Banca de DEFESA: MEIRY ELLEN RAMOS CHAMONE

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : MEIRY ELLEN RAMOS CHAMONE
DATE: 30/11/2022
TIME: 09:00
LOCAL: Remoto
TITLE:

Physicochemical characterization of lupine (Lupinus albus) flours treated by aqueous process, extrusion and reactive extrusion

KEY WORDS:

Vegetable protein, SDS-PAGE, Dietary fiber, in vitro digestibility, REX

PAGES: 63
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Vegetal
SUMMARY:

White lupine is a very nutritious legume with high levels of protein and fiber, being the species of the genus Lupinus most used in human food because it has a lower concentration of antinutritional factors. The objective of this work was to evaluate the effect of different processes (aqueous, extrusion and reactive extrusion) on the alkaloid content, chemical composition, digestibility and electrophoresis of proteins and physicochemical properties of white lupine. The aqueous process showed a significant reduction (0.1 g /100 g b.s) in the total contents of alkaloids,  while the extrusion processes did not differ significantly in relation to the in natura grain (1.63 g /100 g b.s). The chemical composition varied a lot between the applied processes, with contents between 34.13–39.29% of proteins, 9.48–12.77% of ether extract, 9.47–46.91% of dietary fiber and 1, 03–2.62% ash. Protein digestibility was improved in samples treated by the aqueous process (96.62%) and by extrusion (93.31%), while reactive extrusion (added acid) showed a reduction in digestibility (79.21%) compared to the in natura sample (90.53%). Electrophoresis confirmed the high digestibility index, maintaining only the γ-conglutin fraction in all digested samples. The indices of absorption and solubility in water had a greater impact on the leached samples, with greater absorption and lower solubility among all the others evaluated. The extrusion processes were inefficient to reduce alkaloids, being the reactive extrusion negative for protein digestibility, as well as for fiber reduction. The aqueous process proved to be the best option, as it reduces alkaloid levels and improves protein digestion.

COMMITTEE MEMBERS:
Presidente - ***.290.788-** - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Interna - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO
Externo à Instituição - DOUGLAS ROBERTO GUIMARÃES SILVA