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Registro Completo |
Biblioteca(s): |
Embrapa Pesca e Aquicultura. |
Data corrente: |
22/01/2021 |
Data da última atualização: |
22/01/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
FIDELIS, R. R.; SERAGLIO, N. A.; RAUBER, W. A.; MARQUES, K. R.; BORTOLON, L.; BORTOLON, E. S. O.; TAVARES, A. T.; ROTILI, E. A.; FREITAS, G. A. de; SOUZA, W. R. de; BARROS, H. B.; LEAL, T. H. V. L.; SOUSA, P. L. R.; BURIN, L. X. |
Afiliação: |
RODRIGO RIBEIRO FIDELIS, UNIVERSIDADE FEDERAL DO TOCANTINS; NATAN ANGELO SERAGLIO, UNIVERSIDADE FEDERAL DO TOCANTINS; WAGNER AUGUSTO RAUBER, UNIVERSIDADE FEDERAL DO TOCANTINS; KLEYCIANNE RIBEIRO MARQUES, UNIVERSIDADE FEDERAL DO TOCANTINS; LEANDRO BORTOLON, CNPASA; ELISANDRA SOLANGE OLIVEIRA BORTOLON, CNPASA; ALINE TORQUATO TAVARES, UNIVERSIDADE FEDERAL DO TOCANTINS; ELIANE APARECIDA ROTILI, UNIVERSIDADE FEDERAL DO TOCANTINS; GILSON ARAUJO DE FREITAS, UNIVERSIDADE FEDERAL DO TOCANTINS; WANESSA ROCHA DE SOUZA, UNIVERSIDADE FEDERAL DO TOCANTINS; HELIO BANDEIRA BARROS, UNIVERSIDADE FEDERAL DO TOCANTINS; TIAGO HENRICK VIANA LEAL, UNIVERSIDADE FEDERAL DO TOCANTINS; PEDRO LUCCA REIS SOUSA, UNIVERSIDADE FEDERAL DO TOCANTINS; LUCAS XAUBET BURIN, UNIVERSIDADE FEDERAL DO TOCANTINS. |
Título: |
Kinetin and nitrogen in agronomic characteristics of soybean. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
American Scientific Research Journal for Engineering, Technology, and Sciences, v. 69, n. 1, p. 113-120, 2020. |
ISSN: |
2313-4402 |
Idioma: |
Inglês |
Conteúdo: |
The objective of this work was to evaluate the application of kinetin associated with nitrogen in coverage on the agronomic characteristics and soybean yield. In the 2016/2017 harvest, a 6x2 factorial scheme was used, six doses of kinetin (0; 0.30; 0.60; 0.90; 1.20; 1.50 g ha−1) and two doses of N (20 and 40 kg ha−1) and in the 2017/2018 harvest, factorial scheme 5x2 was used, five doses of kinetin (0; 0.25; 0.75; 1.00; 1.25 g ha−1) and two doses of N (20 and 40 kg ha−1). Agronomic plant height characteristics, first pod insertion height, number of grains per plant, number of pods per plant, number of grains per pod, number of grains per pod, hundred-grain mass and grain yield were evaluated. The use of N alone and associated with kinetin increased the number of pods and grains in the 2016/2017 harvest. In the 2017/2018 crop, kinetin caused a reduction of 8.9% at plant height and N caused an increase in plant height and first pod insertion and reduced the number of pods and grains per plant, grains per pods and productivity. |
Palavras-Chave: |
Phytoregulator. |
Thesagro: |
Características Agronômicas; Glycine Max; Nitrogênio; Nutrição Vegetal; Soja. |
Thesaurus Nal: |
Cytokines; Mineral fertilizers; Soybeans. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/220529/1/asrhets-2020-2.pdf
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Marc: |
LEADER 02194naa a2200397 a 4500 001 2129494 005 2021-01-22 008 2020 bl uuuu u00u1 u #d 022 $a2313-4402 100 1 $aFIDELIS, R. R. 245 $aKinetin and nitrogen in agronomic characteristics of soybean.$h[electronic resource] 260 $c2020 520 $aThe objective of this work was to evaluate the application of kinetin associated with nitrogen in coverage on the agronomic characteristics and soybean yield. In the 2016/2017 harvest, a 6x2 factorial scheme was used, six doses of kinetin (0; 0.30; 0.60; 0.90; 1.20; 1.50 g ha−1) and two doses of N (20 and 40 kg ha−1) and in the 2017/2018 harvest, factorial scheme 5x2 was used, five doses of kinetin (0; 0.25; 0.75; 1.00; 1.25 g ha−1) and two doses of N (20 and 40 kg ha−1). Agronomic plant height characteristics, first pod insertion height, number of grains per plant, number of pods per plant, number of grains per pod, number of grains per pod, hundred-grain mass and grain yield were evaluated. The use of N alone and associated with kinetin increased the number of pods and grains in the 2016/2017 harvest. In the 2017/2018 crop, kinetin caused a reduction of 8.9% at plant height and N caused an increase in plant height and first pod insertion and reduced the number of pods and grains per plant, grains per pods and productivity. 650 $aCytokines 650 $aMineral fertilizers 650 $aSoybeans 650 $aCaracterísticas Agronômicas 650 $aGlycine Max 650 $aNitrogênio 650 $aNutrição Vegetal 650 $aSoja 653 $aPhytoregulator 700 1 $aSERAGLIO, N. A. 700 1 $aRAUBER, W. A. 700 1 $aMARQUES, K. R. 700 1 $aBORTOLON, L. 700 1 $aBORTOLON, E. S. O. 700 1 $aTAVARES, A. T. 700 1 $aROTILI, E. A. 700 1 $aFREITAS, G. A. de 700 1 $aSOUZA, W. R. de 700 1 $aBARROS, H. B. 700 1 $aLEAL, T. H. V. L. 700 1 $aSOUSA, P. L. R. 700 1 $aBURIN, L. X. 773 $tAmerican Scientific Research Journal for Engineering, Technology, and Sciences$gv. 69, n. 1, p. 113-120, 2020.
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Embrapa Pesca e Aquicultura (CNPASA) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
31/08/2022 |
Data da última atualização: |
31/08/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
LESSA, V. L.; OMURA, M. H.; PACHECO, S.; OLIVEIRA, E. B. DE; BARROS, F. A. R. DE. |
Afiliação: |
VINÍCIUS LOPES LESSA, UNIVERSIDADE FEDERAL DE VIÇOSA; MICHELE HARUMI OMURA, UNIVERSIDADE FEDERAL DE VIÇOSA; SIDNEY PACHECO, CTAA; EDUARDO BASÍLIO DE OLIVEIRA, UNIVERSIDADE FEDERAL DE VIÇOSA; FREDERICO AUGUSTO RIBEIRO DE BARROS, UNIVERSIDADE FEDERAL DE VIÇOSA. |
Título: |
Obtention and evaluation of physico-chemical and techno-functional properties of macauba (Acrocomia aculeata) kernel protein isolate. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Food Research International, v. 161, e 11848, p. 1-13, 2022. |
DOI: |
https://doi.org/10.1016/j.foodres.2022.111848 |
Idioma: |
Inglês |
Conteúdo: |
The consumption of plant proteins is increasing worldwide. These proteins have an important role in human nutrition as well as in the technological properties of foods. Thus, there is a great interest in exploring new sources of plant proteins, such as macauba (Acrocomia aculeata), which is a promising tropical palm tree, native to Brazil, whose fruits are rich in oil, proteins and dietary fiber. Hence, the objective of this work was to obtain and evaluate the physico-chemical and techno-functional properties of the macauba kernel protein isolate (MKPI). Defatted macauba kernel flour was obtained and used to produce the MKPI by isoelectric precipitation. Then, the proximate composition, amino acid profile, and physico-chemical and techno-functional properties of the MKPI were determined. The MKPI stood out for its high protein content (94.9%) and high levels of arginine (16.21%) and glutamate (20.84%). The MKPI average isoelectric point was at pH 4.9 and its proteins showed low solubility in the pH range from 4.0 to 6.0. Moreover, the hydrophobicity of MKPI proteins was higher at pH 3.5 than at pH 7.0, and they had higher oil holding capacity (153.77%) than water holding capacity (97.29%). Regarding the MKPI emulsifying and gelling properties, emulsions with 0.5% and 1.0% of MKPI remained stable during storage and the minimum gelling concentration was 14%. Thus, the MKPI has a great potential to be produced and used by the food industry due to its nutritional and techno-functional properties. MenosThe consumption of plant proteins is increasing worldwide. These proteins have an important role in human nutrition as well as in the technological properties of foods. Thus, there is a great interest in exploring new sources of plant proteins, such as macauba (Acrocomia aculeata), which is a promising tropical palm tree, native to Brazil, whose fruits are rich in oil, proteins and dietary fiber. Hence, the objective of this work was to obtain and evaluate the physico-chemical and techno-functional properties of the macauba kernel protein isolate (MKPI). Defatted macauba kernel flour was obtained and used to produce the MKPI by isoelectric precipitation. Then, the proximate composition, amino acid profile, and physico-chemical and techno-functional properties of the MKPI were determined. The MKPI stood out for its high protein content (94.9%) and high levels of arginine (16.21%) and glutamate (20.84%). The MKPI average isoelectric point was at pH 4.9 and its proteins showed low solubility in the pH range from 4.0 to 6.0. Moreover, the hydrophobicity of MKPI proteins was higher at pH 3.5 than at pH 7.0, and they had higher oil holding capacity (153.77%) than water holding capacity (97.29%). Regarding the MKPI emulsifying and gelling properties, emulsions with 0.5% and 1.0% of MKPI remained stable during storage and the minimum gelling concentration was 14%. Thus, the MKPI has a great potential to be produced and used by the food industry due to its nutritional and techno-func... Mostrar Tudo |
Palavras-Chave: |
Capacidade de retenção de óleo; Gelling propertie; Hidrofobicidade; Isoelectric precipitation; Oil holding capacity; Precipitação isoelétrica; Propriedade gelificante. |
Thesagro: |
Macaúba; Propriedade Físico-Química; Proteína Vegetal; Tecnologia de Alimento. |
Thesaurus NAL: |
Food technology; Hydrophobicity; Plant-based foods. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02670naa a2200349 a 4500 001 2145927 005 2022-08-31 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.foodres.2022.111848$2DOI 100 1 $aLESSA, V. L. 245 $aObtention and evaluation of physico-chemical and techno-functional properties of macauba (Acrocomia aculeata) kernel protein isolate.$h[electronic resource] 260 $c2022 520 $aThe consumption of plant proteins is increasing worldwide. These proteins have an important role in human nutrition as well as in the technological properties of foods. Thus, there is a great interest in exploring new sources of plant proteins, such as macauba (Acrocomia aculeata), which is a promising tropical palm tree, native to Brazil, whose fruits are rich in oil, proteins and dietary fiber. Hence, the objective of this work was to obtain and evaluate the physico-chemical and techno-functional properties of the macauba kernel protein isolate (MKPI). Defatted macauba kernel flour was obtained and used to produce the MKPI by isoelectric precipitation. Then, the proximate composition, amino acid profile, and physico-chemical and techno-functional properties of the MKPI were determined. The MKPI stood out for its high protein content (94.9%) and high levels of arginine (16.21%) and glutamate (20.84%). The MKPI average isoelectric point was at pH 4.9 and its proteins showed low solubility in the pH range from 4.0 to 6.0. Moreover, the hydrophobicity of MKPI proteins was higher at pH 3.5 than at pH 7.0, and they had higher oil holding capacity (153.77%) than water holding capacity (97.29%). Regarding the MKPI emulsifying and gelling properties, emulsions with 0.5% and 1.0% of MKPI remained stable during storage and the minimum gelling concentration was 14%. Thus, the MKPI has a great potential to be produced and used by the food industry due to its nutritional and techno-functional properties. 650 $aFood technology 650 $aHydrophobicity 650 $aPlant-based foods 650 $aMacaúba 650 $aPropriedade Físico-Química 650 $aProteína Vegetal 650 $aTecnologia de Alimento 653 $aCapacidade de retenção de óleo 653 $aGelling propertie 653 $aHidrofobicidade 653 $aIsoelectric precipitation 653 $aOil holding capacity 653 $aPrecipitação isoelétrica 653 $aPropriedade gelificante 700 1 $aOMURA, M. H. 700 1 $aPACHECO, S. 700 1 $aOLIVEIRA, E. B. DE 700 1 $aBARROS, F. A. R. DE 773 $tFood Research International$gv. 161, e 11848, p. 1-13, 2022.
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