Produção da enzima prolil endoprotease de Aspergillus sp. FSDE 16 e aplicação na produção de cerveja sem glúten

• Ano de defesa: 2021
• Autor(a) principal: Almeida, Thais Cartaxo de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Rio Grande do Norte; Brasil; UFRN; PROGRAMA DE PÓS-GRADUAÇÃO EM ENGENHARIA QUÍMICA
• Palavras-chave em Português: Cerveja; Glúten; Prolil endoprotease; Cerveja artesanal; Doença celíaca; CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA
• Link de acesso: https://repositorio.ufrn.br/handle/123456789/54708

The beer consumer market has been changing in Brazil with the search for differentiated and higher quality products, craft beers. However, beer is a drink that contains gluten and therefore cannot be consumed by people with celiac disease. In addition, the search for gluten-free foods by people without the disease has shown a considerable increase due to the search for a healthier lifestyle. Thus, the search for ways to produce beer without the presence of gluten, but keeping its base raw materials (water, barley malt, hops and yeast) has been the subject of research. In this context, the present study aimed to produce the enzyme prolyl endoprotease from Aspergillus sp. FSDE 16 using five conditions: (i) wheat bran as substrate and water as wetting solution (ii) wheat bran as substrate and 0.1M sodium citrate buffer pH 5 as wetting solution, (iii) wheat bran as substrate and saline solution as a humidifying solution (iv) wheat bran (70%) with soybean meal (30%) as a substrate in water as a humidifying solution and (v) wheat bran (70%) with soybean meal (30% ) as a substrate and 0.1M sodium citrate buffer pH 5 as a humidification solution as well as a comparison with a similar commercial enzyme produced from Aspergillus niger (AN-PEP) in the production of a gluten-free beer. The beer produced was evaluated in relation to its physical-chemical parameters. Initially, the prolyl endoprotease enzyme showed a higher activity in a pH range between 4 and 6. The results of the performed cultures showed that during the cultivation the highest protease activity (54.46 U/mL) occurred on the fourth day, in condition (ii), while for prolyl endoprotease, the highest activity (0.0356 U/mL mL) was obtained on the third day of cultivation in condition (iv). With regard to beer production, both cell growth, pH and total soluble solids showed similar behavior over the 7 days for beers produced without enzyme addition and with the addition of commercial enzyme and with the addition of the enzymatic extract produced. In the physical-chemical characterization of the beers produced, the addition of the enzyme and the enzyme extract did not promote changes and all the beers produced showed similar and satisfactory results, with acid pH between 4 to 5, total soluble solids ranging from 4.80 to 5, 05, alcohol content ranging between 2.83 and 3.08% and all beers having a dark characteristic with a deep amber color and light copper. Gluten removal was effective using the commercial enzyme and the enzyme produced according to condition (v) reaching gluten concentrations equal to 17 ± 5.31 ppm and 21.19 ± 11.28 ppm respectively. Therefore, in the present work, the enzyme of interest was produced in a satisfactory way, its application in the removal of gluten in beer was efficient, reducing its concentration and producing a final beer with excellent characteristics and possible consumption by people with diseases related to gluten consumption.