Estudo das interações dos sistemas formados a partir biopolímeros
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| Data de Publicação: | 2014 |
| 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/20.500.14407/11112 |
Resumo: | As interações entre biopolímeros exercem importante influência nas propriedades dos alimentos em que são empregadas, podendo controlar e melhorar suas propriedades funcionais e organolépticas. No presente trabalho, foi estudada a formação de complexos coacervados a partir de biopolímeros do soro de leite, a proteína lactoferrina (Lf) e o polipeptídeo-leucina (PL) com o polissacarídeo goma arábica (GA). Em todos os sistemas formados, a partir dos dados de turbidez e potencial- ζ foi possível observar que a formação dos precipitados insolúveis ocorreu abaixo do ponto isoelétrico (pI) da proteína e polipeptídeo. A presença de íons pode suspender ou beneficiar o fenômeno de complexação dependendo da natureza dos polímeros utilizados, foi observado que determinadas concentrações de cloreto de sódio (NaCl) influenciaram positivamente no aumento da turbidez, indicando a formação de macromoléculas nos complexos formados entre Lf/GA e o contrário foi observado para os coacervados formados entre PL/GA. Tal fato pode ser comprovado a partir dos dados de tamanho de partícula. Os complexos formados a partir dos biopolímeros apresentaram microcápsulas esféricas devido ao natural potencial de encapsulamento da goma arábica. Foi possível obter emulsões óleo-água estáveis formadas a partir da lactoferrina e ovalbumina (OVA). Emulsões contendo apenas 3%lactoferrina se mostraram estáveis à agregação nos diferentes pH estudados, já as emulsões contendo apenas 3% OVA se mantiveram estáveis apenas em alto valor de pH (8.0). Quando as duas proteínas eram misturadas para formar as emulsões, foi possível observar sistemas estáveis em valores de pH intermediários ao ponto isoelétrico das proteínas. Nestas regiões as proteínas apresentavam-se com cargas opostas promovendo uma ligação eletrostática e provável complexação, que contribuiu para a estabilidade das emulsões. Palavras- |
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Gulão, Eliana da SilvaGarcia Rojas, Edwin Elardhttp://lattes.cnpq.br/1205756654416987Melo, Nathália Ramos deSabino, Silvio José122.077.047-77http://lattes.cnpq.br/59866381086430182023-12-22T01:46:58Z2023-12-22T01:46:58Z2014-02-27GULÃO, Eliana da Silva. Estudo das interações dos sistemas formados a partir biopolímeros. 2014. 90 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2014.https://rima.ufrrj.br/jspui/handle/20.500.14407/11112As interações entre biopolímeros exercem importante influência nas propriedades dos alimentos em que são empregadas, podendo controlar e melhorar suas propriedades funcionais e organolépticas. No presente trabalho, foi estudada a formação de complexos coacervados a partir de biopolímeros do soro de leite, a proteína lactoferrina (Lf) e o polipeptídeo-leucina (PL) com o polissacarídeo goma arábica (GA). Em todos os sistemas formados, a partir dos dados de turbidez e potencial- ζ foi possível observar que a formação dos precipitados insolúveis ocorreu abaixo do ponto isoelétrico (pI) da proteína e polipeptídeo. A presença de íons pode suspender ou beneficiar o fenômeno de complexação dependendo da natureza dos polímeros utilizados, foi observado que determinadas concentrações de cloreto de sódio (NaCl) influenciaram positivamente no aumento da turbidez, indicando a formação de macromoléculas nos complexos formados entre Lf/GA e o contrário foi observado para os coacervados formados entre PL/GA. Tal fato pode ser comprovado a partir dos dados de tamanho de partícula. Os complexos formados a partir dos biopolímeros apresentaram microcápsulas esféricas devido ao natural potencial de encapsulamento da goma arábica. Foi possível obter emulsões óleo-água estáveis formadas a partir da lactoferrina e ovalbumina (OVA). Emulsões contendo apenas 3%lactoferrina se mostraram estáveis à agregação nos diferentes pH estudados, já as emulsões contendo apenas 3% OVA se mantiveram estáveis apenas em alto valor de pH (8.0). Quando as duas proteínas eram misturadas para formar as emulsões, foi possível observar sistemas estáveis em valores de pH intermediários ao ponto isoelétrico das proteínas. Nestas regiões as proteínas apresentavam-se com cargas opostas promovendo uma ligação eletrostática e provável complexação, que contribuiu para a estabilidade das emulsões. Palavras-Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESInteractions between biopolymers have an important influence on the properties of foods in which they are employed, and can monitor and improve their functional and organoleptic properties. In the present work, the formation of complex coacervates of biopolymers from whey protein lactoferrin (Lf) and the polypeptide-leucine (PL) with polysaccharide gum arabic (GA) was studied. In all systems studied, from data of turbidity and ζ−potential was observed that the formation of insoluble precipitates occurred below the isoelectric point (IP) of the protein and polypeptide. The presence of ions able to suspend or benefit complexation phenomenon depending on the nature of the polymers used, it was observed that certain concentrations of sodium chloride (NaCl) had a positive influence on the increase in turbidity, indicating the formation of the macromolecular complexes formed between Lf / GA and the opposite was observed for the coacervates formed between PL/GA. This fact can be seen from data of particle size. Complexes formed from polymers showed spherical microcapsules due to potential natural of encapsulation of gum arabic. It was possible to obtain stable oil-water emulsions formed from lactoferrin and ovalbumin (OVA). Emulsions containing only 3% lactoferrin were stable to aggregation at different pH in the study, the emulsions containing only 3% OVA were stable only at high pH (8.0). When the two proteins were mixed to form emulsions, we observed stable systems in intermediate pH values of the isoelectric point of proteins. 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| dc.title.por.fl_str_mv |
Estudo das interações dos sistemas formados a partir biopolímeros |
| dc.title.alternative.eng.fl_str_mv |
Studying of interactions of systems formed from biopolymers |
| title |
Estudo das interações dos sistemas formados a partir biopolímeros |
| spellingShingle |
Estudo das interações dos sistemas formados a partir biopolímeros Gulão, Eliana da Silva coacervados proteínas do soro de leite emulsificantes coacervates whey proteins emulsifier Engenharia Química |
| title_short |
Estudo das interações dos sistemas formados a partir biopolímeros |
| title_full |
Estudo das interações dos sistemas formados a partir biopolímeros |
| title_fullStr |
Estudo das interações dos sistemas formados a partir biopolímeros |
| title_full_unstemmed |
Estudo das interações dos sistemas formados a partir biopolímeros |
| title_sort |
Estudo das interações dos sistemas formados a partir biopolímeros |
| author |
Gulão, Eliana da Silva |
| author_facet |
Gulão, Eliana da Silva |
| author_role |
author |
| dc.contributor.author.fl_str_mv |
Gulão, Eliana da Silva |
| dc.contributor.advisor1.fl_str_mv |
Garcia Rojas, Edwin Elard |
| dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/1205756654416987 |
| dc.contributor.referee1.fl_str_mv |
Melo, Nathália Ramos de |
| dc.contributor.referee2.fl_str_mv |
Sabino, Silvio José |
| dc.contributor.authorID.fl_str_mv |
122.077.047-77 |
| dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/5986638108643018 |
| contributor_str_mv |
Garcia Rojas, Edwin Elard Melo, Nathália Ramos de Sabino, Silvio José |
| dc.subject.por.fl_str_mv |
coacervados proteínas do soro de leite emulsificantes |
| topic |
coacervados proteínas do soro de leite emulsificantes coacervates whey proteins emulsifier Engenharia Química |
| dc.subject.eng.fl_str_mv |
coacervates whey proteins emulsifier |
| dc.subject.cnpq.fl_str_mv |
Engenharia Química |
| description |
As interações entre biopolímeros exercem importante influência nas propriedades dos alimentos em que são empregadas, podendo controlar e melhorar suas propriedades funcionais e organolépticas. No presente trabalho, foi estudada a formação de complexos coacervados a partir de biopolímeros do soro de leite, a proteína lactoferrina (Lf) e o polipeptídeo-leucina (PL) com o polissacarídeo goma arábica (GA). Em todos os sistemas formados, a partir dos dados de turbidez e potencial- ζ foi possível observar que a formação dos precipitados insolúveis ocorreu abaixo do ponto isoelétrico (pI) da proteína e polipeptídeo. A presença de íons pode suspender ou beneficiar o fenômeno de complexação dependendo da natureza dos polímeros utilizados, foi observado que determinadas concentrações de cloreto de sódio (NaCl) influenciaram positivamente no aumento da turbidez, indicando a formação de macromoléculas nos complexos formados entre Lf/GA e o contrário foi observado para os coacervados formados entre PL/GA. Tal fato pode ser comprovado a partir dos dados de tamanho de partícula. Os complexos formados a partir dos biopolímeros apresentaram microcápsulas esféricas devido ao natural potencial de encapsulamento da goma arábica. Foi possível obter emulsões óleo-água estáveis formadas a partir da lactoferrina e ovalbumina (OVA). Emulsões contendo apenas 3%lactoferrina se mostraram estáveis à agregação nos diferentes pH estudados, já as emulsões contendo apenas 3% OVA se mantiveram estáveis apenas em alto valor de pH (8.0). Quando as duas proteínas eram misturadas para formar as emulsões, foi possível observar sistemas estáveis em valores de pH intermediários ao ponto isoelétrico das proteínas. Nestas regiões as proteínas apresentavam-se com cargas opostas promovendo uma ligação eletrostática e provável complexação, que contribuiu para a estabilidade das emulsões. Palavras- |
| publishDate |
2014 |
| dc.date.issued.fl_str_mv |
2014-02-27 |
| dc.date.accessioned.fl_str_mv |
2023-12-22T01:46:58Z |
| dc.date.available.fl_str_mv |
2023-12-22T01:46:58Z |
| 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 |
GULÃO, Eliana da Silva. Estudo das interações dos sistemas formados a partir biopolímeros. 2014. 90 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2014. |
| dc.identifier.uri.fl_str_mv |
https://rima.ufrrj.br/jspui/handle/20.500.14407/11112 |
| identifier_str_mv |
GULÃO, Eliana da Silva. Estudo das interações dos sistemas formados a partir biopolímeros. 2014. 90 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2014. |
| url |
https://rima.ufrrj.br/jspui/handle/20.500.14407/11112 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.references.por.fl_str_mv |
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