Caracterização físico-química da goma do óleo de arroz

Abstract

Gum rice is a residue obtained in the refining process of rice oil. The oil obtained from rice bran goes through a step called degomagem, in which the phospholipids, along with protein, carbohydrates and fatty acids are removed. This gum is an important industrial and environmental waste. Currently the gum is being used as energy supplement in animal feed. A complete characterization of such material is necessary in order to evaluate other possibilities of use and its environmental impact, for this purpose, qualitative analyses were performed – dry, ash, crude protein, pH, potassium, calcium and magnesium and infrared spectrometric analysis. To assess temporal variation in the composition of gum, samples were collected over a period of one year. Considering the difficulty in decomposing this type of sample o due to its high levels of fat, different methods of digestion of these samples were evaluated for later elementary analysis by optical emission spectrometry Inductively Coupled Plasma. The results showed that the functional groups found in the research match the expected composition of vegetable oil gum and that, for most elements studied, there is no significant difference between the decomposition methods used.