Navegando por Autor "Freire, Luziany Adyja da Costa"
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Artigo Aqueous two-phase systems applied to partition proteins from goat milk whey in-nature(Scientific Research Publishing, 2016-09-13) Freire, Luziany Adyja da Costa; Courtial, Camila Gambini PereiraThe proteins coming from the milk whey have numerous functional properties. Among the proteins with high bioactivity, α-lactoalbumin (α-La) and β-lactoglobulin (β-Lg) are present in large quantities in the milk whey. In the separation process of proteins, it is important to choose techniques which besides ensuring purity and high yield will not affect the molecule biological activity. The aqueous two-phase systems (ATS) have been utilized with success in the partition of these proteins, however, the studies were performed using protein in its pure form. Studies using milk whey in-nature and goat milk whey have not been found yet. In this context, the objective of this study was to evaluate the liquid liquid equilibrium of aqueous two-phase systems (ATS) in the partition of α-La and β-Lg from goat milk whey in-nature. Equilibrium data were performed considering ATS comprised of polyethylene glycol, potassium phosphate and water at 25˚C and pH 7.0. The influence of the polymer molecular weight and amount of goat milk whey in-nature on the partition coefficient of these proteins were assessed. The partition coefficient, selectivity, process yield and purity of α-lactoalbumin and β- actoglobulin proteins were determined. The results showed that the separation technique by aqueous biphasic systems is applicable indicating high efficiency in the whey proteins separation processArtigo Evaluation of α-Lactoalbumin and β-Lactoglobulin goat milk whey protein partition by aqueous two-phase systems using polymer/maltodextrin(Vinanie Publishers, 2019-07-01) Freire, Luziany Adyja da Costa; Courtial, Camila Gambini PereiraThe recovery of biomolecules represents an important field of study in evolution with fundamental application in the advances of biotechnology. In this work, the study of α-lactalbumin (α-La) and β-lactoglobulin (β-Lg) partitioning was carried out using aqueous two-phase systems (formed by polymer/maltodextrin) with different synthetic polymers (polyethylene glycol_PEG, polypropylene glycol_PPG, polyvinylpyrrolidone_PVP) and different molecular weights (from 425 to 40000). The influence of the type, molecular weight and percentage of the polymer used in the system was evaluated in the partition of these proteins. The results indicated that maltodextrin may be a good substitute for dextran in the processes with aqueous two phase aqueous system and it was observed that after the process the proteins tend to remain in the maltodextrin rich phaseDissertação Montagem e operação de um secador pneumático tipo flash(Universidade Federal do Rio Grande do Norte, 2011-07-08) Freire, Luziany Adyja da Costa; Oliveira, Edson Leandro de; Oliveira, Jackson Araújo de; ; http://lattes.cnpq.br/5058617634570704; ; http://lattes.cnpq.br/3245459184108859; ; http://lattes.cnpq.br/6540095005644125; Oliveira Junior, Antônio Martins de; ; Oliveira Junior, Antonio Martins; Matsui, Kátia Nicolau; ; http://lattes.cnpq.br/3253316004789881Este trabalho tem como objetivo principal à concepção, montagem e operação de um secador pneumático do tipo flash com o propósito de avaliar novas configurações de secadores, apresentando uma importância regional no contexto da produção agrícola de grãos. O equipamento operou com temperaturas na ordem de 80°C e velocidade do ar de secagem igual a 35 m/s. Para este tipo de secador recomenda-se temperaturas superiores a 200°C e velocidades com alta pressão dinâmica. O equipamento operou com um bom desempenho na secagem do milho e arroz. Para efeito comparativo, também foi utilizado um secador de bandejas para secagem do milho e do arroz com casca em condições operacionais similares as praticadas com secador pneumático do tipo flash. Os resultados experimentais demonstraram que na secagem do milho ambos secadores responderam com desempenho análogo no que ser refere à taxa de secagem. Já na secagem do arroz com casca, o secador pneumático apresentou um desempenho superior ao secador de bandejas. Portanto, a partir dos dados experimentais as curvas para a secagem do milho foram melhor correlacionadas com o modelo de Lewis, enquanto que as curvas de secagem do arroz com casca foram melhor ajustadas com o modelo de Page. Assim, pode-se concluir que a configuração montada apresenta aspectos promissores que podem ser estudados utilizando-se materiais com diferentes características e em diferentescondições operacionaisArtigo Partition of proteins from in-nature goat’s milk whey using a natural polysaccharide(Seventh Sense Research Group, 2018-09) Freire, Luziany Adyja da Costa; Pereira, Camila Gambini PereiraThe present study provides an evaluation of the application of a natural polysaccharide (cashew gum) in the partition of α-lactoalbumin and β-lactoglobulin proteins from goat’s milk whey in-nature utilizing aqueous aqueous two-phase systems constituting of polymer - polysaccharide. The cashew gum was obtained after purification of the resin extracted from the cashew trees (Anacardium occidentale L.). The influence of the polymer type, of the polymer molecular weight, and the polymer mass percentage on the partition coefficient of these proteins was assessed. Among the analyzed polymers, the PPG 425 and PEG 1500 provided better resultsArtigo Physicochemical and rheological characterization of goat whey(Conscientia Beam, 2018-01-05) Freire, Luziany Adyja da Costa; Courtial, Camila Gambini PereiraThe whey is a product with high nutritional value, but it is too wasted. In this sense, this study aims to evaluate the physicochemical and rheological properties of goat whey. Content of total protein, lactose, fat, ash, total solids, humidity, pH and density of goat whey were determined. The whey rheological behavior was evaluated in different conditions of temperature and share rate. Two rheological models were used to fit the behavior of the goat whey and the activation energy was determined by Arrhenius equation. The characterization of goat whey showed satisfactory results. The increase in temperature resulted in a decrease of shear stress and apparent viscosity of goat whey, while the reverse was observed for strain rate increased. Ostwald-de-Waelle model presented a satisfactory arrangement with R² above 0.99 for all temperatures studied. The goat whey presented behavior index larger than 1, indicating that this is a dilatant fluid