Aplicação de transglutaminase na produção de bebida láctea fermentada com alto teor de soro
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Tipo de documento: | Trabalho de conclusão de curso |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFU |
Texto Completo: | https://repositorio.ufu.br/handle/123456789/21659 |
Resumo: | Fermented dairy drinks have had their consumption increased due to their more affordable cost, however, the sensorial characteristics of these are affected mainly by the higher serum content. In order to maintain and add desirable functional and sensory properties to the final product, additives are used, among them, the transglutaminase enzyme of microbial origin (MTG), which acts in the formation of intra- and intermolecular cross-links between proteins, giving greater stabilization of the network of gel. Thus, the objective of this work was to evaluate fermented dairy beverage plus microbial transglutaminase enzyme, varying the maize starch levels of modified maize, gelatine and guar gum in the formulations with subsequent physical-chemical evaluation. A total of five formulations consisting of reconstituted milk and whey powder reconstituted at a ratio of 1: 1, ranging from friend, gelatin and gum were determined and such samples were produced with and without addition of MTG. The amount of enzyme added was established on the protein content presented in the nutritional table of milk and whey powder. Analyzes of pH, lactic acid content, total titratable acidity, proteins, total solids and syneresis were performed. The values of titratable acidity and the percentage of lactic acid ranged from 5.424 to 8.396 and 0.491 to 0.753 respectively in analysis on day 3, 5 and 7 after manufacture. These have demonstrated that all formulations tend to stabilize as to the production of acids and consequent reduction of pH from the fifth day of shelf life. However, pH showed significant variation (p <0.05) between the values obtained during the three days analyzed. The protein content of the formulations was between 1.73 and 1.86 grams in 100 grams of product, the lowest content being observed in formulations which did not contain gelatin. The percentages of solids showed no difference between the formulations with and without enzyme, varying between 17.629 and 18.706%. Regarding syneresis, the formulation containing gum and gelatin (GO / GE) with and without addition of the MTG enzyme did not show syneresis on the days of analysis, which demonstrates the formation of a gel network with greater water retention capacity. In contrast, the starch-containing formulations were the ones that presented the most syneresis due to retrogradation of the starch. In general, the percentage of MTG used did not significantly affect the results obtained, which may show that in small amount as an employee (0.006%), this enzyme does not have the capacity to act as presented in other studies, improving desirable characteristics such as reduction of syneresis. |
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Aplicação de transglutaminase na produção de bebida láctea fermentada com alto teor de soroBebida láctea fermentadaTransglutaminaseEstabilizantesEspessantesFermented dairy drinkStabilizersThickenersCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOSFermented dairy drinks have had their consumption increased due to their more affordable cost, however, the sensorial characteristics of these are affected mainly by the higher serum content. In order to maintain and add desirable functional and sensory properties to the final product, additives are used, among them, the transglutaminase enzyme of microbial origin (MTG), which acts in the formation of intra- and intermolecular cross-links between proteins, giving greater stabilization of the network of gel. Thus, the objective of this work was to evaluate fermented dairy beverage plus microbial transglutaminase enzyme, varying the maize starch levels of modified maize, gelatine and guar gum in the formulations with subsequent physical-chemical evaluation. A total of five formulations consisting of reconstituted milk and whey powder reconstituted at a ratio of 1: 1, ranging from friend, gelatin and gum were determined and such samples were produced with and without addition of MTG. The amount of enzyme added was established on the protein content presented in the nutritional table of milk and whey powder. Analyzes of pH, lactic acid content, total titratable acidity, proteins, total solids and syneresis were performed. The values of titratable acidity and the percentage of lactic acid ranged from 5.424 to 8.396 and 0.491 to 0.753 respectively in analysis on day 3, 5 and 7 after manufacture. These have demonstrated that all formulations tend to stabilize as to the production of acids and consequent reduction of pH from the fifth day of shelf life. However, pH showed significant variation (p <0.05) between the values obtained during the three days analyzed. The protein content of the formulations was between 1.73 and 1.86 grams in 100 grams of product, the lowest content being observed in formulations which did not contain gelatin. The percentages of solids showed no difference between the formulations with and without enzyme, varying between 17.629 and 18.706%. Regarding syneresis, the formulation containing gum and gelatin (GO / GE) with and without addition of the MTG enzyme did not show syneresis on the days of analysis, which demonstrates the formation of a gel network with greater water retention capacity. In contrast, the starch-containing formulations were the ones that presented the most syneresis due to retrogradation of the starch. In general, the percentage of MTG used did not significantly affect the results obtained, which may show that in small amount as an employee (0.006%), this enzyme does not have the capacity to act as presented in other studies, improving desirable characteristics such as reduction of syneresis.Trabalho de Conclusão de Curso (Graduação)As bebidas lácteas fermentadas têm tido seu consumo aumentado devido seu custo mais acessível, porém, as características sensoriais destas são afetadas principalmente pelo maior teor de soro. Para manter e acrescentar as propriedades funcionais e sensoriais desejáveis ao produto final faz-se o uso de aditivos, dentre esses, a enzima transglutaminase de origem microbiana (MTG) que atua na formação de ligações cruzadas intra e intermoleculares entre proteínas conferindo maior estabilização da rede de gel. Assim este trabalho teve como objetivo avaliar bebida láctea fermentada acrescida de enzima transglutaminase microbiana variando nas formulações os teores estabilizantes/espessantes, amido de milho modificado, gelatina e goma guar com posterior avaliação físico-química. Foi determinado um total de cinco formulações constituídas por leite e soro de leite em pó reconstituídos na proporção de 1:1, variando amido, gelatina e goma sendo que, tais amostras foram produzidas com e sem adição de MTG. A quantidade de enzima adicionada foi estabelecida sobre o teor proteico apresentado na tabela nutricional do leite e soro de leite em pó. Foi realizado análises de pH, teor de ácido lático, acidez total titulável, proteínas, sólidos totais e sinérese. Os valores de acidez titulável e o percentual de ácido láctico variaram entre 5,424 a 8,396 e 0,491 a 0,753 respectivamente em análise nos dia 3, 5 e 7 após fabricação. Estes demonstraram que todas as formulações tendem a estabilizar quanto à produção de ácidos e, consequente, redução do pH à partir do quinto dia de vida de prateleira. Entretanto o pH demonstrou variação significativa (p<0,05) entre os valores obtidos durante os três dias analisados. O teor de proteínas das formulações foi entre 1,73 e 1,86 gramas em 100 gramas de produto, sendo que o menor teor é observado nas formulações que não continham gelatina. Os percentuais de sólidos não apresentaram diferença entre as formulações com e sem enzima, variando entre 17,629 e 18,706%. Em relação à sinérese, a formulação contendo goma e gelatina (GO/GE) com e sem adição da enzima MTG não apresentou sinérese nos dias de análise, o que demonstra a formação de uma rede de gel com maior capacidade de retenção de água. Em contrapartida as formulações contendo amido foram as que mais apresentaram sinérese devido à retrogradação do amido. De forma geral o percentual de MTG empregado não afetou de forma significativa os resultados obtidos, o que pode demonstrar que em quantidade pequena como empregado (0,006%), esta enzima não possua a capacidade de atuar como apresentado em outros estudos, melhorando características desejáveis como a redução da sinérese.Universidade Federal de UberlândiaBrasilEngenharia de AlimentosCano, Igor Auadhttp://lattes.cnpq.br/8252345773508849Schmidt, Vivian Consuelo Reolonhttp://lattes.cnpq.br/5944587732928661Santos, Líbia Dinizhttp://lattes.cnpq.br/3893022730322187Camargos, Cristiane Vieirahttp://lattes.cnpq.br/1259659103188880Reinaldo, Ana Flávia Alves2018-06-27T15:21:19Z2018-06-27T15:21:19Z2018-01-09info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisapplication/pdfREINALDO, Ana Flávia Alves. Aplicação de transglutaminase na produção de bebida láctea fermentada com alto teor de soro. 2018. 59 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Universidade Federal de Uberlândia, Patos de Minas, 2018.https://repositorio.ufu.br/handle/123456789/21659porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFUinstname:Universidade Federal de Uberlândia (UFU)instacron:UFU2021-10-15T20:07:05Zoai:repositorio.ufu.br:123456789/21659Repositório InstitucionalONGhttp://repositorio.ufu.br/oai/requestdiinf@dirbi.ufu.bropendoar:2021-10-15T20:07:05Repositório Institucional da UFU - Universidade Federal de Uberlândia (UFU)false |
dc.title.none.fl_str_mv |
Aplicação de transglutaminase na produção de bebida láctea fermentada com alto teor de soro |
title |
Aplicação de transglutaminase na produção de bebida láctea fermentada com alto teor de soro |
spellingShingle |
Aplicação de transglutaminase na produção de bebida láctea fermentada com alto teor de soro Reinaldo, Ana Flávia Alves Bebida láctea fermentada Transglutaminase Estabilizantes Espessantes Fermented dairy drink Stabilizers Thickeners CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
title_short |
Aplicação de transglutaminase na produção de bebida láctea fermentada com alto teor de soro |
title_full |
Aplicação de transglutaminase na produção de bebida láctea fermentada com alto teor de soro |
title_fullStr |
Aplicação de transglutaminase na produção de bebida láctea fermentada com alto teor de soro |
title_full_unstemmed |
Aplicação de transglutaminase na produção de bebida láctea fermentada com alto teor de soro |
title_sort |
Aplicação de transglutaminase na produção de bebida láctea fermentada com alto teor de soro |
author |
Reinaldo, Ana Flávia Alves |
author_facet |
Reinaldo, Ana Flávia Alves |
author_role |
author |
dc.contributor.none.fl_str_mv |
Cano, Igor Auad http://lattes.cnpq.br/8252345773508849 Schmidt, Vivian Consuelo Reolon http://lattes.cnpq.br/5944587732928661 Santos, Líbia Diniz http://lattes.cnpq.br/3893022730322187 Camargos, Cristiane Vieira http://lattes.cnpq.br/1259659103188880 |
dc.contributor.author.fl_str_mv |
Reinaldo, Ana Flávia Alves |
dc.subject.por.fl_str_mv |
Bebida láctea fermentada Transglutaminase Estabilizantes Espessantes Fermented dairy drink Stabilizers Thickeners CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
topic |
Bebida láctea fermentada Transglutaminase Estabilizantes Espessantes Fermented dairy drink Stabilizers Thickeners CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
description |
Fermented dairy drinks have had their consumption increased due to their more affordable cost, however, the sensorial characteristics of these are affected mainly by the higher serum content. In order to maintain and add desirable functional and sensory properties to the final product, additives are used, among them, the transglutaminase enzyme of microbial origin (MTG), which acts in the formation of intra- and intermolecular cross-links between proteins, giving greater stabilization of the network of gel. Thus, the objective of this work was to evaluate fermented dairy beverage plus microbial transglutaminase enzyme, varying the maize starch levels of modified maize, gelatine and guar gum in the formulations with subsequent physical-chemical evaluation. A total of five formulations consisting of reconstituted milk and whey powder reconstituted at a ratio of 1: 1, ranging from friend, gelatin and gum were determined and such samples were produced with and without addition of MTG. The amount of enzyme added was established on the protein content presented in the nutritional table of milk and whey powder. Analyzes of pH, lactic acid content, total titratable acidity, proteins, total solids and syneresis were performed. The values of titratable acidity and the percentage of lactic acid ranged from 5.424 to 8.396 and 0.491 to 0.753 respectively in analysis on day 3, 5 and 7 after manufacture. These have demonstrated that all formulations tend to stabilize as to the production of acids and consequent reduction of pH from the fifth day of shelf life. However, pH showed significant variation (p <0.05) between the values obtained during the three days analyzed. The protein content of the formulations was between 1.73 and 1.86 grams in 100 grams of product, the lowest content being observed in formulations which did not contain gelatin. The percentages of solids showed no difference between the formulations with and without enzyme, varying between 17.629 and 18.706%. Regarding syneresis, the formulation containing gum and gelatin (GO / GE) with and without addition of the MTG enzyme did not show syneresis on the days of analysis, which demonstrates the formation of a gel network with greater water retention capacity. In contrast, the starch-containing formulations were the ones that presented the most syneresis due to retrogradation of the starch. In general, the percentage of MTG used did not significantly affect the results obtained, which may show that in small amount as an employee (0.006%), this enzyme does not have the capacity to act as presented in other studies, improving desirable characteristics such as reduction of syneresis. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-06-27T15:21:19Z 2018-06-27T15:21:19Z 2018-01-09 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/bachelorThesis |
format |
bachelorThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
REINALDO, Ana Flávia Alves. Aplicação de transglutaminase na produção de bebida láctea fermentada com alto teor de soro. 2018. 59 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Universidade Federal de Uberlândia, Patos de Minas, 2018. https://repositorio.ufu.br/handle/123456789/21659 |
identifier_str_mv |
REINALDO, Ana Flávia Alves. Aplicação de transglutaminase na produção de bebida láctea fermentada com alto teor de soro. 2018. 59 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Universidade Federal de Uberlândia, Patos de Minas, 2018. |
url |
https://repositorio.ufu.br/handle/123456789/21659 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Uberlândia Brasil Engenharia de Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Uberlândia Brasil Engenharia de Alimentos |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFU instname:Universidade Federal de Uberlândia (UFU) instacron:UFU |
instname_str |
Universidade Federal de Uberlândia (UFU) |
instacron_str |
UFU |
institution |
UFU |
reponame_str |
Repositório Institucional da UFU |
collection |
Repositório Institucional da UFU |
repository.name.fl_str_mv |
Repositório Institucional da UFU - Universidade Federal de Uberlândia (UFU) |
repository.mail.fl_str_mv |
diinf@dirbi.ufu.br |
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1805569710382645248 |