Rheological behavior of denatured whey crosslinked by transglutaminase on different quantities and reaction time

Authors

DOI:

https://doi.org/10.33448/rsd-v10i7.16447

Keywords:

Biofilms; Rheological properties; Transglutaminase; Denatured whey protein.

Abstract

This study aimed to evaluate the rheological behavior of catalyzing the reaction of denatured whey (WPD) with the microbial transglutaminase (TG) as a function of reaction time and amount of TG. The rheological study was performed according to concentrations of 8, 14, 18, 22, and 26 U / g enzyme microbial transglutaminase and reaction times of 8, 16 and 24 hours, in which the model of Ostwald-de-Waelle ( Power law) was used to adjust the experimental data. The model showed excellent adjustment with determination coefficient values (R²) greater than 0.99. It was observed that the addition of TG provided a decrease in viscosity and increased shear rates. The increase in shear stresses was also observed and the solutions presented flow behavior indices (ⴄp) less than 1, indicating that the solutions of WPD + TG present behavior of non-Newtonian fluids of the pseudoplastic type. It was also found that the reaction times have influence on the increase in behavior index and viscosity of the solution. According to the results found, it is possible to affirm that the reaction times and the amounts of TG are decisive in the processes of obtaining quality films and gels, which can yield better products after the optimization of these factors.

Author Biographies

Hanndson Araujo Silva, Universidade Federal de Campina Grande

Food Engineer from the Federal University of Campina Grande (UFCG), Master in Agricultural Engineering and PhD student in Process Engineering. He has experience in the areas of Food Science and Technology, Agrarian Sciences, Agribusiness, Biotechnology and Food Microbiology.

Ana Paula Trindade Rocha, Universidade Federal de Campina Grande

Graduated in Chemical Engineering from the Federal University of Paraíba UFPB (2000). Master in Chemical Engineering (2002) and Master in Process Engineering (2006) from the Federal University of Campina Grande. Post-doutora pela Newcastle University - England (2014). Currently she is Associate Professor of the Federal University of Campina Grande-Unidade Acadêmica de Engenharia de Alimentos. It is not a Post-Graduation Program in Agricultural Engineering, not a Post-Graduation Program in Food Engineering, and not a Post-Graduation Program in Process Engineering at the same Institution. She has experience in the area of drying in fixed leits and fluid dynamically active leits (fluidized leito and jorro leito), food processing and analysis, processing and identification of active principles of native plants of the semi-arid northeast and exploitation of agroindustrial residues.

Hugo Miguel Lisboa Oliveira, Universidade Federal de Campina Grande

He holds a PhD in Sciences and Materials Engineering from Universidade Nova de Lisboa, and a degree in Chemical Engineering from the same university. He worked in the private sector, first at CERAMED, where he developed research work on the production and scaling up of Chitosan, as well as in the development of various products related to the BIomedical area. He has been involved in several technology transfer projects between UNL and CERAMED. Subsequently, he had a first visit to Brazil at the CERTBIO research laboratory at the Federal University of Campina Grande, where he continued the work of developing materials for the biomedical area. He became Level I Adjunct Professor in the academic food engineering unit at UFCG, where he taught disciplines such as Instrumentation and Control, Industrial Installations, Biochemical Engineering, Treatment of Industrial Effluents, Separation Processes with Membranes and Materials Science. He continued his career in Portugal, where he worked at Hovione Pharma Science, as a scientist engineer, where he developed pharmaceutical products, focusing on solid amorphous dispersions, spray drying, spray congealing, and tabletting. He is currently a Visiting Professor at the Academic Food Engineering Unit, where he teaches the disciplines of Industrial Installations, Instrumentation and Control, Modeling and Process Simulation. He does research predominantly in the areas of modeling, spray drying and rheology.

Gabriel Monteiro da Silva, Universidade Federal de Campina Grande

Graduating from the Industrial Chemistry course at the State University of Paraíba (UEPB) and currently has a Scientific Initiation scholarship from CNPq, working in the area of Food Science and Technology with emphasis on: Dairy fermentation technology and Storage and Processing of Agricultural Products

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Published

17/06/2021

How to Cite

SILVA, H. A. .; ROCHA, A. P. T. .; OLIVEIRA, H. M. L. .; SILVA, G. M. da . Rheological behavior of denatured whey crosslinked by transglutaminase on different quantities and reaction time. Research, Society and Development, [S. l.], v. 10, n. 7, p. e14310716447, 2021. DOI: 10.33448/rsd-v10i7.16447. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/16447. Acesso em: 21 dec. 2024.

Issue

Vol. 10 No. 7

Section

Agrarian and Biological Sciences

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Copyright (c) 2021 Hanndson Araujo Silva; Ana Paula Trindade Rocha; Hugo Miguel Lisboa Oliveira; Gabriel Monteiro da Silva

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