Produção de ciclodextrinas a partir de amidos de diferentes fontes vegetais e seu emprego na inclusão molecular de aroma cítrico
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Data
2009-12-23
Autores
Cucolo, Gisele Rodrigues [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Ciclodextrina-glicosil-transferase (CGTase, EC 2.4.1.19) é uma enzima capaz de formar ciclodextrinas (CDs), tendo o amido como substrato. A enzima é de grande interesse industrial, principalmente nas indústrias alimentícias, cosméticas, químicas e farmacêuticas. CDs são moléculas cíclicas formadas por monômeros de glicoses, unidos por ligações α-1,4. Os tipos mais comuns de ciclodextrinas, α-, β- e γ- CD, consistem de 6, 7 e 8 monômeros de glicose, respectivamente. A molecula de CD possui uma estrutura única com a cavidade interna hidrofóbica e a região externa hidrofílica, sendo possível a formação de complexos de inclusão com uma variedade de compostos, que pode melhorar ou proteger as propriedades físicoquímicas da molécula encapsulada. Este estudo foi dividio em três capitulos, o primeiro foi uma revisão bibliografica, e os outros dois são trabalhos de pesquisa. No primeiro trabalho estudou-se a produção de CDs pela CGTase do Bacillus clausii subgrupo E16, tanto em relação ao efeito da concentração do amido na produção das CDs, como em relação a utilização de fontes alternativas de amido (amido solúvel de batata PA, de milho, de trigo e de mandioca) como substrato. Observouse que a enzima produziu preferencialmente β-CD nos diferentes tipos de substrato utilizados. O mais alto grau de conversão de CDs foi obtido com o uso de amido de mandioca, tendo convertido 95,30% (p/p) em β-CD, seguido de 86,60% (p/p) do amido solúvel. A concentração de 1% de amido de mandioca apresentou o melhor rendimento na produção de CDs. No segundo trabalho de desquisa, o objetivo foi a produção de CDs pela CGTase do Bacillus clausii E16 em fontes alternativas de substrato (farelo de trigo, farelo de mandioca; farinhas de milho, trigo e mandioca). Observou-se que a enzima produziu β-CD nos diferentes tipos de substratos utilizados. O grau de conversão de CDs...
Cyclodextrin glycosyltransferase (CGTase, EC 2.4.1.19) is an enzyme capable of converting starch into cyclodextrins (CDs) molecule. CDs are becoming increasingly popular in pharmaceutical, chemical, cosmetics and food industries. CDs are cyclic oligosaccharides compounded of glucose units jointed by α-1,4 linkages. The most common types of cyclodextrins, α-, β- and γ- CD, consist of 6, 7 and 8 glucose units, respectively. A CD molecule has a unique torus-shaped structure with a hydrophobic internal cavity and a hydrophilic external surface. As a result, CDs can form inclusion complexes with many hydrophobic guest molecules and thereby change their physical and chemical properties. This study was divided in three chapters, the first is about one bibliographic review, and the other are about two research approaches. The aim of the first work was to verify the effect of different starch botanical sources and the concentration of starch in the production of cyclodextrins by CGTase enzyme from Bacillus clausiii E16. It was noticed that the enzyme mainly produced β-CD with the different types of starch (soluble potato starch, corn starch, wheat starch and cassava starch) used substrate. The higher degree of conversion of CDs was obtained with the use cassava starch, of which 95,30% (w/w) was converted in β-CD, followed by 86,60% (w/w) of soluble starch. The concentration 1% of cassava starch showed the best efficiency in the production of CDs. In the second research work, the aim was studied the application of a CGTase from Bacillus clausiii E16 in alternative substrate sources (cassava bran, wheat bran; corn meal, wheat flour e cassava flour) for production of cyclodextrins. It was noticed that the enzyme produced β-CD with the different types of used substrate. The degree of conversion of CDs obtained with the use cassava bran was 40,48% (w/w) in β-CD and preliminary studies... (Complete abstract click electronic access below)
Cyclodextrin glycosyltransferase (CGTase, EC 2.4.1.19) is an enzyme capable of converting starch into cyclodextrins (CDs) molecule. CDs are becoming increasingly popular in pharmaceutical, chemical, cosmetics and food industries. CDs are cyclic oligosaccharides compounded of glucose units jointed by α-1,4 linkages. The most common types of cyclodextrins, α-, β- and γ- CD, consist of 6, 7 and 8 glucose units, respectively. A CD molecule has a unique torus-shaped structure with a hydrophobic internal cavity and a hydrophilic external surface. As a result, CDs can form inclusion complexes with many hydrophobic guest molecules and thereby change their physical and chemical properties. This study was divided in three chapters, the first is about one bibliographic review, and the other are about two research approaches. The aim of the first work was to verify the effect of different starch botanical sources and the concentration of starch in the production of cyclodextrins by CGTase enzyme from Bacillus clausiii E16. It was noticed that the enzyme mainly produced β-CD with the different types of starch (soluble potato starch, corn starch, wheat starch and cassava starch) used substrate. The higher degree of conversion of CDs was obtained with the use cassava starch, of which 95,30% (w/w) was converted in β-CD, followed by 86,60% (w/w) of soluble starch. The concentration 1% of cassava starch showed the best efficiency in the production of CDs. In the second research work, the aim was studied the application of a CGTase from Bacillus clausiii E16 in alternative substrate sources (cassava bran, wheat bran; corn meal, wheat flour e cassava flour) for production of cyclodextrins. It was noticed that the enzyme produced β-CD with the different types of used substrate. The degree of conversion of CDs obtained with the use cassava bran was 40,48% (w/w) in β-CD and preliminary studies... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Enzimas, Ciclodextrinas, Farinha de mandioca, Farelo de mandioca, Cyclodextrin
Como citar
CUCOLO, Gisele Rodrigues. Produção de ciclodextrinas a partir de amidos de diferentes fontes vegetais e seu emprego na inclusão molecular de aroma cítrico. 2009. 118 f. Tese (doutorado) - Universidade Estadual Paulista, Instituto de Biociências de Rio Claro, 2009.