Produção de frutose a partir de hidrolisado enzimático de amido de mandioca
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Data
2012-05-08
Autores
Cerqueira, Vanessa Cassoni [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Os produtos das hidrólises de amido são glicose, maltose e uma série de oligossacarídeos e polissacarídeos que encontram utilização principalmente na indústria de alimentos. Neste grupo enquadram-se os adoçantes que aditam sabores a produtos que são demandados por consumidores específicos. Atualmente o açúcar mais utilizado no Brasil é a sacarose, produto extraído da cana-de-açúcar, e o mais utilizado mundialmente é a frutose obtida a partir da hidrólise do milho e posterior isomerização da glicose para frutose. A frutose apresenta capacidade edulcorante 30% maior que a sacarose, 2,5 vezes maior que a glicose e 2 vezes mais solúvel que a glicose, com isso, pode ser utilizada em menor quantidade, diminuindo o poder calórico do alimento e viabilizando sua utilização no tratamento da obesidade. Levando em consideração a importância dos adoçantes para o mercado de alimentos, o presente trabalho teve como objetivo realizar estudos sobre o processo de obtenção da frutose a partir de amido de mandioca. Para a execução dos ensaios utilizou-se fontes comerciais de α– amilase e amiloglucosidase, Liquozyme Supra 2.2X e Saczyme 750 AGUg-1, respectivamente, aplicadas em substrato de amido de mandioca em reator agitado com temperatura controlada. Após o processo de hidrólise enzimática, o hidrolisado passou por um processo de purificação utilizando terra diatomácea e carvão ativado em quatro temperaturas (30, 40, 50 e 60°C), com a finalidade de remoção de contaminantes originários da matéria prima, que levam a odor, cor e sabores indesejáveis. Após o tratamento com carvão ativo e terra diatomácea foram realizados ensaios para estabelecer os melhores parâmetros para a realização do processo de isomerização, buscando a conversão de parte da glicose à frutose, utilizando a enzima...
The products of starch hydrolyses are glucose, maltose and a series of oligosaccharides and polysaccharides which have their main utilization in food industry. This group comprises sweeteners that add flavor to products demanded by specific consumers. Currently the most used sugar in Brazil is sucrose, a product extracted from sugarcane, while the most used sugar worldwide is fructose obtained from maize hydrolysis and subsequent glucose isomerization to fructose. The sweetening capacity of fructose is 30% higher than that of sucrose and 2.5-fold higher than that of glucose; in addition, fructose is 2-fold more soluble than glucose and thus can be used in smaller quantities, decreasing the food’s caloric potential and making its use viable in obesity treatment. Considering the importance of sweeteners for the food market, the present study aimed to investigate the process of fructose production from cassava starch. The assays were performed by using commercial sources of α–amylase and amyloglucosidase, Liquozyme Supra 2.2X and Saczyme 750 AGUg-1, respectively, applied to cassava starch substrate in an agitated reactor at controlled temperature. Following the process of enzymatic hydrolysis, the hydrolysate underwent a purification process using diatomaceous earth and activated charcoal at four temperatures (30, 40, 50 and 60°C), in order to remove contaminants originated from the raw material, which lead to undesirable smell, color and flavor. After the treatment with activated charcoal and diatomaceous earth, assays were carried out to establish the best parameters for the isomerization process, aiming at the conversion of part of glucose into fructose, using the enzyme isomerase. The process selected for the studies was in a continuous system where the glucose syrup, previously purified, was continuously pumped... (Complete abstract click electronic access below)
The products of starch hydrolyses are glucose, maltose and a series of oligosaccharides and polysaccharides which have their main utilization in food industry. This group comprises sweeteners that add flavor to products demanded by specific consumers. Currently the most used sugar in Brazil is sucrose, a product extracted from sugarcane, while the most used sugar worldwide is fructose obtained from maize hydrolysis and subsequent glucose isomerization to fructose. The sweetening capacity of fructose is 30% higher than that of sucrose and 2.5-fold higher than that of glucose; in addition, fructose is 2-fold more soluble than glucose and thus can be used in smaller quantities, decreasing the food’s caloric potential and making its use viable in obesity treatment. Considering the importance of sweeteners for the food market, the present study aimed to investigate the process of fructose production from cassava starch. The assays were performed by using commercial sources of α–amylase and amyloglucosidase, Liquozyme Supra 2.2X and Saczyme 750 AGUg-1, respectively, applied to cassava starch substrate in an agitated reactor at controlled temperature. Following the process of enzymatic hydrolysis, the hydrolysate underwent a purification process using diatomaceous earth and activated charcoal at four temperatures (30, 40, 50 and 60°C), in order to remove contaminants originated from the raw material, which lead to undesirable smell, color and flavor. After the treatment with activated charcoal and diatomaceous earth, assays were carried out to establish the best parameters for the isomerization process, aiming at the conversion of part of glucose into fructose, using the enzyme isomerase. The process selected for the studies was in a continuous system where the glucose syrup, previously purified, was continuously pumped... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Amido, Diatomito, Glicose, Carbono ativado, Isomerização, Polissacarideos, Oligossacarideos, Maltose, Oligosaccharides, Isomerization, Polysaccharides, Amides, Glucose, Maltose
Como citar
CERQUEIRA, Vanessa Cassoni. Produção de frutose a partir de hidrolisado enzimático de amido de mandioca. 2012. viii, 76 f. Tese (doutorado) - Universidade Estadual Paulista, Faculdade de Ciências Agronômicas de Botucatu, 2012.