01.1 - Graduação (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2
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Resultados da Pesquisa
Item O conteúdo enzimas no ensino de Química: um panorama das propostas difundidas em periódicos nacionais(2023-09-21) Silva, Viviane Oliveira da; Marcelino Júnior, Cristiano de Almeida Cardoso; http://lattes.cnpq.br/7518586937701331The research carried out was documentary, descriptive and exploratory in nature, and approaches investigations into the state of knowledge with the main objective of offering a panoramic view of an important part of Brazilian academic production on the teaching of enzymes content, through the analysis of published articles in some of the main national journals in which the Chemical Education community disseminates the results of its studies. Articles published in 12 (twelve) journals with Qualis CAPES were adopted as primary documents. The methodological path was designed in line with Morosini's perspective, following the steps of the annotated, systematized, categorized and propositional bibliography. Of a total of 8,303 articles consulted, 56 dealt with enzymes, but only 13 (thirteen) constituted the research corpus, as they were aimed at teaching enzymes. A content analysis allowed the establishment of categorization of the findings. These works are preferably aimed at Higher Education, 10 articles, while 4 articles are aimed at Secondary Education and 2 at Technological Education; 3 works propose activities aimed at more than one level of education. The main genres of work are: i) educational research: 4 articles; ii) development of experimental activity: 7 articles; and iii) report of teaching experience, 2 articles. Experimentation is the main theme in 10 of the articles investigated – 9 on enzyme activity and 1 on enzyme properties, while modeling is the theme in the other 3 articles. The contents covered are enzymatic activity (catalysis), inhibition and inactivation; enzyme functions; and enzyme-substrate model. In the articles, the relationship between experimentation + enzymatic activity (9) is prioritized, when compared to the other categories: modeling + enzyme-substrate model (3) and experimentation + properties (1). Activities with low-cost experiments, both aimed at Higher Education and Secondary Education, are the main teaching strategies used. Modeling with 3D or computational models is also used, as well as video classes with simulated experiments and an adapted educational game. It is also important to invest in the development of proposals that consider training processes at different levels of Chemistry education, including higher education. In this sense, it is necessary to encourage the provision of training moments that stimulate discussions and reflections in the teaching and training of teachers, and other professionals, on computational modeling for didactic purposes. In association with these aspects, a field of interest that still lacks action is non-face-to-face teaching. Therefore, it is necessary to encourage the development of studies and the production of teaching instruments/products on enzyme content for virtual teaching, mainly with the resources of Digital Information and Communication Technologies. It is also important to encourage the development of strategies that are options for experimentation and modeling.Item Produção de lacases por Aspergillus serratalhadensis URM 79/18 utilizando subprodutos agroindustriais(2022-10-05) Ferreira, Julyanne Victória dos Santos; Porto, Ana Lúcia Figueiredo; Batista, Juanize Matias da Silva; http://lattes.cnpq.br/6699725036732885; http://lattes.cnpq.br/4989617783837981; http://lattes.cnpq.br/8901230412759036Laccases are copper-containing ligninolytic enzymes and are known to be excellent oxidizing agents in the presence of oxygen. Among the ligninolytic enzymes, laccases are the most widely studied group, being known as green catalysts, as they promote the direct reduction of molecular oxygen to water without the formation of unwanted by-products. Currently, laccases are secreted mainly by fungi of the phyla Ascomycota and Basidiomycota and have a variety of industrial applications that include the discoloration and degradation of dyes and textile effluents, detergents for fabric bleaching, tooth whiteners for oral hygiene, pulp bleaching in the textile industry. fabrics and paper and in the deconstruction of lignocellulosic biomass. Therefore, the present study aimed at the production of laccases by solid state (FES) and submerged (FS) fermentation of Aspergillus serratalhadensis URM 79/18, a microorganism isolated from the Caatinga soil, using as substrates agro-industrial residues, wheat bran, soy flour, manioc and orange peel. The qualitative test performed by adding 3 Mm of ABTS substrate to PDA medium was positive for extracellular laccase production, confirmed by the formation of a green halo measuring about 34 mm. The orange peel substrate used in FES inhibited fungal growth up to 96 h of fermentation, and consequently there was no enzymatic production with this substrate. Laccase activity was determined using ABTS as substrate, so the highest enzyme activity was 305.56 U/mL obtained after 48h of FES at 30°C in wheat bran substrate, the second highest laccase production was 296 .29 U/mL also from FES, but in the manioc peel substrate and with a fermentation time of 72 hours. For the FS, the MS-2 medium modified by the use of ABTS as an inducer and also by the nutrient solution containing several metal ions was used, the substrates used were wheat bran and soybean flour in the fermentation time of 48 hours, being the highest activity of laccase in the FS obtained with the MS-2 medium modified by the nutrient solution and the addition of ABTS, being 0.1944 U/mL with wheat bran as substrate. Therefore, the recent fungal strain A. serratalhadensis is a laccase producer and has an ideal performance in solid-state fermentation, especially when the agro-industrial residue of wheat bran is used as a substrate, demonstrating its potential for the biotechnology industry.Item Produção de enzimas utilizando resíduos de café como substrato em processos fermentativos: uma revisão(2021-12-07) Alves, Ywkelly de Lima; Bezerra, Raquel Pedrosa; Costa, Romero Marcos Pedrosa Brandão; http://lattes.cnpq.br/1797280118220965; http://lattes.cnpq.br/1466206759539320; http://lattes.cnpq.br/2310542251305353Microbial enzymes stand out due to their numerous biotechnological applications, and allied to this, the possibility of using residues as a substrate in the fermentation process can bring advantages in production on an industrial scale. Coffee residues, for example, have been shown to be a good means of obtaining a variety of enzymes. Thus, the objective of this work was to carry out a systematic review of the use of three different types of coffee residues for enzyme production, through fermentation processes, in order to identify the main classes of enzymes produced and the microorganisms used as fermenting agents, such as fungi, bacteria, cyanobacteria and microalgae. Thus, a bibliographic search was carried out in the databases since the last decade using the keywords “waste pulp coffee and enzyme” and, through inclusion and exclusion criteria, 26 articles were selected. About 30.76% of the works were produced in Indonesia and pointed to cellulase as the main enzyme produced. Solid state fermentation (SSF) was the most used process for the production of enzymes, representing 92.59%, and the fungi of the genus Aspergillus were most widely used in this process, with 23.07% of occurrence in the articles. Among coffee residues, pulp had the highest occurrence, appearing in 76.92% of the articles. Furthermore, fermentation time, residue volume, temperature and pH were essential parameters in the final result of obtaining the enzymes. Thus, it was observed that the coffee residue has potential as a substrate for obtaining different enzymes, mainly cellulosic ones, using fungi, especially those of the Aspergillus genus, in solid fermentation processes.