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Resumo: Objetivou-se avaliar a destoxificação da torta de mamona bruta (TMB), por meio de dois produtos alcalinos em diferentes concentrações, e seus efeitos sobre a composição química, a degradabilidade in situ da MS e o fracionamento de proteínas. Utilizou-se o hidróxido de cálcio [Ca(OH)2] e o hidróxido de sódio (NaOH) em duas concentrações (60 e 90 gramas), diluídos em quatro quantidades de água (1.000; 1.500; 2.000 e 2.500mL de água por quilo de TMB). Observou-se que, das diferentes concentrações utilizadas, somente a utilização de 90 e 60 gramas de Ca(OH)2 e NaOH, respectivamente, conseguiu destoxificar 100% da TMB, ambas diluídas em 2.000mL de água. Por outro lado, ao avaliar o tempo mínimo de contato dos reagentes com a TMB para uma máxima destoxificação, observou-se que três horas de contato é o tempo necessário para os reagentes diminuírem em 100% as proteínas citotóxicas, além de não deixar atividade hemaglutinante nesse material. A destoxificação com o NaOH proporcionou maior degradação das proteínas solúveis e da matéria seca, favorecendo a disponibilização do nitrogênio não proteico, estando sua aplicação em escala industrial na dependência de estudos sobre viabilidade operacional e econômica. [Detoxification and nutritional profile of the detoxified castor by different alkaline solutions]. This study aimed to evaluate the detoxification of crude castor (DCC) through two alkaline products in different concentrations and their effects on the chemical composition, in situ degradability of DM and the fractionation of proteins. We used the calcium hydroxide [Ca(OH)2] and sodium hydroxide (NaOH) in two concentrations (60 and 90 grams) diluted in 4 quantities of water (1,000; 1,500; 2,000 and 2,500ml of water per kilo of DCC). It was observed that in the different concentrations used, only the use of 90 and 60 grams of Ca(OH)2 and NaOH, respectively managed to detoxify 100% of the DCC, both diluted in 2,000ml of water. On the other hand, when assessing the minimum time of contact of the reagents with the DCC for maximum detoxification, it was observed that with three hours of contact is the time required for the reagents decrease in 100% of the cytotoxic proteins, in addition to not leave haemagglutinating activity in this material. The detoxification with NaOH provided greater degradation of soluble proteins and degradation of dry matter, favoring the provision of non-protein nitrogen, while its application on an industrial scale is in the dependence of studies on operational feasibility and cost. Made available in DSpace on 2020-11-10T09:18:06Z (GMT). No. of bitstreams: 1 CNPC-2020-Art-36.pdf: 484354 bytes, checksum: ff85d91c436668a2290266c91150e9f3 (MD5) Previous issue date: 2020

Galactomannans are polysaccharides commercially used in foods as gelling agents, thickeners, and stabilizers. In this study, a galactomannan partially hydrolyzed from Adenanthera pavonina seeds was used as stabilizer, fat substitute, and source of dietary fibers in a mousse milk dessert. First, characterizations of intact (GM) and partially hydrolyzed (GMPH) galactomannan from A. pavonina were made. Through Rotational Central Compound Design (RCCD) and the response surface methodology, we evaluated creaming index, lipid content, moisture content, and texture of the mousses. The formulation F7 (1.75% of GMPH and 4.92% of fat) was chosen among the developed formulations, and it was characterized by low moisture content (44.13%), low lipid content (6.67%), low firmness (2.10 N), and high percentage of dietary fiber (4.21%). This formulation was compared with a traditional formulation of lemon mousse (FT) and with another formulation with the same fat percentage as the chosen formulation without GMPH (F7L). The three formulation were characterized physicochemically and microbiologically, and sensorial acceptance tests were performed. The results indicated that no structural modifications were found in the galactomannan after its partial hydrolysis. and good sensory acceptance when compared to FT. The lemon mousses produced met sanitary specifications, remaining stable for 21 days of storage. We concluded that the use of GMPH from Adenanthera pavonina seeds in lemon mousses proved to be a stable, light dessert alternative and a potential source of dietary fiber.

Resumo: Os produtores de queijo de cabra têm demandado por novas tecnologias para diversificar a oferta de produtos derivados do leite caprino, visando o aumento de seu consumo. Em virtude disso, o objetivo deste estudo foi avaliar, em três capitais brasileiras, a aceitação sensorial de diferentes queijos de leite de cabra, cuja caracterização sensorial foi feita pelo método check-all-that-apply (CATA). Para isso, foram elaborados três diferentes queijos de leite de cabra, dos quais duas variedades do tipo coalho e um probiótico cremoso. Na elaboração de um dos queijos tipo coalho, foi incorporado o óleo de pequi ? fruta com alto teor de ácidos graxos insaturados, carotenoides e antioxidantes ?, o outro queijo coalho foi maturado e defumado, o que lhe confere cor amarela e sabor característico defumado. O queijo cremoso com probiótico foi desenvolvido para atender aos consumidores que demandam por produtos saudáveis e com apelo funcional. A aceitação e a caracterização sensorial dos queijos foram realizadas por meio da aplicação da escala hedônica e do teste check-all-that-apply (CATA). Os resultados indicaram boa aceitação dos três queijos e potencial para a produção e comercialização desses produtos, para atender à demanda tanto de produtores como de consumidores de leite e queijos caprinos. O teste CATA é uma ferramenta promissora para auxiliar o desenvolvimento de produtos lácteos caprinos, quanto às análises de características sensoriais e percepções dos consumidores, e pode contribuir para agregar alto valor e promover a comercialização desse segmento de alimentos. Abstract: Producers of goat cheese have been demanding new technologies to diversify products derived from goat milk, aiming to increase their consumption. Therefore, the objective of this work was to evaluate the sensory acceptance of different types of goat milk cheese in three Brazilian capital cities. The cheese types were subjected to sensory characterization using the check-all-that-apply method (CATA). Three different types of goat milk cheeses were elaborated using two varieties of rennet and a creamy probiotic. One of the coalho type cheese was elaborated with the incorporation of pequi oil (pequi is a fruit with a high content of unsaturated fatty acids, carotenoids, and antioxidants). The other coalho type cheese was matured and smoked, which gaves it a yellow color and a characteristic smoked flavor. The creamy cheese with probiotics was developed to serve consumers demanding healthy products with functional appeal. The sensorial characterization and the acceptance of the cheeses were accomplished through the application of the hedonic scale and the check-all-that-apply test (CATA). The results indicated a good acceptance of the three cheese types and the potential for their production and marketing, which meets the demand of both producers and consumers of milk and goat cheese. The CATA test is a promising tool that helps with the development of goat dairy products for the analysis of sensory characteristics and consumer perceptions, and it can contribute to adding a high value for this food segment marketing. Made available in DSpace on 2021-10-29T02:06:52Z (GMT). No. of bitstreams: 1 ART21053.pdf: 2141997 bytes, checksum: b71180602f92052c169e46ecf360d334 (MD5) Previous issue date: 2021 Título em inglês: Sensory characteristics and acceptance of caprine cheese as an incentive to the consumption of goat milk products in Brazil.

A freeze-dried lactic culture was prepared with the potentially probiotic strain Lb. mucosae CNPC007, isolated from goat's milk, and used in the manufacture of Coalho goat cheese. Lb. mucosae viability in the powered culture was greater than 7.3 log CFU g−1 throughout 360 days of storage at −20 °C or 90 days at 22 °C. The goat cheese made with the autochthonous lactic culture had physical and physical-chemical characteristics compatible to those required for Coalho cheese, and obtained good sensory acceptability, with average scores higher than 7.0 for the attributes color, aroma, flavor, texture, and overall impression. According to the Quantitative Descriptive Analysis (QDA), the Lb. mucosae goat cheese showed higher homogeneity, fracturability, and a more intense yogurt flavor at 28 days of storage. By the Check All That Apply (CATA) method, the experimental cheese was characterized as white, smooth, salty, and with a yogurt and butter flavor - characteristics pointed out by consumers as ideal in Coalho goat cheese. Lb. mucosae population in the cheese was higher than 108 CFU g−1 throughout the entire studied period. Taken together, the results demonstrate the suitability of the freeze-dried culture of Lb. mucosae CNPC007 for the production of a novel potentially probiotic goat cheese.

In this study, goat fermented milk trials were prepared with six potentially probiotic autochthonous cultures Lactobacillus rhamnosus EM1107, Lactobacillus plantarum (CNPC001, CNPC002, CNPC003 and CNPC004) and Lactobacillus mucosae CNPC007in the presence and absence of a starter culture (Streptococcus thermophilus, ST) and in the presence and absence of inulin (IN) or oligofructose (FOS), consisting of 36 trials. The fermented milk without the starter culture only achieved a lactic acid content above 0.6 g/100 g after 24 h, thus requiring the presence of ST culture for a faster acidification. After the fermentation, three trials with the best fermentative performance and visual firmness (EM1107 + ST + IN, CNPC003 + ST + IN and CNPC007 + ST + IN) were exposed to simulated conditions of the gastrointestinal tract (GIT) in vitro. All fermented milk, with Lactobacillus spp. population above 6 log CFU/g before GIT simulation, showed the highest viability losses in the gastric step. In fermented milk with Streptococcus thermophilus plus inulin, L. rhamnosus and L. mucosae performed well in the GIT assay, achieving a viability between 6.50 - 7.24 and 6.50-7.60 log CFU/g in the enteric stage, respectively. Therefore, the combination of EM1107 or CNPC007 strains with S. thermophilus and inulin is promising in the production of goat dairy products. Made available in DSpace on 2022-05-25T05:03:56Z (GMT). No. of bitstreams: 1 1-s2.0-S002364382030894X-main2.pdf: 499893 bytes, checksum: 1635496316632c4875b0f764f878943b (MD5) Previous issue date: 2021

Cellulose acetate films (CAF) with Cymbopogon citratus were tested on coalho cheese to investigate the migration of α, β-Citral and the quality cheese. The film was evaluated for mechanical properties, water vapor permeability, thickness and solubility and the cheese packed was evaluated every 25 days to texture, color, and presence of the citral by volatile analyzes, using gas chromatography with FID detector. The film thickness varied, mechanical analysis of the film showed good condition, demonstrating a film with rigidity and flexibility. The cheese's texture had no changes and the yellow color was enhanced during the 25 days. In the first two hours, cheese packed control percentage areas of the neral and geranial on the surface of the cheese were around 1.2 × 10 5 , indicating that the volatiles passed to the cheese surface quickly and reached their maximum levels in ten days. From day 15, citral levels in the cheese decreased with this tendency until the 25th day. Dispersion of the citral on the surface to the inner part of the coalho cheese was observed, reaching great migration from the 20th day. These results suggest that the film used with the essential oil was active and could guarantee a safer food.

Resumo: No presente estudo objetivou-se avaliar a degradação do bagaço de cana-de-açúcar (BCA) integral (BIN) ou hidrolisado (BH) pela microbiota ruminal de caprinos e ovinos de raças naturalizadas do Nordeste brasileiro e o potencial desses animais como fontes de microrganismos e/ou enzimas celulolíticas para degradação da fibra do BCA. Para hidrólise do BCA foi utilizada uma solução de NaOH a 50%, 30% na matéria seca (MS). Foram determinadas as concentrações de MS, proteína bruta (PB), cinzas (CZ), fibra detergente neutro (FDN), fibra detergente ácido (FDA), celulose (Cel), hemicelulose (Hcel) e lignina (Lig). A degradação in situ da FDN foi determinada pela incubação ruminal em sacos de náilon do BH nos tempos: 0, 6, 24 e 96 horas. A técnica de duas etapas preconizada por Tilley e Terry foi utilizada para determinar a digestibilidade in vitro da MS (DIVMS). Foi coletado conteúdo ruminal dos animais quatro horas após a infusão de 100g de BIN via fístula ruminal para a separação de microrganismos associados às fases líquida e sólida, utilizando tampão fosfato de sódio 50 mM, pH 6,9. A fração sólida foi submetida ao cultivo in vitro com o substrato BIN, por 96 horas, para determinação da taxa de degradação da MS, FDN e atividade celulolítica. O pH foi determinado nos tempos de cultivo de 24, 48 e 96 horas. O pré-tratamento com NaOH aumentou a DIVMS (P0,05). A inclusão de NaOH aumentou a degradação in situ da FDN, apresentando os ovinos menor tempo de colonização (TC). Houve solubilização da Hcel, da Cel e da Lign no BCA pré-tratado com NaOH. A atividade celulolítica se concentrou na fração sólida independente da espécie doadora do inóculo, sendo observado crescimento microbiano no cultivo in vitro do BIN à partir dessa fração. O pH aumentou com o tempo de cultivo in vitro. Microrganismos ruminais de Caprinos e ovinos naturalizados do Nordeste brasileiro colonizaram e degradaram o BIN e BH. O NaOH pode ser utilizado no pré-tratamento alcalino do BCA. [Biodegradation of sugarcane bagasse by ruminal microorganisms from sheep and goats]. Abstract: The purpose of this study was to evaluate the biodegradation of sugar cane bagasse (SCB), whole (WB) or hydrolyzed (HB) by ruminal microorganisms from Brazilian naturalized goat and sheep breeds, and the animals? potential as a source of microorganisms and/or cellulolytic enzymes for the biodegradation of SCB fiber. SCB hydrolysis was performed using 50% sodium hydroxide solution on 30% of dry matter (DM). The concentrations of DM, crude protein (CP), ether extract (EE), ash, neutral detergent fiber (NDF), acid detergent fiber (ADF), cellulose (Cel), hemicellulose (Hcel) and lignin (Lig) were determined in the WB and HB. For the in situ biodegradation of NDF, the HB was placed in nylon bags and incubated in rumen for 0, 6, 24 and 96 hours. The two-step technique recommended by Tilley and Terry was used to determine the in vitro digestibility of DM (IVDDM). Four hours after infusion of WB (100 g) through the ruminal fistula, the rumen content was collected from the animals and the microorganisms associated with the liquid and solid phases were separated, the former by filtration and the latter by extraction with 50 mM sodium phosphate buffer, pH 6.9. The solid fraction was subjected to in vitro culture with WB substrate for 96 hours to determine the biodegradation rate of DM, NDF and cellulolytic activity. The pH was measured after culture times of 24, 48 and 96 hours. Pretreatment with NaOH increased the IVDDM (P 0.05). The addition of NaOH increased the in situ biodegradation rate of NDF, with sheep showing a lower lag time (LT). There was a solubilization of Hcel, Cel and Lig in SCB pretreated with NaOH. Cellulolytic activity was higher in the solid phase, irrespective of the inoculum source, and microbial growth was observed in in vitro cultures using microorganisms from the solid phase and WB as substrate. The pH of the in vitro culture increased over time. Ruminal microorganisms from Brazilian naturalized goat and sheep breeds successfully colonized and biodegraded both WB and HB. Sodium hydroxide proved useful as an alkaline pretreatment for SCB.

Bioactive molecules of plant species are promising alternatives for the chemical control of gastrointestinal nematodes in ruminants. Extracts of native and exotic seed species from Brazil's semi-arid region were tested in vitro in an egg hatch assay and the bioactivity of their proteins was investigated. Each seed species was subjected to three extractions with three types of solvents. All the seeds showed ovicidal activity, which varied according to the solvents. Higher ovicidal activity was found in the molecule fractions of low molecular weight (0.05, Bonferroni test). Hemagglutinating activity was detected in the fractions of C. spectabilis and M. oleifera fractions, hemolysin activity in the A. lebbeck and M. oleifera fractions, serine protease inhibitory activity in the A. lebbeck, I. asarifolia, J. curcas, M. oleifera and R. communis fractions, cysteine protease inhibitor activity in the M. oleifera fraction, and no protein activity in the L. ferrea fraction. The results of this work reveal new plant species with a potential for use in controlling nematode parasites in goats, thus opening a new field of research involving plant protein molecules with ovicidal properties. [Lectina, hemolisina e inibidores de protease em frações de sementes com atividade ovicida contra Haemonchus contortus]. Resumo: Moléculas bioativas de espécies vegetais são alternativas promissoras ao controle químico dos nematoides gastrintestinais em ruminantes. Extratos de sementes de espécies nativas e exóticas do Semiárido Brasileiro foram testados in vitro em ensaio de eclosão de ovos e investigada a natureza proteica da bioatividade. Três extrações com três solventes foram feitas para cada semente estudada. Todas as sementes apresentaram atividade ovicida, variando com o solvente utilizado. Maior taxa de inibição da eclosão concentrou-se nas frações de moléculas de baixa massa molecular (0,05, teste de Bonferroni). Observou-se atividade hemaglutinante nas frações de C. spectabilis e M. oleifera, de hemolisina em A. lebbeck e M. oleifera, de atividade inibidora de protease da serina em A. lebbeck, I. asarifolia, J. curcas, M. oleifera e R. communis, de atividade inibidora de protease da cisteína em M. oleifera e nenhuma atividade proteica na fração de L. ferrea. Os resultados revelaram novas espécies botânicas com potencial de controle de nematoides em caprinos e um novo campo de pesquisa, o estudo de moléculas de origem proteica com atividade ovicida.

Summary Electrophoretic and chromatographic techniques were used to determine water-soluble peptide profiles aiming to identify the adulteration of buffalo milk mozzarella cheese by the addition of cow's milk. Thus, cheeses were produced with contents of cow's milk varying from 0% to 100%, and the peptides extracted after production and after 20 days of refrigeration. Polyacrylamide gel electrophoresis under denaturing conditions in the presence of sodium dodecyl sulphate (SDS-PAGE) identified a potential peptide marker of exclusively bovine origin with a size of about 21 kDa for the addition of cow's milk above 30%. Reverse-phase high-performance liquid chromatography (RP-HPLC) indicated the existence of two potential peptides present in higher concentrations in buffalo milk and one exclusive for cow's milk, the latter making it possible to estimate the addition of cow's milk to buffalo milk. Six commercial brands of buffalo mozzarella cheese were evaluated, and indications of adulteration found in four of them.

Cationic peptides found in Moringa oleifera seeds belong to different protein families and are described as the main flocculating agents of the species. In this study we report the identification and isolation of four new flocculant peptides, called Mo-HLPs 1–4, belonging to the family of hevein-like peptides, previously only known for their members' antimicrobial activity. Purification of the peptides followed two sequential membrane ultrafiltration steps and separation by reverse-phase liquid chromatography. Proteomic analyses showed that Mo-HLPs are extremely basic (pI >10) cysteine-rich molecules with molecular masses between 4.5 and 4.8 kDa and with a highly conserved chitin-binding domain. Searches in BLAST revealed high similarity of Mo-HLPs with hevein and other hevein-like peptides and 90% identity with morintides, which are members of the 8C-hevein-like subfamily found in M. oleifera leaves. Mo-HLPs microflocculation assays showed distinct coagulation/flocculation efficiencies, promoting turbidity reduction levels between 67 and 89% in synthetic turbid water. Activity variations were attributed to the substitution of some amino acids among the isoforms, which may have altered the final net charge of the molecules. The identification of Mo-HLPs represents the discovery of a new group of cationic peptides involved in the flocculation properties of M. oleifera seeds. Significance The study reveals the presence of hevein-like peptides in Moringa oleifera seeds. It is reported for the first time that members of this family have properties to act as flocculating agents of importance for water treatment processes. The identification of these peptides as well as new functional assignment broadens the horizon for speculation on new species which could act as sources of green coagulants for sustainable water treatment, and contributes to the knowledge about occurrence, distribution, molecular and active diversity of peptides belonging to the hevein-like family.

Enabling the use of castor cake in animal feeding is an excellent alternative strategy to reduce feed costs. The cake is a by-product derived from the extraction of the castor oil by the biodiesel industry whose chemical composition is satisfactory despite the presence of antinutritional factors like toxic lectins, which require detoxification before it can be used as a dietary ingredient. The aim of the present study was to evaluate alternative chemical sources in the degradation and inactivation of ricin and Ricinus communis agglutinin (RCA), two lectins from castor cake. Ten chemical compounds were evaluated: sodium hydroxide, monodicalcium phosphate, dicalcium phosphate, calcium oxide, calcium hydroxide, calcitic limestone, magnesian limestone, urea, potassium chloride, and sodium chloride. Gel electrophoresis indicated 100% lectin degradation only in the cakes treated with 90 g sodium hydroxide and 2500 mL water per kg of cake. The hemagglutination assay was crucial to providing innocuousness to the treated cakes, with total absence of hemagglutinating activity observed in the castor cakes treated with 60 or 90 g sodium hydroxide in water volumes equal to or higher than 1500 mL/kg of castor cake and in the cakes treated with 90 g calcium oxide with 2500 or 3000 mL water/kg castor cake. Thus, though depending on the concentration of the chemical compound and on the volume of water per kilogram of treated cake, sodium hydroxide and calcium oxide showed to be promising chemical products for degradation and complete inactivation of the lectins present in castor cake to allow its use as an ingredient in animal diets.

Resumo: Com o crescimento da indústria sucroalcooleira, buscam-se alternativas de uso dos resíduos gerados por ela. Os pequenos ruminantes de raças naturalizadas do Nordeste brasileiro mostram-se como grupos potenciais para que seja utilizado o bagaço de cana-de-açúcar (BCA) nas dietas. Nesse contexto, objetivou-se determinar a degradabilidade ruminal in situ da matéria seca (MS) e da fibra em detergente neutro (FDN) do BCA e os parâmetros ruminais em caprinos Moxotó e ovinos Morada Nova, fistulados no rúmen. Contidos em sacos de náilon, 3g de BCA foram incubados no rúmen nos tempos seis, 24 e 96 horas, determinando-se o conteúdo de MS e FDN nos resíduos obtidos. Nos tempos zero, seis e 12 horas após a primeira refeição, mediram-se no líquido ruminal pH e nitrogênio amoniacal (N-NH3) ruminal. O CMS não diferiu entre caprinos e ovinos. O potencial de máxima degradação da MS foi semelhante entre espécies, e da FDN foi superior em caprinos. Ovinos apresentaram maiores tempo de colonização, taxa de degradação e degradabilidade efetiva da MS e FDN. O pH não diferiu entre as espécies. Observou-se maior concentração de N-NH3 ruminal em caprinos, no tempo zero. Diante da maior velocidade de degradação da MS do BCA pelos ovinos, essa espécie se mostra detentora de uma microbiota ruminal com crescimento mais eficiente sobre o BCA. [In situ degradability of sugarcane bagasse for naturalized small ruminant breeds from the northeastern Brazil]. Abstract: With the increase of the sugar and alcohol industries, alternative uses for residue are sought, and the small ruminants from the naturalized breeds of northeastern Brazil are potential groups to make use of the sugarcane bagasse (SCB) in their diets. In this context, the objective was to determine the in situ degradability of dry matter (DM) and neutral detergent fiber (NDF) of SCB and ruminal parameters in Moxotó goats and Morada Nova sheep rumen fistulated. Three grams of SCB were placed in naylon bags and incubated in the rumen at 6, 24 and 96 hours, and the residues analyzed for DM and NDF. Rumen fluid was collected at zero, 6 and 12 hours after the first meal and pH and ammonia nitrogen (N-NH3) were determined. DMI did not differ between goats and sheep. The maximum degradation potential of DM was similar between species and the A of NDF was higher in goats. Sheep had higher colonization time, rate of degradation and effective degradability of DM and NDF. The pH did not differ between species. The highest concentration of ruminal N-NH3 in goats was at time zero. Given the higher rate of degradation of bagasse dry matter by sheep, this specie shows a more efficient rumen microbial growth on SCB.

This study evaluated the viability of Lactobacillus rhamnosus EM1107 incorporated in semi-hard goat cheese (Coalho) when exposed to simulated gastrointestinal conditions, as well as the inhibitory effects of this strain against pathogenic bacteria in goat Coalho cheese during refrigerated storage. After in vitro digestion, no change in viable cell count of L . rhamnosus (6.75 log CFU/g) was observed compared with the count before simulation (6.53 log CFU/g). Against Staphylococcus aureus , L . rhamnosus exhibited inhibition rates of 1.55%, 1.7% and 21.66% at 7, 14 and 21 days of storage, respectively. Furthermore, against Salmonella Enteritidis, the inhibition rates were 4.36%, 5.33% and 5.51% at 7, 14 and 21 days of storage, respectively and against Listeria monocytogenes , the inhibition rates were 2.62%, 1.57% and 10.23% at 7, 14 and 21 days of storage, respectively. Against Escherichia coli , L . rhamnosus showed inhibition rate of 7.98% at 7 days of storage and no inhibitory effects at 14 and 21 days. The results indicate that goat Coalho cheese has a protective effect on the viability of L . rhamnosus EM1107 during artificial digestion. In addition, this strain could be used as a protective culture to delay the growth of pathogenic bacteria, particularly S . aureus and L . monocytogenes .

The objective of this study was to evaluate the influence of replacing soybean meal (SM) with castor bean cake (DCC), detoxified using two alkaline products, on the feeding behavior and physiological parameters of Saanen and Anglo-Nubian goat breeds with an initial body weight of 16.22 ± 0.67 kg. The treatments consisted of three diets that were isoproteic and isoenergetic: the first with a standard formulation based on corn and SM, the second with DCC detoxified using calcium hydroxide (Ca(OH)2 DCC), and the third with DCC detoxified using sodium hydroxide (NaOH DCC). A completely randomized design with a 3 × 2 (diets and breeds) factorial arrangement and four replicates per combination was used. A dietary effect on the intake of dry matter (DM) and NDFap (P = 0.02 and 0.01) was observed, with lower values for goats fed NaOH DCC than the other diets. The diets influenced feeding and rumination times (P = 0.04 and 0.03). An interaction (P = 0.04 and 0.01) between the breeds and the SM-based diet was found for time variables (other activity and idle time). Increased feeding and neutral detergent fiber (NDF) rumination efficiencies were observed for goats fed SM and Ca(OH)2 DCC (P = 0.03 and 0.01). Goats fed the NaOH DCC diet consumed large amounts of water, while Saanen goats urinated more times than did Anglo-Nubian goats. The diets had an effect on the heart rate and rectal temperature (P = 0.01 and 0.02), while the body surface temperature was influenced by the breed. Thus, Ca(OH)2 or NaOH DCC has a great potential to replace SM in the feeding of dairy goats. When used as diet for goats in the growth phase, NaOH DCC causes a reduction of DM and NDF intakes. Neither DCC negatively affected the physiological parameters of goats. [Comportamento alimentar e parâmetros fisiológicos de cabritas recriadas consumindo dietas contendo torta de mamona destoxificada]. Resumo: Objetivou-se avaliar a influência da substituição do farelo de soja (FS) pela torta de mamona destoxificada (TMD) por dois produtos alcalinos sobre o comportamento alimentar e parâmetros fisiológicos de cabritas das raças Saanen e Anglo-nubiana, com peso corporal inicial de 16,22 ± 0,67 kg. Os tratamentos consistiram de três dietas, uma com formulação padrão à base de milho e FS e as demais foram formuladas com torta de mamona destoxificada por hidróxido de cálcio (TMD Ca(OH)2 ) e outra por hidróxido de sódio (TMD NaOH), as quais foram isoproteicas e isoenergéticas. Utilizouse um delineamento inteiramente casualizado, com arranjo fatorial 3 x 2 (dieta e raça) com quatro repetições por combinação. Houve efeito das dietas sobre o consumo de MS e FDNcp (P= 0,02 e 0,01), com menores valores para as cabras alimentadas com TMD NaOH. As dietas influenciaram os tempos de alimentação e ruminação (P= 0,04 e 0,03). Houve interação (P= 0,04 e 0,01) entre as raças e dieta à base de FS para as variáveis tempo com outras atividade e ócio. Observou-se maiores eficiências de alimentação e ruminação da FDN para as cabras que consumiram FS e TMD Ca(OH)2 (P= 0,03 e 0,01). As cabras da dieta TMD NaOH consumiram maiores quantidades de água e as Saanen urinaram mais vezes que as Anglo-nubiana. Houve efeito das dietas sobre a frequência cardíaca e temperatura retal (P= 0,01 e 0,02), já a temperatura corporal foi influenciada pelas raças. A torta de mamona destoxificada pelo hidróxido de cálcio e/ou hidróxido de sódio tem grande potencial para substituir o farelo de soja na alimentação de cabras leiteiras. Quando usado na composição de dietas para caprinos em fase de crescimento, a torta de mamona destoxificada pelo hidróxido de sódio leva à redução do CMS, bem como da FDN. Ambas as tortas não alteram negativamente os parâmetros fisiológicos das cabras.. Made available in DSpace on 2018-09-22T00:31:47Z (GMT). No. of bitstreams: 1 cnpc2018Feeding.pdf: 469813 bytes, checksum: 5b8b0ed35a3215691efaf1a9178831ba (MD5) Previous issue date: 2018-09-21

This study was carried out to assess physicochemical (color, moisture, protein and fat content) and rheological properties (fracture stress, fracture strain, degree of solidity and stress decay), as well as to assess the authenticity (using SDS-PAGE) of Minas Frescal cheese in 21 commercial samples acquired in Southern Brazil. Large differences among the samples, which tended to present a yellowish white color were observed. Moisture and protein influenced on the rheological properties and cheeses showed a tendency to being viscous and firm. SDS-PAGE revealed a wide unexpected variability in their proteins profiles and a densitometric casein/β-lactoglobulin ratio allowed to distinguish authentic cheese from adulterated ones. The profiles suggest the irregular presence of whey in the composition of these products, contrary to the enzymatic process legally required. These results emphasize the need for a more effective control, mainly in the selection of raw material, aiming to offer consumers authentic products.

A galactomannan extracted from the endosperm of Caesalpinia pulcherrima seeds was submitted to partial enzymatic hydrolysis to overcome the limitation of use of this polysaccharide as a dietary fibre ingredient, since the intact galactomannan may promote a considerable increase in the viscosity of food products, even when added at low concentrations. The total dietary fibre recovered from the partially hydrolysed galactomannan (PHGM) was 78.27%. The molar mass of PHGM and the absolute viscosity of aqueous solutions were reduced in relation to the intact galactomannan. Nevertheless, their structural characteristics were very similar when evaluated by thermogravimetric analysis, infrared spectroscopy, and also by 1H and 13C nuclear magnetic resonance. A lack of growth promotion in the food-grade strains tested using PHGM during a preliminary in vitro fermentation assay suggests that the metabolism of these microorganisms most likely would not affect the galactomannan content in products during their production and storage. PHGM presented suitable properties to be added as an alternative dietary fibre source in a wide range of food products, particularly in beverages.

The search for probiotic candidates among lactic acid bacteria (LAB) isolated from food may uncover new strains with promising health and technological properties. Lactobacillus mucosae strains attracted recent research attention due to their ability to adhere to intestinal mucus and to inhibit pathogens in the gastrointestinal tract, both related to a probiotic potential. Properties of interest and safety aspects of three Lb. mucosae strains (CNPC006, CNPC007, and CNPC009) isolated from goat milk were investigated employing in vitro tests. The presence of genetic factors related to bile salt hydrolase production (bsh), intestinal adhesion properties (msa, map, mub, and ef-tu), virulence, and biogenic amine production were also verified. All strains exhibited the target map, mub, and ef-tu sequences; the msa gene was detected in CNPC006 and CNPC007 strains. Some of the searched sequences for virulence factors were detected, especially in the CNPC009 strain; all strains carried the hyl gene, related to the production of hyaluronidase. Lb. mucosae CNPC007 exhibited a high survival rate in simulated gastric and enteric conditions. Besides, all strains exhibited the bsh sequence, and CNPC006 and CNPC007 were able to deconjugate salts of glycodeoxycholic acid (GDC). Regarding technological properties for dairy product applications, a relatively higher milk acidification and clotting capacity, diacetyl production, and proteolytic activity were registered for CNPC007 in comparison to the other strains. Collectively, the results aim at Lb. mucosae CNPC007 as a promising probiotic candidate for application in dairy products, deserving further studies to confirm and explore its potential.

Latex fractions from Calotropis procera, Cryptostegia grandiflora, Plumeria rubra, and Himatanthus drasticus were assayed in order to prospect for new plant peptidases with milk-clotting activities, for use as rennet alternatives. Only C. procera and C. grandiflora latex fractions exhibited proteolytic and milk-clotting activities, which were not affected by high concentrations of NaCl and CaCl2. However, pre-incubation of both samples at 75 °C for 10 min eliminated completely their activities. Both proteolytic fractions were able to hydrolyze k-casein and to produce peptides of 16 kDa, a similar SDS-PAGE profile to commercial chymosin. RP-HPLC and mass spectrometry analyses of the k-casein peptides showed that the peptidases from C. procera or C. grandiflora hydrolyzed k-casein similar to commercial chymosin. The cheeses made with both latex peptidases exhibited yields, dry masses, and soluble proteins similar to cheeses prepared with commercial chymosin. In conclusion, C. procera and C. grandiflora latex peptidases with the ability to coagulate milk can be used as alternatives to commercial animal chymosin in the cheese manufacturing process., Centro de Investigación de Proteínas Vegetales

Coalho cheese of Ceara and the Jaguaribe region of Brazil has been studied to determine its peptide profile. Peptides generated by the action of peptidases upon cheese proteins were separated by reverse-phase HPLC to give 28 fractions. Peptide sequencing after MS/MS fragmentation enabled the identification of 116 different peptides; 74 of them originated from β-casein, 4 from βA2-casein, 4 from βA3-casein, 25 from αS1-casein, 5 from αS2-casein, and 4 from κ-casein. Phosphorylated peptides were identified, one from αS1-casein and 17 from β-casein. Other reports on the bioactivity of casein-derived peptides have shown that the β-casein peptide (193-209) exhibits immunomodulatory, antimicrobial and antihypertensive activity. The peptides β-casein (58-72), β-casein (193-202), αs1-casein (85-91), αs1-casein (1-9), as well as αs2-casein (189-197) have antihypertensive activity. The fragment αS1-casein (1-23) is an immunomodulatory and antimicrobial peptide. These results can be a marker to determine the authenticity of this Brazilian cheese.

The casein and its hydrolysates have many desirable functional properties, so there is great interest in its use in food and pharmaceutical industries. The hydrolysis of casein by a new protease obtained from latex Jacaratia corumbensis was performed to obtain antimicrobial peptides. Four proteins were visualized by electrophoresis of the enzyme extract of J. corumbensis, a band of molecular weight of approximately 30 kDa with the presence of other bands of low density. The fractions αs-CN, β-CN and κ-CN, were subjected to hydrolysis for a period of 1 min 24 h, where aliquots were collected and analyzed by SDS-PAGE to the characterization of peptides. The hydrolysates were evaluated for antimicrobial activity by determining the Minimum Inhibitory Concentration (MIC). The hydrolysates obtained at time of 2 h showed antimicrobial activity against microorganisms Enterococcus faecalis, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae and Staphylococcus aureus, indicating that the peptides obtained by hydrolysis of bovine casein by latex extract J. corumbensis showed activity antimicrobial. This fraction was subjected to reverse phase chromatography for purification of peptides and subsequent mass spectrometric evaluation. The peptides were sequenced and evaluated for their antimicrobial potential.

To obtain a probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid (CLA), goats’ diet was supplemented with soybean oil to produce CLA-enhanced milk, and Lactobacillus acidophilus La5 was incorporated into cheeses. CLA concentration and probiotic viability were evaluated during 60 days. Four pilot-scale cheese-making trials were manufactured, in triplicates. Cheeses T1 and T2 were produced with control milk, and T3 and T4 with CLA-enhanced milk. L. acidophilus was added to cheeses T2 and T4 during processing. The CLA content (isomer C18:2 cis -9, trans -11) in T3 and T4 was 246% to 291% higher than in T1 and T2 ( P L. acidophilus were around 7.5 log cfu g −1 in T2 and T4 during the study, and the highest CLA content in T4 did not influence the probiotic viability ( P > 0.01). The CLA-enriched probiotic caprine Coalho cheese obtained is proposed as a vehicle for beneficial microorganisms and fatty acids.

Equine raw milk whey proteins were separated by anion-exchange fast protein liquid chromatography and characterised by alkaline polyacrylamide gel electrophoresis (PAGE), sodium dodecyl sulphate PAGE, and bi-dimensional PAGE. Approximately, 1% of α-lactalbumin (α-LA) was N-glycosylated. A minor N-glycosylated form of lysozyme was also found in equine milk. On the other hand, two non-glycosylated α-LA isoforms with similar molecular masses (14,215±4 Da) were shown to be present. Their respective apparent isoelectric points were 5.25 and 4.94. These isoforms did not correspond to different genetic variants and were not the result of α-LA modulation by calcium ions. They corresponded rather to a non-enzymatic deamidation process of a single asparagine side-chain, the most acidic isoform being spontaneously generated from the less acidic isoform by simple incubation of α-LA at 37°C. The initial rate of this chemical degradation was 4.5 μm ammonia liberated per hour, in 150 mm sodium phosphate buffer pH 7.4 at 37°C. Deamidation induced a slight variation in secondary structure content, but no significant change in the tertiary structure of the equine α-LA was studied by circular dichroism in the near- and far-UV regions.

The equine α s1 - and β -caseins (CN) were purified by chromatography on DEAE-cellulose and by reversed-phase HPLC. The α s1 -, β -, and κ -CN were characterized either by monodimensional urea-PAGE or sodium dodecylsulfate ( SDS )-PAGE or by bidimensional electrophoresis. κ -Casein was characterized after electrophoresis by glycoprotein-specific staining. To identify α s1 -CN without ambiguity, internal sequences were determined after trypsin or chymosin digestion of purified α s1 -CN. These sequences, that could be estimated to correspond to 62% of the full protein, presented strong identities with regions of α s1 -CN primary structures of other species. In particular, 51, 48, 43, and 40% identities were obtained with corresponding regions of sow, dromedary, cow, and human α s1 -CN, respectively. On the other hand, trace amounts of equine γ -CN-like and proteose peptone component 5-like peptides were found in the whole CN. They were identified by microsequencing and corresponded to β -CN peptides generated by plasmin action on the whole CN. The equine α s1 , β -, and κ -CN were separated by bidimensional electrophoresis in numerous isoelectric variants with apparent isoelectric point distributed between pH 4.4 to 6.3, 4.4 to 5.9, and 3.5 to 5.5, respectively. The β - and κ -CN displayed a more acidic character in the mare than in the cow.

Sarah Maria Frota Silva, Maria Do Socorro Rocha Bastos, Camila Mota Martins, Karina Maria Olbrich dos Santos, Antonio Silvio do Egito Vasconcelos, Kirley Marques Canuto. Acao Microbiologica de Filme de Acetato com Oleos Essenciais em Queijo Coalho. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-283 Acao Microbiologica de Filme de Acetato com Oleos Essenciais em Queijo Coalho

Due to its lack of sensitivity, periodic acid/Schiff (PAS) staining of gels is not considered to be relevant for the detection of glycoproteins other than mucin-type glycoproteins after nondenaturing or urea polyacrylamide gel electrophoresis (PAGE). A simple and highly sensitive method was developed for the detection of bovine milk glycoproteins separated by nondenaturing PAGE, urea-PAGE, and isoelectric focusing. After electrophoresis, proteins were electrotransferred onto a polyvinylidene difluoride (PVDF) membrane and then glycoproteins were specifically stained by the Schiff's reagent after periodic acid oxidation. This method allowed the detection of the glycosylated forms of bovine α-lactalbumin with sufficient sensitivity after nondenaturing PAGE or isoelectric focusing of whey proteins. Combination of isoelectric focusing and PAS detection on a PVDF membrane provided a resolutive tool in the characterization of the different glycoforms of κ- casein and also of component PP3 of proteose peptones. Distinction between the non-glycosylated and glycoforms of κ-casein separated by urea-PAGE or isoelectric focusing was performed by com- paring Coomassie blue staining and PAS staining. Moreover, amino-terminal microsequencing of glycoproteins immobilized on the membrane could be performed after PAS staining. bovine milk protein / glycoprotein / electrophoresis / isoelectric focusing / electroblotting / Schiff's reagent

Equine whole casein was hydrolysed by chymosin and some peptides generated were characterised by microsequencing after reversed-phase high performance liquid chromatography or sodium dodecyl sulphate polyacrylamide gel electrophoresis. β-Casein was readily hydrolysed into amino- and carboxy-terminal fragments after cleavage of the Leu190–Tyr191 bond. These two fragments seemed to be resistant to further chymosin hydrolysis on incubation for up to 24 h. Equine κ-casein was purified by affinity chromatography on immobilised wheat germ agglutinin. O-Glycosylated κ-casein was found to represent less than 6.8% of the equine casein components. Equine κ-casein was also hydrolysed and para-κ-casein and glycomacropeptide were generated after cleavage of the Phe97–Ile98 bond.

Polyacrylamide gel electrophoresis (PAGE) in presence of urea (urea-PAGE) or sodium dodecyl sulfate (SDS-PAGE) was evaluated to detect the presence of cow milk added to goat milk. A method was optimized to prepare sodium caseinate from milk in few minutes. After that, the sodium caseinate was analyzed by PAGE. The urea-PAGE was the most appropriated method to identify adulteration as caprine and bovine as1-caseins displayed different migration rates. When cow milk was added to goat milk at different proportions, the presence of bovine as1-casein was detected in the mixture by urea-PAGE for a minimal proportion of 2.5% of cow milk added to goat milk. The good sensitivity, the repeatability and the short time for execution indicate that the described method will be able to be routinely applied for the quality control of goat milk in dairy industry., Avaliaram-se os métodos de eletroforese em gel de poliacrilamida (PAGE) em presença de uréia (uréia-PAGE) e dodecil sulfato de sódio (SDS-PAGE) para identificar a adulteração do leite de cabra pela adição do leite de vaca. Um método foi otimizado para preparação do caseinato de sódio em poucos minutos para análise eletroforética. Uréia-PAGE foi o método mais apropriado para identificação desse tipo de fraude, em decorrência da presença da caseína as1 com migração mais rápida no leite bovino. A presença da as1-caseína bovina foi detectada a partir da adição de 2,5% de leite de vaca utilizando uréia-PAGE. O limite de detecção, a repetibilidade, o tempo para execução indicaram que esse método pode ser aplicado como rotina no controle de qualidade do leite de cabra recebido pelas indústrias de processamento.

Submitted by Rosivalda Pereira (mrs.pereira@ufma.br) on 2018-06-06T19:44:54Z No. of bitstreams: 1 Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain of Aspergillus oryzae.pdf: 1385523 bytes, checksum: 2148199633bc70e08de00b6170071280 (MD5) Made available in DSpace on 2018-06-06T19:44:54Z (GMT). No. of bitstreams: 1 Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain of Aspergillus oryzae.pdf: 1385523 bytes, checksum: 2148199633bc70e08de00b6170071280 (MD5) Previous issue date: 2013 CNPq Oil cakes have excellent nutritional value and offer considerable potential for use in biotechnological processes that employ solid-state fermentation (SSF) for the production of high value products. This work evaluates the feasibility of using canola cake as a substrate for protease production by a selected strain of Aspergillus oryzae cultivated under SSF. The influences of the following process parameters were considered: initial substrate moisture content, incubation temperature, inoculum size, and pH of the buffer used for protease extraction and activity analysis. Maximum protease activity was obtained after cultivating Aspergillus oryzae CCBP 001 at 20°C, using an inoculum size of 107 spores/g in canola cake medium moistened with 40 mL of water to 100 g of cake. Cultivation and extraction under selected conditions increased protease activity 5.8-fold, compared to the initial conditions. Zymogram analysis of the enzymatic extract showed that the protease molecular weights varied between 31 and 200 kDa. The concentrated protease extract induced clotting of casein in 5 min. The results demonstrate the potential application of canola cake for protease production under SSF and contribute to the technological advances needed to increase the efficiency of processes designed to add value to agroindustrial wastes.

O objetivo deste trabalho foi avaliar os efeitos da restrição alimentar sobre a produção de leite bovino e sobre seu perfil eletroforético de proteínas, bem como relacioná‑los à estabilidade do leite pelo teste do álcool. Foram conduzidos dois experimentos com vacas Jersey: no primeiro, avaliou-se o efeito da redução de 40% na alimentação fornecida a vacas semiconfinadas; no segundo, avaliou-se o efeito da restrição de 30% do conteúdo de nutrientes digestíveis totais na alimentação de vacas confinadas. As frações proteicas foram determinadas por eletroforese, e sua quantificação por meio de análises de imagens. As amostras de leite foram classificadas conforme estabilidade no teste do álcool a 72°GL. A restrição alimentar de 40% a vacas semiconfinadas reduziu a produção de leite, mas não alterou a composição de proteínas lácteas e a estabilidade do leite; neste caso, o leite instável apresentou maiores teores de β‑caseína e de proteínas totais, porém menor proporção de κ‑caseína em comparação ao leite estável. A restrição de 30% do aporte energético a vacas confinadas não reduziu a produção leiteira, porém diminuiu a percentagem de albumina sérica bovina e a estabilidade no teste do álcool; neste caso, o leite instável e o estável não diferiram quanto às proteínas lácteas. The objective of this work was to evaluate the feeding restriction effects on milk yield and on its electrophoretic protein profile, and to relate them to milk stability to the alcohol test. Two experiments were carried out with Jersey cows: in the first one, the effect of 40% feed restriction was evaluated on semiconfined cows; in the second one, the effect of 30% reduction in total digestive nutrients was evaluated on confined cows. Protein fractions were determined by electrophoresis and their quantification was done by image analysis. Milk samples were classified according to their stability in the 72°GL‑alcohol test. The 40% feed restriction for semiconfined cows decreased milk yield, but it did not change milk protein contents and stability; in this case, unstable milk showed larger contents of β‑casein and total proteins, but lower κ‑casein in comparison to stable milk. The 30% restriction of energy supply for confined cows did not reduce milk yield, but decreased the percentage of serum bovine albumin and milk stability; in this case, unstable and stable milk did not differ as for protein fractions.

Milk-clotting activity found in ammonium sulfate-precipitated protein extracts from Albizia lebbeck and Helianthus annuus seeds was studied. Specific clotting activity of albizia seed extract was 15 times higher than that of sunflower seed extract. Zymogram analysis revealed several proteolytic bands in albizia seed extract and one diffuse proteolytic band for sunflower seed extract. Whole bovine casein was incubated with the plant seed extracts or chymosin and some breakdown products were characterized by reversed-phase high-performance liquid chromatography and electrophoresis. Similar to chymosin, the two seed extracts exhibited proteolytic activity toward κ-casein, αs-casein and β-casein, with the highest activity observed for the albizia seed extract. Mass spectrometry analysis showed that the sunflower extract hydrolyzed κ-casein at the Phe105–Met106 bond, as does chymosin. The albizia extract also displayed activity on κ-casein, but the Lys116–Thr117 bond was its preferred target.

In this study, we evaluate the technological, nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-milk yogurts (stored under refrigeration) also contained Limosilactobacillus mucosae CNPC007 (an autochthonous strain). The XY1% and XY2% treatments presented greater intensity in terms of color (yellow), and greater luminosity (L*) during storage than the control yogurt (CY). Up to the 14th day of storage, the XY1% and XY2% treatments presented greater viscosity values as well. During storage, as in any fermentation process, a reduction in lactose (hydro- lysis) was observed, with a greater release of simple sugars glucose and galactose and a concomitant increase in the lactic acid content. The PCA confirmed that these behaviors were more evident from the 14th day of the XY1% treatment, and on the 28th day in XY2% treatment. After 28 days of storage, XY2% presented higher counts of L. mucosae CNPC007, with higher mineral, total phenolic compounds, and flavonoid contents, as well as greater antioxidant activity (by FRAP). Xique-xique flour can be used to produce goat-milk yogurt without negatively affecting its technological characteristics, adding both nutritional and functional value to the product. Made available in DSpace on 2022-04-28T11:22:13Z (GMT). No. of bitstreams: 1 1-s2.0-S0023643822001001-main.pdf: 1832619 bytes, checksum: 5249ad790e928ebe3258c7b36cd33d60 (MD5) Previous issue date: 2022

Made available in DSpace on 2019-10-16T18:04:36Z (GMT). No. of bitstreams: 1 posterICFD2019p179.pdf: 136659 bytes, checksum: 239ecce85c7ec41e0ea21514e1ad7076 (MD5) Previous issue date: 2019 Poster 378/110. Na afiliação da primeira autora consta Food Research and Extension Centre (NUPEA).

The objective of this work was to obtain buffalo milk powder through the process of drying in mini spray dryer, and evaluate its physical, chemical, structural and proteomic features during storage. The buffalo milk was subjected to drying by atomization, air temperature of 140°C inlet. The samples were evaluated at times 0, 30, 60, 90, 120 and 150 days of storage. The moisture content, fat, protein, ash, density, acidity, solubility index, burning particles were analysed, along with structural analysis by Scanning Electron Microscopy (SEM) and proteomic study (SDS-PAGE). The production of milk powder from the set standards produced a buffalo milk powder with satisfactory results of physical and chemical compositions. In the SEM analysis was possible to observe an accumulation of milk powder particles with withered and wrinkled structures. Variations in the intensity of the bands of protein fractions were observed by electrophoresis, but no significant changes. The production secured buffalo milk powder with good quality characteristics, without any undesirable changes in the product during the storage time. [Perfil quimico, estructural y proteomico de leche en polvo del bufalo producido en mini secador por aspersion]. Resumen: El objetivo de este estudio fue obtener leche de bufala en polvo por el proceso de secado en un mini secador por aspersion y evaluar sus caracter?sticas f?sicas, qu?micas, estructurales y proteomicas durante el almacenamiento. La leche de bufala se sometio a secado por atomizacion, con la temperatura del aire de entrada de 140°C. Las muestras se evaluaron en los tiempos 0, 30, 60, 90, 120 y 150 d?as de almacenamiento. El contenido de humedad, grasa, prote?na, cenizas, densidad, acidez, ?ndice de solubilidad, part?culas quemadas se analizaron, junto con el analisis estructural mediante Microscop?a Electronica de Barrido (MEB) y el estudio prote ´ omico (SDS-PAGE). La produccion de leche de bufala en polvo cumpliendo con los estandares establecidos aseguro una composicion fisica y qu?mica satisfactoria. En el analisis de MEB fue posible observar una acumulacion de part?culas de leche en polvo con estructuras secas y arrugadas. Las variaciones en la intensidad de las bandas de las fracciones de prote?na fueron observadas por electroforesis, pero sin cambios significativos. La produccion de leche de b ´ ufala en polvo asegurado de las caracter?sticas de buena calidad, sin que ocurrieran cambios indeseados en el producto durante el tiempo de almacenamiento. [ANTONIO SILVIO DO EGITO VASCONCELOS].

This study evaluated the viability of Lactobacillus rhamnosus EM1107 incorporated in semi-hard goat cheese (Coalho) when exposed to simulated gastrointestinal conditions, as well as the inhibitory effects of this strain against pathogenic bacteria in goat Coalho cheese during refrigerated storage. After in vitro digestion, no change in viable cell count of L. rhamnosus (6.75 log CFU/g) was observed compared with the count before simulation (6.53 log CFU/g). Against Staphylococcus aureus, L. rhamnosus exhibited inhibition rates of 1.55%, 1.7% and 21.66% at 7, 14 and 21 days of storage, respectively. Furthermore, against Salmonella Enteritidis, the inhibition rates were 4.36%, 5.33% and 5.51% at 7, 14 and 21 days of storage, respectively and against Listeria monocytogenes, the inhibition rates were 2.62%, 1.57% and 10.23% at 7, 14 and 21 days of storage, respectively. Against Escherichia coli, L. rhamnosus showed inhibition rate of 7.98% at 7 days of storage and no inhibitory effects at 14 and 21 days. The results indicate that goat Coalho cheese has a protective effect on the viability of L. rhamnosus EM1107 during artificial digestion. In addition, this strain could be used as a protective culture to delay the growth of pathogenic bacteria, particularly S. aureus and L. monocytogenes. Made available in DSpace on 2022-05-13T05:00:48Z (GMT). No. of bitstreams: 1 CNPC-2015-Survival.pdf: 592812 bytes, checksum: 0a32a335d4485a04b9b3ce059c1fcbb0 (MD5) Previous issue date: 2015