Effect of chemical modification type on physicochemical and rheological characteristics of banana starch
Efecto del tipo de modificación en las características fisicoquímicas y reológicas del almidón de plátano
D. Guerra–DellaValle, M. M. Sánchez–Rivera, P. B. Zamudio–Flores, G. Méndez–Montealvo and L. A. Bello–Pérez*
Centro de Desarrollo de Productos Bióticos del IPN, Apartado postal 24. C.P. 62731, Yautepec, Morelos, México.
]]> Received 5 of March 2009
Abstract
Isolation of non–conventional starches has increased in the last decade; chemical modification of these no conventional starches may produce starches with improved physicochemical and functional properties that are not available from commercial starches. Banana starch was acetylated and oxidized and the thermal, pasting and rheological characteristics were evaluated. The low carbonyl and carboxyl groups might be due to the starch source. The acetylated banana starch obtained had a low degree of substitution (0.04). The acetylated banana starch had lower temperature and enthalpy of gelatinization than oxidized and native banana starches, had higher peak viscosity in the viscoamylographic profile than its native counterpart. The oxidized starch produced the peak viscosity during the cooling step and the three starches had higher viscosity during the cooling step, showing a gel conformation. The native, acetylated and oxidized starches showed a non–Newtonian behavior of the shear–thinning type. The rotational test showed that oxidized banana starch had a firmer gel than acetylated starch, which agrees with the viscoamylographic results.
Keywords: chemical modification, banana starch, thermal properties, physicochemical properties, rheological test.
Resumen
En la última década ha incrementado el aislamiento de almidones de fuentes vegetales no convencionales; la modificación química de estos almidones de fuentes no convencionales puede producir almidones con propiedades funcionales y fisicoquímicas mejores que no presentan los almidones comerciales. Se acetiló y oxidó almidón de plátano y se evaluaron sus propiedades térmicas, de formación de pastas y reológicas. El bajo contenido de grupos carbonilo y carboxilo puede ser debido a la fuente botánica de almidón. El almidón acetilado de plátano presentó un bajo grado de sustitución (0.04). El almidón acetilado presentó una menor temperatura y entalpía de gelatinización que los almidones oxidado y nativo, y presentó un mayor pico de viscosidad en el perfil viscoamilográfico en comparación con el almidón nativo. El almidón oxidado presentó el pico de viscosidad durante la etapa de enfriamiento y los tres almidones presentaron incrementos de viscosidad durante la etapa de enfriamiento, mostrando una conformación de gel. Los almidones nativo, acetilado y oxidado presentaron un comportamiento no Newtoniano del tipo reofludizante. La prueba rotacional mostró que el almidón oxidado presentó un gel más firme que el almidón acetilado, lo cual coincide con los resultados viscoamilográficos.
Palabras clave: modificación química, almidón de plátano, propiedades térmicas, propiedades fisicoquímicas, prueba reológica.
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Acknowledgments
We appreciate the financial support from SIP–IPN, COFAA–IPN and EDI–IPN. The authors are especially grateful to Dr. Silvia Bautista for the review of the manuscript.
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