Frações nitrogenadas em caldos de diferentes cultivares de cana-de-açúcar
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Data
2011-06-26
Autores
Silva, Joana Diniz Rosa da [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
A caracterização e quantificação das frações nitrogenadas presentes no caldo de diferentes cultivares de cana-de-açúcar pode facilitar a identificação da principal aptidão industrial da mesma para a produção de açúcar (baixos teores de nitrogênio), ou de etanol e cachaça (altos teores de nitrogênio). A hipótese deste trabalho é que diferentes cultivares precoces, médios e tardios possam produzir caldos com diferentes teores de nitrogênio e, portanto serem utilizados com maior desempenho nos processos de fermentação ou na produção de açúcar. Este trabalho tem como objetivo quantificar as frações nitrogenadas (amoniacal, protéica, total, não-protéica e amínica) em caldos de dezoito cultivares de cana-de-açúcar em soqueiras de segundo corte. O delineamento experimental utilizado foi o inteiramente casualizado com parcelas subdividas e três repetições. Foram avaliados dezoito cultivares com três ciclos de maturação, em 5 épocas (0, 28, 69, 112 e 154 dias) durante o ano agrícola 2010/2011. No destilado, obtido a partir do caldo procedeu-se a determinação do nitrogênio amoniacal de acordo com o método de micro-Kjeldahl. Os teores de nitrogênio total e nitrogênio não-protéico, determinado em caldo desproteinizado com hidróxido de bário a 0,3N e sulfato de zinco a 5%, também foram determinados pelo método de micro-Kjeldahl. Os teores de nitrogênio protéico e amínico foram estimados por meio de cálculos. Os resultados obtidos foram submetidos à análise de variância (teste F) que quando significativa, as médias foram comparadas pelo teste de Tukey, ao nível de 5% de probabilidade. O cultivar SP91-1049 obteve os maiores valores para as frações de nitrogênio amoniacal, total e protéico, além de maiores teores na interação para as frações amoniacal, protéica e total ao longo das...
The characterization and quantification of nitrogen fractions present in the juice of different varieties of sugar cane can help identify the main industry of the same ability to produce sugar (low levels of nitrogen), or ethanol and cachaça (high levels of nitrogen). The hypothesis is that different early cultivars, middle and late to produce stocks with different levels of nitrogen and therefore be used with higher performance in fermentation processes or the production of sugar. This study aims to quantify the nitrogen fractions (ammonium, protein, total non-protein and amine) in broths eighteen cultivars of sugar cane stumps on the second cut. The experimental design was completely randomized design with subdivided plots and three replications. Eighteen cultivars were evaluated with three cycles of maturation in 5 times (0, 28, 69, 112 and 154 days) during the 2010/2011 agricultural year. The distillate obtained from the broth made the determination of ammonia according to the micro-Kjeldahl method. The levels of total nitrogen and non-protein nitrogen determined in broth deproteinized with barium hydroxide and 0.3 N zinc sulfate 5%, were also determined by micro-Kjeldahl method. The levels of protein and amino nitrogen were estimated by calculations. The results were submitted to analysis of variance (F test) when significant, means were compared by Tukey test at 5% probability. The cultivar SP91-1049 achieved the highest values for the fractions of ammonia nitrogen, total protein and, in addition to higher levels in the interaction for the fractions ammonia, and total protein through the ages. The results indicate that the cultivars studied showed significant differences in levels of nitrogen fractions and the collection times are much greater importance in these levels. The cultivar with a mean cycle of maturation... (Complete abstract click electronic access below)
The characterization and quantification of nitrogen fractions present in the juice of different varieties of sugar cane can help identify the main industry of the same ability to produce sugar (low levels of nitrogen), or ethanol and cachaça (high levels of nitrogen). The hypothesis is that different early cultivars, middle and late to produce stocks with different levels of nitrogen and therefore be used with higher performance in fermentation processes or the production of sugar. This study aims to quantify the nitrogen fractions (ammonium, protein, total non-protein and amine) in broths eighteen cultivars of sugar cane stumps on the second cut. The experimental design was completely randomized design with subdivided plots and three replications. Eighteen cultivars were evaluated with three cycles of maturation in 5 times (0, 28, 69, 112 and 154 days) during the 2010/2011 agricultural year. The distillate obtained from the broth made the determination of ammonia according to the micro-Kjeldahl method. The levels of total nitrogen and non-protein nitrogen determined in broth deproteinized with barium hydroxide and 0.3 N zinc sulfate 5%, were also determined by micro-Kjeldahl method. The levels of protein and amino nitrogen were estimated by calculations. The results were submitted to analysis of variance (F test) when significant, means were compared by Tukey test at 5% probability. The cultivar SP91-1049 achieved the highest values for the fractions of ammonia nitrogen, total protein and, in addition to higher levels in the interaction for the fractions ammonia, and total protein through the ages. The results indicate that the cultivars studied showed significant differences in levels of nitrogen fractions and the collection times are much greater importance in these levels. The cultivar with a mean cycle of maturation... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Cana-de-açúcar, Nitrogênio amoniacal, Nitrogênio amínico, Ammonium nitrogen, Amino nitrogen
Como citar
SILVA, Joana Diniz Rosa da. Frações nitrogenadas em caldos de diferentes cultivares de cana-de-açúcar. 2011. v, 41 f. Dissertação (mestrado) - Universidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, 2011.