Estructura interna de los gránulos de almidón de plátano mediante gelatinización química superficial: propiedades morfológicas, fisicoquímicas y moleculares
Inner structure of plantain starch granules by surface chemical gelatinization: morphological, physicochemical and molecular properties
E. Agama-Acevedo, L. A. Bello-Pérez, G. Pacheco-Vargas y S. Evangelista-Lozano
Instituto Politécnico Nacional, Centro de desarrollo de Productos Bióticos. Km 8.5 carr. Yautepec-Jojutla, colonia San Isidro, apartado postal 24, 62731 Yautepec, Morelos, México. *Autor para la correspondencia. E-mail: labellop@ipn.mx.
]]>Recibido 20 de Noviembre 2013
Aceptado 21 da Enero de 2015
Resumen
Se estudió la organización estructural de los componentes (amilosa y amilopectina) del almidón de plátano usando gelatinización superficial. A los gránulos remanentes se les evaluó la morfología, sus propiedades térmicas y características moleculares. Se probaron dos reactivos químicos para realizar la gelatinización; el cloruro de litio 13 M provocó mayor daño en la estructura del gránulo de almidón que el cloruro de calcio 2 M, por lo que se continuó usando el segundo a diferentes tiempos de reacción. La superficie gelatinizada incrementó y el tamaño del granulo disminuyó cuando incrementó el tiempo de reacción. En general, la temperatura promedio y la entalpia de gelatinización disminuyeron al incrementar la superficie removida, indicando una desorganización o "debilitamiento" de la estructura del gránulo. Sin embargo, la gelatinización superficial no afectó el patrón de difracción de rayos X ni el porcentaje de cristalinidad. Conocer la organización de los dos componentes (amilosa y amilopectina) del gránulo de almidón de plátano, ayudara a explicar sus propiedades fisicoquímicas, funcionates y de digestibilidad, así como su reactividad cuando es modificado química o enzimaticamente.
Palabras clave: almidón, plátano, gelatinización química, microscopía, tamaño de gránulo.
Abstract
The structural organization of starch components (amylose and amylopectin) of plantain starch was studied using surface gelatinization. The remnant starch granules were studied in the morphological, thermal, and molecular features. Two reagents were tested to carried out the surface gelatinization; 13 M lithium chloride produced higher damage than 2 M calcium chloride on structure of starch granule, so calcium chloride was used to carried out surface gelatinization at different reaction times. Gelatinized surface increased and the granule size decreased when the reaction time increased. In general, the average temperature and enthalpy of gelatinization decreased when the removed surface increased, showing disorganization or "weakening" of the granule structure. However, surface gelatinization did not affect the X-ray diffraction pattern and the crystallinity level. Knowledge of the organization of plantain starch components (amylose and amylopectin), support to explain the physicochemical, functional and digestibility characteristics, as well as its reactivity when the plantain starch is enzymatic and chemical modified.
]]> Key words: starch, plantain, chemical gelatinization, microscopy, granule size.
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