Submitted by Ana Rosa Aon Cardoso Fernandes null (anarosa_acf@yahoo.com.br) on 2017-03-16T20:24:08Z No. of bitstreams: 1 Ana Fernandes.pdf: 2688599 bytes, checksum: 27242311dcfb0830c4a3d5a42d66e06b (MD5) / Approved for entry into archive by Juliano Benedito Ferreira (julianoferreira@reitoria.unesp.br) on 2017-03-21T18:33:11Z (GMT) No. of bitstreams: 1 fernandes_arac_me_soro.pdf: 2688599 bytes, checksum: 27242311dcfb0830c4a3d5a42d66e06b (MD5) / Made available in DSpace on 2017-03-21T18:33:11Z (GMT). No. of bitstreams: 1 fernandes_arac_me_soro.pdf: 2688599 bytes, checksum: 27242311dcfb0830c4a3d5a42d66e06b (MD5) Previous issue date: 2017-02-09 / Instituto Granado de Tecnologia da Poliacrilonitrila (IGTPAN) / O ácido γ-poliglutâmico (γ-PGA) é uma homopoliamida composta por unidades de D- e L- de ácido glutâmico. Trata-se de biopolímero aniônico que possui propriedades como solubilidade em água, atoxicidade, além de ser comestível e biodegradável. Devido a estas propriedades, possui muitas aplicações ambientais, dentre elas, o uso como incremento ao processo de floculação, no tratamento de água. O ácido γ-poliglutâmico pode ser produzido, através da fermentação da soja utilizando-se da bactéria Bacillus subtilis encontrada em alimentos como o natto, consumido como iguaria no Japão. Grande parte das aplicações de biopolímeros está diretamente envolvida com seu potencial de resposta às alterações do meio em que se encontram dissolvidos. Uma abordagem voltada ao entendimento das alterações estruturais, conformações e associações de cadeias poliméricas apresenta alto interesse científico, assim como aplicações práticas. O objetivo deste trabalho volta-se pela extração e quantificação do ácido γ-poliglutâmico de produtos comerciais, natto e PGα21Ca, para estudos como agente floculante. Observou-se diferença expressiva, na produção de ácido γ-poliglutâmico, em marcas distintas de natto. A metodologia de extração γ-PGA que representou maior eficiência foi através do uso de metanol refrigerado como agente de precipitação, onde em apenas uma extração obteve-se o biopolímero com atividade floculante, quando comparado à extração com o álcool etílico e acetona. Quanto ao método de extração de γ-PGA do PGα21Ca, a extração por álcool etílico apresentou-se eficiente na separação do ácido γ-poliglutâmico, sendo observado apenas pequeno residual de cálcio. / The γ-polyglutamic acid (γ-PGA) is a homopolyamide composed of D- and L- units of glutamic acid. It is anionic biopolymer that has properties such as water solubility, no toxicity, in addition to being edible and biodegradable. Due to these properties, it has many environmental applications, among them, the use as an increment to the flocculation process, in the treatment of water. γ-polyglutamic acid can be produced by fermenting soybeans using Bacillus subtilis bacteria found in foods such as natto, consumed as a delicacy in Japan. Most applications of biopolymers are directly involved with their potential to respond to changes from the environment in which they are dissolved. An approach aimed at understanding the structural changes, conformations and associations of polymer chains presents a high scientific interest, as well as practical applications. The objective of this work is the extraction and quantification of γ-polyglutamic acid from commercial products, natto and PGα21Ca, for studies as a flocculating agent. There was an expressive difference in the production of γ-polyglutamic acid in different natto brands. The methodology of γ-PGA extraction that represented greater efficiency was through the use of cooled methanol as a precipitation agent, where in only one extraction was obtained the biopolymer with flocculating activity, when compared to the extraction with ethyl alcohol and acetone. As for the γ-PGA extraction method of PGα21Ca, the ethyl alcohol extraction was efficient in the separation of the γ-polyglutamic acid, with only small residual of calcium being observed.

Food grade soybean production is a high value alternative to conventional soybean use. The production of natto, a fermented soyfood, requires soybean cultivars that consistently express specific quality traits over a range of growing environments. Therefore, it is necessary to evaluate genetic and environmental influence for natto quality traits to ensure consistent performance. A multi location experiment was conducted in 2006 and 2007 to address the influence of soybean cropping system (double crop vs. full season) and environmental factors on traits associated with natto quality. Two statistical models were used to analyze the effects of planting system and environment on agronomic traits such as yield, maturity, and seed size and natto quality traits such as water absorption, water loss after steaming, seed coat deficiency, and rate of water absorption. Genotype variation was significant for all traits, but genetic differences for water loss after steaming were minimal. Planting system significantly influenced all natto quality traits. Seed coat deficiency and rate of water absorption displayed the most differential response and double crop plantings produced superior characteristics. Genotype à environment interactions were significant for all traits, but they did not confound selecting superior natto cultivars. Significant environment and year effects indicate environmental sensitivity, but genotype rankings rarely changed. The results indicate that genotype was the most important factor controlling the natto quality traits tested. These results suggest breeding for superior natto cultivars is possible but environmental influence must be accounted for and multi environment testing is necessary for genotype natto quality evaluation. / Master of Science

Natto and sprout soybeans are produced using small-seeded soybeans and their production is a high value alternative to grow grain soybeans for food in U.S. The development of soybean cultivars with improved natto and sprout quality is crucial for maintaining and increasing the soyfood market. However, there is insufficient information on sprout soybean characteristics. Therefore, the first objective of this study was to evaluate seed and sprout traits as potential selection criteria and study the storage effect on sprout quality. Seeds can be a vehicle for transmission of pathogens capable of causing human illness. That is why, the second objective was to identify seed-borne pathogens on a commercial soybean cultivar and to evaluate different seed decontamination treatments. Finally, seed coat deficiency is an undesirable trait for natto soybean seeds because it causes inferior appearance of the product. Thus, the third objective was to identify quantitative trait loci (QTL) underlying seed coat deficiency (SCD) and associated markers. Results showed that seed size, high-, average- and low-quality sprout percentage, hypocotyl thickness and length and sprout yield are the most important variables for breeding sprout cultivars; and one-year seed storage at room temperature reduced sprout quality. Fusarium, Alternaria and Diaphorte were the most frequent genera isolated from soybean seeds, and 2% calcium hypochlorite and 5% acetic acid were promising seed disinfection treatments. A stable QTL, qSCD20_1, was identified across two years explaining up to 25% of the variation of SCD; and eight molecular markers tightly linked and nearby qSCD20_1 were identified. Information presented will be helpful for sprout and natto soybean cultivar development. / Master of Science