Imobilização de invertases em suporte magnético para produção de açúcar invertido

Abstract

Invert sugar is widely used in the food industry, especially in the production of jellies, candies, sweets, and more. This study aims to optimize both the production and immobilization of the invertase enzyme, considering factors such as enzymatic activity, stability, and economic viability in the conversion of sucrose immobilized by a crosslinking agent. The literature review provided a solid foundation on the concept of invertase, its main sources, industrial applications, and ideal operating conditions such as temperature, pH, and enzyme immobilization processes. These concepts were essential for developing a flowchart of the production process, from the isolation of invertase from Saccharomyces cerevisiae to its recovery for reuse. Mass and energy balances were used to determine the required amounts of inputs and energy at each stage of the process. A simplified laboratory layout was also developed to facilitate the understanding of the steps involved. The results indicate that the invertase enzyme is highly effective in hydrolyzing large quantities of sucrose, with the potential for reuse in several cycles. The project's viability not only improves the yield in the production of invert sugar but also offers significant advantages for the food industry. Invert sugar is an efficient substitute for corn syrup, providing softness and texture to products such as caramels, cakes, ice creams, and sorbets. For confectioneries, it promotes efficiency in the production process while its ability to enhance sweetness allows for smaller quantities to be used without compromising quality. Additionally, invert sugar aids in the development of color and aroma, making it a versatile and advantageous ingredient for various industrial applications.