Neste trabalho, foram estudadas a possibilidade e os benefícios na aplicação da farinha de tempeh como substituinte parcial da farinha de soja integral. Para isto, inicialmente foram avaliados a composição proximal e os teores de isoflavonas (agliconas e totais) nas farinhas de soja integral e de tempeh. Foram utilizados grãos de soja das cultivares BRS 216, BRS 257 e BRS 267, a fim de verificar as alterações causadas pela fermentação com o fungo Rhizopus oligosporus, utilizado para obtenção do tempeh, e o efeito dos processos de secagem por torra controlada e liofilização sobre a farinha final obtida. Os resultados obtidos das farinhas de tempeh demonstraram um aumento nos teores de proteínas para todas as cultivares, com destaque para a BRS 216, que obteve valores finais de 57,36 g.100g-1 e 59,30g.100g-1 nos tempeh torrado e liofilizado, respectivamente. Foi verificada também redução dos teores de carboidratos totais, causada principalmente pela solubilização em água durante o processo de obtenção do tempeh, e uma elevada taxa de conversão dos compostos isoflavonóides, com aumento dos teores de agliconas (formas ativas para o organismo humano) para o tempeh liofilizado e torrado em todas as cultivares avaliadas, tendo a BRS 267 obtido o maior teor final de agliconas. Por esta razão, a BRS 267 foi escolhida para obtenção das farinhas mistas de soja e tempeh torrado/liofilizado, e para os testes de formulação do biscoito, que foi avaliado quanto à composição proximal, teor de agliconas, perfil de ácidos graxos e testes sensoriais de aceitação e intenção de compra. Os resultados desta segunda etapa comprovaram a manutenção do teor de ácido linolênico, importante para redução dos riscos de doenças coronarianas, além do ganho nos teores de agliconas quando utilizada a farinha de tempeh. Houve também alterações nos teores de proteínas e lipídios e, nos testes sensoriais, ficou evidenciada a semelhança entre as formulações, com notas satisfatórias para os atributos de aroma, sabor, textura e aceitação global dos biscoitos com farinha de soja e tempeh, quando comparadas ao biscoito contendo apenas farinha de soja. A intenção de compra também foi positiva, o que indica a torra como processo simples e economicamente viável para processamento do tempeh, e obtenção de uma farinha rica em proteínas e isoflavonas agliconas, que pode ser empregada como substituinte parcial à farinha de soja em biscoitos e outros produtos de panificação. / In this study, the benefits and application of tempeh flour as an alternative for soybean flour were evaluated. In the first stage, proximal composition, aglycone and total isoflavone content were analyzed in the soybean and tempeh flour. Grains of cultivars BRS 216, BRS 257 and BRS 267 were tested, in order to verify the effects of Rhizopus oligosporus, which is used for tempeh fermentation, plus the drying methods of controlled toasting and lyophilization, over the final flour. The results for tempeh flour showed an increase in protein content for all the cultivars, especially for BRS 216, which presented final values of 57.36g.100g-1and 59.30g.100g-1 for toasted and lyophilized tempeh flour, respectively. Total carbohidrates presented a reduction for all cultivars, mostly due to water solubilization during the process for tempeh preparation, and the isoflavone content showed a high conversion rate, with gains in aglycone levels (active forms for human consumption) for all lyophilized and toasted tempeh flours. BRS 267 showed the higher values for aglycone, reason to be chosen for the second part of the study, when mixed flour of soybean and lyophilized/toasted tempeh flour were obtained and applied in the formulation of coconut biscuits, which were evaluated for proximal composition, aglycone content, fatty acid profile and affective sensory analyses. Use of tempeh flour caused increase in aglycones level while linolenic acid content remained stable, which is important to reduce risks of coronary diseases. Lipids and protein contents also showed differences, and the sensory analysis demonstrated similarity between the biscuits, with satisfactory scores in aroma, flavor, texture and overall acceptability for cookies containing soy and tempeh flour, when compared to the cookie formulated with soy flour only. Purchase intention was also positive for both, which indicates roasting process, a simple and economically feasible drying method, for processing tempeh to a flour. This ingredient, rich in protein and aglycone isoflavones, important for human health, can be used as a partial substitute for soybean flour in cookies and other bakery products.

Low moisture veneer and regions of sapwood within hickory engineered wood flooring bonded with soy-flour adhesive are thought to be factors leading to potential performance deficiencies. The goal of this research was to gain a broader understanding of bonding low moisture hickory veneer with soy-based adhesive. Soyad® is of particular interest due to its novel cross-linking chemistry. Impacts of moisture content and wood region (heartwood versus sapwood) were analyzed with dry and wet shear bond strength tests, measurement of percent wood failure, lathe check characterization, and adhesive bondline thickness and penetration depth measurement. Impact of wood region and type (hickory versus red oak) was assessed by comparing wood buffering capacity and delamination following three-cycle water soaking. Dry and wet shear strength values met expectations for engineered wood flooring yet percentage wood failure results were uniformly very low for all combinations of moisture levels and wood regions. In contrast, delamination following wet and dry cycling was minor and within minimum requirements for all specimens tested. The influence of moisture level, wood region and type were inconsistent; statistically significant relationships were not evident within the moisture range studied. However, different wood regions and types exhibited differing veneer buffering capacities that had potential to interfere with pH requirements of Soyad®. Additional study of buffering capacity and resin cure is recommended to determine the significance of the buffering capacity results found in this study. / Master of Science / Performance issues including debonding and delamination have been reported for hickory engineered wood flooring products constructed using a soy-flour based adhesive. Sapwood regions within the composite and extremely low moisture veneer were provided by industry as possible factors that resulted in performance deficiencies. The goal of this research project was to gain a broader understanding of bonding low moisture hickory veneer with Soyad® adhesive. Soy-flour adhesive systems offer many environmental, health, and durability advantages. Soyad® is of particular interest due to its use of natural, renewable soy flour, a novel cross-linking resin, and no added formaldehyde. Test specimens were prepared using heartwood of hickory and red oak and sapwood of hickory. Analytical tests included determination of certain chemical properties of the adhesive and wood veneer, measurement of strength properties of the adhesive bond, and assessment of delamination tendencies of bonded panels following water soaking. Results indicate that moisture levels and the different growth regions and wood type had an inconsistent impact on the bond strengths yet percent wood failure was uniformly low and considered unacceptable by industry. Although this research established a foundation of basic knowledge, more information about adhesive bonding of wood with the recently developed soy based adhesives is needed to optimize the systems and provide technological advancements that lead to more efficient and safe utilization of woody materials from the forest.

Considerando a grande quantidade de resíduos sólidos, como a palha e o bagaço de cana, gerados devido às atividades agrícolas, procurou-se desenvolver um projeto que utilize esses resíduos para obtenção de produtos com maior valor agregado, visando atender às expectativas em termos econômicos e ambientais. O bagaço da cana é um resíduo gerado em grandes proporções no Brasil. O Estado de São Paulo instituiu uma lei que proíbe a prática da queimada, para fins de colheita, pelo fato de causar sérios problemas ambientais e danos à saúde da população das cidades produtoras de cana, tornando a palha mais um resíduo em abundância. O bagaço e agora a palha da cana são queimados em caldeiras para a geração de energia nas próprias usinas de açúcar e álcool. Os excedentes deste processo podem ser utilizados para a obtenção de produtos de maior valor agregado, desde polpas celulósicas bem como a produção de ligninas que podem ser utilizadas em resinas para fabricação de aglomerados. Para o uso integral da biomassa lignocelulósica é necessário fazer a separação de seus constituintes majoritários: celulose, hemicelulose e lignina. Neste trabalho, os processos de separação utilizados foram a polpação etanol-água e a técnica de explosão a vapor tendo a palha e o bagaço da cana como materiais de partida. As ligninas obtidas pelo processo etanol-água foram oxidadas em meio ácido sob condições diferentes para determinar as cinéticas da oxidação e as energias de ativação destas ligninas. Ligninas oxidadas apresentam fortes propriedades quelantes e podem ser aplicadas no tratamento de efluentes para remoção de metais pesados. A oxidação foi realizada em meio ácido acético utilizando o sitema catalítico Co/Mn/Br à 50, 80 e 115°C por 5 h. A energia de ativação calculada para as ligninas de bagaço e de palha apresentaram um valor de 23,4 kJ/mol e 34,2 kJ/mol, respectivamente, indicando que a lignina de palha é mais reticulada. O estudo cinético da oxidação foi avaliado por UV-Visível. Espectros de infravermelho de várias amostras de ligninas oxidadas foram submetidas à Analise por Componentes Principais (PCA). Os resultados mostraram suaves modificações na estrutura da lignina após a reação de oxidação. A lignina obtida pela técnica de explosão a vapor foi testada em resinas para fabricação de aglomerados, juntamente com resinas à base de farinha de soja e de tanino. Foram ainda fabricadas resinas utilizando o glioxal em substituição do formaldeído, que é um material tóxico. Lignina glioxilada foi adicionada à resina de farinha de soja glioxilada em substituição das resinas PF ou de isocianato (pMDI), visando uma maior utilização de material natural na resina. As formulações que continham 70 ou 80% de material natural apresentaram resultados dentro dos padrões exigidos. As resinas com 70% de material natural podem ser utilizadas em menor porporção na madeira e também podem ser utilizados tempos de prensagem menores, que são industrialmente significativos. A melhor formulação encontrada foi utilizando farinha de soja pré-cozida glioxilada (SG) com a adição de tanino e pMDI, onde as proporções de material foram SG/T/pMDI 54/16/30 (m/m) . / Considering the large amount of agricultural residues, such as straw and sugarcane bagasse, generated due to agricultural activities, we sought to develop a project that proposes the use of these residues to obtain products with higher value, to acchieve expectations in terms of cost and environment. Bagasse from sugarcane is a by-product generated in large proportions in Brazil. São Paulo State introduced a law which prohibits the practice of burning for harvesting because of causing serious environmental problems and damage to the health of the population of cities close to cane producers, making straw an other abundant residue. Sugarcane bagasse and straw are burned in boilers for generation of energy in sugar and alcohol industries. However, excess of those by-products could be used to obtain products with higher value, as cellulosic pulps with applications in cardboard packing and the application in resins for the manufacture of particleboard. For the integral use of the vegetable biomass it is necessary separate the major components: cellulose, hemicellulose and lignin, and for this purpose ethanol-water pulping and steam explosion process were used, with the sugarcane bagasse and straw. Lignins obtained by ethanol-water pulping were oxidized in acidic medium under different conditions to study kinetics of the oxidation and calculate the activation energies of these lignins. Oxidized lignins presents very strong chelating properties and could be applied in effluents treatments for heavy metals removal. The oxidation of lignins were performed using acetic acid and Co/Mn/Br catalytical system at 50, 80 and 115°C for 5 h. Activation energy (Ea) was calculated for lignins from sugarcane bagasse and straw and presented Ea of 34.4 kJ.mol-1 and 23.3 kJ.mol-1, respectively, indicating higher crosslinked formation for straw. A kinetic study of the oxidation was evaluated by UV/Visible. FTIR spectra of various samples of oxidized lignins were submitted to Principal Component Analysis (PCA). The results showed slight structure modifications in lignins after oxidation reaction. Lignin obtained by the steam explosion process was tested in resins for the manufacture of particleboards, together with resin-based soy flour and tannin. Resins were manufactured to substitute formaldehyde (a toxic material) with glyoxal. Glyoxalated lignins were added to glyoxalated soy flour in place of PF resins or the isocyanate (pMDI), aiming greater use of natural materials in resins. Adhesive resin formulations in which the total content of natural material is either 70 or 80% of the total resin solids content gave good results. The resins comprising 70% by weight of natural material can be used in a much lower proportion on wood chips and can afford pressing times fast enough to be significant under industrial panel pressing conditions. The best formulation of all the ones tried was the one based on glyoxalated precooked soy flour (SG), to which a condensed tannin was added in water solution and pMDI, where the proportions of the components SG/T/pMDI was 54/16/30 by weight.

Considerando a grande quantidade de resíduos sólidos, como a palha e o bagaço de cana, gerados devido às atividades agrícolas, procurou-se desenvolver um projeto que utilize esses resíduos para obtenção de produtos com maior valor agregado, visando atender às expectativas em termos econômicos e ambientais. O bagaço da cana é um resíduo gerado em grandes proporções no Brasil. O Estado de São Paulo instituiu uma lei que proíbe a prática da queimada, para fins de colheita, pelo fato de causar sérios problemas ambientais e danos à saúde da população das cidades produtoras de cana, tornando a palha mais um resíduo em abundância. O bagaço e agora a palha da cana são queimados em caldeiras para a geração de energia nas próprias usinas de açúcar e álcool. Os excedentes deste processo podem ser utilizados para a obtenção de produtos de maior valor agregado, desde polpas celulósicas bem como a produção de ligninas que podem ser utilizadas em resinas para fabricação de aglomerados. Para o uso integral da biomassa lignocelulósica é necessário fazer a separação de seus constituintes majoritários: celulose, hemicelulose e lignina. Neste trabalho, os processos de separação utilizados foram a polpação etanol-água e a técnica de explosão a vapor tendo a palha e o bagaço da cana como materiais de partida. As ligninas obtidas pelo processo etanol-água foram oxidadas em meio ácido sob condições diferentes para determinar as cinéticas da oxidação e as energias de ativação destas ligninas. Ligninas oxidadas apresentam fortes propriedades quelantes e podem ser aplicadas no tratamento de efluentes para remoção de metais pesados. A oxidação foi realizada em meio ácido acético utilizando o sitema catalítico Co/Mn/Br à 50, 80 e 115°C por 5 h. A energia de ativação calculada para as ligninas de bagaço e de palha apresentaram um valor de 23,4 kJ/mol e 34,2 kJ/mol, respectivamente, indicando que a lignina de palha é mais reticulada. O estudo cinético da oxidação foi avaliado por UV-Visível. Espectros de infravermelho de várias amostras de ligninas oxidadas foram submetidas à Analise por Componentes Principais (PCA). Os resultados mostraram suaves modificações na estrutura da lignina após a reação de oxidação. A lignina obtida pela técnica de explosão a vapor foi testada em resinas para fabricação de aglomerados, juntamente com resinas à base de farinha de soja e de tanino. Foram ainda fabricadas resinas utilizando o glioxal em substituição do formaldeído, que é um material tóxico. Lignina glioxilada foi adicionada à resina de farinha de soja glioxilada em substituição das resinas PF ou de isocianato (pMDI), visando uma maior utilização de material natural na resina. As formulações que continham 70 ou 80% de material natural apresentaram resultados dentro dos padrões exigidos. As resinas com 70% de material natural podem ser utilizadas em menor porporção na madeira e também podem ser utilizados tempos de prensagem menores, que são industrialmente significativos. A melhor formulação encontrada foi utilizando farinha de soja pré-cozida glioxilada (SG) com a adição de tanino e pMDI, onde as proporções de material foram SG/T/pMDI 54/16/30 (m/m) . / Considering the large amount of agricultural residues, such as straw and sugarcane bagasse, generated due to agricultural activities, we sought to develop a project that proposes the use of these residues to obtain products with higher value, to acchieve expectations in terms of cost and environment. Bagasse from sugarcane is a by-product generated in large proportions in Brazil. São Paulo State introduced a law which prohibits the practice of burning for harvesting because of causing serious environmental problems and damage to the health of the population of cities close to cane producers, making straw an other abundant residue. Sugarcane bagasse and straw are burned in boilers for generation of energy in sugar and alcohol industries. However, excess of those by-products could be used to obtain products with higher value, as cellulosic pulps with applications in cardboard packing and the application in resins for the manufacture of particleboard. For the integral use of the vegetable biomass it is necessary separate the major components: cellulose, hemicellulose and lignin, and for this purpose ethanol-water pulping and steam explosion process were used, with the sugarcane bagasse and straw. Lignins obtained by ethanol-water pulping were oxidized in acidic medium under different conditions to study kinetics of the oxidation and calculate the activation energies of these lignins. Oxidized lignins presents very strong chelating properties and could be applied in effluents treatments for heavy metals removal. The oxidation of lignins were performed using acetic acid and Co/Mn/Br catalytical system at 50, 80 and 115°C for 5 h. Activation energy (Ea) was calculated for lignins from sugarcane bagasse and straw and presented Ea of 34.4 kJ.mol-1 and 23.3 kJ.mol-1, respectively, indicating higher crosslinked formation for straw. A kinetic study of the oxidation was evaluated by UV/Visible. FTIR spectra of various samples of oxidized lignins were submitted to Principal Component Analysis (PCA). The results showed slight structure modifications in lignins after oxidation reaction. Lignin obtained by the steam explosion process was tested in resins for the manufacture of particleboards, together with resin-based soy flour and tannin. Resins were manufactured to substitute formaldehyde (a toxic material) with glyoxal. Glyoxalated lignins were added to glyoxalated soy flour in place of PF resins or the isocyanate (pMDI), aiming greater use of natural materials in resins. Adhesive resin formulations in which the total content of natural material is either 70 or 80% of the total resin solids content gave good results. The resins comprising 70% by weight of natural material can be used in a much lower proportion on wood chips and can afford pressing times fast enough to be significant under industrial panel pressing conditions. The best formulation of all the ones tried was the one based on glyoxalated precooked soy flour (SG), to which a condensed tannin was added in water solution and pMDI, where the proportions of the components SG/T/pMDI was 54/16/30 by weight.

Made available in DSpace on 2014-06-11T19:27:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-11-01Bitstream added on 2014-06-13T18:56:07Z : No. of bitstreams: 1 almeida_af_me_rcla.pdf: 761433 bytes, checksum: dad3a2525df967414829d2d96c479bd4 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Os ácidos graxos insaturados, presentes naturalmente em óleos vegetais e peixes de áua fria, possuem potentes atividades biológicas como precursores antiinflamatórios e hormonais. A busca por novas fontes de organismos ricos em ácidos graxos insaturados da família ômega 6 tem-se intensificado. Os fungos filamentosos do solo da ordem Mucorales são conhecidos por possuírem naturalmente altas concentrações destes ácidos graxos. Neste estudo foram inicialmente utilizadas duas linhagens de Mucor circinelloides isoladas de solo de área de caatinga (M1) e cerrado (M2), com as quais foram realizados teste preliminares para selecionar a melhor linhagem produtora de ácido gama-linolênico (AGL). A partir dos resultados obtidos nos cultivos em sistema automatizado foram selecionadas as melhores fontes de carbono, glicose e maltose, para produção de biomassa e também o melhor pH 5,8 para o cultivo submerso. Nos cultivos submerso objetivando-se melhor produção de AGL, selecionouse a linhagem M1 sob as condições de cultivo com pH 5,8, temperatura 25° C, rotação de 150 rpm e inóculo com de 1.107 esporos.mL-1. Os cultivos em substrato sólido foram realizados com farinha de soja, farelo de trigo, polpa cítrica, bagaço de cana-de-açúcar e casca de mandioca, acrescidos com extrato de levedura 1% e mantidos a 25° C, por 168 horas. Foram observados decréscimos no teor de lipídios totais (LT) em todos os cultivos realizados. A farinha de soja foi o melhor substrato para produção de AGL. Este substrato suplementado com diferentes suplementos carbônicos demonstrou que a mistura de óleo de canola: óleo de gergelim 2% (1:1 p/p) foi o maior indutor de AGL (6,2 g.Kg-1 Bioproduto; 26,0 g.g-1 LT). A adição de casca de arroz ao substrato melhorou a aera o do substrato e o aproveitamento deste pelo fungo, acentuando a forma o de AGL (8,4 g.Kg-1 Bioproduto; 36,3 g.g-1 LT). Os testes de temperatura / Unsaturated fatty acid naturally occur in vegetable oils and cold-water fishes. They have powerful biological activities being anti-inflammatory and hormone precursor. The search for new organisms which are rich in omega 6 unsaturated fatty acid family has been intensified. Soil filamentous fungi from Mucorales order are known by having high fatty acids concentrations. Firstly, two Mucor circinelloides strains isolated from caatinga soil area, M1, and from cerrado, M2, have been used. The preliminary tests have been carried out to select the best strain for production of gamma-linolenic acid (GLA). From the automatized incubator system results, either the best carbon sources, glucose and maltose or the best pH, 5.8, have been selected for biomass production in submerged culture. In that cultures focused on better GLA production, M1 strain has been selected under pH 5.8, temperature of 25 C, 150 rpm rotation and with a 1.107 mL-1 spore inocula. The cultures in solid substrate have been carried out with soy flour, wheat bran, citric pulp, sugar cane bagasse and cassava rind, added with 1% yeast extract, at 25 C, for 168 hour. The increase of total lipids (TL) values of all cultures has been observed. The soy flour was the best substrate for GLA production. The substrate added with different carbonic supplements, demonstrated that canola:sesame 2% (1:1 w/w) oil mixture was the best inducer of GLA production (6.2 g.Kg-1 Bioproduct; 26.0 mg.g-1 TL). The rice rind addition in the substrate improved the aeration and the exploitation of it, for the fungi strain, increasing the GLA synthesis (8.4 g.Kg-1 Bioproduct; 36.3 mg.g-1 TL). Temperature tests have shown that 20 C during 144 hours followed by 12 C during 24 hours has leaded to a greater GLA production (12.9 g.Kg-1 Bioproduct; 43.4 mg.g-1 TL) When the spore concentration as increased to 1.108 spores.mL-1 there was an increase in the GLA production (14.2 g.Kg-1; 58.1 mg.g- 1 TL). The culture ...

Orientador: Sâmia Maria Tauk-Tornisielo / Banca: Eleonora Cano Carmona / Banca: Sandra Regina Ceccato Antonini / Resumo: Os ácidos graxos insaturados, presentes naturalmente em óleos vegetais e peixes de áua fria, possuem potentes atividades biológicas como precursores antiinflamatórios e hormonais. A busca por novas fontes de organismos ricos em ácidos graxos insaturados da família ômega 6 tem-se intensificado. Os fungos filamentosos do solo da ordem Mucorales são conhecidos por possuírem naturalmente altas concentrações destes ácidos graxos. Neste estudo foram inicialmente utilizadas duas linhagens de Mucor circinelloides isoladas de solo de área de caatinga (M1) e cerrado (M2), com as quais foram realizados teste preliminares para selecionar a melhor linhagem produtora de ácido gama-linolênico (AGL). A partir dos resultados obtidos nos cultivos em sistema automatizado foram selecionadas as melhores fontes de carbono, glicose e maltose, para produção de biomassa e também o melhor pH 5,8 para o cultivo submerso. Nos cultivos submerso objetivando-se melhor produção de AGL, selecionouse a linhagem M1 sob as condições de cultivo com pH 5,8, temperatura 25° C, rotação de 150 rpm e inóculo com de 1.107 esporos.mL-1. Os cultivos em substrato sólido foram realizados com farinha de soja, farelo de trigo, polpa cítrica, bagaço de cana-de-açúcar e casca de mandioca, acrescidos com extrato de levedura 1% e mantidos a 25° C, por 168 horas. Foram observados decréscimos no teor de lipídios totais (LT) em todos os cultivos realizados. A farinha de soja foi o melhor substrato para produção de AGL. Este substrato suplementado com diferentes suplementos carbônicos demonstrou que a mistura de óleo de canola: óleo de gergelim 2% (1:1 p/p) foi o maior indutor de AGL (6,2 g.Kg-1 Bioproduto; 26,0 g.g-1 LT). A adição de casca de arroz ao substrato melhorou a aera o do substrato e o aproveitamento deste pelo fungo, acentuando a forma o de AGL (8,4 g.Kg-1 Bioproduto; 36,3 g.g-1 LT). Os testes de temperatura / Abstract: Unsaturated fatty acid naturally occur in vegetable oils and cold-water fishes. They have powerful biological activities being anti-inflammatory and hormone precursor. The search for new organisms which are rich in omega 6 unsaturated fatty acid family has been intensified. Soil filamentous fungi from Mucorales order are known by having high fatty acids concentrations. Firstly, two Mucor circinelloides strains isolated from caatinga soil area, M1, and from cerrado, M2, have been used. The preliminary tests have been carried out to select the best strain for production of gamma-linolenic acid (GLA). From the automatized incubator system results, either the best carbon sources, glucose and maltose or the best pH, 5.8, have been selected for biomass production in submerged culture. In that cultures focused on better GLA production, M1 strain has been selected under pH 5.8, temperature of 25 C, 150 rpm rotation and with a 1.107 mL-1 spore inocula. The cultures in solid substrate have been carried out with soy flour, wheat bran, citric pulp, sugar cane bagasse and cassava rind, added with 1% yeast extract, at 25 C, for 168 hour. The increase of total lipids (TL) values of all cultures has been observed. The soy flour was the best substrate for GLA production. The substrate added with different carbonic supplements, demonstrated that canola:sesame 2% (1:1 w/w) oil mixture was the best inducer of GLA production (6.2 g.Kg-1 Bioproduct; 26.0 mg.g-1 TL). The rice rind addition in the substrate improved the aeration and the exploitation of it, for the fungi strain, increasing the GLA synthesis (8.4 g.Kg-1 Bioproduct; 36.3 mg.g-1 TL). Temperature tests have shown that 20 C during 144 hours followed by 12 C during 24 hours has leaded to a greater GLA production (12.9 g.Kg-1 Bioproduct; 43.4 mg.g-1 TL) When the spore concentration as increased to 1.108 spores.mL-1 there was an increase in the GLA production (14.2 g.Kg-1; 58.1 mg.g- 1 TL). The culture ... / Mestre

O kinako é uma farinha integral obtida a partir do grão de soja torrada e moída. Esta farinha tem elevada qualidade nutricional em função do conteúdo de proteínas, fibras, ácidos graxos insaturados e compostos bioativos como as isoflavonas. As isoflavonas estão presentes na soja principalmente nas formas conjugadas (β-glicosídicas, acetil e malonil) e, em menor proporção, nas formas livres (agliconas). Diversos estudos comprovam a eficiência das isoflavonas agliconas na prevenção de doenças crônicas. Algumas tecnologias têm sido empregadas para a conversão das isoflavonas β-glicosídicas em agliconas através de altas temperaturas. Neste contexto, o presente trabalho objetivou a conversão de isoflavonas contidas no kinako utilizando o processo de torra, buscando melhorar a qualidade nutricional e as propriedades biológicas para posterior uso como ingrediente em produtos panificados. A torra foi conduzida através de delineamento fatorial 22,com 4 pontos axiais e 4 repetições no ponto central, totalizando assim 12 corridas, para verificar os efeitos das variáveis tempo em minutos e temperatura em graus celcius sobre o teor de isoflavonas no kinako. O processo contribuiu para melhorar o perfil de isoflavonas especialmente no tratamento 8 (200 °C por 31 min), convertendo as isoflavonas conjugadas em agliconas. A partir do kinako obtido no tratamento 8, juntamente com 2 % de chia, semente rica em ácidos graxos insaturados, foram elaboradas quatro formulações de pães variando a quantidade de kinako (0, 10, 20 e 30 %). Mediante análise sensorial não se observou diferença significativa (p>0,05) para a formulação padrão e com 10 % de kinako acrescida de 2 % de semente de chia. A conversão das isoflavonas do kinako por processo de torra mostrou ser uma estratégia promissora para agregar valor nutricional juntamente com a semente de chia em pães. / The kinako is an integral flour obtained from the seed of roasted and ground soybean. This flour has high nutritional quality according to the content of protein, fiber, unsaturated fatty acids and bioactive compounds such as isoflavones. The isoflavones in soy are present mainly in conjugated forms (β-glucosides, acetyl and malonyl) and, to a lesser extent, in the free form (aglycone). Several studies have demonstrated the efficacy of isoflavone aglycone in the prevention of chronic diseases. Some technologies have been employed for the conversion of β-glucosides isoflavones in aglycones atravéz high temperatures. In this context, this paper aims at conversion of isoflavones present in kinako using the roasting process, seeking to improve the nutritional quality and biological properties for later use as an ingredient in baked goods. Roasting was performed using a factorial design with 22, with the variables Temperature (°C) and time (min) of exposure. The process contributed to increased levels of protein, lipid and crude fiber besides improving the profile of isoflavones especially in treatment 8 (200 °C for 31 min), converting conjugated isoflavones in aglycones. From the kinako 8 obtained in the treatment along with 2% chia seed rich in unsaturated fatty acids breads four formulations varying the amount of kinako (0, 10, 20 and 30%) were prepared. By sensory analysis no significant difference (p> 0.05) for the standard formulation with 10% plus 2% kinako chia seed was observed. The conversion of isoflavones from kinako by the roasting process proved to be a promising strategy for adding nutritional value along with the chia seed bread.

Soy flour (SF), a by-product of the soybean oil extraction processing, was investigated for its application in soy-polypropylene composites for interior automotive applications. The emphasis of this work was the understanding of this new type of filler material and the contribution of its major constituents to its thermal stability and impact properties. For this reason, reference materials were selected to represent the protein (soy protein isolate (SPI)) and carbohydrate (soy hulls (SH)) constituents of the soy flour. Additional materials were also investigated: the residue obtained after the protein removal from the soy flour which was called insoluble soy (IS), and the remaining liquid solution after acid precipitation of the proteins, containing mostly sugars and minerals, which was called soluble sugar extract (SSE). Two treatments, potassium permanganate and autoclave, were analyzed for their potential to modify the properties of the soy composite materials. An acid treatment with sulfuric acid conducted on soy flour was also considered. The soy materials were studied by thermogravimetric analysis (TGA) under isothermal (in air) and dynamic (in nitrogen) conditions. SPI had the highest thermal stability and SSE the lowest thermal stability for the early stage of the heating process. Those two materials had the highest amount of residual mass at the end of the dynamic TGA in nitrogen. The two treatments showed minimal effect on the isothermal thermal stability of the soy materials at 200 ??C. A minor improvement was observed for the autoclave treated soy materials. Fourier transformed infrared (FTIR) spectroscopy indicated that the chemical surface composition differed according to type of the soy materials but no difference could be observed for the treatments within one type of soy material. Contact angle analysis and surface energy estimation indicated differences of the surface hydrophobicity of the soy materials according to type of material and treatment. The initial water contact angle ranged from 57 ?? for SF to 85 ?? for SH. The rate of water absorption increased dramatically after the autoclave treatment for IS and SPI. Both materials showed the highest increase in the polar surface energy fraction. In general, the major change of the surface energy was associated with change of the polar fraction. After KMnO4 treatment, the polar surface energy of SF, IS and SPI decreased while SH showed a slight increase after KMnO4 treatment. A relationship between protein content and polar surface energy was observed and seen to be more pronounced when high protein containing soy materials were treated with KMnO4 and autoclave. Based on the polar surface energy results, the most suitable soy materials for polypropylene compounding are SPI (KMnO4), SH, and IS (KMnO4) because their polar surface energy are the lowest which should make them more compatible with non-polar polymers such as polypropylene. The soy materials were compounded as 30 wt-% material loading with an injection moulding grade polypropylene blend for different combinations of soy material treatment and coupling agents. Notched Izod impact and flexural strength as well as flexural modulus estimates indicated that the mechanical properties of the autoclaved SF decreased when compared to untreated soy flour while the potassium permanganate treated SF improved in impact and flexural properties. Combinations of the two treatments and two selected (maleic anhydride grafted polypropylene) coupling agents showed improved impact and flexural properties for the autoclaved soy flour but decreased properties for the potassium permanganate treated soy flour. Scanning electron microscopy of the fractured section, obtained after impact testing of the composite material, revealed different crack propagation mechanisms for the treated SF. Autoclaved SF had a poor interface with large gaps between the material and the polypropylene matrix. After the addition of a maleic anhydride coupling agent to the autoclaved SF and polypropylene formulation, the SF was fully embedded in the polymer matrix. Potassium permanganate treated SF showed partial bonding between the material and the polymer matrix but some of the material showed poor bonding to the matrix. The acid treated SF showed cracks through the dispersed phase and completely broken components that did not bind to the polypropylene matrix. In conclusion, the two most promising soy materials in terms of impact and flexural properties improvement of soy polypropylene composites were potassium permanganate treated SF and the autoclaved SF combined with maleic anhydride coupling agent formulation.