Estudo da extração das proteínas dos farelos de oleaginosas através de métodos químico e enzimático

• Ano de defesa: 2016
• Autor(a) principal: Salvador Carlos Grande
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Proteínas vegetais; Extração sólido-líquido; Amendoim; Farelos de oleaginosas; Macaúba; Cinética; Cinética química; Extração (Quimica); Engenharia quimica
• Link de acesso: http://hdl.handle.net/1843/BUBD-AN5Q3W

The increased demand for alternative and sustainable fuels, such as biodiesel, has been promoting the diversification and increased production of oilseeds in order to supply the different industrial sectors that use vegetable oils as feedstock. An important impact generated by increasing demand for vegetable oils is the generation of waste associated with the processing of oilseeds, such as pies and sharps. Although some processing units they are repared and equipped with technologies to take full advantage of all the raw material such as soybean and sunflower, most emerging oilseeds as macaúba lack a sustainable and efficient production chain that leads to the full use of the potential of the raw material. However, the bran obtained from the oils processing have an appreciable composition of industrial interest biomolecules such as proteins, carbohydrates and fibers. In this sense, in order to add value to brans of oilseeds, as well as diversify its use, especially regarding the use of the potential to generate high value-added products with different applications, this paper proposes to investigate processes for protein extraction from sharps of pulp and kernel of macaúba. Similarly, extraction of peanut meal protein was also investigated as a way of comparison, since this oilseed is considered as an important source of vegetable protein. Thus, this work includes studies evaluating the solubility of proteins in different conditions of pH and the presence of mono and divalent salts. In these studies, the sharps of kernel of macauba and sharps of peanut showed similar solubility profile, being observed profile a little different for the pulp bran protein, where solubility is satisfactory in wide range of pH. In general, the alkaline pH region promotes the solubility of proteins of sharps. salt solutions of low concentration can improve the protein solubility. The work also includes the statistical analysis and optimization of process parameters for maximizing protein extraction systems in batch using the central composite design methodology, with response surface analysis. The extraction process by chemical and enzymatic pathway were investigated, obtaining extraction yields of at least 65%. Enzymatic extraction showed better performance. Finally, with the purpose of outlining the mass transfer behavior and thermodynamic proteins extraction process, the paper presents kinetic studies of protein extract at different process conditions and were employed three different mathematical models, namely kinetic model two-stage, second-order kinetic model and model intraparticle diffusion for describing the solid-liquid extraction process through mass transfer parameters. All models were suitable for the description of the extraction process. The kinetic and thermodynamic parameters were similar to those found in the literature for the extraction of different biomolecules of vegetable matrices, presenting itself as a favorable and spontaneous process.