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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Chamone, Meiry Ellen Ramos | - |
| dc.date.accessioned | 2025-02-21T17:54:47Z | - |
| dc.date.available | 2025-02-21T17:54:47Z | - |
| dc.date.issued | 2022-11-30 | - |
| dc.identifier.citation | CHAMONE, Meiry Ellen Ramos. Caracterização físico-química de farinhas de tremoço (Lupinus albus) tratadas por processo aquoso, extrusão e extrusão reativa. 2022. 63 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos). Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2022. | pt_BR |
| dc.identifier.uri | https://rima.ufrrj.br/jspui/handle/20.500.14407/20179 | - |
| dc.description.abstract | O tremoço branco é uma leguminosa bastante nutritivas com altos teores de proteínas e fibras, sendo a espécie do gênero Lupinus mais aplicada na alimentação humana por possuir menor concentração de fatores antinutricionais. O objetivo deste trabalho foi avaliar o efeito de diversos processos (aquoso, extrusão e extrusão reativa) sob o teor de alcalóides, caracterização físico-química e digestibilidade ín vitro de proteínas de tremoço branco. O processo aquoso reduziu (0,1 g /100 g b.s) significativamente os teores de alcalóides. A composição química variou entre os processos aplicados, com teores entre 34,13–39,29% de proteínas, 9,48–12,77% de extrato etéreo, 9,47–46,91% de fibra alimentar e 1,03–2,62% de cinzas. Os índices de absorção e solubilidade em água apresentaram maior impacto nas amostras desamargadas (processo aquoso), com maior absorção e menor solubilidade entre todas as outras avaliadas. A digestibilidade de proteínas foi melhorada pelo processo aquoso (96,62%) e por extrusão (93,31%), enquanto a extrusão reativa (adicionada de ácido cítrico 2%) reduziu a digestibilidade (79,21%) em relação a amostra in natura (90,53%). A eletroforese confirmou o alto índice de digestibilidade, mantendo apenas a fração da γ-conglutina nas amostras digeridas. Os teores de proteínas solúveis e aminoácidos aromáticos aumentaram durante a digestão, com maior bioacessibilidade de aminoácidos aromáticos nas amostras digeridas. Os processos por extrusão foram ineficientes para redução dos alcalóides, na qual a extrusão reativa apresentou menor valor de digestibilidade in vitro de proteínas, e redução drástica das fibras. O processo aquoso se mostrou como a melhor opção, por reduzir níveis de alcalóides e melhorar a digestão proteica das farinhas. | pt_BR |
| dc.description.sponsorship | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES | pt_BR |
| dc.language | por | pt_BR |
| dc.publisher | Universidade Federal Rural do Rio de Janeiro | pt_BR |
| dc.subject | Proteína vegetal | pt_BR |
| dc.subject | SDS-PAGE | pt_BR |
| dc.subject | Fibra alimentar | pt_BR |
| dc.subject | digestibilidade in vitro | pt_BR |
| dc.subject | REX | pt_BR |
| dc.subject | Vegetable protein | pt_BR |
| dc.subject | Dietary fiber | pt_BR |
| dc.subject | in vitro digestibility | pt_BR |
| dc.title | Caracterização físico-química de farinhas de tremoço (Lupinus albus) tratadas por processo aquoso, extrusão e extrusão reativa | pt_BR |
| dc.title.alternative | Physicochemical characterization of lupine (Lupinus albus) flours treated by aqueous process, extrusion and reactive extrusion | en |
| dc.type | Dissertação | pt_BR |
| dc.description.abstractOther | White lupine is a very nutritious legume with high levels of protein and fiber, being the species of the genus Lupinus most used in human food because it has a lower concentration of anti- nutritional factors. The objective of this work was to evaluate the effect of different processes (aqueous, extrusion and reactive extrusion) on the alkaloid content, physicochemical characterization and in vitro digestibility of white lupine proteins. The aqueous process (0.1 g /100 g b.s) significantly reduced the alkaloid contents. The chemical composition varied among the applied processes, with contents between 34.13–39.29% of proteins, 9.48–12.77% of ether extract, 9.47–46.91% of dietary fiber and 1.03 –2.62% ash. The indices of absorption and solubility in water had a greater impact on the debittered samples (aqueous process), with greater absorption and lower solubility among all the others evaluated. Protein digestibility was improved by the aqueous process (96.62%) and by extrusion (93.31%), while the reactive extrusion (added of 2% citric acid) reduced digestibility (79.21%) in relation to the sample. in natura (90.53%). Electrophoresis confirmed the high digestibility index, keeping only the γ- conglutin fraction in the digested samples. The contents of soluble proteins and aromatic amino acids increased during digestion, with greater bioaccessibility of aromatic amino acids in the digested samples. The extrusion processes were inefficient to reduce alkaloids, being the reactive extrusion negative for protein digestibility, as well as for fiber reduction. The aqueous process proved to be the best option, as it reduces levels of alkaloids and improves the protein digestion of the flours. | en |
| dc.contributor.advisor1 | Ascheri, Jose | - |
| dc.contributor.advisor1ID | https://orcid.org/0000-0001-7449-8815 | pt_BR |
| dc.contributor.advisor1Lattes | http://lattes.cnpq.br/1891994321882753 | pt_BR |
| dc.contributor.referee1 | Ascheri, Jose | - |
| dc.contributor.referee1ID | https://orcid.org/0000-0001-7449-8815 | pt_BR |
| dc.contributor.referee1Lattes | http://lattes.cnpq.br/1891994321882753 | pt_BR |
| dc.contributor.referee2 | Machado, Mariana Teixeira da Costa | - |
| dc.contributor.referee2Lattes | http://lattes.cnpq.br/0032469366203941 | pt_BR |
| dc.contributor.referee3 | Silva, Douglas Roberto Guimarães | - |
| dc.contributor.referee3Lattes | http://lattes.cnpq.br/2381932149842462 | pt_BR |
| dc.creator.Lattes | http://lattes.cnpq.br/7145886547060322 | pt_BR |
| dc.publisher.country | Brasil | pt_BR |
| dc.publisher.department | Instituto de Tecnologia | pt_BR |
| dc.publisher.initials | UFRRJ | pt_BR |
| dc.publisher.program | Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos | pt_BR |
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| dc.subject.cnpq | Ciência e Tecnologia de Alimentos | pt_BR |
| Appears in Collections: | Mestrado em Ciência e Tecnologia de Alimentos | |
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