Avaliação da viabilidade da extração de proteína a partir de subproduto agroindustrial
The agricultural sector is growing every year and is very expressive in the southern region of Brazil, having a great impact on the economy both nationally and internationally. In this scenario, the state of Paraná figures as one of the largest potato producers in the country, some of these plantati...
| Autor principal: | Kloth, Marcela Giacchini |
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| Formato: | Dissertação |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2022
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/27712 |
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| Resumo: |
The agricultural sector is growing every year and is very expressive in the southern region of Brazil, having a great impact on the economy both nationally and internationally. In this scenario, the state of Paraná figures as one of the largest potato producers in the country, some of these plantations are located near the Campos Gerais, covering cities such as Ponta Grossa, Palmeira, Castro, Carambeí and Irati. There is a wide range of industrial processes that can be performed on these tubers. However, during these processes, a large amount of residues are generated, which need to be correctly disposed of. As an alternative to this problem, we propose the characterization and utilization of this waste for the extraction of potato protein, with the possibility of re-insertion into the market, generating a circular economy. Solid industrial waste from potato processing was simulated in the laboratory, conditioned in freezers, dried in stoves for physicochemical analysis and the extraction of its protein. The results of the residue characterization showed a total nitrogen content of 14% on a dry basis, reducing sugars between 0.21% to 1.71%, lipids at 0.31%, moisture at 88%, ash at 10%, total solids at 4.02%, water activity of 0.53 aW and titratable acidity of 0.17 in the sample. Process parameters were selected that would allow the extraction of a protein using experimental planning with variations in molarity, temperature and extraction time. It is concluded that this process will contribute by producing a protein of interest in the market, produced from a residue. |
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