Banca de QUALIFICAÇÃO: JOÃO TRAJANO DA SILVA JUNIOR

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : JOÃO TRAJANO DA SILVA JUNIOR
DATE: 27/01/2021
TIME: 14:00
LOCAL: Plataforma 8x8 meet
TITLE:

Antioxidant potential of protein hydrolyzate from solid residue of Agaricus bisporus mushrooms (white bottom mushrooms) and their peptidic fractions concentrated using macroporous resin of adsorption.

KEY WORDS:

Agaricus bisporus, protein hydrolyzate, stem, byproduct, macroporous resin, bioactive peptides, antioxidant activity

PAGES: 42
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Aproveitamento de Subprodutos
SUMMARY:

Agaricus bisporus (white bottom mushrooms) is the most cultivated mushroom in Brazil and in the world. Its production generates a large amount of waste, represented by fructiferous bodies of irregular dimensions and shapes, mainly by its stems, which despite the nutritional similarities with the hat, its disposal is a problem for producers due to the difficulties in storing or reusing it, even with
a potential application in the food and pharmaceutical industry due to the amino acids present in its protein and the presence of bioactive compounds. The enzymatic hydrolysis process is predominantly used for the production of bioactive protein hydrolysates due to its moderate conditions and without damage to the amino acids present. The development of simple, efficient and sustainable
environmental methods, with the use of macroporus resin of adsorption allows the effective detachment and good recovery of interest compounds ensuring the concentration of bioactive compounds. Innovations seeking the viability of obtaining bioactive peptides based on the valorization of byproducts from the production chain of A. bisporus mushroom can incentivize and
make feasible their complete using. However, studies involving obtaining antioxidant extracts from edible mushroom residues and their potential for use by the food industry are still incipient. Therefore, this work aims to investigate the antioxidant potential of protein hydrolyzate of solid edible mushroom residues (Agaricus bisporus) and its peptidic fractions using adsorption with macroporous resins as a separation technique, with a view to the application of food products. 

BANKING MEMBERS:
Presidente - 2455049 - JOSE LUCENA BARBOSA JUNIOR
Interna - 026.909.329-03 - CAROLINE MELLINGER DA SILVA - EMBRAPA
Externa à Instituição - LOUISE EMY KUROZAWA - UNICAMP