C. L. Aguiar

Modificação de óleos e gorduras por biotransformação

The oleochemical industry has a permanent interested in controlling the physical, functional and organoleptical properties of their products and in producing useful derivatives from their raw materials. The potential of biotechnology for developing novel or well-known products at more competitive costs meets the need of this industrial segment in expanding their goals. In this work some technical aspects, problems and perspectives related to the production of oil and fat derivatives using biotransformation techniques are discussed. Particular emphasis is given to the description of biotransformation processes using lipase as catalyst, in view of the great versatility of this enzyme class to mediate typical reactions in this technological sector.

Própolis produzida no sul do Brasil, Argentina e Uruguai: evidências fitoquímicas de sua origem vegetal

Propolis is a resinous hive product collected by honeybees from plant source. The composition of the propolis depends upon the time, vegetation and the area of collection. Propolis produced by africanized Apis mellifera from south Brazil, Argentine and Uruguay have been investigated using chromatographic techniques. In accordance with results RP-HPTLC, RP-HPLC, and GC-MS, propolis from south Brazil were classified IN 5 groups. Based on chemical evidence Populus alba was shown to be the main propolis source of group 3 from south Brazil, Argentine and Uruguay.

Determinação da concentração de beta-glucano em cogumelo Agaricus blazei Murill por método enzimático

Edible mushrooms contains a very interesting functional properties. Among them, the b-glucans, polysaccharides with b-1,3; b-1,4 and b-1,6glucosidic linkages, they are responsible to a series of properties to human health, such as immunomodulatory, antioxidant, antiinflammatory and, antitumoral activities. In the present work, the Agaricus blazei Murill b-glucan concentrations from three locations, were determined through the enzymatic method. Samples were treated with a-amylase, bacterial protease and fungal glucoamylase. b-glucans were quantified after acid hydrolysis and, the glucose determined for spectrophotometric method. It was verified that samples cultivated inside stoves presented smaller b-glucan concentration (8.4±0.9 and 7.6±2.8g/100g), when compared with samples cultivated in open field (10.1±2.1g/100g). It was also observed that the samples cultivated in similar conditions, even so in different place, presented significant differences (7.6±2.8 and 8.4±0.9g/100g).

Conversão de malonil-beta-glicosil isoflavonas em isoflavonas glicosadas presentes em alguns cultivares de soja brasileira

Sendo o Brasil um grande produtor mundial de soja, torna-se necessario uma avaliacao do teor de isoflavonas naqueles cultivares de maior importância para o setor agricola e a verificacao do efeito da temperatura na composicao destas isoflavonas na soja. Neste trabalho pode-se observar que na temperatura de 25oC, o cultivar IAC Foscarin 31-1 apresentou teor medio de isoflavonas de 1405mg/g, enquanto que o cultivar IAC 15-1 apresentou cerca de 3008mg/g. O aquecimento a 121oC durante 40 minutos promoveu uma reducao de ate 17,6 vezes no teor de malonil isoflavonas e um aumento de aproximadamente 2,6 vezes na concentracao de glicosil isoflavonas.

Isoflavonas em isolados e concentrados protéicos de soja

Soy protein isolate (SPI) and soy protein concentrate (SPC) are largely used in bakery, confectionary, meat and beverage products. Isoflavones present in soybeans products can undergo changes in quantity and profile depending on the processing conditions. The objective of this work was to conduct mass balance studies of isoflavones and protein during the processing of SPI and SPC (acid and alcohol leach). The majority of isoflavones present in the raw material is lost in the supernatants (90% for SPC treated with alcohol, 52% for SPI and 47% for SPC treated with acid). Total concentration of isoflavones was 652µg/g for SPI, 838µg/g for SPC (acid leach), and only 147µg/g for SPC (alcohol leach). There were no changes in the profile of isoflavones in this last process, whereas in the previous two, the amount of malonyl glycosides decreased while the total amount of b-glycosides and aglucones significantly increased.

AVALIAÇÃo DO TEOR DE ISOFLAVONAS EM SOJA BRASILEIRA SURVEY OF ISOFLAVONE CONTENTS IN BRAZILIAN SOYBEAN EVALUACIÓN DEL CONTENIDO DE ISOFLAVONAS EN SOJA BRASILEIRA

Abstract This work reports the isoflavone contents of soybean (Glycine max. L) cultivars from the Agronomic Institute of Campinas (IAC), Brazil. The effect of the temperature on extraction of soybean isoflavones was also studied. At 25°C, the IAC Foscarin 31-1 cultivar showed mean content of 1405 mg/g, whereas the IAC 15-1 cultivar showed about 3008 mg/g. Heating at 121°C for 40 min, the malonyl isofavone concentration was 17.6 times lower and the glycoside isoflavones was of 2.5 times higher.

BIODEGRADATION OF THE CELLULOSE FROM SUGARCANE BAGASSE BY FUNGAL CELLULASE BIODEGRADACIÓN DE CELULOSA DE BAGAZO DE CAÑA DE AZÚCAR POR HONGOS CELULOLÍTICOS BIODEGRADACIÓN DE CELULOSA DE BAGAZO DE CAÑA DE AZUCRE POR FUNGOS CELULOLÍTICOS

Abstract The enzyme production by Aspergillus niger IZ 9 was evaluated in different carbon sources: glucose; non-treated bagasse; bagasse treated with 4% solution of sodium hydroxide; bagasse treated with 4% solution of sodium hydroxide-phosphoric acid-steam; and filter paper. Maximum production of cellulase was obtained with filter paper, when the average activity was 0.44 UI mL-1. With relationship to the work-temperature, maximum enzymatic activity was obtained at 60°C (0.44 UI mL-1), followed by the temperature of 50°C with activity of 0.33 UI mL-1. The inactivation energy was 2,265.8 cal mol-1. The enzyme conversion of cellulose from sugarcane bagasse was evaluated. Maximum conversion was obtained with bagasse treated with solution of sodium hydroxide, phosphoric acid and steam (121°C).

TRANSFORMACIÓN DE LAS β-GLICOSIL ISOFLAVONAS POR FERMENTACIÓN SEMI-SÓLIDA DE HARINA DE SOJA CON Aspergillus oryzae TRANSFORMATION OF β-GLUCOSIDE ISOFLAVONES ON SOLID-STATE FERMENTATION OF THE SOY FLOUR WITH Aspergillus oryzae TRANSFORMACIÓN DAS β-GLICOSIL-ISOFLAVONAS POR FERMENTACIÓN SEMI-SÓLIDA DE FARIÑA DE SOIA CON Aspergillus oryzae

Abstract The fungus filamentous Aspergillus oryzae ATCC 22786 produces high β-glucosidase activity, which is able to convert glucoside isoflavone to aglycones forms present into soybean flour. The glucoside isoflavones were obtained from defatted soy flour by alcoholic extraction using 80% methanol. It was observed that the glucoside isoflavones extracted, such as daidzin, glycitin and genistin, were efficiently transformed into their aglycones forms (daidzein, glycitein and genistein) by solid-state fermentation after 48 h at 30°C with A. oryzae spores.

ALCOHOLYSIS OF CITRONELLYLL BUTYRATE CATALYZED BY LIPASE TO PRODUCE CITRONELLOL ALCOHOLISIS DEL BUTIRATO DE CITRONILA CATALIZADA POR LIPASA PARA LA PRODUCCIÓN DE CITRONELOL ALCOHOLISE DO BUTIRATO DE CITRONILA CATALIZADA POR LIPASA PARA A PRODUCCIÓN DE CITRONELOL

Abstract The biotransformation of citronellyl butyrate into citronellol was studied by immobilized lipase Lipozyme (Mucor miehi) under different reaction conditions. In the first set of experiments, the alcohol chain length was shown to have influence on the citronellol formation. Based on these data, the system heptanol and citronellyl butyrate was selected for further study. A 23 full factorial design leading to 8 sets of assays, performed in duplicate, was conducted to study the influence of different variables, namely water adsorbent concentration, initial lipase concentration and heptanol/citronellyl butyrate molar ratio. The maximum predicted value for citronellol yield (44.64%) was achieved with substrate containing heptanol in excess and 30% (w/w) biocatalyst concentration in the absence of water adsorbent.