Banca de QUALIFICAÇÃO: ISABELLY PAULA DE SOUSA AZEVEDO HENRIQUES

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : ISABELLY PAULA DE SOUSA AZEVEDO HENRIQUES
DATA : 20/10/2017
HORA: 14:00
LOCAL: AUditório do PPGEQ
TÍTULO:

THERMAL CHARACTERIZATION OF CAPRINE AND BOVINE MILK WHEY USING DIFFERENTIAL SCANNING CALORIMETRY (DSC) AND THERMOGRAVIMETRIC ANALYSIS (TGA).

PALAVRAS-CHAVES:

Whey, α -Lactoalbumina, β-Lactoglobulina, DSC, thermal analysis.

PÁGINAS: 50
GRANDE ÁREA: Engenharias
ÁREA: Engenharia Química
RESUMO:

The goat milk production in the state of Rio Grande do Norte has a great potential for development considering that the state has the sixth largest goat herd in Brazil. Whey is a by-product of the dairy industry, which, despite its excellent nutritional qualities and high protein content, is generally discarded in water bodies. α -Lactoalbumin (α-La) and β-Lactoglobulin (β-Lg) are the most abundant proteins in whey protein, with important nutritional, functional and physiological properties. The thermal analysis of proteins has fundamental importance due to the influence of temperature on the behavior of proteins and their properties. Thus, the objective of the present study is to perform comparative analysis of whey protein from different origins with emphasis on the thermal characterization of α-La and β-Lg proteins from goat and bovine whey in-natura. Therefore, the physico-chemical characterization of goat and bovine whey will be carried out, and the identification of α-La and β-Lg proteins will be performed through high-performance liquid chromatography. Thermal analysis will be performed using differential scanning calorimetry (DSC) and thermogravimetric analysis.

 

MEMBROS DA BANCA:
Interno - 2929066 - ANDRE LUIS LOPES MORIYAMA
Presidente - 1543286 - CAMILA GAMBINI PEREIRA
Externo à Instituição - SUZARA RAYANNE DE CASTRO SENA - UFRN