Efecto del grado de acetilación en las características morfológicas y fisicoquímicas del almidón de plátano
Effect of the acetylation degree on the morphological and physicochemical characteristics of banana starch
M. Rivas–González1, P. B. Zamudio–Flores2 y L. A. Bello–Pérez2*
1 Universidad Autónoma de Querétaro, Posgrado de la Facultad de Química. Cerro de las Campanas s/n. Col. las Campanas. C.P., 76010, Querétaro, Querétaro, México. Teléfono: 01 442 192 13 04, Fax: 01 442 192 13 07.
2 Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec–Jojutla, colonia San Isidro, apartado postal 24 C.P., 62731, Yautepec, Morelos, México. * Autor para la correspondencia. E–mail: labellop@ipn.mx Fax 01 735 394 18 96
]]>Recibido 16 de Mayo 2009
Aceptado 30 de Septiembre 2009
Resumen
El almidón nativo de plátano (APN) acetilado con bajo grado de sustitución (APABGS) y alto grado de sustitución (APAAGS) fue caracterizado morfológica y fisicoquímicamente. Se corroboró el grado de acetilación del almidón mediante espectroscopia de infrarrojo con transformada de Fourier, encontrándose una señal a 1740 cm–1 que corresponde al estiramiento C–O de los grupos acetilos. El estudio morfológico mostró un mayor daño de los gránulos de almidón con alto grado de sustitución. Este efecto fue evidente en la prueba de formación de pastas debido a que el perfil del almidón APAAGS no presentó el pico de viscosidad máxima, ni los parámetros del rompimiento ni la reorganización de la viscosidad. La temperatura de gelatinización promedio fue similar para el APN y el APABGS, y disminuyó en el APAAGS. La entalpía de gelatinización fue menor en el APAAGS, indicando más desorganización de las dobles hélices de las cadenas de la amilopectina debido al mayor grado acetilación. Cuando se incrementó el grado de acetilación disminuyó la tendencia a la retrogradación. Los almidones de plátano con diferentes grados de acetilación presentan propiedades fisicoquímicas que pueden ser aprovechadas para diferentes aplicaciones.
Palabras clave: almidón de plátano; acetilación; morfología; propiedades térmicas; propiedades fisicoquímicas.
Abstract
The morphological and physicochemical characterization of acetylated banana starch with low (ABSLDS) and high (ABSHDS) degree of acetylation was carried out. Fourier transformed infrared spectroscopy indicated that banana starch showed a band at 1740 cm–1 that corresponds to stretching of C–O in the acetyl groups. Morphological studies demonstrated that a higher damage in the starch granules occurred as the degree substitution was higher. This effect was more notorious in the pasting profile because the ABSHDS did not exhibit the viscosity peak, breakdown and setback parameters. The average gelatinization temperature was similar in the native sample and in the ABSLDS, but was lower in the ABSHDS. The enthalpy of gelatinization was low in the ABSHDS, indicating a higher disorganization of the double helices in the amylopectin due to higher degree of acetylation. As the degree of acetylation increased the retrogradation decreased. Banana starch with different acetylation degrees possess varied physicochemical properties that provide them with potentially wide applications spectra.
]]> Keywords: banana starch; acetylation; morphology; thermal properties; physicochemical properties.
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Agradecimientos
Se agradece el apoyo económico de la SIP–IPN, COFAA–IPN y EDI–IPN. Uno de los autores (MRG) también agradece la beca de doctorado del CONACYT.
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