BR102017022741A2 - PITOMBA ENDOCARPO NATIVE STARCH - Google Patents

PITOMBA ENDOCARPO NATIVE STARCH Download PDF

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Publication number
BR102017022741A2
BR102017022741A2 BR102017022741-3A BR102017022741A BR102017022741A2 BR 102017022741 A2 BR102017022741 A2 BR 102017022741A2 BR 102017022741 A BR102017022741 A BR 102017022741A BR 102017022741 A2 BR102017022741 A2 BR 102017022741A2
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Brazil
Prior art keywords
pitomba
starch
endocarp
native starch
native
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BR102017022741-3A
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Portuguese (pt)
Inventor
Deise Souza De Castro
Wilton Pereira Da Silva
Josivanda Palmeira Gomes
Inácia Dos Santos Moreira
Luzia Marcia De Melo Silva
Jacinete Pereira Lima
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Universidade Federal De Campina Grande - Pb
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Priority to BR102017022741-3A priority Critical patent/BR102017022741A2/en
Publication of BR102017022741A2 publication Critical patent/BR102017022741A2/en

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    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/04—Extraction or purification
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

amido nativo do endocarpo da pitomba. é uma invenção que apresenta o processo de extração do amido nativo do endocarpo da pitomba, visando aproveitamento tecnológico e industrial da espécie.native starch of pitomba endocarp. It is an invention that presents the extraction process of native starch from pitomba endocarp, aiming at technological and industrial utilization of the species.

Description

“AMIDO NATIVO DO ENDOCARPO DA PITOMBA”“NATIVE STARCH IN THE ENDOCARP OF PITOMBA”

CAMPO DE INVENÇÃO [001] A presente invenção apresenta um processo extração do amido nativo do endocarpo da pitomba, visando ampliar o aproveitamento tecnológico e industrial da espécie.FIELD OF INVENTION [001] The present invention presents a process for extracting native starch from the pitomba endocarp, aiming to expand the technological and industrial use of the species.

ESTADO DA TÉCNICA [002] A extração de amido nativo de espécies vegetais que substituam as fontes tradicionalmente utilizadas, é de fundamental importância na tentativa de encontrar amidos adequados para aplicações específicas como ingrediente ou aditivo alimentar.STATE OF THE TECHNIQUE [002] The extraction of native starch from plant species that replace sources traditionally used, is of fundamental importance in the attempt to find starches suitable for specific applications as an ingredient or food additive.

[003] Consequentemente, a extração de amido do endocarpo da pitomba atribui uma alternativa de aproveitamento tecnológico e industrial do fruto, o qual é cultivado de forma extrativista.[003] Consequently, the extraction of starch from the pitomba endocarp attributes an alternative for technological and industrial use of the fruit, which is cultivated in an extractive manner.

[004] A pitomba possui pequena quantidade de polpa e apresenta dificuldade de despolpamento ao atingir o completo estágio de maturação. Assim, uma alternativa para a utilização e inserção deste fruto no mercado industrial seria o aproveitamento integral, devido o endocarpo representar em média, 50% do peso total do fruto.[004] The pitomba has a small amount of pulp and presents difficult pulping when reaching the complete maturation stage. Thus, an alternative for the use and insertion of this fruit in the industrial market would be the full use, since the endocarp represents, on average, 50% of the total weight of the fruit.

[005] Devido o amido ser a maior reserva energética vegetal presente nas sementes, a extração de amido nativo do endocarpo da pitomba atende a demanda industrial, de utilização de amidos que não necessitem de modificação e atendam a funções específicas na elaboração e aperfeiçoamento de novos produtos.[005] Because starch is the largest vegetable energy reserve present in seeds, the extraction of native starch from the pitomba endocarp meets the industrial demand, the use of starches that do not require modification and meet specific functions in the elaboration and improvement of new ones. products.

DESCRIÇÃO DETALHADA DA INVENÇÃO [006] A presente invenção apresenta um processo de extração de amido nativo do endocarpo da pitomba.DETAILED DESCRIPTION OF THE INVENTION [006] The present invention features a process for extracting native starch from the pitomba endocarp.

Procedimento: Para a extração do amido nativo do endocarpo da pitomba, os frutos serão despolpados a partir da imersão em solução de hidróxido de sódio (8%) por 30 minutos com sucessivas lavagens em água corrente para completa separação do endocarpo. Os endocarpos serão neutralizados pela imersão em solução de ácido cítrico (4%) por 30 segundos. Os endocarpos da pitomba foram imersos em solução de metabissulfito de sódio (0,2%) na proporção 1:2 m/v por 72 horas sob temperatura de 4 °C. Após as 72 horas, a mistura dos endocarpos e solução de metabissulfito (0,2%) foiProcedure: For the extraction of native starch from the pitomba endocarp, the fruits will be pulped after immersion in sodium hydroxide solution (8%) for 30 minutes with successive washes in running water for complete separation of the endocarp. The endocarps will be neutralized by immersion in citric acid solution (4%) for 30 seconds. Pitomba's endocarps were immersed in sodium metabisulfite solution (0.2%) in the proportion 1: 2 m / v for 72 hours at a temperature of 4 ° C. After 72 hours, the mixture of endocarps and metabisulfite solution (0.2%) was

Petição 870170080582, de 23/10/2017, pág. 9/11Petition 870170080582, of 10/23/2017, p. 9/11

2/2 triturada em triturador doméstico com velocidade máxima por 4 minutos. Após a trituração a pasta resultante foi peneirada em tecido de organza com o resíduo reprocessado e filtrado. A mistura filtrada foi decantada por 1 hora com descarte do sobrenadante. A massa decantada foi lavada em solução de metabissulfito de sódio (0,2%), decantada (1 hora) com descarte do sobrenadante por duas vezes. Após as decantações a massa foi centrifugada à 3000 rpm por 3 minutos com descarte do sobrenadante. A massa resultante da centrifugação foi lavada com álcool absoluto, centrifugada com descarte do sobrenadante por 3 vezes. A pasta resultante da centrifugação foi disposta em bandejas formando uma fina camada, e encaminhada para estufa de circulação de ar na temperatura de 50 °C por 12 horas, processadas para obtenção do pó de amido e acondicionada em embalagens herméticas para posteriores análises.2/2 crushed in a domestic shredder with maximum speed for 4 minutes. After grinding, the resulting paste was sieved in organza fabric with the residue reprocessed and filtered. The filtered mixture was decanted for 1 hour with the supernatant discarded. The decanted mass was washed in sodium metabisulfite solution (0.2%), decanted (1 hour) with the supernatant discarded twice. After settling, the mass was centrifuged at 3000 rpm for 3 minutes with the supernatant discarded. The mass resulting from the centrifugation was washed with absolute alcohol, centrifuged with the supernatant discarded 3 times. The pulp resulting from the centrifugation was placed in trays forming a thin layer, and sent to an air circulation oven at a temperature of 50 ° C for 12 hours, processed to obtain the starch powder and packed in airtight packaging for further analysis.

[007] Características físico-químicasA Metodologia: BRASIL. Normas analíticas, métodos químicos e físicos para análises de alimentos. 4a ed. Ia ed. Digital, São Paulo 2008. 1020 p.[007] Physical-chemical characteristicsThe Methodology: BRAZIL. Analytical standards, chemical and physical methods for food analysis. 4th ed. I to ed. Digital, São Paulo 2008. 1020 p.

Análises Reviews Umidade Atividade de água Moisture Water activity 3,92 (%) 0,14 3.92 (%) 0.14 Minerais Minerals 0,63 (%) 0.63 (%) Amido Starch 77,78 (%) 77.78 (%) Lipídios Lipids 0,39 (%) 0.39 (%) Proteínas Proteins 3,78 (%) 3.78 (%)

[008] Diferentes formas de uso podem ser atribuídas ao amido nativo do endocarpo da pitomba, ficando a critério do consumidor a sua aplicação.[008] Different forms of use can be attributed to the native starch of the pitomba endocarp, being at the consumer's discretion its application.

Claims (5)

REIVINDICAÇÕES 1. O amido nativo extraído do endocarpo da pitomba caracteriza-se como ingrediente e/ou aditivo alimentar.1. Native starch extracted from the pitomba endocarp is characterized as an ingredient and / or food additive. 2. Para o processo de extração do amido nativo do endocarpo da pitomba, caracterizado de acordo com a reivindicação 1, os endocarpos da pitomba livres da polpa foram imersos em solução de metabissulfito de sódio (0,2%) por 72 horas na proporção de 1:2 m/v (1 kg do endocarpo para 2 litros da solução) e submetidos a processamento em liquidificador domestico.2. For the extraction process of native starch from the pitomba endocarp, characterized according to claim 1, the free pulp endocarps of the pulp were immersed in sodium metabisulfite solution (0.2%) for 72 hours in the proportion of 1: 2 m / v (1 kg of the endocarp for 2 liters of the solution) and subjected to processing in a domestic blender. 3. O processo de extração do amido nativo do endocarpo da pitomba, caracterizado conforme as reivindicações 1 e 2, foi realizado a partir da filtração do amido processado em solução de metabissulfito de sódio (0,2%), seguido de decantação por 1 hora à 4 °C, descarte do sobrenadante com duas lavagem conseguinte em solução de metabissulfito de sódio (0,2%) seguida de decantação e descarte do sobrenadante.3. The extraction process of native starch from the pitomba endocarp, characterized according to claims 1 and 2, was carried out by filtering the starch processed in sodium metabisulfite solution (0.2%), followed by decanting for 1 hour. at 4 ° C, discard the supernatant with two washings consequently in sodium metabisulfite solution (0.2%) followed by decantation and discard the supernatant. 4. No processo de extração do amido nativo de pitomba, caracterizado segundo a reivindicação 3, decorrido os processos de decantação e descarte do sobrenadante, o amido decantado foi submetido a centrifugação à 3000 rpm por 3 minutos e descarte do sobrenadante, com três lavagens do amido em álcool absoluto seguido de centrifugação.4. In the extraction process of native pitomba starch, characterized according to claim 3, after the processes of decanting and discarding the supernatant, the decanted starch was subjected to centrifugation at 3000 rpm for 3 minutes and discarding the supernatant, with three washes of the starch in absolute alcohol followed by centrifugation. 5. No processo de extração do amido nativo do endocarpo da pitomba, caracterizado de acordo com a reivindicação 4, a pasta de amido resultante da centrifugação foi submetida a secagem em estufa de circulação forçada de ar, sob a temperatura de 50 °C por 12 horas. Após a secagem, o amido nativo do endocarpo da pitomba pode ser utilizado com ingrediente ou aditivo alimentar, ficando a critério do consumidor.5. In the extraction process of the native starch from the pitomba endocarp, characterized according to claim 4, the starch paste resulting from the centrifugation was subjected to drying in an oven with forced air circulation, under the temperature of 50 ° C for 12 hours. After drying, the native starch from the pitomba endocarp can be used with a food ingredient or additive, at the consumer's discretion.
BR102017022741-3A 2017-10-23 2017-10-23 PITOMBA ENDOCARPO NATIVE STARCH BR102017022741A2 (en)

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B03A Publication of a patent application or of a certificate of addition of invention [chapter 3.1 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]
B12B Appeal against refusal [chapter 12.2 patent gazette]