Ingeniería de alimentos

 

Structural features of banana starches using HPSEC-MALLS-RI

 

Características estructurales de almidones de plátano empleando HPSEC-MALLS-RI

 

G. Méndez-Montealvo¹*, S.L. Rodriguez-Ambriz² and L.A. Bello-Pérez²

 

¹ Instituto Politécnico Nacional, CICATA Querétaro. Cerro Blanco No. 141. Col. Colinas del Cimatario. C.P. 76090, Santiago de Querétaro, Querétaro, México. *Corresponding author. E-mail: cmendez@ipn.mx, Tel.: +52 442 2290804 Ext. 81004.

² Instituto Politécnico Nacional, CEPROBI. Km. 8.5 Carr. Yautepec-Jojutla Col. San Isidro, C.P. 62731, Yautepec, Morelos, México.

 

Received August 21, 2014
Accepted April 2, 2015

 

Abstract

An analytical method to quantify the amylose content and to characterize the structures of the banana starch molecules is reported. This study consists of two parts: Part 1 describes the individual chains present in the starch granules, as the chain-length distribution, and Part 2 characterizes the molecular structure of the starch components by high performance size exclusion chromatography coupled with multi-angle laser light scattering and refractive index detection (HPSEC-MALLS-RI). The quantification of amylose using two methods (HPSEC-RI and Concanavalin A) is in agreement with the percentage reported. In addition, the ratio Fr III/Fr. II (Fr. II represents amylopectin long B chains and Fr. III represents amylopectin A and B short chains), shows structural differences among banana starches, with more branching in Morado banana starch and less branching in Macho banana starch. A recognition that amylose has significant branching, and thus is not linear, led to the characterization of two populations of amylose: one that is highly branched and the other, which is essentially linear, as established by the HPSEC-MALLS-RI method. Morado amylose has the highest M_w of the branched starches while Macho amylose has the highest M_w and R_z values consistent with differences in the structures of banana starches.

Key words: starch, banana, amylose, quantification, degree of polymerization (DP), weight-average molar mass (M_w), z-averaged radius of gyration (R_z).

 

Resumen

Se presenta un método analítico para cuantificar el contenido de amilosa de almidones de plátano y caracterizar su estructura. La investigación está en dos partes: Parte 1, estudia las cadenas individuales presentes en el almidón, como la distribución de longitud de cadena, y la parte 2, realiza la caracterización de la estructura molecular de las amilosas empleando cromatografía de líquidos de alta resolución por exclusión de tamaño acoplado a los detectores de dispersión de luz e índice de refracción (CLARET-DL-IR). La cuantificación de amilosa empleando dos métodos (CLARET-IR y Concavalina A) mostraron analogía en el porcentaje reportados. La proporción de Fr III/Fr II (Fr II representa cadenas largas tipo B y la Fr III a las cadenas cortas tipo A y B, de la amilopectina) mostrando diferencias estructurales entre los almidones de plátano, siendo el más ramificado el almidón Morado y el menos, el de Macho. Se ha descrito que la amilosa es significativamente ramificada, y no completamente linear, se estableció con el método por CLARET-DL-IR que la amilosa de Morado presentó el valor mayor de la M_w en la sección ramificada, mientras que en la parte lineal, la amilosa de Macho presentó los valores mayores de M_w y R_z.

Palabras clave: almidón, plátano, amilosa, cuantificación, grado de polimerización (GP), masa molar (M_w), radio cuadrático medio (R_z)

 

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