Dissertations / Theses on the topic 'Soybean flour'

The goal of this research is to determine the effects of added soybean lipoxygenase (LOX) on bread dough rheological properties and physical properties of bread loaves compared to controls, and to determine sensory attributes of bread loaves using quantitative descriptive analysis (QDA). Protein fractions were obtained through the use of isoelectric precipitation. The pH 4.8 precipitate was found to yield the greatest LOX activity when compared with other fractions (p<0.05). The addition of pH 4.8 precipitate improved rheological properties of bread dough, examined in a farinograph, when compared to the all-purpose control (p<0.05). Addition of soy flour also increased the gluten strength of all-purpose flour (p<0.05). The addition of pH 4.8 precipitate to all-purpose flour did not improve bread loaf volume or texture. Sensory panelists described pH 4.8 supplemented bread as having firmer crumb when compared with controls (p<0.05). There were slight color differences among the loaves. The crust and crumb of bread flour loaves was lighter in color than any other sample. It was concluded that the addition of pH 4.8 precipitate to all-purpose flour greatly improved the rheological properties when compared with all-purpose flour alone.
Master of Science

Soy peroxidase enzyme obtained from isoelectic precipitation procedures was added to all-purpose flour (APF) to assess its effects on the rheological properties and consumer acceptability of yeast bread. A pH 4.8 isoelectrically precipitated fraction from soybeans was used because it produced the most precipitate and had about the same peroxidase activity as the other fractions. Gluten strength was determined using a farinograph for seven treatment groups: control (all-purpose flour), bread flour, all-purpose flour + soy flour, bread flour + soy flour, all purpose flour + pH 4.8 precipitate, all-purpose flour + 15 mg soybean peroxidase, and all-purpose flour + 25 mg soybean peroxidase. Four types of yeast bread were baked for loaf volume determination, texture analysis, and consumer acceptability: a control loaf using only all-purpose flour, a reference loaf using all bread flour, a loaf with all purpose flour + whole soy flour, and a loaf with all-purpose flour + pH 4.8 soy precipitate. The APF+soy flour, bread flour, bread flour + soy flour, and the APF + pH 4.8 precipitate produced an improvement in the gluten strength and mixing tolerance compared to the control (p<0.05). However, the improvement by the addition of the pH 4.8 precipitate cannot be attributed to the peroxidase enzyme because peroxidase needs hydrogen peroxide as a substrate and no hydrogen peroxidase could be added to the farinogragh; therefore, it was concluded that the increase in gluten strength produced by the pH 4.8 soy precipitate was due to an unknown component present in the pH 4.8 fraction. No significant differences (p<0.05) were found in crumb or crust texture for any of the treatment groups. The addition of pH 4.8 precipitate to APF significantly decreased (p<0.05) loaf volume compared to bread made from bread flour. The results from sensory analysis showed there was no difference in preference for any of the breads. This study showed no conclusive evidence that peroxidase enzyme improved gluten strength or loaf volume of yeast bread, but further research is warranted.
Master of Science

Neste trabalho, foram estudadas a possibilidade e os benefícios na aplicação da farinha de tempeh como substituinte parcial da farinha de soja integral. Para isto, inicialmente foram avaliados a composição proximal e os teores de isoflavonas (agliconas e totais) nas farinhas de soja integral e de tempeh. Foram utilizados grãos de soja das cultivares BRS 216, BRS 257 e BRS 267, a fim de verificar as alterações causadas pela fermentação com o fungo Rhizopus oligosporus, utilizado para obtenção do tempeh, e o efeito dos processos de secagem por torra controlada e liofilização sobre a farinha final obtida. Os resultados obtidos das farinhas de tempeh demonstraram um aumento nos teores de proteínas para todas as cultivares, com destaque para a BRS 216, que obteve valores finais de 57,36 g.100g-1 e 59,30g.100g-1 nos tempeh torrado e liofilizado, respectivamente. Foi verificada também redução dos teores de carboidratos totais, causada principalmente pela solubilização em água durante o processo de obtenção do tempeh, e uma elevada taxa de conversão dos compostos isoflavonóides, com aumento dos teores de agliconas (formas ativas para o organismo humano) para o tempeh liofilizado e torrado em todas as cultivares avaliadas, tendo a BRS 267 obtido o maior teor final de agliconas. Por esta razão, a BRS 267 foi escolhida para obtenção das farinhas mistas de soja e tempeh torrado/liofilizado, e para os testes de formulação do biscoito, que foi avaliado quanto à composição proximal, teor de agliconas, perfil de ácidos graxos e testes sensoriais de aceitação e intenção de compra. Os resultados desta segunda etapa comprovaram a manutenção do teor de ácido linolênico, importante para redução dos riscos de doenças coronarianas, além do ganho nos teores de agliconas quando utilizada a farinha de tempeh. Houve também alterações nos teores de proteínas e lipídios e, nos testes sensoriais, ficou evidenciada a semelhança entre as formulações, com notas satisfatórias para os atributos de aroma, sabor, textura e aceitação global dos biscoitos com farinha de soja e tempeh, quando comparadas ao biscoito contendo apenas farinha de soja. A intenção de compra também foi positiva, o que indica a torra como processo simples e economicamente viável para processamento do tempeh, e obtenção de uma farinha rica em proteínas e isoflavonas agliconas, que pode ser empregada como substituinte parcial à farinha de soja em biscoitos e outros produtos de panificação.
In this study, the benefits and application of tempeh flour as an alternative for soybean flour were evaluated. In the first stage, proximal composition, aglycone and total isoflavone content were analyzed in the soybean and tempeh flour. Grains of cultivars BRS 216, BRS 257 and BRS 267 were tested, in order to verify the effects of Rhizopus oligosporus, which is used for tempeh fermentation, plus the drying methods of controlled toasting and lyophilization, over the final flour. The results for tempeh flour showed an increase in protein content for all the cultivars, especially for BRS 216, which presented final values of 57.36g.100g-1and 59.30g.100g-1 for toasted and lyophilized tempeh flour, respectively. Total carbohidrates presented a reduction for all cultivars, mostly due to water solubilization during the process for tempeh preparation, and the isoflavone content showed a high conversion rate, with gains in aglycone levels (active forms for human consumption) for all lyophilized and toasted tempeh flours. BRS 267 showed the higher values for aglycone, reason to be chosen for the second part of the study, when mixed flour of soybean and lyophilized/toasted tempeh flour were obtained and applied in the formulation of coconut biscuits, which were evaluated for proximal composition, aglycone content, fatty acid profile and affective sensory analyses. Use of tempeh flour caused increase in aglycones level while linolenic acid content remained stable, which is important to reduce risks of coronary diseases. Lipids and protein contents also showed differences, and the sensory analysis demonstrated similarity between the biscuits, with satisfactory scores in aroma, flavor, texture and overall acceptability for cookies containing soy and tempeh flour, when compared to the cookie formulated with soy flour only. Purchase intention was also positive for both, which indicates roasting process, a simple and economically feasible drying method, for processing tempeh to a flour. This ingredient, rich in protein and aglycone isoflavones, important for human health, can be used as a partial substitute for soybean flour in cookies and other bakery products.

O kinako é uma farinha integral obtida a partir do grão de soja torrada e moída. Esta farinha tem elevada qualidade nutricional em função do conteúdo de proteínas, fibras, ácidos graxos insaturados e compostos bioativos como as isoflavonas. As isoflavonas estão presentes na soja principalmente nas formas conjugadas (β-glicosídicas, acetil e malonil) e, em menor proporção, nas formas livres (agliconas). Diversos estudos comprovam a eficiência das isoflavonas agliconas na prevenção de doenças crônicas. Algumas tecnologias têm sido empregadas para a conversão das isoflavonas β-glicosídicas em agliconas através de altas temperaturas. Neste contexto, o presente trabalho objetivou a conversão de isoflavonas contidas no kinako utilizando o processo de torra, buscando melhorar a qualidade nutricional e as propriedades biológicas para posterior uso como ingrediente em produtos panificados. A torra foi conduzida através de delineamento fatorial 22,com 4 pontos axiais e 4 repetições no ponto central, totalizando assim 12 corridas, para verificar os efeitos das variáveis tempo em minutos e temperatura em graus celcius sobre o teor de isoflavonas no kinako. O processo contribuiu para melhorar o perfil de isoflavonas especialmente no tratamento 8 (200 °C por 31 min), convertendo as isoflavonas conjugadas em agliconas. A partir do kinako obtido no tratamento 8, juntamente com 2 % de chia, semente rica em ácidos graxos insaturados, foram elaboradas quatro formulações de pães variando a quantidade de kinako (0, 10, 20 e 30 %). Mediante análise sensorial não se observou diferença significativa (p>0,05) para a formulação padrão e com 10 % de kinako acrescida de 2 % de semente de chia. A conversão das isoflavonas do kinako por processo de torra mostrou ser uma estratégia promissora para agregar valor nutricional juntamente com a semente de chia em pães.
The kinako is an integral flour obtained from the seed of roasted and ground soybean. This flour has high nutritional quality according to the content of protein, fiber, unsaturated fatty acids and bioactive compounds such as isoflavones. The isoflavones in soy are present mainly in conjugated forms (β-glucosides, acetyl and malonyl) and, to a lesser extent, in the free form (aglycone). Several studies have demonstrated the efficacy of isoflavone aglycone in the prevention of chronic diseases. Some technologies have been employed for the conversion of β-glucosides isoflavones in aglycones atravéz high temperatures. In this context, this paper aims at conversion of isoflavones present in kinako using the roasting process, seeking to improve the nutritional quality and biological properties for later use as an ingredient in baked goods. Roasting was performed using a factorial design with 22, with the variables Temperature (°C) and time (min) of exposure. The process contributed to increased levels of protein, lipid and crude fiber besides improving the profile of isoflavones especially in treatment 8 (200 °C for 31 min), converting conjugated isoflavones in aglycones. From the kinako 8 obtained in the treatment along with 2% chia seed rich in unsaturated fatty acids breads four formulations varying the amount of kinako (0, 10, 20 and 30%) were prepared. By sensory analysis no significant difference (p> 0.05) for the standard formulation with 10% plus 2% kinako chia seed was observed. The conversion of isoflavones from kinako by the roasting process proved to be a promising strategy for adding nutritional value along with the chia seed bread.

Orientador: Glaucia Maria Pastore
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Há na atualidade uma grande preocupação em atender às necessidades nutricionais da população brasileira como melhoria do ¿status¿ de saúde. A Indústria de Alimentos Brasileira tem uma grande importância no contexto socioeconômico do país e produz uma variedade de subprodutos tais como: soro de leite, extrato de levedura e farinha de soja, sem qualquer utilização mais nobre que não seja produção de rações ou queima para gerar energia. Este trabalho teve como objetivo propor um alimento de baixo custo, de grande aceitação e com um valor nutritivo alto, usando subprodutos das indústrias de alimentos para um melhora nas condições de saúde da população, especialmente da população carente, principalmente das crianças que se alimentam na escola. As massas alimentícias, sendo uma das formas mais antigas de alimentação, são também muito versáteis, tanto do ponto de vista nutricional quanto do ponto de vista gastronômico, podendo ser preparadas e servidas de formas diversas. É por este motivo que se propõe a utilização da massa para a produção de um alimento de alto valor protéico. Foram analisadas as características físicas, físico-químicas e sensoriais do macarrão tradicional e nos macarrões enriquecidos com soro de leite em pó, extrato de levedura e farinha de soja desengordurada. Foi verificado, através dos resultados obtidos, que as misturas acrescidas com 9% de farinha de soja desengordurada apresentaram melhor comportamento, sendo, portanto um produto de boa qualidade nutricional, boa aceitabilidade geral (sabor, odor, textura, cor e consistência) e baixo custo. Neste contexto, conclui-se que o enriquecimento do produto desenvolvido com farinha de soja desengordurada é viável tecnicamente oferecendo uma excelente alternativa para a fabricação do macarrão fresco. O acréscimo de proteínas apresentou vantagens quantitativas e qualitativas ao produto desenvolvido quando comparado ao produto tradicional, o qual tem alta concentração de carboidratos e baixo teor de proteínas
Abstract: There is currently a major concern to meet the nutritional needs of the Brazilian population as improving the "status" of health. The Brazilian Food Industry has a very important socio-economic context in the country and produces a variety of products such as serum of milk, extract, yeast and flour, soybeans, without any use more noble than production of feed or burning to generate energy. This work aims to propose a low cost food with high acceptance and high nutritional value, for an improvement in the health conditions of poor population, mainly children who have meals at school. For this reason it was chosen the pasta, as it is one of the oldest recipes in history, it is also very versatile, regarding nutritional and gastronomic aspect and, can be prepared and served in a many ways. For this reason it¿s proposed the use of pasta for the production of a high value food protein. There has been analyzed the physical, physical-chemical and sensory of traditional pasta and also pasta fortified with whey milk powder, yeast extract, and defatted soybean. Flour. It has been verified through obtained results, that the mixes with 9% of defatted soy flour, had the proportion which presented the best effects, being therefore a product of good nutrition, good general acceptance (taste, appearance, color, smell, consistency) and low cost. In this context, it was concluded that the enrichment of the product developed with, defatted soy flour is technically feasible offering an excellent alternative for the manufacture of fresh pasta. The addition of protein presented quantitative and qualitative advantages of the product developed compared to the traditional product, which has mainly carbohydrates, and low content of protein
Mestrado
Mestre em Ciência de Alimentos

碩士
國立屏東科技大學
食品科學系所
99
There were two parts in this study. The first part was that six soybean protein isolates (SPI) were analyzed for their physicochemical properties, and were used as the raw materials in texturized soybean protein (TSP) extrusion for their quality. According to the results, SPI F had the highest crude protein, water soluble protein, globulin protein and protein dispersibility index, whereas SPI A had the highest final viscosity, SPI A and SPI C had higher emulsifying capacity. Results of the extrusion processing of different materials, SPI F had the highest protein dispersibility index. SPI E, SPI B, and SPI A had the highest moisture retention, water absorption index, cutting force, respectively. SPI D had the lowest cooking loss. The correlation analysis showed, the relative peak density and the contents of water soluble protein of 7S and 11S globulin from all the different source of SPI had the significant correlation (p > 0.05) with the properties of TSP after extrusion, while that of final viscosity had the correlation only with cutting force of TSP. However, the contents of crude protein and emulsifying capacity showed no significant correlation (p > 0.05) with the properties of TSP. The second part of the investigate was to study the effects of physicochemical properties on TSP by adding the different rice flour〔Taichung Waxy 70 (TCW70), Taichung Sen 17 (TCS17) and Tai Keng 9 (TK9)〕or starch（corn starch, high amylose maize starch and potato starch）. The results revealed TCW70 had the highest moisture retention and water absorption index among the rice flour, while that of TK9 had the lowest cooking loss. However, no significant difference（p > 0.05）in cutting force, by adding different rice flour. As to the adding of starch, the potato starch had the highest moisture retention, while that of corn starch had the best cutting force, cooking loss and water absorption index. The SEM observation part, the expansion of TSP after adding with starch was much obvious than that of adding with rice flour, particularly with potato starch.

碩士
國立海洋大學
食品科學系
91
The aims of this study are to investigate the optimal conditions for the enzymatic preparation of the defatted soybean hydrolysate, and to analyze the composition and some biological activities of this hydrolysate. The pre-treatment of 10% defatted soybean suspension at 85℃ for 1 hour increased the hydrolysis ratio by 41.03%. Among the enzymes tested, including bromelain, papain, champzyme AP and champzyme LPL, bromelain and papain had higher hydrolysis ratio at low concentration (70 U/mL); while champzyme AP had the highest hydrolysis ratio at higher concentation (700 U/mL), which was 50.10%. The pH in the range of 4.5~6.5 had little effect on the hydrolysis ratio for champzyme AP. The replacement of half amont of champzyme AP with papain or bromelain#700 could not only reduce enzyme capital, but also increase the hydrolysis ratio to 60.75% and 55.50%, respectively. Among various hydrolysate samples evaluated, the hydrolysate obtained from the composed enzymes of bromelain#700, bromelain#200 and papain had the highest activity for the differentiation of the pre-adipocyte cell 3T3-L1, which was indicated by changing the triglycerol (TG) content of 3T3-L1 from 0.65 mmol/mL in origin to 2.22 mmol/mL and this TG content was even higher than that obtained (1.40 mmol/mL) when 3T3-L1 cell was treated with the differentiation agents of 3-isobutyl-1-methylxanthine and dexamethasone. Various hydrolysates had inhibitory activity on angiotensin Ι-converting enzyme (ACE), among which those obtained by champzyme AP(pH 4.5) and bromelain#700(pH 6.5) ranked the top 2, with 100% and 105.56%, respectively. Spontaneously hypertensive rats(SHR) in ages of 9 weeks were used for animal feeding test. The hydrolysate samples were provided as in daily drink in amount of 180 mg per 200 g rat for 12 weeks. After 6 weeks of feeding, the systobic blood pressures (SBP) for the experimental groups were significantly lower than those of control group and this phenomenum continued till the end of the feeding experiment (12 weeks). Among various hydrolysate samples tested, the hydrolysate from the composed enzymes of champzyme AP and papain had the largest effect on SBP reduction. At 12 weeks, the SBP of SHR fed with this hydrolysate was 120.15±22.11 mmHg, the control group being 188.25±32.43 mmHg. In addition, the ACE activities of plasma, lung and heart, and the contents of total cholesterol and TG of plasma and liver in SHR fed with this hydrolysate were significantly lower than those in control group, and also lower than those fed with acid hydrolysate; while the latter 2 groups did not have significantly different in these parameters.

Corn-based tortillas and wheat-based pizza crust were formulated using soybean presscake (SP) and defatted soy flour (SF); changes in nutritional properties, selected anti-nutritional factors, physical characteristics and consumer acceptance were evaluated as were in vitro and in vivo evaluation of glycemic index (GI) for tortillas at selected SP fortification levels. Protein quality and quantity improved by adding soy products. Fat levels increased with SP but decreased with SF. While levels of trypsin inhibitor and phytic acid generally increased, levels were considered acceptable. Texture of SP tortillas was more like the corn control than SF tortillas, likely because of higher fat content in SP. Flavour, texture and overall consumer acceptability were higher for tortillas containing soy products. In vitro analysis showed lower starch hydrolysis for the soybean tortillas, but in vivo GI values were not significantly different. Thus, incorporation of SP and defatted SF to fortify bakery products has potential.

碩士
國立屏東科技大學
食品科學系所
105
Recently, some studies about high moisture texturized vegetable proteins were focused on increasing the moisture content of production. The product with texturization permutation of proteins has not been studied and able to develop into one direction to texturization of the product. Therefore, a specially designed cylindrical cooling die (182 mm long, 48 mm ϕ) with rectangular channel was used in this study. The channel dimensions are length, width and height of 155, 18 and 12 mm to be inserted with 3 levels but four rows small pieces of die-insert. There are two types of die-insert: external dimensions are length 40 mm × width 18 mm × height 4 mm of die-insert. One without opening, the other one has five mesh openings with width and height of 2 mm, spacing 1 mm. Die-insert filling the channel, here are nine combinations of opening in total. The purpose of the study was to explore the possibility of producing one direction texturized soybean protein by using the indigenous single-screw extruder with different mesh opening of combination of die-inserts. In preliminary experiments before the formal extrusion test, in the extruder operation have many encountered problems such as: the material was sticking on the screw of the extruder and lead to feeding hindered; Or further after the feeding problem was solved, the materials could not move forward and heating time was too long on the third barrel and occurred coking phenomenon; When the internal pressure of the third barrel was too high (due to the stuck die), the material was spray from the gap between the discharge barrel and the third barrel. By adjusting the material formulation, extruder operating conditions (barrel temperature, feed moisture content, feed rate), in order to make the material pass through the 3 layer×3 row of five mesh opening die more smoothly, soy protein isolate was used to instead of the defatted soybean flour. Successfully extruded 5 strips and 3 rows of one direction of the texturization of soybean protein extrudate when feed moisture content could achieved to 80%. According to the results of the final successful test, the moisture content, cooking loss, L-value, a-value, WI-value, and water retention of the extrudate increased with increasing feed moisture content, whereas a-value was decreased. No difference on protein solubility of extrudate was found. Reducing the feed moisture content contributed to the formation of internal structure of extrudate. In contrast, feed moisture content increase in extrudate improved color appearance. The results of the cutting forces in the vertical and parallel directions of the extrudate affected by the feed moisture content. The texturization strength of the product change by the decreased the feed moisture content. In the same extrudate vertical and parallel cutting strength, there are significant differences, the vertical cutting strength was greater than the parallel. The microstructure of the extrudate was observed by SEM at 40x, 100x, and 1,000x magnification. The extrudate found in Runs 46-2 and 46-3 were more similar in internal structure and preferred.

碩士
國立臺灣海洋大學
食品科學系
102
The aim of this study is to isolate bacteria which had cellulase and hemicellulase activity from the stinky tofu fermentation broth and to observe the biological activity of oligosaccharide (OS) produced from defatted soybean flour (DSF) hydrolyzed by defatted soy bean flour induced bacterial crude enzymes, obtain the defatted soybean flour oligosaccharides mixture. The -amylase, endoglucanase, mannanase, and xylanase activity of the the gram positive bacterial isolates ST-BO-108, ST-BO-109, and ST-BO-224 induce for 1-6 d were measured with defatted soybean flour hot acid extraction polysaccharide broth. Isolate ST-BO-108, ST-BO-109, and ST-BO-224 induced for 2 d showed 1.49, 3.51, and 0.64 U endoglucanase activity, respectively. Different temperature (30oC-60oC) and different pH value (pH 3-9) was used to determine the most optimum reaction conditions (50oC, pH 7). 5% (w/v) defatted soybean flour hot-acid extracted by 100 mL 0.05 N HCl and continued with ST-BO-108, ST-BO-109, and ST-BO-224 crude enzymes hydrolysis for 48 hr, increased the reducing sugars content by 0.76, 1.06, and 0.65 mg/mL, respectively. Thin layer chromatography analysis was used to determine optimum crude enzymes hydrolysis time, 24 hr was selected as optimal enzyme hydrolysis time. High performance liquid chromatography analysis showed the changes occurred in OS molecular weight distribution of defatted soybean flour after hot-acid extraction with 0.05 N HCl and three isolates crude enzymes hydrolysis for 24 hr. Defatted soybean flower oligosaccharides were degraded to smaller molecules. Compared to the calibration curve established by carbohydrate molecules with different DP, ST-BO-108 crude enzyme hydrolysis hydrolysate resulted in 3 oligosaccharides with DP of 1, 4, and 9. ST-BO-109 crude enzyme hydrolysis hydrolysate resulted in 3 oligosaccharides with DP of 1, 4, and 9. ST-BO-224 crude enzyme hydrolysis hydrolysate resulted in 3 oligosaccharides with DP of 1, 4, and 10. Three oligosaccharides in anti-oxidation test had 20.70%-24.38% DPPH radical scavenging effect; reducing power of the three DSF OS were equivalent to 9.12-13.56 g/mL Trolox. While ferrous ion chelating ability of the three DSF OS were 76.86%-78.21%. Prebiotic evaluation of DSFOs-108, DSFOs-109, and DSFOs-224 for Lactobacillus acidophilus BCRC 10695 growth. Viable bacteria counts of BCRC 10695 grew with yeast extract broth added with DSFOs-108, DSFOs-109, and DSFOs-224 compared to control group (no prebiotic added) increase by 1.16, 1.30, and 2.14 log CFU/mL, respectively. Three oligosaccharides had 63.73%-78.32% inhibition effects on maltase, respectively. The ACE inhibitory of three DSF OS were 95.24%-96.26%.

Soybean production and consumption has increased in recent decades. However, trypsin inhibitor activity and “beany” flavour are two drawbacks limiting the utilization of soybean. In the present study, micronization, ethanol washing, and enzymatic hydrolysis (alone or in combination) were used to treat soybean. Micronization at 100 °C and 135 °C decreased the activity of both trypsin inhibitors (53% and 80% respectively), and lipoxygenase (51% and 99%, respectively). Ethanol increased the trypsin inhibitor activity while alcalase hydrolysis decreased its activity. Different treatment combinations affected trypsin inhibitor activity, with micronization having a major influence. “Beany” flavour related volatiles (hexanal, (E)- 2-hexenal, 1-hexanol, heptanal, (E)-2-octenal, (E)-2-nonenal, (E,E)-2,4-nonadienal, 2,4-decadienal, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-pentylfuran and 3-octen-2-one) were significantly decreased with micronization. Ethanol effects varied with different volatiles. Soybean micronized at 135°C and washed with 65% ethanol was recommended for soybean processing due to its low trypsin inhibitor activity and low “beany” related volatile content.

Dissertação de mestrado em Biotecnologia
The current environmental situation has been a growing concern for the World population, as the extent of its damages are being increasingly felt. Plastics represent one of the major classes responsible for this scenario, given their petrochemical base, widespread usage, and inefficient and incorrect manners to deal with generated wastes. On the run to develop more sustainable and renewable materials, composites assembled with natural polymers as reinforcing phase, also called green composites, constitute a popular approach. The reuse of natural residues from forest and agro-industries, to be employed as reinforcing phase in these materials, holds increased interest given the reduced associated costs. Aiming the preparation of sustainable materials with properties capable of competing with currently leading solutions, green composites using polypropylene (PP) or polylactic acid (PLA) as matrix phase, and different contents of woof flour (WF) as reinforcing phase, were herein developed by twin-screw extrusion. To improve the adhesion of WF to the polymer matrix, a previous surface modification of the residue, with soybean oil solutions was also studied, by FTIR-ATR and TGA. The results showed that the treatment with a 5 wt.% soybean oil/ethanol solution was the most effective at promoting the intended hydrophobicity on the natural residue. WF treated by this method was also compounded with the two selected polymers, having the thermal, rheological, physical, and morphological properties of all developed compositions been assessed. The wood content showed to play major role on composites’ properties, where higher moisture and water absorptions, lower thermal stabilities and lower melt flow indexes were generally obtained. However, these were in some cases compensated by the previous functionalisation of WF. In general, better results of these properties were achieved in compositions using PP and 15 wt.% and 20 wt.% of oil-treated WF. Furthermore, in these cases, indications of higher adhesions established between reinforcements and the matrix were also provided by SEM analysis, suggesting that materials with interesting features were achieved.
A atual situação ambiental tem sido uma crescente preocupação para a população Mundial, à medida que a extensão dos danos é sentida de forma progressiva. Os plásticos constituem uma das principais classes responsáveis por este cenário, dada a sua base petroquímica, ampla utilização, e formas ineficientes e incorretas de lidar com os seus desperdícios. Na corrida para o desenvolvimento de materiais mais sustentáveis e renováveis, compósitos constituídos por polímeros naturais como fase de reforço, também reconhecidos como compósitos verdes, têm sido uma abordagem comum. A reutilização de resíduos de florestas e agroindústrias, para serem empregues como fase de reforço nestes materiais, possui ainda interesse acrescido, dado os reduzidos custos que lhes estão associados. Tendo como objetivo a preparação de materiais sustentáveis, com propriedades capazes de competir com as presentes principais soluções, neste projeto foram desenvolvidos vários compósitos verdes por extrusão de duplo fuso, utilizando polipropileno (PP) ou ácido polilático (PLA) como matriz polimérica, e diferentes teores de pó de madeira (WF) como fase de reforço. Para melhorar a adesão da madeira à matriz, foi previamente estudada a modificação da superfície do resíduo, com soluções de óleo de soja, por FTIR-ATR e TGA. Os resultados mostraram que o tratamento com a solução 5 wt.% óleo de soja/etanol foi o mais eficaz a induzir a hidrofobicidade pretendida no resíduo. Foi também feita composição com pó de madeira tratado por este método, e os dois polímeros selecionados, tendo sido estudadas as propriedades térmicas, reológicas, físicas e morfológicas de todas as composições. O teor em madeira mostrou ter um papel fulcral nas propriedades dos compósitos, tendo-se geralmente obtido maiores absorções de humidade e água e menores estabilidades térmicas e índices de fluidez. No entanto, estes resultados foram em alguns casos compensados pela prévia funcionalização da madeira. No geral, relativamente a estas propriedades, foram adquiridos melhores resultados nas composições com PP e 15 % ou 20 %, em massa, de pó de madeira tratado com óleo vegetal. Além disso, nestes casos, a análise SEM forneceu indicações de melhores adesões estabelecidas entre reforços e matriz, sugerindo que foram alcançados materiais com interesse acrescido.