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Master's Dissertation
DOI
10.11606/D.9.2017.tde-20122017-144018
Document
Author
Full name
Erivelton Cardoso Peixoto
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2017
Supervisor
Committee
Rangel-Yagui, Carlota de Oliveira (President)
Fratelli, Fernando
Gut, Jorge Andrey Wilhelms
Ract, Juliana Neves Rodrigues
Title in Portuguese
Avaliação do uso industrial de enzimas na diminuição do tempo de maceração na moagem do milho por via úmida
Keywords in Portuguese
Enzima
Maceração
Milho
Protease
Xilanase
Abstract in Portuguese
A maceração do milho é uma das etapas mais importantes para seu processamento através da moagem por via úmida. Consiste em uma série de processos que envolvem fermentação e hidrólise química de forma a permitir a separação adequada de seus componentes. Trata-se de uma etapa demorada que requer alto investimento em tanques e utilidades. No presente trabalho buscou-se avaliar o uso de enzimas para auxiliar na redução do tempo de maceração de milho dentado, em escala laboratorial, produzido na região do triângulo mineiro. Para tal, os grãos foram submetidos a diferentes tratamentos com as enzimas xilanase e protease. A ação enzimática foi comparada a padrões de maceração convencionais. Os resultados obtidos mostraram que o uso de enzima permite diminuir o tempo de maceração em torno de 18 horas assim como reduzir a quantidade de SO2 adicionada ao processo de maceração.
Title in English
Industrial evaluaton of enzymes application to reduce corn steeping time in wet corn milling process
Keywords in English
Corn
Enzyme
Protease
Steeping
Xylanase
Abstract in English
Corn steeping is one of the most important stage in the corn wet milling process. It consists of several processes involving fermentation and chemical hidrolysis to enable separation of different fractions of the grain. This process is time and capital investment intense. In the present work it was studied the use of enzymes to reduce the steeping time for dent corn, produced in the southeast of Brazil, in laboratory scale. The evaluated enzymes were xilanase and protease. The enzyme performance was compared with the regular steeping process. The final result has shown that the use of enzymes enabled to reduce steeping time in 18 hours as weel as the amount of added SO2 in the steeping process.
 
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Publishing Date
2017-12-21
 
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