Banca de QUALIFICAÇÃO: KAREN DOS SANTOS BARROS

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : KAREN DOS SANTOS BARROS
DATA : 05/09/2018
HORA: 15:00
LOCAL: Sala de aula 1 do Núcleo de Estudos em Saúde Coletiva - NESC/UFRN.
TÍTULO:

Production and characterization of lipase by Aspergillus terreus using as substrate bati butter (Ouratea parviflora).

PALAVRAS-CHAVES:

Enzymatic activity; semi-solid fermentation; Aspergillus terreus; Bati butter; Ouratea parviflora.

PÁGINAS: 53
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:

Lipases are enzymes of a class of hydrolases that catalyze a variety of reactions relevant to biotechnology and can be produced by semi-solid state fermentation (FSS) from vegetable substrates. Aspergillus terreus is an excellent producer of extracellular lipase, with long chain oils and fats as substrates of major interest for this production. The objective of this work was to produce and characterize lipase by Aspergillus terreus using Bati butter (Ouratea parviflora) as substrate. Bati butter was supplied by Plantus SA. The physical-chemical characterization (indexes: acidity, peroxide, refraction, iodine, moisture and density), chemical characterization (profile of minerals, fatty acids, phenolic compounds) and antioxidant potential of the butter extract were realized, in addition to characterizing the crude lipase extract produced at 35° C in 5 days. Bati butter obtained a predominantly saturated fatty acid composition (51.54%), the main one being palmitic acid (33.50%). Among the minerals most present in the composition of the butter, we can highlight the manganese (12.73 mg/g), calcium (7.72 mg/g), sodium (6.70 mg/g) and magnesium mg/g). The acidity index (20.76 mg KOHg-1) and peroxide (16.03 mEqkg-1) were not statistically significant compared to other vegetable fats described in the literature. The values of total antioxidant activity (109.79 μg AA mg-1) and composite phenolic (31.72 g GAEq 100g-1) were not significant when compared to other vegetable butter. The enzymatic activity was 507.82 U/g. The enzyme produced showed higher relative activity at pH 6 to 9, temperature between 30 and 37° C, potentiation of its activity in the presence of beta-mercaptanol and minimal relative activity in the presence of SDS and FeCl2. In view of the results, Bati butter is an excellent substrate for lipase production.

MEMBROS DA BANCA:
Interno - 2378605 - CRISTIANE FERNANDES DE ASSIS
Externo ao Programa - 1346198 - EVERALDO SILVINO DOS SANTOS
Presidente - 3211846 - KARLA SUZANNE FLORENTINO DA SILVA CHAVES DAMASCENO
Externo ao Programa - 1674112 - RENATA ALEXANDRA MOREIRA DAS NEVES