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Registro Completo |
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
03/05/1999 |
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Data da última atualização: |
23/07/2020 |
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Autoria: |
GOI, S. R.; NEVES, M. C. P. |
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Afiliação: |
SILVIA REGINA GOI, SNLCS; MARIA CRISTINA PRATA NEVES. |
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Título: |
Teor de ureídos, tipo de nódulos e atividade da nitrogenase de leguminosas forrageiras, florestais e de grão. |
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Ano de publicação: |
1982 |
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Fonte/Imprenta: |
Pesquisa Agropecuaria Brasileira, Brasilia, v.17, n.1, p. 43-50, jan. 1982. |
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Idioma: |
Português |
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Notas: |
Título em inglês: Ureide content, nodule type and nitrogenase activity of grain, forage and forest tree legume species. |
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Conteúdo: |
RESUMO - Foi feito um levantamento entre leguminosas forrageiras, florestais e de grão, onde analisado o conteúdo de ureídos, tipo de nódulos e atividade da nitrogenase. Foram estudadas 36 espécies de leguminosas representando sete tribos da subfamilia Papilionoideae e duas tribos da subfamilia Mimosoideae e Caesalpinoideae. Foram encontrados ureídos em quase todas as espécies estudadas, mas muitas espécies possuíam concentração de ureídos muito baixa. Foram encontradas altas concentrações de ureídos em nódulos, raízes e caule de espécies pertencentes a tribo Phaseoleae subfamilia Papilionoideae. Essas plantas são encontradas em regiões tropicais, possuem nódulos do tipo determinado e provavelmente desenvolveram uma forma de transporte de nitrogênio adaptada a ambientes quentes. As concentrações elevadas de ureídos nessas plantas foram relacionadas com alta atividade da nitrogenase nos nódulos, o que reflete a origem dos ureídos a partir da fixação de nitrogênio. ABSTRACT - Grain, forage and tree legumes were surveyed for ureide content, type of nodules and nitrogenase ectivity. Thirty-six legume species were studied representíng seven tribes of the subfamily PapÜ/onoideae and two tribes of the subfamjly Mimosoideae and Caesalpinoideae. Ureides were found in almost ali the plant species studied but for niany species in very 10w concentrations. High ureide content was found in nodules, root and stem ef legume species belonging to tribe Phaseo/us, subfamily Papi/ionoideae. Those piants are cornmon in tropical regions, have determinant type of nodules and probably evolved towards a form of transport of nitrogen adapted to warm environments. The high ureide contents of these plante were related to high nitrogenasa activities of nodules and reflected the origin of ureides from biological nitrogen fixation. MenosRESUMO - Foi feito um levantamento entre leguminosas forrageiras, florestais e de grão, onde analisado o conteúdo de ureídos, tipo de nódulos e atividade da nitrogenase. Foram estudadas 36 espécies de leguminosas representando sete tribos da subfamilia Papilionoideae e duas tribos da subfamilia Mimosoideae e Caesalpinoideae. Foram encontrados ureídos em quase todas as espécies estudadas, mas muitas espécies possuíam concentração de ureídos muito baixa. Foram encontradas altas concentrações de ureídos em nódulos, raízes e caule de espécies pertencentes a tribo Phaseoleae subfamilia Papilionoideae. Essas plantas são encontradas em regiões tropicais, possuem nódulos do tipo determinado e provavelmente desenvolveram uma forma de transporte de nitrogênio adaptada a ambientes quentes. As concentrações elevadas de ureídos nessas plantas foram relacionadas com alta atividade da nitrogenase nos nódulos, o que reflete a origem dos ureídos a partir da fixação de nitrogênio. ABSTRACT - Grain, forage and tree legumes were surveyed for ureide content, type of nodules and nitrogenase ectivity. Thirty-six legume species were studied representíng seven tribes of the subfamily PapÜ/onoideae and two tribes of the subfamjly Mimosoideae and Caesalpinoideae. Ureides were found in almost ali the plant species studied but for niany species in very 10w concentrations. High ureide content was found in nodules, root and stem ef legume species belonging to tribe Phaseo/us, subfamily Papi/ionoideae. Tho... Mostrar Tudo |
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Palavras-Chave: |
Caesalpinoideae. |
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Thesagro: |
Fixação de Nitrogênio; Leguminosa Forrageira; Papilionoideae. |
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Thesaurus Nal: |
Forage legumes; Mimosoideae; Nitrogen fixation; Ureides. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/214764/1/Teor-ureidos-tipo.pdf
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Marc: |
LEADER 02701naa a2200241 a 4500
001 1099082
005 2020-07-23
008 1982 bl uuuu u00u1 u #d
100 1 $aGOI, S. R.
245 $aTeor de ureídos, tipo de nódulos e atividade da nitrogenase de leguminosas forrageiras, florestais e de grão.
260 $c1982
500 $aTítulo em inglês: Ureide content, nodule type and nitrogenase activity of grain, forage and forest tree legume species.
520 $aRESUMO - Foi feito um levantamento entre leguminosas forrageiras, florestais e de grão, onde analisado o conteúdo de ureídos, tipo de nódulos e atividade da nitrogenase. Foram estudadas 36 espécies de leguminosas representando sete tribos da subfamilia Papilionoideae e duas tribos da subfamilia Mimosoideae e Caesalpinoideae. Foram encontrados ureídos em quase todas as espécies estudadas, mas muitas espécies possuíam concentração de ureídos muito baixa. Foram encontradas altas concentrações de ureídos em nódulos, raízes e caule de espécies pertencentes a tribo Phaseoleae subfamilia Papilionoideae. Essas plantas são encontradas em regiões tropicais, possuem nódulos do tipo determinado e provavelmente desenvolveram uma forma de transporte de nitrogênio adaptada a ambientes quentes. As concentrações elevadas de ureídos nessas plantas foram relacionadas com alta atividade da nitrogenase nos nódulos, o que reflete a origem dos ureídos a partir da fixação de nitrogênio. ABSTRACT - Grain, forage and tree legumes were surveyed for ureide content, type of nodules and nitrogenase ectivity. Thirty-six legume species were studied representíng seven tribes of the subfamily PapÜ/onoideae and two tribes of the subfamjly Mimosoideae and Caesalpinoideae. Ureides were found in almost ali the plant species studied but for niany species in very 10w concentrations. High ureide content was found in nodules, root and stem ef legume species belonging to tribe Phaseo/us, subfamily Papi/ionoideae. Those piants are cornmon in tropical regions, have determinant type of nodules and probably evolved towards a form of transport of nitrogen adapted to warm environments. The high ureide contents of these plante were related to high nitrogenasa activities of nodules and reflected the origin of ureides from biological nitrogen fixation.
650 $aForage legumes
650 $aMimosoideae
650 $aNitrogen fixation
650 $aUreides
650 $aFixação de Nitrogênio
650 $aLeguminosa Forrageira
650 $aPapilionoideae
653 $aCaesalpinoideae
700 1 $aNEVES, M. C. P.
773 $tPesquisa Agropecuaria Brasileira, Brasilia$gv.17, n.1, p. 43-50, jan. 1982.
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Embrapa Unidades Centrais (AI-SEDE) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
30/11/2023 |
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Data da última atualização: |
11/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
COSTA, I. M.; SILVA, L. M. P. E; CARDOSO, A. DE S.; RABANAL, R. C.; CARVALHO, C. W. P. de; TROMBETE, F.; FANTE, C. A. |
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Afiliação: |
ISABELLA MACIEL COSTA, UFMG; LAURA MAGALHÃES PÊGO E SILVA, Universidade Federal de São João del-Rei; AMANDA DE SOUZA CARDOSO, Universidade Federal de São João del-Rei; RAÚL COMETTANT RABANAL, Universidad Privada San Juan Bautista; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; FELIPE TROMBETE, Universidade Federal de São João del-Rei; CAMILA ARGENTA FANTE, UFMG. |
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Título: |
Processing and characterization of extruded pearl millet flours from decorticated and whole grains. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. |
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Idioma: |
Inglês |
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Notas: |
Pôster 163197; SLACAN. |
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Conteúdo: |
Different processing methods can be applied to pearl millet (Pennisetum glaucum (L.) R. Br.) grains, like milling, decortication, and extrusion. Significant nutrient losses happen in the production of refined flours by removing the germ and bran, therefore, the use of whole grains in the bakery industry has increased in Brazil. Thus, the objective was to produce refined and whole-grain pearl millet flours, cooked by the thermoplastic extrusion process or not, and to characterize them in terms of granulometry, color, and water absorption index (WAI). The whole grains of pearl millet (ADRG 9070 – Atto Sementes®) were cleaned and the decortication, when applied, was made by mechanical abrasion. To obtain the extruded flours, the raw flours (decorticated or not) were fed at 10 kg.h-1 into a twin-screw extruder with speed of 250 rpm and temperature profile of 25, 25, 60, 90, 120, 120, 120, 90, 60 and 60 ºC, the extrudates were dried in an air circulation oven and milled. The raw whole-grain flour presented a lower value of L* (71.74), due to the reduced content of pigments responsible for a grayish color, and the extrusion did not change the luminosity (p>0.05) of the flours. The raw whole-grain flour showed the highest level (19.3%) of coarse particles, while the raw refined flour showed a higher amount (54.37%) of fine particles. Regarding the extruded flours, similar percentages of fine, intermediate, and coarse particles were obtained (p>0.05). The refined samples showed a lower WAI than the whole-grain flours, because of the reduction in dietary fibers. The extrusion increased (p<0.05) the WAI of the whole-grain flour. It is concluded that the decortication and the extrusion affected the characteristics of the flours and both extruded flours present the potential to be used in the production of different foods, such as in the bakery industry. MenosDifferent processing methods can be applied to pearl millet (Pennisetum glaucum (L.) R. Br.) grains, like milling, decortication, and extrusion. Significant nutrient losses happen in the production of refined flours by removing the germ and bran, therefore, the use of whole grains in the bakery industry has increased in Brazil. Thus, the objective was to produce refined and whole-grain pearl millet flours, cooked by the thermoplastic extrusion process or not, and to characterize them in terms of granulometry, color, and water absorption index (WAI). The whole grains of pearl millet (ADRG 9070 – Atto Sementes®) were cleaned and the decortication, when applied, was made by mechanical abrasion. To obtain the extruded flours, the raw flours (decorticated or not) were fed at 10 kg.h-1 into a twin-screw extruder with speed of 250 rpm and temperature profile of 25, 25, 60, 90, 120, 120, 120, 90, 60 and 60 ºC, the extrudates were dried in an air circulation oven and milled. The raw whole-grain flour presented a lower value of L* (71.74), due to the reduced content of pigments responsible for a grayish color, and the extrusion did not change the luminosity (p>0.05) of the flours. The raw whole-grain flour showed the highest level (19.3%) of coarse particles, while the raw refined flour showed a higher amount (54.37%) of fine particles. Regarding the extruded flours, similar percentages of fine, intermediate, and coarse particles were obtained (p>0.05). The refined samples showed a lo... Mostrar Tudo |
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Palavras-Chave: |
Cereals. |
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Thesaurus NAL: |
Extrusion; Milling. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02760nam a2200229 a 4500
001 2158948
005 2023-12-11
008 2023 bl uuuu u00u1 u #d
100 1 $aCOSTA, I. M.
245 $aProcessing and characterization of extruded pearl millet flours from decorticated and whole grains.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá$c2023
500 $aPôster 163197; SLACAN.
520 $aDifferent processing methods can be applied to pearl millet (Pennisetum glaucum (L.) R. Br.) grains, like milling, decortication, and extrusion. Significant nutrient losses happen in the production of refined flours by removing the germ and bran, therefore, the use of whole grains in the bakery industry has increased in Brazil. Thus, the objective was to produce refined and whole-grain pearl millet flours, cooked by the thermoplastic extrusion process or not, and to characterize them in terms of granulometry, color, and water absorption index (WAI). The whole grains of pearl millet (ADRG 9070 – Atto Sementes®) were cleaned and the decortication, when applied, was made by mechanical abrasion. To obtain the extruded flours, the raw flours (decorticated or not) were fed at 10 kg.h-1 into a twin-screw extruder with speed of 250 rpm and temperature profile of 25, 25, 60, 90, 120, 120, 120, 90, 60 and 60 ºC, the extrudates were dried in an air circulation oven and milled. The raw whole-grain flour presented a lower value of L* (71.74), due to the reduced content of pigments responsible for a grayish color, and the extrusion did not change the luminosity (p>0.05) of the flours. The raw whole-grain flour showed the highest level (19.3%) of coarse particles, while the raw refined flour showed a higher amount (54.37%) of fine particles. Regarding the extruded flours, similar percentages of fine, intermediate, and coarse particles were obtained (p>0.05). The refined samples showed a lower WAI than the whole-grain flours, because of the reduction in dietary fibers. The extrusion increased (p<0.05) the WAI of the whole-grain flour. It is concluded that the decortication and the extrusion affected the characteristics of the flours and both extruded flours present the potential to be used in the production of different foods, such as in the bakery industry.
650 $aExtrusion
650 $aMilling
653 $aCereals
700 1 $aSILVA, L. M. P. E
700 1 $aCARDOSO, A. DE S.
700 1 $aRABANAL, R. C.
700 1 $aCARVALHO, C. W. P. de
700 1 $aTROMBETE, F.
700 1 $aFANTE, C. A.
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