Detalhes bibliográficos
| Ano de defesa: |
2014 |
| Autor(a) principal: |
Leifeld, Vanessa
 |
| Orientador(a): |
Marques, Mariza Boscacci
|
| Banca de defesa: |
Silva, Márcio
,
Schnitzler, Egon
|
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
UNIVERSIDADE ESTADUAL DE PONTA GROSSA
|
| Programa de Pós-Graduação: |
Programa de Pós-Graduação em Química Aplicada
|
| Departamento: |
Química
|
| País: |
BR
|
| Palavras-chave em Português: |
|
| Palavras-chave em Inglês: |
|
| Área do conhecimento CNPq: |
|
| Link de acesso: |
http://tede2.uepg.br/jspui/handle/prefix/2119
|
Resumo: |
Whey is the precipitation (acid or enzymatic) remaining liquid by removal of casein and milk fat during cheese making, considered a byproduct of dairy products, due to its composition of lactose, protein and fat. From 100 kg of milk used as original material for cheeses, are generated 80-90 kg of whey. Conventional wastewater treatments are not sufficient to reduce their pollution potential, and is relevant research of alternative methods to reduce the organic load of waste. Therefore, this study consisted by application of techniques of protein precipitation aiming to reduce the contaminating potential of whey. At first, different types of cheese whey were analyzed for pH, titratable acidity, total solids, moisture, ash, density, relative viscosity, fat and lactose. Colonial Fresh, Reblochon, Plate and Minas Frescal cheese whey were evaluated, compared with literature data and it was observed that samples did not differ from reported values for these parameters. Environmental assessments were also performed on samples in terms of COD, BOD, total nitrogen, total phosphorus and toxic metal species (Cd and Pb). COD, BOD, nitrogen and Pb were much higher when compared with other milk serum, confirming that variation in the quality of the raw material (milk) and type of cheese produced interfere with the pollution potential of waste. Whey showed to be a complex sample; when assessing their protein content, several of its components have led to interference in traditional dosing methods such as Biuret, Bradford and Lowry. Knowing the average protein concentration of samples, we opted for whey sample from Reblochon cheese pasteurized (higher protein, about 4 mg mL-1) for test protein separation by coacervation with CMC, ATPS system (PEG + (NH4)2SO4), acetone precipitation (9:1), 10% TCA and ammonium sulphate (saturation 10, 15, 20 and 30%). The efficiency of precipitation was monitored in terms of concentration and/or separation of proteins, decreased pollution potential (estimated by COD) and its effect on lactose. There was a proportional relationship of COD and lactose only for treatments with CMC and PEG. Precipitation with acetone and TCA were not good treatments because they showed denaturing effect on whey proteins, provinding no operational or economic advantages when it assumes large-scale application. Treatment with CMC and (NH4)2SO4 achieved better results, both in the ability to selectively precipitate whey protein fractions such as the COD decreased of effluent. Therefore, coacervation and precipitation by saturation with (NH4)2SO4 applies to processing of whey when there is an interest in enhancing the residue (by reusing obtained protein fractions), with concomitant reduction potential contaminant. |
