Sweet whey is the liquid that separates from the cheese curd during manufacture of cheeses like Edam and Cheddar. Though highly nutritious, problems associated with whey utilizations include variability of desired functional attributes and lack of thermostability (TS), an attribute that is imperative in retort or pasteurization stable high protein drinks. The objective of this study was to determine the influence of pre-heat treatment (thermization) of fresh sweet whey and/or addition of casein hydrolyzate on the subsequent TS of whey protein concentrates (WPC). Fresh sweet wheys were obtained from the Mississippi State University Dairy Plant, separated, thermized for different time periods (5-30 min) at 70°C, vacuum evaporated, and spray dried to obtain WPC. Thermization of Edam and Cheddar whey for 5 and 10 min significantly enhanced TS across all pH (3-7.5) levels studied. Addition of the hydrolyzate to thermized and not thermized Edam whey significantly enhanced the TS.

No description available.

No description available.

No description available.

No description available.

No description available.

No description available.

Made available in DSpace on 2014-06-11T19:30:59Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-08-26Bitstream added on 2014-06-13T20:21:35Z : No. of bitstreams: 1 santos_mc_dr_araiq.pdf: 1124332 bytes, checksum: 1e349d4a6fad699f76e186f17e5de53c (MD5) / Outros / As peroxidases são hemeproteínas que catalisam a oxidação de vários xenobióticos na presença de peróxido. A soja é um dos principais produtos de exportação do Brasil e sua manufatura gera subprodutos em grande escala. Um destes, a casca, é uma fonte rica em peroxidase (SBP). Para a otimização da extração da SBP de casca de soja, e condições de ensaio, foi utilizado um planejamento fatorial com metodologia de superfície de resposta, resultando em 128 experimentos. Os dados definiram o meio reacional da SBP: pH 4,5 (transgênicas) e pH 7,0 (tradicionais); temperatura 500C; tratamento do tegumento com obtenção do pó cetonico; NaCl 0,1 mol/L; volume de amostra da enzima 330mL, guaiacol 30mmol/L, H2O2 46 mmol/L, em tampão 50mmol/L. Após, iniciou-se os estudos da SBP de diferentes cultivares: convencionais (BRS 258, BRS 260, BRS 262) e transgênicas (BRS 255 RR, BRS Charrua RR e BRS Pampa RR) de cascas de soja fornecidas pela EMBRAPA, visando estudo comparativo sobre o conteúdo de peroxidase (SBP), e posterior seleção para isolamento da enzima e estudos de seus parâmetros cinéticos. Para isso, a amostra, em pó cetônico, de cada cultivar foi ressuspensa em tampão extrator, a proteína precipitada com sulfato de amônio 70%, o precipitado ressuspenso em tampão extrator e eluído em coluna Sephadex G-25, para dessanilização. Nas frações (eluatos) foram realizados os spots test para identificação de SBP. As cultivares BRS 258, BRS 262, BRS 260 e BRS 255 RR foram selecionadas com maior conteúdo de enzima SBP. Assim, volumes (5mL) de tais cultivares foram eluídos em coluna Sephadex G-100 para purificação parcial e determinação da massa molecular. Com as frações (eluatos) obteve-se “pool” de enzima, onde se efetuou os estudos cinéticos: efeito de cátions mono e divalentes, determinação dos parâmetros cinéticos - kM, vmax, pH ótimo, temperatura ótima... / The peroxidases are hemeproteins that catalyze the oxidation of various xenobiotics in the presence of peroxide. Soybean is a major export products from Brazil and its manufacture creates byproducts in large scale. One of these, the bark is a rich source of peroxidase (SBP). To optimize the extraction of the SBP of soybean seed coat, and test conditions, we used a factorial planning with response surface methodology, resulting in 128 experiments. The data defined the reaction medium SBP pH 4.5 (transgenic) and pH 7.0 (traditional), temperature 500C; treatment of sample to obtain the “acetone powder”, NaCl 0.1 mol / L, sample volume of the enzyme 330 mL, guaiacol 30 mmol / L, H2O2 46 mmol / L in buffer 50mmol / L. After he began the studies of SBP from different cultivars: Conventional (BRS 258, BRS 260, BRS 262) and transgenic (BRS 255 RR, BRS and BRS Pampa RR) soybean seeds coat supplied by EMBRAPA, doing comparative study on the content of peroxidase (SBP), and subsequent selection to isolate the enzyme and studies of its kinetic parameters. For this, the sample in “acetone powder” of each cultivar was re-suspended in extraction buffer, the protein precipitated with ammonium sulfate 70%, the precipitate resuspended in extraction buffer and eluted in Sephadex G-25 column, for desalination. In the fractions (eluates) were performed to identify test spots SBP. BRS 258, BRS 262, BRS 260 and BRS 255 RR were selected with the highest content of enzyme SBP. Thus, volumes (5mL) of these cultivars were eluted in Sephadex G-100 column for partial purification and determination of molecular weight. With the fractions (eluate) obtained a pool of enzyme, which has made the kinetic studies: effects of mono-and divalent cations, determination of kinetic parameters - kM, vmax, optimum pH, optimum temperature. The data showed: i) optimum pH 4.5, ii) the optimum temperature, BRS 260... (Complete abstract click electronic access below)

Extremozymes are enzymes produced by microorganisms that live in extreme habitats. Due to their higher stability, extremozymes is attracting interest as biocatalysts in various industrial processes. In this context, carbohydrate-active extremozymes can be used in various processes relevant to the paper, food and feed industry. In this thesis, the crystal structure, biochemical characterization and the capacity to synthesize prebiotic galacto-oligosaccharides (GOS) were investigated for a β-glucosidase (HoBGLA) from the halothermophilic bacterium Halothermothrix orenii. The wild-type enzyme displays favorable characteristics for lactose hydrolysis and produces a range of prebiotic GOS, of which β-D-Galp-(1→6)-D-Lac and β-D-Galp-(1→3)-D-Lac are the major products (Paper I). To further improve GOS synthesis by HoBGLA, rational enzyme engineering was performed (Paper II). Six enzyme variants were generated by replacing strategically positioned active-site residues. Two HoBGLA variants were identified as potentially interesting, F417S and F417Y. The former appears to synthesize one particular GOS product in higher yield, whereas the latter produces a higher yield of total GOS. In Paper III, the high-resolution crystal structure and biochemical characterization of a hemicellulase (HoAraf43) from  H. orenii is presented. HoAraf43 folds as a five-bladed β-propeller and displays α-Larabinofuranosidase activity. The melting temperature of  HoAraf43 increases significantly in the presence of high salt and divalent cations, which is consistent with H. orenii being a halophile. Furthermore, the crystal structures of a thermostable tetrameric pyranose 2-oxidase from Phanerochaete chrysosporium (PcP2O) were determined to investigate the structural determinants of thermostability (Paper IV). PcP2O has an increased number of salt links between subunits, which may provide a mechanism for increased stability. The structures also imply that the N-terminal region acts as an intramolecular chaperone during homotetramer assembly. / <p>QC 20150429</p>

Submitted by Maria Cecilia Maia Chierotti null (cissamaiaa@hotmail.com) on 2016-08-02T23:38:56Z No. of bitstreams: 1 Dissertação Maria Cecilia Maia Chierotti.pdf: 1902348 bytes, checksum: 9383b2dfba46a401d81aef89a3138440 (MD5) / Approved for entry into archive by Ana Paula Grisoto (grisotoana@reitoria.unesp.br) on 2016-08-05T13:36:05Z (GMT) No. of bitstreams: 1 chierotti_mcm_me_sjrp.pdf: 1902348 bytes, checksum: 9383b2dfba46a401d81aef89a3138440 (MD5) / Made available in DSpace on 2016-08-05T13:36:05Z (GMT). No. of bitstreams: 1 chierotti_mcm_me_sjrp.pdf: 1902348 bytes, checksum: 9383b2dfba46a401d81aef89a3138440 (MD5) Previous issue date: 2016-07-08 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Um dos interesses biotecnológicos e econômicos da atualidade é otimizar o emprego da biomassa em processos industriais mediado por biocatalisadores, como as enzimas. O objetivo do presente trabalho foi purificar e caracterizar uma endoglucanase produzida pelo fungo Rasamsonia emersonii S10, em fermentação em estado sólido, tendo como substrato resíduos lignocelulósicos. A partir de solução enzimática bruta detectou-se 2 isoformas da enzima, com massas moleculares de 45 e 60 kDa, sendo escolhida a primeira para ser purificada. A solução foi clarificada em carvão ativado e concentrada por ultrafiltração tangencial. A endoglucanase foi purificada em coluna cromatográfica iônica e de exclusão molecular, intermediada por diálise. O processo levou a um fator de purificação de 6,7 e rendimento de 8,8%. A enzima apresentou temperatura ótima de 85,3 ºC e pH 4,0. Ativação foi evidenciada quando a enzima foi mantida de 40 até 60 ºC. A enzima foi estável, quando mantida em temperaturas de 65 a 80 ºC e faixa de pH entre 6 e 7,5. Estudo do efeito de íons e compostos orgânicos revelaram ativação em presença de MnCl2 e inibição por HgCl2 e ácido 4-hidroxibenzóico e 5-hidroximetilfurfural. A enzima mostrou afinidade por CMC, porém também foi capaz de hidrolisar Avicel®. A CMCase exibiu Km de 3,53 mg.mL-1 e Vmax de 2,86 µmol/min.mL. Os parâmetros termodinâmicos indicaram uma endoglucanase estável a altas temperaturas, com tempo de meia vida de 355 min a 40 ºC e temperatura de fusão em 89 ºC. / Nowadays, one of the technological and economic interests is to optimize the use of biomass in industrial processes mediated by biocatalysts such as enzymes. The objective of this study was to purify and characterize an endoglucanase produced by the fungus Rasamsonia emersonii S10 in solid state fermentation, as substrate lignocellulosic residues. From the crude enzyme solution was detected 2 isoform of the enzyme, with a molecular weight of 45 kDa and 60, the first being chosen to be purified. The solution was clarified by activated carbon and concentrated by tangential ultrafiltration. The endoglucanase was purified by ion chromatographic and molecular exclusion mediated by dialysis. The process led to a purification factor of 6.7 and 8.8% yield. The enzyme showed optimum temperature of 85.3 °C and pH 4.0. Activation was observed when the enzyme was maintained at 40 to 60 °C. The enzyme was stable when maintained at temperatures 65-80 °C and pH between 6 and 7.5. Study of the effect of ions and organic compounds showed activation in the presence of MnCl2 and HgCl2 inhibition and 4- hydroxybenzoic acid and 5-hydroxymethylfurfural. The enzyme showed affinity for CMC, but was also able to hydrolyze Avicel®. The CMCase exhibited Km 3.53 mg.mL-1 and Vmax of 2.86 mmol/min.mL-1 . The thermodynamic parameters indicated endoglucanase stable at high temperatures, with half-life of 355 min at 40 °C and the melting temperature at 89 °C.