Influência da alta pressão hidrostática na sacarificação do mosto cervejeiro
| Autor(a) principal: | |
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| Data de Publicação: | 2016 |
| Tipo de documento: | Dissertação |
| Idioma: | por |
| Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRRJ |
| Texto Completo: | https://rima.ufrrj.br/jspui/handle/20.500.14407/10948 |
Resumo: | A cerveja é a bebida alcoólica mais consumida no mundo, e o Brasil é o terceiro maior produtor. No processo de produção convencional, a mostura é a etapa que objetiva prioritariamente, promover gelatinização e hidrólise enzimática do amido pelas enzimas endógenas α e β amilases. A alta pressão hidrostática (APH) é capaz de promover a gelatinização de amido e ativação de enzimas e, desta maneira, a mostura demonstra ser uma etapa da fabricação de cerveja capaz de utilizar APH, no entanto há poucos estudos na literatura sobre esta aplicação. A adequação dessa tecnologia poderá propiciar esta etapa do processo sem necessidade de calor e com tempo reduzido, o que reverterá em aumento de produtividade e capacidade da indústria cervejeira. Desta maneira, o objetivo deste trabalho foi avaliar o efeito do processo da APH sobre a hidrólise do amido para formação de açúcares durante a mostura. Para isso, mostos (solução contendo água e malte – 4:1) foram tratados por alta pressão hidrostática (APH) a 300, 400 ou 500 MPa por 5, 10 ou 15 minutos e, como controle do experimento, a mesma solução foi tratada termicamente (TT: 1ª fase: 52°C / 20 min; 2ª fase: 72 °C / 25 min; 3ª fase: 78 °C / 5 min) . Posteriormente, procedeu-se análise do perfil de açúcares por cromatografia líquida de alta eficiência (HPLC), o teor de sólidos solúveis por densitometria e análise microscópica da gelatinização do amido. Como resultado, observou-se através da microscopia que houve diminuição na concentração de amido (indicativo de hidrólise) e um progressivo inchamento (indicativo de gelatinização) dos grânulos com o aumento da pressão, principalmente a 500 MPa. O resultado do teste iodo (que avalia presença de amido) corroborou com o resultado da microscopia, indicando a diminuição na concentração de amido a 500 MPa. O perfil de açúcar revelou cinco sacarídeos principais: sacarose, frutose, glicose, maltose e maltotriose. As concentrações de maltose, maltotriose e frutose dos mostos pressurizados foram similares às observadas no mosto TT quando nos níveis mais intensos (500 MPa / 5, 10 e 15 min). Frutose e glicose exibiram aumento de concentração na maioria dos tratamentos avaliados. O teor de sacarose e de sólidos solúveis foram inferiores ao observado no mosto TT em todos os mostos tratados por APH. Entre os níveis de APH avaliados, observou-se tendência de aumento da concentração de sólidos solúveis, maltose, maltotriose e glicose com o aumento da intensidade de APH. De maneira geral, o efeito da pressão alterou o teor de todos os açúcares, exceto sacarose. Já o tempo exerceu discreto efeito na concentração dos açúcares quando pressurizados em alguns níveis de pressão. O modelo matemático que melhor se ajustou aos dados experimentais dos teores de maltose, maltotriose e sólidos solúveis foi o de quarto grau, que exibiu forte influência do fator pressão sem dependência do fator tempo, corroborando com as outras análises deste estudo. Adicionalmente, análises de componentes principais exibiu explicação (CP1 + CP2) a 92 % de variância com formação de três clusters principais: mosto TT, mostos 500 MPa / 10 ou 15 min e demais mostos tratados por APH. Os resultados demostraram que a APH foi capaz de promover as alterações desejáveis no processo de mostura no que se refere aos efeitos de gelatinização e hidrólise com formação dos açúcares de interesse, principalmente nos níveis mais intensos (500 MPa) de pressão. Esse resultado sugere que a produção de mosto por APH é viável tecnicamente, podendo vir a proporcionar ganho expressivo de produtividade, uma vez que a APH demanda menos tempo (5 min contra 80 min do tratamento térmico) e há redução do consumo de energia. |
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Santos, Lígia Marcondes Rodrigues dosRosenthal, Amauri2504297840http://lattes.cnpq.br/1329532290735502Ferreira, Elisa Helena da Rocha7550633762http://lattes.cnpq.br/9247021829603724Nogueira, Luciana CardosoCarvalho, Carlos Wanderlei Piler de2409023789http://lattes.cnpq.br/70151553039326932023-12-22T01:44:59Z2023-12-22T01:44:59Z2016-11-28Santos, Lígia Marcondes Rodrigues dos. Influência da alta pressão hidrostática na sacarificação do mosto cervejeiro. 2016. [56 f.]. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, Seropédica-RJ.https://rima.ufrrj.br/jspui/handle/20.500.14407/10948A cerveja é a bebida alcoólica mais consumida no mundo, e o Brasil é o terceiro maior produtor. No processo de produção convencional, a mostura é a etapa que objetiva prioritariamente, promover gelatinização e hidrólise enzimática do amido pelas enzimas endógenas α e β amilases. A alta pressão hidrostática (APH) é capaz de promover a gelatinização de amido e ativação de enzimas e, desta maneira, a mostura demonstra ser uma etapa da fabricação de cerveja capaz de utilizar APH, no entanto há poucos estudos na literatura sobre esta aplicação. A adequação dessa tecnologia poderá propiciar esta etapa do processo sem necessidade de calor e com tempo reduzido, o que reverterá em aumento de produtividade e capacidade da indústria cervejeira. Desta maneira, o objetivo deste trabalho foi avaliar o efeito do processo da APH sobre a hidrólise do amido para formação de açúcares durante a mostura. Para isso, mostos (solução contendo água e malte – 4:1) foram tratados por alta pressão hidrostática (APH) a 300, 400 ou 500 MPa por 5, 10 ou 15 minutos e, como controle do experimento, a mesma solução foi tratada termicamente (TT: 1ª fase: 52°C / 20 min; 2ª fase: 72 °C / 25 min; 3ª fase: 78 °C / 5 min) . Posteriormente, procedeu-se análise do perfil de açúcares por cromatografia líquida de alta eficiência (HPLC), o teor de sólidos solúveis por densitometria e análise microscópica da gelatinização do amido. Como resultado, observou-se através da microscopia que houve diminuição na concentração de amido (indicativo de hidrólise) e um progressivo inchamento (indicativo de gelatinização) dos grânulos com o aumento da pressão, principalmente a 500 MPa. O resultado do teste iodo (que avalia presença de amido) corroborou com o resultado da microscopia, indicando a diminuição na concentração de amido a 500 MPa. O perfil de açúcar revelou cinco sacarídeos principais: sacarose, frutose, glicose, maltose e maltotriose. As concentrações de maltose, maltotriose e frutose dos mostos pressurizados foram similares às observadas no mosto TT quando nos níveis mais intensos (500 MPa / 5, 10 e 15 min). Frutose e glicose exibiram aumento de concentração na maioria dos tratamentos avaliados. O teor de sacarose e de sólidos solúveis foram inferiores ao observado no mosto TT em todos os mostos tratados por APH. Entre os níveis de APH avaliados, observou-se tendência de aumento da concentração de sólidos solúveis, maltose, maltotriose e glicose com o aumento da intensidade de APH. De maneira geral, o efeito da pressão alterou o teor de todos os açúcares, exceto sacarose. Já o tempo exerceu discreto efeito na concentração dos açúcares quando pressurizados em alguns níveis de pressão. O modelo matemático que melhor se ajustou aos dados experimentais dos teores de maltose, maltotriose e sólidos solúveis foi o de quarto grau, que exibiu forte influência do fator pressão sem dependência do fator tempo, corroborando com as outras análises deste estudo. Adicionalmente, análises de componentes principais exibiu explicação (CP1 + CP2) a 92 % de variância com formação de três clusters principais: mosto TT, mostos 500 MPa / 10 ou 15 min e demais mostos tratados por APH. Os resultados demostraram que a APH foi capaz de promover as alterações desejáveis no processo de mostura no que se refere aos efeitos de gelatinização e hidrólise com formação dos açúcares de interesse, principalmente nos níveis mais intensos (500 MPa) de pressão. Esse resultado sugere que a produção de mosto por APH é viável tecnicamente, podendo vir a proporcionar ganho expressivo de produtividade, uma vez que a APH demanda menos tempo (5 min contra 80 min do tratamento térmico) e há redução do consumo de energia.Beer is the most consumed beverage in the world and Brazil is the third biggest producer just behind USA and China. It is an alcoholic beverage made from malted cereals, water, hops and yeast. To produce beer, water and malt are mixed and heated, what it is called the mashing step which aims to promote gelatinization and the starch hydrolyzation by the enzymes of the malt: α and β amylases. Since by using high hydrostatic pressure (HHP) it is possible to realize both processes (gelatinization and hydrolysis), mashing can use this technology without the need of heating and to raise productivity of the brewhouse. The aim of this study was to evaluate the use of HHP on starch hydrolysis and the sugar profile formed. For this, worts (water and malt solution – ratio 4:1) were treated with HHP in 300, 400 or 500 MPa for 5, 10 and 15 minutes, and as control sample, the same solution was treated with heat (1st step: 52°C / 20 min; 2nd step: 72 °C / 25 min; 3rd step: 78 °C / 5 min). After, it was made the sugar profile by high performance liquid chromatography (HPLC), soluble solids content by density and microscopic analysis of gelatinized starch. As results, it was possible to verify a decrease on starch concentration (indication of hydrolysis) and a progressive swelling (indication of gelatinization) of the granules, especially at 500 MPa. The iodine test, which assesses starch presence, showed the same results of microscopy analysis and, on both qualitative assessments, the pressure level was of great influence and only on the iodine test, time seems to have had any influence since it was observed a decrease on starch content as time increased at 500 MPa. The sugar profile revealed five main sugars in all worts: glucose, sucrose, fructose, maltose and maltotriose. The maltose, maltotriose and fructose’s contents of the pressurized worts were similar to the heat treatment (500 MPa / 5 – 15 min). Fructose and glucose exhibited and increase in most of the pressurizations. Sucrose and soluble solids contents of the pressurized samples were lower than the heated one. Among the pressure levels studied, there was a trend of increase on soluble solids, maltose, maltotriose and glucose’s content as the pressure was raised and generally, pressure influenced all sugar’s contents, except from sucrose. Time had a small effect on sugar’s content in some pressure levels. The variations observed to maltose, maltotriose and soluble solids were adjusted to mathematical models of fourth grade that exhibited a strong influence of pressure without dependence of the time effect. Additionally, the principal component analysis explained the variance with formation of three main clusters: heated wort, 500 MPa / 10 or 15 min wort and the other pressurized worts. The results showed that high hydrostatic pressure was able to promote desirable changes on mashing concerning gelatinization and hydrolysis with formation of desirable sugars, especially at 500 MPa. 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MOZHAEV, V. V.; LANGE, R.; KUDRYASHOVA, E. V.; BALNY, C. Application of high hydrostatic pressure for increasing activity and stability of enzymes. Biotechnology and bioengineering, v. 52, n. 2, p. 320–331, 1996. MÚJICA-PAZ, H.; VALDEZ-FRAGOSO, A.; SAMSON, C. T.; WELTI-CHANES, J.; TORRES, A. High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods. Food and Bioprocess Technology, v. 4, n. 6, p. 969–985, 2011. MULLER, R. the Effects of Mashing Temperature and Mash Thickness on Wort Carbohydrate Composition. Journal of the Institute of Brewing, v. 97, n. 2, p. 85–92, 1991. MULLER, R. A mathematical model of the formation of fermentable sugars from starch hydrolysis during high-temperature mashing. Enzyme and Microbial Technology, v. 27, n. 3–5, p. 337–344, 2000. MURALIKRISHNA, G.; NIRMALA, M. Cereal α-amylases - An overview. Carbohydrate Polymers, v. 60, n. 2, p. 163–173, 2005. MUSTER-SLAWITSCH, B.; WEISS, W.; SCHNITZER, H.; BRUNNER, C. The green brewery concept - Energy efficiency and the use of renewable energy sources in breweries. Applied Thermal Engineering, v. 31, n. 13, p. 2123–2134, 2011. NOEL MARIE-OLIVE, M.; ATHES, V.; COMBES, D. Combined effects of pressure and temperature on enzyme stability. International Journal of High Pressure Research, v. 19, n. 1–6, p. 317–322, 2000. NORTHROP, D. B. Effects of high pressure on enzymatic activity. Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, v. 1595, n. 1–2, p. 71–79, 2002. OLAJIRE, A. A. The brewing industry and environmental challenges. Journal of Cleaner Production, p. 1–21, 2012. OSUMI, M.; SATO, M.; KOBORI, H.; FENG, Z. H.; ISHIJIMA, S. A.; HAMADA, K.; SHIMADA, S. Morphological effects of pressure stress on yeasts. Progress in Biotechnology, v. 13, p. 37–46, 1996. PADIERNOS, C. A.; LIM, S-Y.; SWANSON, B. G.; ROSS, C. F.; CLARK, S. 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Relatório de Inteligência sobre Cervejas Artesanais. 2015 Disponível em: <https://www.sebraeinteligenciasetorial.com.br/produtos/relatorios-de-inteligencia/cervejas-artesanais/55c4ad3614d0c01d007ffeae#download>. Acesso em: 28 jul. 2016. SELMI, B.; MARION, D.; PERRIER CORNET, J. M.; DOUZALS, J. P.; GERVAIS, P. Amyloglucosidase hydrolysis of high-pressure and thermally gelatinized corn and wheat starches. Journal of Agricultural and Food Chemistry, v. 48, n. 7, p. 2629–2633, 2000. SHUMIN, H.; YU, J.; DONG, J.; EVANS, D.; LIU, J.; HUANG, S.; HUANG, S.; FAN, W.; YIN, H.; LI, M. Relationship between levels of diastatic power enzymes and wort sugar production from different barley cultivars during the commercial mashing process of brewing. Starch - Stärke, v. 66, p. 615–623, 2014. SIEBERT, K. J.; CARRASCO, A.; LYNN, P. Y. Formation of Protein - Polyphenol Haze in Beverages. Journal of Agricultural and Food Chemistry …, v. 44, n. 5, p. 1997–2005, 1996. SILVA, F.; FERREIRA, I. M. P. L. V. 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Effects of High Pressure on Survival and Metabolic Activity of Lactobacillus plantarum TMW1. 460. Applied and Environmental Microbiology, v. 66, n. 9, p. 3966–3973, 2000. VASANTHAN, T.; BHATTY, R. S. Physicochemical properties of small- and large-granule starches of waxy, regular, and high-amylose barleysCereal Chemistry, 1996. VRIESEKOOP, F.; RATHBAND, A.; MACKINLAY, J.; BRYCE, J. H. The evolution of dextrins during the mashing and fermentation of all-malt Whisky production. Journal of the Institute of Brewing, v. 116, n. 3, p. 230–238, 2010. WALTERS, M. T.; HAESMAN, A. P.; HUGHES, P. S. Comparison of (+)-catechin and ferulic acid as natural antioxidants and their impact on beer flavour stability. Part 2: Extended storage trials. Journal of the American Society of Brewing Chemists, v. 55, n. 3, p. 91–98, 1997. WIEME, A. D.; SPITAELS, F.; AERTS, M.; DE BRUYNE, K.; VAN LANDSCHOOT, A.; VANDAMME, P. Identification of beer-spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. International Journal of Food Microbiology, v. 185, p. 41–50, 2014. WILSON, D. R.; DABROWSKI, L.; STRINGER, S.; MOEZELAAR, R.; BROCKLEHURST, T. F. High pressure in combination with elevated temperature as a method for the sterilisation of food. Trends in Food Science and Technology, v. 19, n. 6, p. 289–299, 2008. WRIGHT, C. A.; BRUHN, C. M.; HEYMANN, H.; BAMFORTH, C. W. Beer and wine consumers’ perceptions of the nutritional value of alcoholic and nonalcoholic beverages. Journal of Food Science, v. 73, n. 1, 2008. YOSHIMOTO, Y.; TASHIRO, J.; TAKENOUCHI, T.; TAKEDA, Y. Molecular Structure and Some Physicochemical Properties of High-Amylose Barley Starches. 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| dc.title.por.fl_str_mv |
Influência da alta pressão hidrostática na sacarificação do mosto cervejeiro |
| dc.title.alternative.eng.fl_str_mv |
The influence of high hydrostatic pressure in wort sacharification |
| title |
Influência da alta pressão hidrostática na sacarificação do mosto cervejeiro |
| spellingShingle |
Influência da alta pressão hidrostática na sacarificação do mosto cervejeiro Santos, Lígia Marcondes Rodrigues dos Beer starch high hydrostatic pressure cerveja, , amido tratamento por alta pressão Engenharias |
| title_short |
Influência da alta pressão hidrostática na sacarificação do mosto cervejeiro |
| title_full |
Influência da alta pressão hidrostática na sacarificação do mosto cervejeiro |
| title_fullStr |
Influência da alta pressão hidrostática na sacarificação do mosto cervejeiro |
| title_full_unstemmed |
Influência da alta pressão hidrostática na sacarificação do mosto cervejeiro |
| title_sort |
Influência da alta pressão hidrostática na sacarificação do mosto cervejeiro |
| author |
Santos, Lígia Marcondes Rodrigues dos |
| author_facet |
Santos, Lígia Marcondes Rodrigues dos |
| author_role |
author |
| dc.contributor.author.fl_str_mv |
Santos, Lígia Marcondes Rodrigues dos |
| dc.contributor.advisor1.fl_str_mv |
Rosenthal, Amauri |
| dc.contributor.advisor1ID.fl_str_mv |
2504297840 |
| dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/1329532290735502 |
| dc.contributor.advisor-co1.fl_str_mv |
Ferreira, Elisa Helena da Rocha |
| dc.contributor.advisor-co1ID.fl_str_mv |
7550633762 |
| dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/9247021829603724 |
| dc.contributor.referee1.fl_str_mv |
Nogueira, Luciana Cardoso |
| dc.contributor.referee2.fl_str_mv |
Carvalho, Carlos Wanderlei Piler de |
| dc.contributor.authorID.fl_str_mv |
2409023789 |
| dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/7015155303932693 |
| contributor_str_mv |
Rosenthal, Amauri Ferreira, Elisa Helena da Rocha Nogueira, Luciana Cardoso Carvalho, Carlos Wanderlei Piler de |
| dc.subject.eng.fl_str_mv |
Beer starch high hydrostatic pressure |
| topic |
Beer starch high hydrostatic pressure cerveja, , amido tratamento por alta pressão Engenharias |
| dc.subject.por.fl_str_mv |
cerveja, , amido tratamento por alta pressão |
| dc.subject.cnpq.fl_str_mv |
Engenharias |
| description |
A cerveja é a bebida alcoólica mais consumida no mundo, e o Brasil é o terceiro maior produtor. No processo de produção convencional, a mostura é a etapa que objetiva prioritariamente, promover gelatinização e hidrólise enzimática do amido pelas enzimas endógenas α e β amilases. A alta pressão hidrostática (APH) é capaz de promover a gelatinização de amido e ativação de enzimas e, desta maneira, a mostura demonstra ser uma etapa da fabricação de cerveja capaz de utilizar APH, no entanto há poucos estudos na literatura sobre esta aplicação. A adequação dessa tecnologia poderá propiciar esta etapa do processo sem necessidade de calor e com tempo reduzido, o que reverterá em aumento de produtividade e capacidade da indústria cervejeira. Desta maneira, o objetivo deste trabalho foi avaliar o efeito do processo da APH sobre a hidrólise do amido para formação de açúcares durante a mostura. Para isso, mostos (solução contendo água e malte – 4:1) foram tratados por alta pressão hidrostática (APH) a 300, 400 ou 500 MPa por 5, 10 ou 15 minutos e, como controle do experimento, a mesma solução foi tratada termicamente (TT: 1ª fase: 52°C / 20 min; 2ª fase: 72 °C / 25 min; 3ª fase: 78 °C / 5 min) . Posteriormente, procedeu-se análise do perfil de açúcares por cromatografia líquida de alta eficiência (HPLC), o teor de sólidos solúveis por densitometria e análise microscópica da gelatinização do amido. Como resultado, observou-se através da microscopia que houve diminuição na concentração de amido (indicativo de hidrólise) e um progressivo inchamento (indicativo de gelatinização) dos grânulos com o aumento da pressão, principalmente a 500 MPa. O resultado do teste iodo (que avalia presença de amido) corroborou com o resultado da microscopia, indicando a diminuição na concentração de amido a 500 MPa. O perfil de açúcar revelou cinco sacarídeos principais: sacarose, frutose, glicose, maltose e maltotriose. As concentrações de maltose, maltotriose e frutose dos mostos pressurizados foram similares às observadas no mosto TT quando nos níveis mais intensos (500 MPa / 5, 10 e 15 min). Frutose e glicose exibiram aumento de concentração na maioria dos tratamentos avaliados. O teor de sacarose e de sólidos solúveis foram inferiores ao observado no mosto TT em todos os mostos tratados por APH. Entre os níveis de APH avaliados, observou-se tendência de aumento da concentração de sólidos solúveis, maltose, maltotriose e glicose com o aumento da intensidade de APH. De maneira geral, o efeito da pressão alterou o teor de todos os açúcares, exceto sacarose. Já o tempo exerceu discreto efeito na concentração dos açúcares quando pressurizados em alguns níveis de pressão. O modelo matemático que melhor se ajustou aos dados experimentais dos teores de maltose, maltotriose e sólidos solúveis foi o de quarto grau, que exibiu forte influência do fator pressão sem dependência do fator tempo, corroborando com as outras análises deste estudo. Adicionalmente, análises de componentes principais exibiu explicação (CP1 + CP2) a 92 % de variância com formação de três clusters principais: mosto TT, mostos 500 MPa / 10 ou 15 min e demais mostos tratados por APH. Os resultados demostraram que a APH foi capaz de promover as alterações desejáveis no processo de mostura no que se refere aos efeitos de gelatinização e hidrólise com formação dos açúcares de interesse, principalmente nos níveis mais intensos (500 MPa) de pressão. Esse resultado sugere que a produção de mosto por APH é viável tecnicamente, podendo vir a proporcionar ganho expressivo de produtividade, uma vez que a APH demanda menos tempo (5 min contra 80 min do tratamento térmico) e há redução do consumo de energia. |
| publishDate |
2016 |
| dc.date.issued.fl_str_mv |
2016-11-28 |
| dc.date.accessioned.fl_str_mv |
2023-12-22T01:44:59Z |
| dc.date.available.fl_str_mv |
2023-12-22T01:44:59Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
| format |
masterThesis |
| status_str |
publishedVersion |
| dc.identifier.citation.fl_str_mv |
Santos, Lígia Marcondes Rodrigues dos. Influência da alta pressão hidrostática na sacarificação do mosto cervejeiro. 2016. [56 f.]. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, Seropédica-RJ. |
| dc.identifier.uri.fl_str_mv |
https://rima.ufrrj.br/jspui/handle/20.500.14407/10948 |
| identifier_str_mv |
Santos, Lígia Marcondes Rodrigues dos. Influência da alta pressão hidrostática na sacarificação do mosto cervejeiro. 2016. [56 f.]. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, Seropédica-RJ. |
| url |
https://rima.ufrrj.br/jspui/handle/20.500.14407/10948 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.references.por.fl_str_mv |
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