Resumo

TORRES BECERRIL, Mario; CARMONA GARCIA, Roselis  e  AGUIRRE CRUZ, Andrés. Obtaining and structural characterization and functional of acetylated starch of taro (Colocasia esculenta Schott). Rev. Mex. Cienc. Agríc [online]. 2015, vol.6, n.4, pp.905-912. ISSN 2007-0934.

In the present investigation this acquisition, modification and characterization (structural) of native and acetylated starch is made from taro (Colocasia esculenta Schott). Modified native starch as she underwent a proximal chemical analysis and determination of functional properties (capacity retention rate and solubility in water, oil retention capacity and swelling capacity). Starch was obtained with a degree of substitution (DS) of 1.7, in terms of nutritional content there was a decrease in protein content, lipid modified starch that can be caused by the solubilization and degradation of these components during reaction, however increased ash content due to the presence of the acetyl group. As for its structural characteristics, FTIR spectra showed characteristic signs introduced functional group (C= O) (1 750, 1 470, 1 375 and 1 270 cm^-1), confirming the chemical modification of taro starch presented a diffraction pattern of type A, acetylated starch showed an increase in the functional properties compared to the native starch, acetylated starch. This behaviour was observed similar with other acetylated starches from other sources which could be used at industrial level.

Palavras-chave : acetylation; GS; starch; taro.

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