Remoção de galactooligossacarídeos em melaço de soja para obtenção de produtos de interesse industrial

• Ano de defesa: 2010
• Autor(a) principal: Silva, Camila Rocha da
• Orientador(a): Guimarães, Valéria Monteze
• Banca de defesa: Fietto, Luciano Gomes , Queiroz, José Humberto de , Rodrigues, Ana Cláudia Peres
• Tipo de documento: Tese
• Tipo de acesso: Acesso embargado
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Bioquímica Agrícola
• Departamento: Bioquímica e Biologia molecular de plantas; Bioquímica e Biologia molecular animal
• País: BR
• Palavras-chave em Português: Galactooligossacarídeos; Soja; Melaço
• Palavras-chave em Inglês: Galactooligosaccharide; Soybean; Molasses
• Área do conhecimento CNPq: CNPQ::CIENCIAS BIOLOGICAS::BIOQUIMICA::BIOLOGIA MOLECULAR
• Link de acesso: http://locus.ufv.br/handle/123456789/298

Soy molasses is a byproduct of soybean processing and concentrated source of fermentable and non fermentable sugars, as oligosaccharides raffinose and stachyose. The raffinose oligosaccharides (RO) are considered antinutritional factors, interfering in the absorption of diet’s nutrients in humans and monogastric animals, since they lack the enzyme α-galactosidase able to hydrolyze these sugars. The objective this work were to establish technological conditions for obtaining a free soy molasses oligosaccharides raffinose from enzymatic treatment with Debaryomyces hansenii UFV-1 α-galactosidase, and to establish an efficient process to improve the ethanol production from soy molasses fermentation. Concentrations of 10-100% soy molasses were inoculated with 1, 2 and 5% inoculum containing cells of the yeast, at 30 ºC, 200 rpm. The use of 10% soy molasses and 2% inoculum showed best conditions for the grown of the yeast. The α-galactosidase activity increased with the incubation time and the total reduction of RO was observed after 24 h. The rats were fed with diets prepared with no treated soy molasses and treated. The parameters true digestibility, weight gain, PER and NPR were evaluated in the periods 0-14 and 14-28 days. It was observed a significant improve in the true digestibility from diet containing soy molasses treated in compared to diet no treated. In the first 14 days experiment, the diets containing soy molasses treated and no treated presented values weight gain, PER and NPR significantly lower in compared to control diet. However, in the period of 14-28 days the experimental diets no different of control diet. In the experiment from ethanol production, soy molasses treatment with α-galactosidase at 60 ºC, 100 rpm, for 12 h, promoted an increase in sucrose and reducing sugars concentrations of 22 and 82 %, respectively. Soy molasses at 5 ºBrix was fermented by Saccharomyces cerevisiae LBM-51 at 30 ºC, 100 rpm. The maximum ethanol production for treated and no treated soy molasses was of 15.0 and 11.4 g/L, respectively, after 8 h fermentation. The increase of 24 % in ethanol productivity was obtained from treated soy molasses fermentation compared to no treated soy molasses.