Produção da enzima prolil endoprotease de Aspergillus sp. FSDE 16 e aplicação na produção de cerveja sem glúten
The beer consumer market has been changing in Brazil with the search for differentiated and higher quality products, craft beers. However, beer is a drink that contains gluten and therefore cannot be consumed by people with celiac disease. In addition, the search for gluten-free foods by people w...
Uloženo v:
| Hlavní autor: | |
|---|---|
| Další autoři: | |
| Médium: | masterThesis |
| Jazyk: | pt_BR |
| Vydáno: |
Universidade Federal do Rio Grande do Norte
|
| Témata: | |
| On-line přístup: | https://repositorio.ufrn.br/handle/123456789/54708 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|
| Shrnutí: | The beer consumer market has been changing in Brazil with the search
for differentiated and higher quality products, craft beers. However, beer is a drink that
contains gluten and therefore cannot be consumed by people with celiac disease. In
addition, the search for gluten-free foods by people without the disease has shown a
considerable increase due to the search for a healthier lifestyle. Thus, the search for
ways to produce beer without the presence of gluten, but keeping its base raw materials
(water, barley malt, hops and yeast) has been the subject of research. In this context, the
present study aimed to produce the enzyme prolyl endoprotease from Aspergillus sp.
FSDE 16 using five conditions: (i) wheat bran as substrate and water as wetting solution
(ii) wheat bran as substrate and 0.1M sodium citrate buffer pH 5 as wetting solution,
(iii) wheat bran as substrate and saline solution as a humidifying solution (iv) wheat
bran (70%) with soybean meal (30%) as a substrate in water as a humidifying solution
and (v) wheat bran (70%) with soybean meal (30% ) as a substrate and 0.1M sodium
citrate buffer pH 5 as a humidification solution as well as a comparison with a similar
commercial enzyme produced from Aspergillus niger (AN-PEP) in the production of a
gluten-free beer. The beer produced was evaluated in relation to its physical-chemical
parameters. Initially, the prolyl endoprotease enzyme showed a higher activity in a pH
range between 4 and 6. The results of the performed cultures showed that during the
cultivation the highest protease activity (54.46 U/mL) occurred on the fourth day, in
condition (ii), while for prolyl endoprotease, the highest activity (0.0356 U/mL mL) was
obtained on the third day of cultivation in condition (iv). With regard to beer
production, both cell growth, pH and total soluble solids showed similar behavior over
the 7 days for beers produced without enzyme addition and with the addition of
commercial enzyme and with the addition of the enzymatic extract produced. In the
physical-chemical characterization of the beers produced, the addition of the enzyme
and the enzyme extract did not promote changes and all the beers produced showed
similar and satisfactory results, with acid pH between 4 to 5, total soluble solids ranging
from 4.80 to 5, 05, alcohol content ranging between 2.83 and 3.08% and all beers
having a dark characteristic with a deep amber color and light copper. Gluten removal
was effective using the commercial enzyme and the enzyme produced according to
condition (v) reaching gluten concentrations equal to 17 ± 5.31 ppm and 21.19 ± 11.28
ppm respectively. Therefore, in the present work, the enzyme of interest was produced
in a satisfactory way, its application in the removal of gluten in beer was efficient,
reducing its concentration and producing a final beer with excellent characteristics and
possible consumption by people with diseases related to gluten consumption. |
|---|