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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
12/11/2018 |
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Data da última atualização: |
29/01/2019 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
TELES, A. S. C.; CHÁVEZ, D. W. H.; GOTTSCHALK, L. M. F.; TONON, R. V. |
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Afiliação: |
Aline Soares Cascaes Teles, UFRJ; Davy William Hidalgo Chávez, UFRRJ e Institute of Education, Science and Technology of Rio de Janeiro, Valença Campus; LEDA MARIA FORTES GOTTSCHALK, CTAA; RENATA VALERIANO TONON, CTAA. |
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Título: |
Correlation between hydrolytic enzymes produced by solid-state Fermentation and bioactive compounds release from grape pomace |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 26., Belém, Pará, 2018. O Uso consciente da biodiversidade: perspectivas para o avanço da ciência e tecnologia de alimentos. Anais... Belém: SBCTA, 2018. 1 p. |
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Idioma: |
Inglês
Português |
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Notas: |
E-Poster. Ref. 3640 - CBCTA. 13 a 16 de agosto de 2018. |
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Conteúdo: |
Hydrolysis of the cell wall components of grape pomace by hydrolytic enzymes may be an alternative for the recovery of conjugated bioactive compounds from a matrix. In this sense, a pool of enzymes was produced by solid-state fermentation (SSF) using wheat bran as a standard medium and a mixture of grape pomace and wheat bran as substrate. The aim of this work was apply the principal component analysis (PCA) to evaluate the activity of the enzymes produced and the release of bioactive compounds. The enzymes synthesized with the addition of grape pomace were more efficient in the extraction of compounds with higher proanthocyanidins content and higher antioxidant potential. A significant correlation between the bioactive compounds and the enzymes activity was observed. |
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Palavras-Chave: |
Agitador magnético; Bagaço de uva; Enzyme-assisted extraction; Glylinous; Shaker; Xilana. |
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Thesagro: |
Carboximetilcelulose; Etanol; Tecnologia de Alimento. |
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Thesaurus Nal: |
Antioxidants; Bioactive compounds. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/187645/1/3640-31072018-151024.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/187756/1/Trabalho-Completo-para-CBCTA-2018-LMFG-bagaco-de-uva-1.pdf
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Marc: |
LEADER 01897naa a2200301 a 4500
001 2100626
005 2019-01-29
008 2018 bl --- 0-- u #d
100 1 $aTELES, A. S. C.
245 $aCorrelation between hydrolytic enzymes produced by solid-state Fermentation and bioactive compounds release from grape pomace$h[electronic resource]
260 $c2018
500 $aE-Poster. Ref. 3640 - CBCTA. 13 a 16 de agosto de 2018.
520 $aHydrolysis of the cell wall components of grape pomace by hydrolytic enzymes may be an alternative for the recovery of conjugated bioactive compounds from a matrix. In this sense, a pool of enzymes was produced by solid-state fermentation (SSF) using wheat bran as a standard medium and a mixture of grape pomace and wheat bran as substrate. The aim of this work was apply the principal component analysis (PCA) to evaluate the activity of the enzymes produced and the release of bioactive compounds. The enzymes synthesized with the addition of grape pomace were more efficient in the extraction of compounds with higher proanthocyanidins content and higher antioxidant potential. A significant correlation between the bioactive compounds and the enzymes activity was observed.
650 $aAntioxidants
650 $aBioactive compounds
650 $aCarboximetilcelulose
650 $aEtanol
650 $aTecnologia de Alimento
653 $aAgitador magnético
653 $aBagaço de uva
653 $aEnzyme-assisted extraction
653 $aGlylinous
653 $aShaker
653 $aXilana
700 1 $aCHÁVEZ, D. W. H.
700 1 $aGOTTSCHALK, L. M. F.
700 1 $aTONON, R. V.
773 $tIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 26., Belém, Pará, 2018. O Uso consciente da biodiversidade: perspectivas para o avanço da ciência e tecnologia de alimentos. Anais... Belém: SBCTA, 2018. 1 p.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
