Propriedades viscoelásticas de massa de farinha de arroz e do concentrado proteico de orizenina
Autor(a) principal: | |
---|---|
Data de Publicação: | 2012 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/2914 |
Resumo: | Rice flour is a major substitute for wheat flour in gluten-free bakery products. These products are mainly intended for patients with celiac disease, who depends solely on a gluten-free diet for their effective treatment. To enable the production of gluten-free bread, the baking technology has used many additives and adjuvants that increase considerably the total costs of the product. The oryzenin, rice glutelin, is the most abundant protein in the endosperm. The thermal properties of oryzenin can be related to the rheological properties of rice flour. An improvement of the viscoelastic properties of rice flour dough could be expected when processing it at temperatures above its glass transition temperature (Tg.) In the first Chapter of the present work, an comprehensive review is presented, focusing in the chemical characteristics of rice flour, the alternative techniques of gluten-free baking products production, the methods for oryzenin extraction, and the relevance of rheometry studies in the evaluation of the baking quality of rice flour. The objectives of the Chapter 2 were to evaluate the chemical composition of the rice flour and to determine its protein composition using size exclusion high performance liquid chromatography. Two distinct methods of oryzenin extraction were evaluated, based on their extraction yield, and the total protein content of the resulting protein concentrate. Results showed that total carbohydrates and proteins were the main components of rice flour. The protein fraction is predominantly composed by unextractable polymeric proteins, with 59%. The extraction method proposed by Zarins and Chrastil (1992) showed better protein extraction performance than the method proposed by Agboola, Darren and Mills (2005), using starch enzymatic digestion, considering that the former provided higher extraction yields and total protein content. In the Chapter 3, the aim was to investigate the rheological properties of rice flour and the protein concentrates obtained in Chapter 2, using farinography and rheometry, at 28 °C, 35 °C, and 50 °C. Water absorption and the mixing properties of the rice flour were determined in the Brabender farinograph, under the temperatures described above, using a commercial wheat flour sample as standard for the rice flour results. The rice flour and two protein concentrates were tested in a controlled stress rheometer at temperatures of 28 °C, 35 °C and 50 °C. The water absorption of rice flour increased with the increase of the mixing temperature. It was also observed that the increase in the mixing temperature imparted a decrease in both the arrival time and the dough development time of rice flour, suggesting that temperatures near the Tg may favor its mixing properties. The increase of testing temperature also increased the G 'and G'' modules of the rice flour dough, while for both oryzenin concentrates, markedly for that obtained using the method proposed by Zarins and Chrastil (1992), there was a decrease in their viscoelasticity modules. The distinct results obtained for rice flour and protein concentrates indicates an effect of the starch viscosity in the rice flour behavior. The rheological properties of protein concentrates suggest that an increase in the temperature impart an improvement in the dough viscoelasticity. According to these results, it is possible to obtain rice flour dough with adequate baking characteristics by increasing processing temperature. |
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Machado, Ana Paula Oliveirahttp://lattes.cnpq.br/2246656278973429Ramos, Afonso Motahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787801T3Oliveira, Eduardo Basílio dehttp://lattes.cnpq.br/4091528830821027Pirozi, Mônica Ribeirohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782511T6Vieira, Claudia Reginahttp://lattes.cnpq.br/2543069905385753Fontes, Edimar Aparecida Filomenohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339T82015-03-26T13:13:25Z2013-03-142015-03-26T13:13:25Z2012-02-22MACHADO, Ana Paula Oliveira. Viscoelastic properties of dough rice protein and oryzenin concentrate. 2012. 87 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2012.http://locus.ufv.br/handle/123456789/2914Rice flour is a major substitute for wheat flour in gluten-free bakery products. These products are mainly intended for patients with celiac disease, who depends solely on a gluten-free diet for their effective treatment. To enable the production of gluten-free bread, the baking technology has used many additives and adjuvants that increase considerably the total costs of the product. The oryzenin, rice glutelin, is the most abundant protein in the endosperm. The thermal properties of oryzenin can be related to the rheological properties of rice flour. An improvement of the viscoelastic properties of rice flour dough could be expected when processing it at temperatures above its glass transition temperature (Tg.) In the first Chapter of the present work, an comprehensive review is presented, focusing in the chemical characteristics of rice flour, the alternative techniques of gluten-free baking products production, the methods for oryzenin extraction, and the relevance of rheometry studies in the evaluation of the baking quality of rice flour. The objectives of the Chapter 2 were to evaluate the chemical composition of the rice flour and to determine its protein composition using size exclusion high performance liquid chromatography. Two distinct methods of oryzenin extraction were evaluated, based on their extraction yield, and the total protein content of the resulting protein concentrate. Results showed that total carbohydrates and proteins were the main components of rice flour. The protein fraction is predominantly composed by unextractable polymeric proteins, with 59%. The extraction method proposed by Zarins and Chrastil (1992) showed better protein extraction performance than the method proposed by Agboola, Darren and Mills (2005), using starch enzymatic digestion, considering that the former provided higher extraction yields and total protein content. In the Chapter 3, the aim was to investigate the rheological properties of rice flour and the protein concentrates obtained in Chapter 2, using farinography and rheometry, at 28 °C, 35 °C, and 50 °C. Water absorption and the mixing properties of the rice flour were determined in the Brabender farinograph, under the temperatures described above, using a commercial wheat flour sample as standard for the rice flour results. The rice flour and two protein concentrates were tested in a controlled stress rheometer at temperatures of 28 °C, 35 °C and 50 °C. The water absorption of rice flour increased with the increase of the mixing temperature. It was also observed that the increase in the mixing temperature imparted a decrease in both the arrival time and the dough development time of rice flour, suggesting that temperatures near the Tg may favor its mixing properties. The increase of testing temperature also increased the G 'and G'' modules of the rice flour dough, while for both oryzenin concentrates, markedly for that obtained using the method proposed by Zarins and Chrastil (1992), there was a decrease in their viscoelasticity modules. The distinct results obtained for rice flour and protein concentrates indicates an effect of the starch viscosity in the rice flour behavior. The rheological properties of protein concentrates suggest that an increase in the temperature impart an improvement in the dough viscoelasticity. According to these results, it is possible to obtain rice flour dough with adequate baking characteristics by increasing processing temperature.A farinha de arroz é um dos principais substituintes para a farinha de trigo em produtos de panificação sem glúten. Estes produtos são destinados principalmente aos portadores de doença celíaca, que tem como único tratamento efetivo uma dieta livre de glúten. A tecnologia de panificação tem feito uso de vários aditivos e coadjuvantes para viabilizar a produção de pães sem glúten, o que aumenta consideravelmente o preço final do produto. A orizenina, glutelina do arroz, é a proteína mais abundante no endosperma. As propriedades térmicas desta proteína podem ser relacionadas às propriedades reológicas da farinha de arroz, e pode-se supor uma melhoria das características viscoelásticas da massa de farinha de arroz, se esta for processada em temperaturas acima da sua transição vítrea (Tg). No Capitulo 1 do presente trabalho, é apresentado um levantamento bibliográfico, com foco nas características fisico-quimicas da farinha de arroz, nas alternativas técnicas empregadas para a fabricação de pães sem gluten, nos métodos de extração e características químicas da orizenina, e na relevância dos estudos reométricos para a avaliação de qualidade de panificação da farinha de arroz. No capitulo 2, foram objetivos a avaliação da composição química da farinha de arroz, e da sua composição proteica, por meio da cromatografia líquida por exclusão molecular. Dois métodos para obtenção do concentrado proteico de orizenina foram testados, sendo avaliados quanto ao rendimento de extração obtido e o teor de proteínas totais no concentrado. Na farinha de arroz, carboidratos e proteínas são os componentes presentes em maior quantidade. Pelos resultados foi possível comprovar que a farinha de arroz apresenta predominantemente proteínas poliméricas não extraíveis em sua composição, com 59%. O método de extração proposto por Zarins e Chrastil (1992) teve melhor desempenho na extração de orizenina do que o método de Agboola, Darren e Mills (2005) com degração de amido, resultando em maiores rendimento de extração e teor de orizenina no concentrado. Já o capitulo 3 teve como objetivo estudar as propriedades reológicas, expressas como propriedades farinográficas e reométricas, da orizenina e da farinha de arroz, nas temperaturas de 28 °C, 35 °C e 50 °C. Análises da absorção de água e das propriedades de mistura da farinha de arroz de marca comercial foram feitas em farinógrafo Brabender, nas três temperaturas citadas, usando uma amostra de farinha de trigo comercial como referência para os resultados obtidos. As propriedades reométricas da farinha de arroz e dos concentrados proteicos obtidos no capitulo anterior foram determinadas em reômetro de tensão controlada. A absorção de água da farinha de arroz aumentou com a elevação da temperatura de mistura da massa. O aumento da temperatura diminuiu o tempo de chegada (min.) e o tempo de desenvolvimento da massa (min.) de farinha de arroz, sugerindo que temperaturas próximas à Tg favorecem as propriedades de mistura. Com a elevação da temperatura aumentaram também os módulos G‟ e G‟‟ da massa de farinha de arroz, enquanto para o concentrado proteico de orizenina, principalmente naquele obtida pelo método de Zarins e Chrastil (1992), houve diminuição dos módulos de viscoelasticidade. O comportamento diferenciado da farinha de arroz indica um efeito das características de viscosidade do amido. O comportamento reológico do concentrado proteico de orizenina sugere que o aumento da temperatura pode favorecer a viscoelasticidade. Os resultados indicam que é possível obter massas com características mais adequadas à panificação com o aumento da temperatura de processamento.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de ViçosaMestrado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosFarinha de arrozOrizeninaDoença celíacaPropriedades reológicasPropriedades térmicasRice flourOryzeninCeliac diseaseRheological propertiesThermal propertiesCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSPropriedades viscoelásticas de massa de farinha de arroz e do concentrado proteico de orizeninaViscoelastic properties of dough rice protein and oryzenin concentrateinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf1836342https://locus.ufv.br//bitstream/123456789/2914/1/texto%20completo.pdfa10dc84e48ba9055beff96b34a4558e6MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain126787https://locus.ufv.br//bitstream/123456789/2914/2/texto%20completo.pdf.txtf52be0c5d1d7cbb7fae86ff220e2f19aMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3819https://locus.ufv.br//bitstream/123456789/2914/3/texto%20completo.pdf.jpgbdc01e64e1b89b2fd1da699a52f2e6a6MD53123456789/29142016-04-08 23:16:18.266oai:locus.ufv.br:123456789/2914Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:16:18LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Propriedades viscoelásticas de massa de farinha de arroz e do concentrado proteico de orizenina |
dc.title.alternative.eng.fl_str_mv |
Viscoelastic properties of dough rice protein and oryzenin concentrate |
title |
Propriedades viscoelásticas de massa de farinha de arroz e do concentrado proteico de orizenina |
spellingShingle |
Propriedades viscoelásticas de massa de farinha de arroz e do concentrado proteico de orizenina Machado, Ana Paula Oliveira Farinha de arroz Orizenina Doença celíaca Propriedades reológicas Propriedades térmicas Rice flour Oryzenin Celiac disease Rheological properties Thermal properties CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Propriedades viscoelásticas de massa de farinha de arroz e do concentrado proteico de orizenina |
title_full |
Propriedades viscoelásticas de massa de farinha de arroz e do concentrado proteico de orizenina |
title_fullStr |
Propriedades viscoelásticas de massa de farinha de arroz e do concentrado proteico de orizenina |
title_full_unstemmed |
Propriedades viscoelásticas de massa de farinha de arroz e do concentrado proteico de orizenina |
title_sort |
Propriedades viscoelásticas de massa de farinha de arroz e do concentrado proteico de orizenina |
author |
Machado, Ana Paula Oliveira |
author_facet |
Machado, Ana Paula Oliveira |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/2246656278973429 |
dc.contributor.author.fl_str_mv |
Machado, Ana Paula Oliveira |
dc.contributor.advisor-co1.fl_str_mv |
Ramos, Afonso Mota |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787801T3 |
dc.contributor.advisor-co2.fl_str_mv |
Oliveira, Eduardo Basílio de |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://lattes.cnpq.br/4091528830821027 |
dc.contributor.advisor1.fl_str_mv |
Pirozi, Mônica Ribeiro |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782511T6 |
dc.contributor.referee1.fl_str_mv |
Vieira, Claudia Regina |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/2543069905385753 |
dc.contributor.referee2.fl_str_mv |
Fontes, Edimar Aparecida Filomeno |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339T8 |
contributor_str_mv |
Ramos, Afonso Mota Oliveira, Eduardo Basílio de Pirozi, Mônica Ribeiro Vieira, Claudia Regina Fontes, Edimar Aparecida Filomeno |
dc.subject.por.fl_str_mv |
Farinha de arroz Orizenina Doença celíaca Propriedades reológicas Propriedades térmicas |
topic |
Farinha de arroz Orizenina Doença celíaca Propriedades reológicas Propriedades térmicas Rice flour Oryzenin Celiac disease Rheological properties Thermal properties CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Rice flour Oryzenin Celiac disease Rheological properties Thermal properties |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Rice flour is a major substitute for wheat flour in gluten-free bakery products. These products are mainly intended for patients with celiac disease, who depends solely on a gluten-free diet for their effective treatment. To enable the production of gluten-free bread, the baking technology has used many additives and adjuvants that increase considerably the total costs of the product. The oryzenin, rice glutelin, is the most abundant protein in the endosperm. The thermal properties of oryzenin can be related to the rheological properties of rice flour. An improvement of the viscoelastic properties of rice flour dough could be expected when processing it at temperatures above its glass transition temperature (Tg.) In the first Chapter of the present work, an comprehensive review is presented, focusing in the chemical characteristics of rice flour, the alternative techniques of gluten-free baking products production, the methods for oryzenin extraction, and the relevance of rheometry studies in the evaluation of the baking quality of rice flour. The objectives of the Chapter 2 were to evaluate the chemical composition of the rice flour and to determine its protein composition using size exclusion high performance liquid chromatography. Two distinct methods of oryzenin extraction were evaluated, based on their extraction yield, and the total protein content of the resulting protein concentrate. Results showed that total carbohydrates and proteins were the main components of rice flour. The protein fraction is predominantly composed by unextractable polymeric proteins, with 59%. The extraction method proposed by Zarins and Chrastil (1992) showed better protein extraction performance than the method proposed by Agboola, Darren and Mills (2005), using starch enzymatic digestion, considering that the former provided higher extraction yields and total protein content. In the Chapter 3, the aim was to investigate the rheological properties of rice flour and the protein concentrates obtained in Chapter 2, using farinography and rheometry, at 28 °C, 35 °C, and 50 °C. Water absorption and the mixing properties of the rice flour were determined in the Brabender farinograph, under the temperatures described above, using a commercial wheat flour sample as standard for the rice flour results. The rice flour and two protein concentrates were tested in a controlled stress rheometer at temperatures of 28 °C, 35 °C and 50 °C. The water absorption of rice flour increased with the increase of the mixing temperature. It was also observed that the increase in the mixing temperature imparted a decrease in both the arrival time and the dough development time of rice flour, suggesting that temperatures near the Tg may favor its mixing properties. The increase of testing temperature also increased the G 'and G'' modules of the rice flour dough, while for both oryzenin concentrates, markedly for that obtained using the method proposed by Zarins and Chrastil (1992), there was a decrease in their viscoelasticity modules. The distinct results obtained for rice flour and protein concentrates indicates an effect of the starch viscosity in the rice flour behavior. The rheological properties of protein concentrates suggest that an increase in the temperature impart an improvement in the dough viscoelasticity. According to these results, it is possible to obtain rice flour dough with adequate baking characteristics by increasing processing temperature. |
publishDate |
2012 |
dc.date.issued.fl_str_mv |
2012-02-22 |
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2013-03-14 2015-03-26T13:13:25Z |
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2015-03-26T13:13:25Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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dc.identifier.citation.fl_str_mv |
MACHADO, Ana Paula Oliveira. Viscoelastic properties of dough rice protein and oryzenin concentrate. 2012. 87 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2012. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/2914 |
identifier_str_mv |
MACHADO, Ana Paula Oliveira. Viscoelastic properties of dough rice protein and oryzenin concentrate. 2012. 87 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2012. |
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http://locus.ufv.br/handle/123456789/2914 |
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Universidade Federal de Viçosa |
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Mestrado em Ciência e Tecnologia de Alimentos |
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UFV |
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BR |
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Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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