C3 (água de coco) e de carbono do ciclo fotossintético C4 (açúcar de cana) 2 e confrontá-la com a curva de legalidade para identificar possíveis adulterações. As análises energéticas de água de coco foram realizadas pelo método da composição centesimal, sendo os resultados confrontados com as informações do rótulo. As águas de coco industrializadas apresentaram maiores teores de teor de sólidos solúveis, AR, ART, ANR e turbidez, e valor menor de pH, em relação às bebidas in ... / This study aimed to perform, in Brazilian coconut water, physicochemical, energy and isotopic carbon analisys in order to characterize, attest the veracity of the energy information contained in the packaging label and check for tampering by addition of sugar cane above the legal limit, respectively. In this paper, coconut water were used fresh, manufactured in the laboratory (with known tampering) and industrialized. Coconut water samples fresh and industrialized were analyzed for the following parameters: crude protein, lipid, carbohydrate, calories, reducing sugars (RS), total reducing sugars (TRS), not reducing sugars (NRS), soluble solids, acidity titratable (AT), pH, ratio (soluble solids / titratable acidity) and turbidity. The isotopic analysis of fresh coconut water samples, made in the laboratory and industrialized were conducted in isotopic ratio mass spectrometer. The values obtained from isotopic analysis of beverages manufactured in the laboratory allowed to estimate the error of the method. Based on law information, a legality curve was built in a Cartesian graph. After isotopically analyze industrialized drink samples, it was possible to calculate the percentage of carbono from photosynthetic cycle C3 (coconut water) and carbon from photosynthetic cycle C4 (sugar cane) and compare it with the legality curve for possible tampering. Energy analysis of coconut water were carried out by the method of proximate analisys and the results are confronted with the label information ...