2022-06-072022-06-072017-02-22MESQUITA, Eric César Mano. Uso de processo enzimático visando a obtenção de carotenóides da torta residual de dendê. Orientadora: Nádia Cristina Fernandes Corrêa. 2017. 63 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal do Pará, Belém, 2017. Disponível em: http://repositorio.ufpa.br:8080/jspui/handle/2011/14429. Acesso em:.https://repositorio.ufpa.br/handle/2011/14429The residual fibers from the production of palm oil are a potential source of carotenoids of great economic importance, particularly β-carotene, due to its biological characteristics in human health and its pro-vitamin A. The enzymes cellulite have been shown to be a strong alternative to increase the yield in the oil extraction process, used particularly for the pretreatment of the constituent material of the plants, as it favors the release of the oil inside the plant cell, contributing to the increase of the amount of oil to be extracted and still reducing the extraction time, thus providing the efficiency of the extraction processes of compounds of industrial interest. In the pressed mesocarp pie (TMD), a pre-treatment with the enzymes cellulase (CELLUCLAST) and pectinase (PECTINEX) at the times of 3.6, 12, 24, 48 and 60 h was carried out to evaluate the highest volume yield carotenoid degradation. Then, the effect of the addition of the lipase enzyme was evaluated through a rotational central composite experimental design 2³, on the quality of the oil, in terms of β-carotenes (μg /gTMD48). The results for the pre-treated TMD indicate that 6 hours would be enough to reach this goal, obtaining 55% mass of carotenoids. For the results with addition of lipase, it was observed that in the highest concentration there was a decrease in acidity and an increase in the content of carotenoids. In the present study it was observed that hydrolysis did not occur as a function of the amount of water in the reaction medium favoring the opposite reaction, the esterification of the free fatty acids.Acesso AbertoAttribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/CarotenoidesEnzimasMesocarpo do dendê (TMD)CarotenoidsEnzymesPalm oil mesocarp (TMD)DissertaçãoCNPQ::ENGENHARIASANÁLISES E DESENVOLVIMENTO DE PROCESSOS DE SEPARAÇÃO E TRANSFORMAÇÃO APLICADAS EM ALIMENTOSCIÊNCIA E TECNOLOGIA DE ALIMENTOS