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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
18/11/2013 |
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Data da última atualização: |
03/11/2015 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BENEDETTI, S.; FOGAÇA, L. A.; ZIN, G.; PRUDÊNCIO, E. S.; LEITE, R. S.; MANDARINO, J. M. G.; PETRUS, J. C. C. |
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Afiliação: |
SILVIA BENEDETTI, Universidade Federal de Santa Catarina; LARA ALEXANDRE FOGAÇA, Universidade Federal de Santa Catarina; GUILHERME ZIN, Universidade Federal de Santa Catarina; ELANE SCHWINDEN PRUDÊNCIO, Universidade Federal de Santa Catarina; RODRIGO SANTOS LEITE, CNPSO; JOSE MARCOS GONTIJO MANDARINO, CNPSO; JOSÉ CARLOS CUNHA PETRUS, Universidade Federal de Santa Catarina. |
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Título: |
Recovery and concentration of isoflavones of tofu whey using the nanofiltration. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
In: MEMBRANE SEPARATION PROCESSES SYMPOSIUM, 2.; WORKSHOP ON GAS SEPARATION, 1.; WORKSHOP ON IONS SEPARATION AND PRE-TREATMENTS, 1., Rio de Janeiro, 2013. [Abstracts...]. Rio de Janeiro: UFRJ, 2013. 1 CD-ROM. |
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Idioma: |
Inglês |
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Conteúdo: |
The tofu is a nutritious food produced from the hydro soluble extract of soybean. Among the production steps, a large volume of whey is eliminated during the pressing step. The tofu whey is characterized by high values of Chemical Oxygen Demand (COD) and Biochemical Oxygen Demand (BOD), considerable protein content, substantial sugars and minerals (coagulants) concentrations , besides presenting low molecular weight molecules as peptides, lipids, and some functional compounds such as isoflavones and oligosaccharides. The objective of this study was the use of tofu whey, using nanofiltration (NF) for concentration of isoflavones. Initially, the influence of pressure, temperature and tangential velocity during the process was evaluated. The experiments were carried out in duplicate at 6 bar, 28 °C and 0.3 ms-1 until reaching a volume reduction factor (VRF) of 4.5. The VRF was calculated as the ratio between the initial volume (L) of the tofu whey used in the feed and the final volume (L) of the concentrate after NF. The quantification of isoflavones was performed using High Performance Liquid Chromatography (HPLC) with photo diode array detector (Model 996) and automatic sample injector (Model 717 Plus) of WATERS ® (Milford, USA). It was used a reverse phase column (YMC Pack ODS-AM ®, 250 mm x 0.4 mm diameter) [1]. Throughout the nanofiltration process of tofu whey, a reduction in the permeate flux with time was observed, typical of membrane separation processes. Concerning the concentration of isoflavones, it can be observed through Figure 1 a significant increase (p <0.05) in the concentration of the ?-glycosides and malonyl glycosides isomers. This behavior was also observed by other authors [2] in the concentration of tofu using a nanofiltration membrane. Regarding aglycones, no increase of its concentration in the retentate was noticed. Overall, there was high retention of isoflavones, showing that nanofiltration was effective for concentration of these bioactive compounds. Therefore, the tofu whey has a potential use on the recovery of isoflavones, and that the nanofiltration process is an effective alternative for this purpose. MenosThe tofu is a nutritious food produced from the hydro soluble extract of soybean. Among the production steps, a large volume of whey is eliminated during the pressing step. The tofu whey is characterized by high values of Chemical Oxygen Demand (COD) and Biochemical Oxygen Demand (BOD), considerable protein content, substantial sugars and minerals (coagulants) concentrations , besides presenting low molecular weight molecules as peptides, lipids, and some functional compounds such as isoflavones and oligosaccharides. The objective of this study was the use of tofu whey, using nanofiltration (NF) for concentration of isoflavones. Initially, the influence of pressure, temperature and tangential velocity during the process was evaluated. The experiments were carried out in duplicate at 6 bar, 28 °C and 0.3 ms-1 until reaching a volume reduction factor (VRF) of 4.5. The VRF was calculated as the ratio between the initial volume (L) of the tofu whey used in the feed and the final volume (L) of the concentrate after NF. The quantification of isoflavones was performed using High Performance Liquid Chromatography (HPLC) with photo diode array detector (Model 996) and automatic sample injector (Model 717 Plus) of WATERS ® (Milford, USA). It was used a reverse phase column (YMC Pack ODS-AM ®, 250 mm x 0.4 mm diameter) [1]. Throughout the nanofiltration process of tofu whey, a reduction in the permeate flux with time was observed, typical of membrane separation processes. Concerning th... Mostrar Tudo |
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Palavras-Chave: |
Isoflavona. |
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Thesagro: |
Nutrição humana; Soja. |
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Thesaurus Nal: |
Food and Human Nutrition; Isoflavones; Soybeans. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03050naa a2200265 a 4500
001 1971408
005 2015-11-03
008 2013 bl uuuu u00u1 u #d
100 1 $aBENEDETTI, S.
245 $aRecovery and concentration of isoflavones of tofu whey using the nanofiltration.
260 $c2013
520 $aThe tofu is a nutritious food produced from the hydro soluble extract of soybean. Among the production steps, a large volume of whey is eliminated during the pressing step. The tofu whey is characterized by high values of Chemical Oxygen Demand (COD) and Biochemical Oxygen Demand (BOD), considerable protein content, substantial sugars and minerals (coagulants) concentrations , besides presenting low molecular weight molecules as peptides, lipids, and some functional compounds such as isoflavones and oligosaccharides. The objective of this study was the use of tofu whey, using nanofiltration (NF) for concentration of isoflavones. Initially, the influence of pressure, temperature and tangential velocity during the process was evaluated. The experiments were carried out in duplicate at 6 bar, 28 °C and 0.3 ms-1 until reaching a volume reduction factor (VRF) of 4.5. The VRF was calculated as the ratio between the initial volume (L) of the tofu whey used in the feed and the final volume (L) of the concentrate after NF. The quantification of isoflavones was performed using High Performance Liquid Chromatography (HPLC) with photo diode array detector (Model 996) and automatic sample injector (Model 717 Plus) of WATERS ® (Milford, USA). It was used a reverse phase column (YMC Pack ODS-AM ®, 250 mm x 0.4 mm diameter) [1]. Throughout the nanofiltration process of tofu whey, a reduction in the permeate flux with time was observed, typical of membrane separation processes. Concerning the concentration of isoflavones, it can be observed through Figure 1 a significant increase (p <0.05) in the concentration of the ?-glycosides and malonyl glycosides isomers. This behavior was also observed by other authors [2] in the concentration of tofu using a nanofiltration membrane. Regarding aglycones, no increase of its concentration in the retentate was noticed. Overall, there was high retention of isoflavones, showing that nanofiltration was effective for concentration of these bioactive compounds. Therefore, the tofu whey has a potential use on the recovery of isoflavones, and that the nanofiltration process is an effective alternative for this purpose.
650 $aFood and Human Nutrition
650 $aIsoflavones
650 $aSoybeans
650 $aNutrição humana
650 $aSoja
653 $aIsoflavona
700 1 $aFOGAÇA, L. A.
700 1 $aZIN, G.
700 1 $aPRUDÊNCIO, E. S.
700 1 $aLEITE, R. S.
700 1 $aMANDARINO, J. M. G.
700 1 $aPETRUS, J. C. C.
773 $tIn: MEMBRANE SEPARATION PROCESSES SYMPOSIUM, 2.; WORKSHOP ON GAS SEPARATION, 1.; WORKSHOP ON IONS SEPARATION AND PRE-TREATMENTS, 1., Rio de Janeiro, 2013. [Abstracts...]. Rio de Janeiro: UFRJ, 2013. 1 CD-ROM.
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Registro original: |
Embrapa Soja (CNPSO) |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
12/11/2020 |
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Data da última atualização: |
12/11/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
NASCIMENTO, P. T.; VON PINHO, R. G.; SOUZA, C. da S. F.; FADINI, M. A. M.; VALICENTE, F. H. |
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Afiliação: |
Priscilla Tavares Nascimento, Universidade Federal de Lavras; Renzo Garcia Von Pinho; Camila da Silva Fernandes Souza, Universidade Federal de Lavras; Marcos Antonio Matiello Fadini, Universidade Federal de São João del-Rei; FERNANDO HERCOS VALICENTE, CNPMS. |
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Título: |
Influence of transgenic maize on behaviour of adult female of Spodoptera frugiperda (J. E. Smith) (Lepidoptera: noctuidae). |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Revista Brasileira de Milho e Sorgo, v. 19, e1142, 2020. |
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Idioma: |
Inglês |
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Conteúdo: |
A manipulação genética de plantas pode causar efeitos pleiotróficos ou mutações oriundas da incorporação de um gene exógeno, os quais podem interferir no forrageamento de herbívoros. Pouco se conhece sobre os efeitos de plantas de milho tolerantes a herbicidas (evento singular), plantas resistentes a insetos (evento singular) e plantas com tolerância a herbicidas e resistência a insetos (evento estaqueado) sobre o forrageamento de Spodoptera frugiperda. O objetivo deste estudo foi avaliar se eventos de milho, singular e estaqueado, interferem na quantidade e qualidade dos ovos de S. frugiperda. Foram avaliados os híbridos DKB390 (VTPRO, VTPRO2, VTPRO3), DKB390 (isogênico) e Ag 3700 RR2. Testes de preferência de oviposição, com e sem chance de escolha, em plantas com e sem injúrias, por S. frugiperda foram realizados em casa de vegetação. Avaliouse o tamanho da massa de ovos e o número de lagartas eclodidas. Em plantas transgênicas, foram observadas massas de ovos de maior tamanho e maior número de lagartas eclodidas por planta. Conclui-se que fêmeas de S. frugiperda modificam o comportamento de oviposição diante de híbridos de milho transgênico e não transgênico, principalmente quando os híbridos apresentam injúrias. No entanto, não discriminaram entre híbrido singular ou estaqueado para oviposição. |
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Palavras-Chave: |
Interação planta-herbívoro; Lagarta-militar; Milho transgênico; Transgenia. |
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Thesagro: |
Lagarta; Zea Mays. |
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Categoria do assunto: |
G Melhoramento Genético |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/217754/1/Influence-transgenic.pdf
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Marc: |
LEADER 02109naa a2200241 a 4500
001 2126537
005 2020-11-12
008 2020 bl uuuu u00u1 u #d
100 1 $aNASCIMENTO, P. T.
245 $aInfluence of transgenic maize on behaviour of adult female of Spodoptera frugiperda (J. E. Smith) (Lepidoptera$bnoctuidae).$h[electronic resource]
260 $c2020
520 $aA manipulação genética de plantas pode causar efeitos pleiotróficos ou mutações oriundas da incorporação de um gene exógeno, os quais podem interferir no forrageamento de herbívoros. Pouco se conhece sobre os efeitos de plantas de milho tolerantes a herbicidas (evento singular), plantas resistentes a insetos (evento singular) e plantas com tolerância a herbicidas e resistência a insetos (evento estaqueado) sobre o forrageamento de Spodoptera frugiperda. O objetivo deste estudo foi avaliar se eventos de milho, singular e estaqueado, interferem na quantidade e qualidade dos ovos de S. frugiperda. Foram avaliados os híbridos DKB390 (VTPRO, VTPRO2, VTPRO3), DKB390 (isogênico) e Ag 3700 RR2. Testes de preferência de oviposição, com e sem chance de escolha, em plantas com e sem injúrias, por S. frugiperda foram realizados em casa de vegetação. Avaliouse o tamanho da massa de ovos e o número de lagartas eclodidas. Em plantas transgênicas, foram observadas massas de ovos de maior tamanho e maior número de lagartas eclodidas por planta. Conclui-se que fêmeas de S. frugiperda modificam o comportamento de oviposição diante de híbridos de milho transgênico e não transgênico, principalmente quando os híbridos apresentam injúrias. No entanto, não discriminaram entre híbrido singular ou estaqueado para oviposição.
650 $aLagarta
650 $aZea Mays
653 $aInteração planta-herbívoro
653 $aLagarta-militar
653 $aMilho transgênico
653 $aTransgenia
700 1 $aVON PINHO, R. G.
700 1 $aSOUZA, C. da S. F.
700 1 $aFADINI, M. A. M.
700 1 $aVALICENTE, F. H.
773 $tRevista Brasileira de Milho e Sorgo$gv. 19, e1142, 2020.
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Embrapa Milho e Sorgo (CNPMS) |
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