Amylose content is generally the most important factor determining rice eating and cooking quality. Commercial rice varieties are, in fact, placed into market classes based on having “zero” (0-7%), low (10-20), intermediate (20-25%), or high (>25%) apparent amylose. This study demonstrates that the single-nucleotide polymorphisms (SNP) in the exon 1 (G->T) and in exon 6 (A->C) of GBSS can be used as markers to efficiently distinguish the amylose classes. These two SNPs accounted for 89.2% of the variation in apparent amylose content in a pedigree of 89 US rice varieties and 93.8% of the variation among 279 accessions in a European germplasm collection. All low amylose varieties had the T allele of exon 1. All intermediate amylose varieties had the G allele of exon 1 and the C allele of exon 6. All high amylose varieties had the G allele of exon 1 and the A allele of exon 6. In contrast to previous reports, the amylose content of rice varieties in West Africa was also largely determined by GBSS alleles, which accounted for 93.3% of the variation among 77 samples from West Africa Rice Development Association. GBSS gene from O. glaberrima was found to lack a transposon in exon 10 and have an additional polymorphism (G->A) in exon 12, but these do not significantly alter amylose content. The study also shows that some GBSS genes from high amylose varieties contain an additional C->T polymorphism in exon 10. This SNP does not significantly alter amylose content, but alters rice starch pasting properties. Traditional RVA analysis of starch pasting properties is complicated by differences in the shear forces between samples. However a simple method was developed to overcome this problem and it was shown that starch granules from rice varieties with the T allele of exon 10 are notably more shear resistant. Amylose and the SNP in exons 1, 6 and 10 of GBSS also played a key role in starch re-association. They accounted for 81 and 71.5%, respectively, of the variation in “gel hardness” of RVA samples which have been allowed to incubate at room temperature for 24 hours.

The texture of tortillas was improved by the addition of maltogenic amylase and carboxymethylcellulose (CMC) and guar gum to fresh masa from ground nixtamal (FNM) and nixtamalized corn flour (NCF) masa. Differences in the performance of additives in tortillas held under refrigeration or ambient storage were documented. For NCF tortillas, significant improvements were obtained in objective and subjective texture measurements by two treatments. Tortilla texture was improved by a treatment with a high enzyme level (170 mg/kg of maltogenic α-amylase, 0.14% CMC, 0.85% guar) as measured by objective tests and by a treatment with low enzyme level (60 mg/kg of maltogenic α-amylase, 0.43% CMC, 0.57% guar) as measured by subjective tests. The addition of maltogenic α-amylase (70 mg/kg) and CMC (0.35%) to FNM tortillas at levels similar to the low enzyme NCF treatment but with lower guar level (0.12%) improved tortilla texture. The maltogenic α-amylase softened tortillas by trimming the starch structure. This allowed the guar to interfere with amylopectin re-crystallization inside gelatinized starch granules. The CMC created a more flexible intergranular matrix that helped maintain the disrupted tortilla structure. Guar was ineffective in refrigerated tortillas, whereas, maltodextrins effectively improved refrigerated tortillas. The sequence of partial starch hydrolysis, warm holding condition, and time for guar to associate with starch and CMC was necessary to improve tortilla texture. Thus, different additives may be required for cold versus room temperature storage. Sugars increased in enzyme-treated tortillas during storage. This suggests that maltogenic α-amylase was only partially inactivated during baking of corn tortillas. Tortillas with more enzyme had lower and later pasting viscosity as measured by a Rapid Viscoanalyzer. Tortillas prepared from FNM also had lower and later pasting viscosity compared to NCF tortillas. Pasting viscosity of tortillas revealed intrinsic starch polymer characteristics and interactions. Results of this study provide commercially applicable information about desired levels for the extent of starch hydrolysis, the type and amount of gums and starches, and product microstructure to delay staling of corn tortillas.

The texture of tortillas was improved by the addition of maltogenic amylase and carboxymethylcellulose (CMC) and guar gum to fresh masa from ground nixtamal (FNM) and nixtamalized corn flour (NCF) masa. Differences in the performance of additives in tortillas held under refrigeration or ambient storage were documented. For NCF tortillas, significant improvements were obtained in objective and subjective texture measurements by two treatments. Tortilla texture was improved by a treatment with a high enzyme level (170 mg/kg of maltogenic α-amylase, 0.14% CMC, 0.85% guar) as measured by objective tests and by a treatment with low enzyme level (60 mg/kg of maltogenic α-amylase, 0.43% CMC, 0.57% guar) as measured by subjective tests. The addition of maltogenic α-amylase (70 mg/kg) and CMC (0.35%) to FNM tortillas at levels similar to the low enzyme NCF treatment but with lower guar level (0.12%) improved tortilla texture. The maltogenic α-amylase softened tortillas by trimming the starch structure. This allowed the guar to interfere with amylopectin re-crystallization inside gelatinized starch granules. The CMC created a more flexible intergranular matrix that helped maintain the disrupted tortilla structure. Guar was ineffective in refrigerated tortillas, whereas, maltodextrins effectively improved refrigerated tortillas. The sequence of partial starch hydrolysis, warm holding condition, and time for guar to associate with starch and CMC was necessary to improve tortilla texture. Thus, different additives may be required for cold versus room temperature storage. Sugars increased in enzyme-treated tortillas during storage. This suggests that maltogenic α-amylase was only partially inactivated during baking of corn tortillas. Tortillas with more enzyme had lower and later pasting viscosity as measured by a Rapid Viscoanalyzer. Tortillas prepared from FNM also had lower and later pasting viscosity compared to NCF tortillas. Pasting viscosity of tortillas revealed intrinsic starch polymer characteristics and interactions. Results of this study provide commercially applicable information about desired levels for the extent of starch hydrolysis, the type and amount of gums and starches, and product microstructure to delay staling of corn tortillas.

Submitted by Renata Lopes (renatasil82@gmail.com) on 2016-01-11T10:19:51Z No. of bitstreams: 1 rodrigostephani.pdf: 3918088 bytes, checksum: ccece12be54bb4ea37e28659939d93e4 (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2016-01-25T16:58:14Z (GMT) No. of bitstreams: 1 rodrigostephani.pdf: 3918088 bytes, checksum: ccece12be54bb4ea37e28659939d93e4 (MD5) / Made available in DSpace on 2016-01-25T16:58:14Z (GMT). No. of bitstreams: 1 rodrigostephani.pdf: 3918088 bytes, checksum: ccece12be54bb4ea37e28659939d93e4 (MD5) Previous issue date: 2015-03-17 / O objetivo deste trabalho foi utilizar a espectroscopia Raman e o analisador rápido de viscosidade (RVA) no estudo das propriedades químicas dos concentrados proteicos de soro do leite (WPC), visando identificar atributos intrínsecos aos produtos durante processamento de obtenção ou utilização industrial. Com o uso da espectroscopia Raman foi possível identificar o estado físico da lactose presente em amostras de WPC, obtidas em planta piloto sob diferentes parâmetros tecnológicos, devido a caracterização do estado físico deste carboidrato nas partículas dos pós. O processo de cristalização da lactose foi identificado em diferentes repetições dos tratamentos aplicados, devido às mudanças espectrais que ocorrem na região de 2900 cm-1 e, principalmente, na região entre 1200 e 800 cm-1. Estas alterações no perfil dos espectros foram atribuídas ao processo de mudança de fase da lactose amorfa para a lactose cristalina, durante a qual ocorre o aparecimento de novas bandas, devido ao abaixamento de simetria que ocorre na transição de fases. O RVA foi utilizado para avaliar o comportamento sinérgico de sistemas proteicos reidratados contendo WPC, visando elucidar a influência das diferentes estruturas proteicas destes sistemas em diferentes processamentos térmicos sob a influência do pH do meio, permitindo alcançar melhor otimização da definição dos produtos e processos. A interpretação das reações e das interações que ocorrem de forma simultânea entre os constituintes proteicos destes sistemas em dispersão durante o processamento térmico ainda é um grande desafio e, neste trabalho, foi feita através da observação das mudanças reológicas da viscosidade durante a rampa de aquecimento, utilizando-se 10 parâmetros analíticos específicos obtidos nos perfis viscográficos. O estudo demonstrou a clara influência do pH 5,5 na elevação de no mínimo 5°C na temperatura de início da viscosidade de arranque dos sistemas proteicos e o impacto das diferentes proporções proteicas em pH 7,0 no perfil das curvas viscográficas, tendo como principal agente o efeito sinérgico proveniente entre as reações e interações das caseínas com as proteínas do soro durante o processamento. Assim, este trabalho reforça a importância da espectroscopia Raman como ferramenta analítica na caracterização do estado físico da lactose, do RVA como um instrumento analítico utilizado na simulação de processos industriais envolvendo os sistemas proteicos e o uso da rampa de viscosidade de arranque como forma de interpretação das interações dos seus componentes em relação às modificações relacionadas à temperatura de tratamento. / The objective of this study was to use Raman spectroscopy and Rapid Viscosity Analyzer (RVA) in the study of chemical properties of Whey Protein Concentrates (WPC), aiming to identify intrinsic attributes of the products during processing or during industrial use. By means of Raman spectroscopy, it was possible to identify the structure of the lactose present in the WPC samples, obtained in a pilot plant under different technological parameters, due to the characteristics of the physical state of this sugar in the powder particles. The crystallization process of the lactose has been identified in different repetitions of treatments because of the spectral changes occurring in the region of 2900 cm-1 and especially in the region between 1200 and 800 cm-1. These changes in the profile of the spectra were attributed to phase change process of amorphous lactose to crystalline lactose, which occurs during the appearance of new bands due to the lowering of symmetry in the phase transition. The RVA was used to evaluate the synergistic behavior of WPC containing rehydrated protein systems, to elucidate the effect of different protein structures of these systems in various thermal processing under the influence of pH, allowing to a better optimization of definition of products and processes. The interpretation of reactions and interactions that occur simultaneously among the protein constituents of these systems in dispersion during thermal processing is still a major challenge, and this work was carried out by observing the rheological changes in viscosity during the heating ramp, using 10 specific analytical parameters obtained from the viscographic profiles. The study showed a clear influence of pH 5.5 in the elevation of at least 5°C in the initial temperature of the start-up viscosity of the protein systems and the impact of different protein ratios at pH 7.0 in the profile of viscographic curves, the main agent being the synergistic effect between the reactions and interactions of caseins with whey proteins during processing. This study reinforces the importance of Raman spectroscopy as an analytical tool in characterizing the physical state of lactose and the RVA as an analytical tool used in the simulation of industrial processes involving protein systems and also the use of start-up viscosity ramp as a means of interpretation of the interactions of its components in relation to thermal treatment related changes.

Submitted by Renata Lopes (renatasil82@gmail.com) on 2016-04-12T13:04:06Z No. of bitstreams: 1 alissonborgesdesouza.pdf: 997067 bytes, checksum: 92d74fc8f2a6f1c9ec4f99faf3f94719 (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2016-04-24T03:32:23Z (GMT) No. of bitstreams: 1 alissonborgesdesouza.pdf: 997067 bytes, checksum: 92d74fc8f2a6f1c9ec4f99faf3f94719 (MD5) / Made available in DSpace on 2016-04-24T03:32:23Z (GMT). No. of bitstreams: 1 alissonborgesdesouza.pdf: 997067 bytes, checksum: 92d74fc8f2a6f1c9ec4f99faf3f94719 (MD5) Previous issue date: 2013-03-01 / As proteínas de fontes tradicionais estão sendo cada vez mais utilizadas como ingredientes em um grande número de alimentos formulados. As propriedades tecno-funcionais das proteínas estão relacionadas a várias características moleculares gerais como hidratação, atividade de superfície e tipo de interação proteína-proteína, favorecidas por desdobramento parcial das estruturas. Destas interações o pH do meio apresenta-se como um grande interferente na intensidade e tipo de reação ocorrida. A intensidade de desnaturação e interação das diferentes proteínas ocorre em diferentes formas e intensidade quando se varia o valor de pH do meio em que estas se encontram. Assim, este trabalho teve como objetivo geral a verificação da influência das interações soro-proteínas/caseínas na evolução da viscosidade e perfil de textura de produtos lácteos em diferentes valores de pH, utilizando o simulador o Analisador Rápido de Viscosidade (RVA) e aplicação tecnológica em queijos processados. Foram analisadas amostras comerciais de concentrado protéico de soro (WPC) e concentrado protéico de leite (MPC). A concentração sólido-líquido da solução avaliada no RVA foi 0,3 g.g-1 de matéria seca em água, devido à grande sensibilidade do sistema à concentração de sólidos. A solução teve o pH ajustado para os valores de 6,0, 6,5 e 7,0. Os resultados foram interpretados em função das viscosidades finais após processamento em RVA. Foi possível otimizar as diferentes condições das variáveis dos concentrados protéicos e pH da solução com a interpretação dos perfis viscográficos obtidos, com referência ao comportamento térmico do WPC e do MPC. O RVA pode ser considerado uma ferramenta analítica emergente para o estudo e conhecimento das tecnofuncionalidades, utilizando a análise de viscosidade para estimar a desnaturação protéica. Foi possível também otimizar as diferentes proporções de WPC e MPC para alteração dos parâmetros de textura de queijos processados cremosos, sendo o pH também um fator de influência nesta otimização. / The traditional sources of protein are being increasingly used as ingredients for a large number of formulated foods. The techno-functional properties of proteins are related to various general and molecular characteristics such as hydration, surface activity and type of protein-protein interactions, facilitated by partial unfolding of structures. From these interactions, the medium pH is presented as a major interferer in intensity and type of reaction that takes place. The intensity of denaturation and interaction of different proteins occur in different forms and intensity accordingly to the pH value of the medium in which they are located. This study aimed to verify the influence of interactions between whey /casein in the evolution of the viscosity and texture profile of dairy products at different pH values, using Rapid Viscosity Analyzer (RVA) simulator and its technological application in processed cheese. We have analyzed samples of commercial whey protein concentrate (WPC) and milk protein concentrate (MPC). The solid-liquid concentration of the solution measured in the RVA was 0.3 g.g-1 of dry weight in water due to the high sensitivity of the system to solid concentration. The solution was adjusted to pH values of 6.0, 6.5 and 7.0. The results were interpreted in terms of the final viscosity after processing at RVA. It was possible to optimize the different conditions of variables of concentrated protein solution and of the pH of the solution with the interpretation of the obtained viscosity profiles with reference to the thermal behavior of MPC and WPC. The RVA can be considered an emerging analytical tool for the study and knowledge of the technological features, using the analysis to estimate the viscosity of protein denaturation. It was also possible to optimize the different proportions of WPC and MPC to change the parameters of texture for creamy processed cheese and the pH was also an influencing factor in this optimization.

Doctor of Philosophy / Department of Biological & Agricultural Engineering / Donghai Wang / Scott R. Bean / Sorghum has been considered one of the best species dedicated to biofuel production because of its drought tolerance, low fertilizer or pesticide input, established production systems, and genetic diversity. The mission of this research was to better understand the relationship among "genetic-structure-function-conversion." The main focus of this research was to study the impact of sorghum proteins on ethanol fermentation and to investigate novel methods for evaluation of sorghum fermentation quality. Changes of sorghum protein in digestibility, solubility, and microstructure during mashing were characterized. Sorghum proteins tended to form highly extended, strong web-like microstructures during mashing. The degree of protein cross-linking differed among samples. Formation of web-like microstructures due to cross-linking reduced conversion efficiency. A rapid method for extracting proteins from mashed and nonmashed sorghum meal using sonication (ultrasound) was developed, with which the relationships between the levels of extractable proteins and ethanol fermentation properties were determined. There was a strong relationship between extractable proteins and fermentation parameters. Ethanol yield increased and conversion efficiency improved significantly as the amount of extractable proteins increased. The Rapid-Visco Analyzer (RVA) was used to characterize pasting properties of sorghum grains. Results showed a strong linear relationship between ethanol yield and final viscosity, as well as setback. A modified RVA procedure (10 min) with an application of α-amylase was developed to simulate the liquefaction step in dry-grind ethanol production. There was a remarkable difference in mashing properties among the sorghum samples with the normal dosage of α-amylase. The modified RVA procedure is applicable not only for characterization of mashing properties but also for prediction of tannin content and for optimization of [alpha]-amylase doses for starch liquefaction. A small-scale mashing (SSM) procedure requiring only 300 mg of samples was investigated as a possible method of predicting ethanol yield of sorghum grain. There was a strong linear correlation between completely hydrolyzed starch (CHS) from SSM and ethanol yields from both traditional and simultaneous saccharification and fermentation procedures. CHS was a better indicator for predicting ethanol yield in fermentation than total starch.

Burkholderia pseudomallei (Bp) is the causative agent of melioidosis, an opportunistic but serious human disease endemic to Southeast Asia and Northern Australia. The ‘Bp-group’ includes Bp and the closely-related organisms B. thailandensis (Bt) and B. oklahomensis (Bo), all of which are usually soil-dwelling saprophytes, and B. mallei (Bm) which is an equine-host-adapted pathogen. Bt is virulent in a number of invertebrate models but is generally non-pathogenic for mammals and is often used as a surrogate for the study of virulence mechanisms shared with Bp. Experiments to assess the potential of the Tobacco Hawkmoth Manduca sexta as a model host for Bp or Bt infection revealed surprising results. Bp, Bt and Bo were all lethal to M. sexta larvae. This is the first report of Bo virulence in an infection model. Additionally, the relative virulence of the three species was the reverse of that reported in humans and in larvae of the Greater Waxworm Galleria mellonella. Despite that, well-known hallmarks of Bp-group pathogenesis in mammalian hosts – intracellular survival and multiplication, actin remodelling and acute sepsis – were observed in M. sexta infection during a fluorescent confocal microscopy time-course study. M. sexta feeding experiments with Bt and Bo indicated that cultures of these bacteria are also pathogenic via the oral route, which is likely to be relevant for natural insect-bacteria interactions. Cell-free supernatant of Bo was as harmful to larvae as complete culture, supporting previous suggestions that Bp-group bacteria produce toxins or paralytic agents that are active against invertebrates. Finally, Rapid Virulence Annotation (RVA) was performed as a genome-wide screen for virulence determinants of Bp strain K96423, using three invertebrate bioassays with a recombinant expression library. In response to problems with the reproducibility of biologically active clones, a new statistical approach was devised which enabled quantitative identification of the most convincing RVA hits.

Thesis (MSc Food Sc)--University of Stellenbosch, 2011. / ENGLISH ABSTRACT: The relationship between malt fermentability and rheological variables, measured by means of the Rapid Visco Analyser (RVA) and application of multivariate data analysis, was investigated. The RVA Kilned Malt method was optimised to achieve maximum rheological discrimination between malt samples, differing in fermentability. Five concentrations and two particle sizes were used to investigate each malt sample. Data were analysed by two different data analysis techniques, namely principal component analysis (PCA) and analysis of variance (ANOVA). Rheological variables for peak-height, -width, -area and time occurrence, were able to discriminate between high (Metcalfe, Flagship), intermediate (SSG 585, PUMA) and low malt fermentability (SSG 506, SSG 564). Variation in particle size showed insignificant (P>0.05) fermentability discrimination. The malt to water ratio of 1:1.5 provided the best discrimination in fermentability. PCA applied to the entire dataset was the superior data analysis technique. Partial least squares (PLS) regression and Soft Independent Modeling of Class Analogy (SIMCA) were applied to predict malt fermentability. Recorded RVA data was regressed with both apparent attenuation limit (AAL) and free amino nitrogen (FAN), independently. Developed PLS calibration models were validated by test set and segmented crossvalidation for AAL and FAN, respectively. The SIMCA classification model developed was based on different malt fermentability classes, each PCA validated independently by test set validation. A strong correlation between RVA analysis and AAL was obtained (r=0.92), while FAN delivered a weak correlation (r=0.59). Regarding the SIMCA model; the proportion of test set samples correctly classified in terms of malt fermentability was 83%. South African malt blends were predicted to have low malt fermentability. Simulated blends were predicted to have high fermentability when using a minimum of 80% Metcalfe blended with SSG 506. Blends containing higher percentages of the low malt fermentability cultivar (SSG 506) were predicted to have an overall intermediate fermentability. Different experimental conditions were investigated during RVA analysis (i.e. instrument model; time/temperature profile, enzyme activity and heating/cooling rate). Rheological measurement using different RVA models gave similar PCA results, indicating adequate sensitivity of the older instrument for discrimination purposes. Matching the time/temperature profile used in the commercial brewery mashing process was rejected due to increased analysis time and rheological noise while reducing fermentability discrimination. Inactivating malt enzymes prior to RVA analysis provided useful sample information, such as the large starch granule’s mean diameter, extract and starch content, by measuring peak height and iv time to peak. The amount of starch damage inflicted on a malt sample increased after repeated centrifugal milling, but was unaffected by the sieve size used. Multivariate data analysis is a suitable statistical technique applied to rheological data and provided more relevant information than traditional univariate techniques. The RVA can be considered an ideal instrument within a grain laboratory as it allowed the investigation of different operating conditions. It is beneficial to use an inexpensive, routine method of analysis to measure various interacting factors. RVA rheological measurement demonstrated to be a decisive monitor of malt fermentability and is highly recommended to be incorporated within the barley breeding, malting and brewing industries. / AFRIKAANSE OPSOMMING: Die verwantskap tussen mout fermenteerbaarheid en reologie-veranderlikes, gemeet met die “Rapid Visco Analyser” (RVA) en toepassing van meerveranderlike data analise is ondersoek. Die RVA “Kilned Malt” metode is geoptimeer om maksimum reologiese diskriminasie, tussen gars kultivars van verskillende fermenteerbaarheid, te lewer. Vyf konsentrasies en twee partikel groottes is gebruik in die ondersoek vir elke mout monster. Data is deur beide hoof komponent analise (HKA) en variansie-analise (ANOVA) ondersoek om die verskillende data analise metodes met mekaar te vergelyk. Reologiese veranderlikes vir piek-hoogte, - wydte, -area en -vormingstyd, kon diskrimineer tussen hoë (Metcalfe, Flagship), intermediêre (SSG 585, PUMA) en lae (SSG 506, SSG 564) mout fermenteerbaarheid. Variasie in partikel grootte kon nie beduidende diskriminasie in fermenteerbaarheid aantoon nie. Die mout-totwater konsentrasie van 1:1.5 het die beste diskriminasie in fermenteerbaarheid gelewer. Die toepassing van HKA op die hele datastel was die beter analitiese tegniek. Parsiële kleinste kwadrate (PKK) regressie en Sagte Onafhanklike Modellering van Klas Analogie (SIMCA) is toegepas om mout fermenteerbaarheid te voorspel. Regressie tussen RVA data en skynbare attenuasie limiet (AAL), sowel as vrye amino stikstof (FAN) inhoud, is afsonderlik uitgevoer. Die geldigheid van regressie modelle is deur middel van toets stel en gesegmenteerde kruis-validasie vir AAL en FAN onderskeidelik uitgevoer. SIMCA klassifikasie modelle is gebaseer op verskillende mout fermenteerbaarheids-klasse, waarvan elke HKA klas individueel geldig is. RVA analise het ‘n sterk korrelasie met AAL (r=0.92), maar ‘n swak korrelasie met FAN (r=0.59) getoon. Die SIMCA model het 83% van toets stel monsters as korrek geklassifiseer in terme van mout fermenteerbaarheid. Suid Afrikaanse mout mengsels is voorspel as swak fermenteerbaar. Nagebootste mengsels is voorspel as hoogs fermenteerbaar wanneer minimum 80% Metcalfe met SSG 506 vermeng word. Sodra ‘n hoër persentasie van die swakker fermenteerbaarheids-kultivar (SSG 506) bygevoeg is, word intermediêre fermenteerbaarheid voorspel. Tydens RVA analise is verskillende eksperimentele toestande ondersoek (byvoorbeeld instrument model; tyd/temperatuur profiel; ensiem aktiwiteit en verhittings/verkoelings tempo). Die gebruik van verskillende RVA modelle het soortgelyke HKA resultate gelewer. Dus bevat die ouer instrument aanvaarbare sensitiwiteit vir diskriminasie doeleindes. Nabootsing van die tyd/temperatuur profiel in die kommersiële brouproses is verwerp, aangesien analise tyd en reologiese geraas toegeneem het, terwyl fermenteerbaarheidsdiskriminasie verminder het. Inaktivering van mout ensieme voor RVA analise lewer nuttige monster inligting; deur veranderlikes soos piek-hoogte en piek-tyd te meet, kan die groot stysel korrel se gemiddelde deursnit, ekstrakwaarde en stysel inhoud verkry word. Herhaalde sentrifugale maling van ‘n mout monster lei tot beskadiging van stysel, maar dit word nie deur sif grootte beïnvloed nie. Die toepassing van meerveranderlike data analise op reologiese data is waardevol en lewer meer relevante inligting in vergelyking met tradisionele eenveranderlike data analise. Die RVA is ‘n ideale instrument vir gebruik in ‘n graan laboratorium aangesien dit verskillende operatiewe kondisies kan ondersoek. Die gebruik van ‘n enkele, goedkoop, roetine analitiese metode is voordelig en het die potensiaal om ‘n magdom interaktiewe faktore te meet. RVA reologiese meting demonstreer die vermoë as ‘n deurslaggewende tegniek vir die bepaling van mout fermenteerbaarheid, gevolglik word toepassing sterk aanbeveel binne die gars teëlings-, vermoutings- en brouers-industrieë.

Med en ökad utmaning i samhället med att hantera risker och dess konsekvenser sätts en allt större press på samhällets förmåga att agera vid oönskade händelser. Studien omfattar Blekinge län och har som syfte att analysera hur flernivåstyrning påverkar arbetet med risk och sårbarhet. Syftet besvaras av två frågeställningar som behandlar samverkan och utmaningar mellan administrativa nivåer. Studien baseras på en abduktiv ansats där teorin väljs utifrån empirin. Teorin i studiens sammanhang är flernivåstyrning vars ändamål är att analysera studiens tidigare forskning och resultat. Studiens resultat utgörs av en dokumentanalys av risk- och sårbarhetsanalyser (RSA) samt en intervjustudie med tjänstemän som visar på att samverkan mellan administrativa nivåer fungerar. Däremot finns det utmaningar med ansvarsfördelningen som är en konsekvens av en bristande kommunikation i ett hierarkiskt beroende system. Utmaningarna påverkar hur arbetet aggregeras upp i de administrativa nivåerna. / With an increased challenge in society in managing risks and their consequences, an increasing pressure is put on society's ability to act in the event of undesirable events. The study covers Blekinge County and aims to analyze how multilevel governance affects risk and vulnerability. The purpose is answered by two questions that explore collaboration and challenges between administrative levels. The study is based on an abductive approach where the theory is chosen based on empirical data. Results from the study are created by a document analysis of risk- and vulnerability documents (RVA) as well as an interview study from municipal employees. The result shows that collaboration between administrative levels works. However, there are challenges with the division of responsibilities from a lack of communication in a hierarchically dependent system. The challenges affect how the analysis is aggregated up to the administrative levels.

Submitted by Angela Maria de Oliveira (amolivei@uepg.br) on 2018-11-06T17:35:07Z No. of bitstreams: 2 license_rdf: 811 bytes, checksum: e39d27027a6cc9cb039ad269a5db8e34 (MD5) Geisa Liandra.pdf: 3414564 bytes, checksum: b9fc4d1a56d56c9c5c38f3f88871810e (MD5) / Made available in DSpace on 2018-11-06T17:35:07Z (GMT). No. of bitstreams: 2 license_rdf: 811 bytes, checksum: e39d27027a6cc9cb039ad269a5db8e34 (MD5) Geisa Liandra.pdf: 3414564 bytes, checksum: b9fc4d1a56d56c9c5c38f3f88871810e (MD5) Previous issue date: 2017-02-09 / Conselho Nacional de Desenvolvimento Científico e Tecnológico / Araucaria angustifolia (Bert.) O. Kuntze é uma conífera presente nas florestas brasileiras e as suas sementes apresentam alto teor de amido. Os pinhões utilizados nesta pesquisa foram provenientes de materiais genéticos e selecionados com base em testes preliminares por apresentarem temperatura de gelatinização inferior a 60ºC. Esta é considerada uma característica interessante e vantajosa, podendo economizar tempo e energia durante o processo de gelatinização do amido. O amido na sua forma natural apresenta limitações, portanto uma das alternativas é a hidrólise ácida que tem o intuito de alterar as suas propriedades físico-químicas. Este tratamento aliado a solução alcoólica apresenta a capacidade de recuperar grande parte do grânulo. O objetivo deste estudo foi identificar os efeitos da modificação ácida em meio aquoso e alcoólico de amidos de pinhão (A. angustifolia) com temperaturas de gelatinização abaixo de 60 ºC. As amostras foram avaliadas quanto ao pH e Colorimetria, por análise térmica (TG-DTA e DSC), pelo comportamento reológico (RVA), por análises estruturais (DRX e MEV) e por análises estatísticas (ANOVA e Tukey). A recuperação do grânulo de amido foi maior no meio aquoso e no meio alcoólico os valores ficaram próximos a 90% de recuperação. Os valores de pH comprovaram que o processo eliminou o ácido utilizado na modificação e a colorimetria identificou a coloração branca e levemente amarela para ambos os acessos, mostrando que os tratamentos não alteraram as características colorimétricas dos amidos de pinhão. Nas curvas TGDTA em ar sintético foram observadas três perdas de massa. As amostras nativas apresentaram diferença no DTA e as temperaturas finais demonstraram maior resistência térmica dos amidos. Nas curvas TG-DTA em nitrogênio foram encontradas duas perdas de massa. As amostras tratadas apresentaram semelhança no DTA e as temperaturas finais não foram alteradas devido à atmosfera inerte. Na análise de DSC, a Tc e a ∆Hgel não apresentaram diferenças significativas, apenas no To e Tp. Os tratamentos mais intensos mostraram leve resistência térmica e menor ∆Hgel. No RVA foi observado redução nos parâmetros de viscosidade conforme a intensidade do tratamento. O DRX identificou o padrão do tipo C para os amidos e a cristalinidade relativa aumentou conforme a intensidade da hidrólise ácida. Pelo MEV foram observadas alterações superficiais nos grânulos. Diante dos resultados encontrados, os amidos de pinhão demonstraram ser promissores para aplicações industriais visando specialties, ou seja, para produtos com escala reduzida. O intuito é estimular os pequenos produtores, proporcionar agregação de valor ao produto final e a manutenção da espécie A. angustifolia. / Araucaria angustifolia (Bert.) O. Kuntze is a conifer present in Brazilian forests and its seeds are high in starch. The pinhões used in this research were derived from genetic material and selected based on preliminary tests because they presented a gelatinization temperature below the 60 ºC. This is considered an interesting and advantageous feature, which can save time and energy during the starch gelatinization process. Starch in its natural form has limitations, so one of the alternatives is acid hydrolysis, which has the purpose of altering its physicochemical properties. This treatment combined with alcoholic solution has the ability to recover majority of the granule. The aim of this study was to identify the effects of acidic modification on aqueous and alcoholic solutions of pinhão starches (A. angustifolia) with gelatinization temperatures below of 60 ºC. The samples were evaluated for pH and Colorimetry by thermal analysis (TG-DTA e DSC), by rheological behavior (RVA), by structural analysis (XRD and SEM) and by statistical analysis (ANOVA and Tukey). The recovery of the starch granule was higher in the aqueous medium and in the alcoholic solution; the values were close to 90% recovery. The pH values showed that the process eliminated the acid used in the modification and the Colorimetry identified the white and slightly yellow coloration for both accessions, showing that the treatments did not alter the colorimetric characteristics of the pinhão starches. In the TG-DTA curves in synthetic air, three mass losses were observed. The native samples presented a difference in the DTA and the final temperatures showed a higher thermal resistance of the starches. In the TG-DTA curves in nitrogen, two mass losses were found. The treated samples showed similarity in DTA and the final temperatures were not changed due to the inert atmosphere. In the DSC analysis, Tc and ΔHgel did not show significant differences, only in To and Tp. The most intense treatments showed light thermal resistance and lower ΔHgel. In the RVA, a reduction in the viscosity parameters was observed according to the intensity of the treatment. XRD identified the type C pattern for starches and relative crystallinity increased as the acid hydrolysis rate increased. Superficial changes in the granules were observed by SEM. Considering the results found, the pinhão starches demonstrated to be promising for industrial applications aiming specialties, that is, for products with reduced scale. The intention is to stimulate small producers, provide benefits to the final product and the maintenance of the species A. angustifolia.