Published

2022-04-26

Effect of physical and thermal pretreatments on enzymatic activity in the production of microporous cassava starch

Efecto de pretratamientos físicos y térmicos sobre la actividad enzimática en la producción de almidón microporoso de yuca

DOI:

https://doi.org/10.15446/agron.colomb.v41n1.105089

Keywords:

annealing, crystallinity, gelatinization, hydrolysis, hydro-thermal treatments (en)
recocido, cristalinidad, gelatinización, hidrólisis, tratamientos hidrotermales (es)

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Cassava starch is modified to increase porosity and lacerations that are limited when only enzymatic treatments are used. This study proposes to improve enzymatic activity of α-amylase and amyloglucosidase on the polymer chains of cassava starch by implementing physical and thermal pretreatments below the gelatinization temperature and before the hydrolytic process. The pretreatments increased the biocatalytic action of the enzymes, causing significant changes in the morphology of the granules, and superficial lacerations were found in samples of starches pretreated with ultrasound (UTS) or annealing and ultra-rapid freezing (ANN-C). At the structural level, the modified starches revealed substantial changes as the infrared spectra reflected a displacement of the absorption bands in the region from 900 to 1100 cm-1. This is associated with an alteration and reorganization of the amorphous and crystalline zones of the granules and is consistent with a decrease in amylose content (from 19.53% to 17.64%) and an increase in the crystallinity index. The thermal behavior of the starches was also modified by increasing the peak temperature (from 68.22°C to 75.38°C) and reducing the gelatinization enthalpy (from 19.34 to 15.79 J/g). UTS and ANN-C pretreatments significantly improved the mesoporous and hydrophilic properties of the modified cassava starches.

El almidón de yuca es modificado para aumentar su porosidad y laceraciones, las cuales son limitadas cuando sólo se utilizan tratamientos enzimáticos. Por lo tanto, este estudio propone mejorar la actividad enzimática de la α-amilasa y la amiloglucosidasa sobre las cadenas poliméricas del almidón de yuca utilizando pretratamientos físicos y térmicos por debajo de la temperatura de gelatinización antes del proceso hidrolítico. En este caso, los pretratamientos aumentaron la acción biocatalítica de las enzimas, provocando cambios significativos en la morfología de los gránulos, y se encontraron marcadas laceraciones superficiales en muestras de almidones pretratados con ultrasonido (UTS) o recocido y congelación ultrarrápida (ANN-C). A nivel estructural, los almidones modificados revelaron cambios sustanciales dado que los espectros infrarrojos reflejaron un desplazamiento de las bandas de absorción en la región de 900 a 1100 cm-1. Esto está asociado con una alteración y reorganización de las zonas amorfa y cristalina de los gránulos y es consistente con la disminución del contenido de amilosa (desde 19.53% hasta 17.64%) y el aumento del índice de cristalinidad. El comportamiento térmico de los almidones también se modificó al aumentar la temperatura pico (desde 68.22 hasta 75.38°C) y reducir la entalpía de gelatinización (desde 19.34 hasta 15.79 J/g). Los pretratamientos UTS y ANN-C mejoraron significativamente las propiedades mesoporosas e hidrofílicas de los almidones de yuca procesados.

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APA

Figueroa-Flórez, J. A., Arroyo Dagobeth, E. D., Cadena-Chamorro, E., Rodríguez-Sandoval, E., Salcedo-Mendoza, J. G. and Ciro-Velásquez, H. J. (2023). Effect of physical and thermal pretreatments on enzymatic activity in the production of microporous cassava starch. Agronomía Colombiana, 41(1), e105089. https://doi.org/10.15446/agron.colomb.v41n1.105089

ACM

[1]
Figueroa-Flórez, J.A., Arroyo Dagobeth, E.D., Cadena-Chamorro, E., Rodríguez-Sandoval, E., Salcedo-Mendoza, J.G. and Ciro-Velásquez, H.J. 2023. Effect of physical and thermal pretreatments on enzymatic activity in the production of microporous cassava starch. Agronomía Colombiana. 41, 1 (Jan. 2023), e105089. DOI:https://doi.org/10.15446/agron.colomb.v41n1.105089.

ACS

(1)
Figueroa-Flórez, J. A.; Arroyo Dagobeth, E. D.; Cadena-Chamorro, E.; Rodríguez-Sandoval, E.; Salcedo-Mendoza, J. G.; Ciro-Velásquez, H. J. Effect of physical and thermal pretreatments on enzymatic activity in the production of microporous cassava starch. Agron. Colomb. 2023, 41, e105089.

ABNT

FIGUEROA-FLÓREZ, J. A.; ARROYO DAGOBETH, E. D.; CADENA-CHAMORRO, E.; RODRÍGUEZ-SANDOVAL, E.; SALCEDO-MENDOZA, J. G.; CIRO-VELÁSQUEZ, H. J. Effect of physical and thermal pretreatments on enzymatic activity in the production of microporous cassava starch. Agronomía Colombiana, [S. l.], v. 41, n. 1, p. e105089, 2023. DOI: 10.15446/agron.colomb.v41n1.105089. Disponível em: https://revistas.unal.edu.co/index.php/agrocol/article/view/105089. Acesso em: 23 jan. 2025.

Chicago

Figueroa-Flórez, Jorge Antonio, Eduardo David Arroyo Dagobeth, Edith Cadena-Chamorro, Eduardo Rodríguez-Sandoval, Jairo Guadalupe Salcedo-Mendoza, and Héctor José Ciro-Velásquez. 2023. “Effect of physical and thermal pretreatments on enzymatic activity in the production of microporous cassava starch”. Agronomía Colombiana 41 (1):e105089. https://doi.org/10.15446/agron.colomb.v41n1.105089.

Harvard

Figueroa-Flórez, J. A., Arroyo Dagobeth, E. D., Cadena-Chamorro, E., Rodríguez-Sandoval, E., Salcedo-Mendoza, J. G. and Ciro-Velásquez, H. J. (2023) “Effect of physical and thermal pretreatments on enzymatic activity in the production of microporous cassava starch”, Agronomía Colombiana, 41(1), p. e105089. doi: 10.15446/agron.colomb.v41n1.105089.

IEEE

[1]
J. A. Figueroa-Flórez, E. D. Arroyo Dagobeth, E. Cadena-Chamorro, E. Rodríguez-Sandoval, J. G. Salcedo-Mendoza, and H. J. Ciro-Velásquez, “Effect of physical and thermal pretreatments on enzymatic activity in the production of microporous cassava starch”, Agron. Colomb., vol. 41, no. 1, p. e105089, Jan. 2023.

MLA

Figueroa-Flórez, J. A., E. D. Arroyo Dagobeth, E. Cadena-Chamorro, E. Rodríguez-Sandoval, J. G. Salcedo-Mendoza, and H. J. Ciro-Velásquez. “Effect of physical and thermal pretreatments on enzymatic activity in the production of microporous cassava starch”. Agronomía Colombiana, vol. 41, no. 1, Jan. 2023, p. e105089, doi:10.15446/agron.colomb.v41n1.105089.

Turabian

Figueroa-Flórez, Jorge Antonio, Eduardo David Arroyo Dagobeth, Edith Cadena-Chamorro, Eduardo Rodríguez-Sandoval, Jairo Guadalupe Salcedo-Mendoza, and Héctor José Ciro-Velásquez. “Effect of physical and thermal pretreatments on enzymatic activity in the production of microporous cassava starch”. Agronomía Colombiana 41, no. 1 (January 1, 2023): e105089. Accessed January 23, 2025. https://revistas.unal.edu.co/index.php/agrocol/article/view/105089.

Vancouver

1.
Figueroa-Flórez JA, Arroyo Dagobeth ED, Cadena-Chamorro E, Rodríguez-Sandoval E, Salcedo-Mendoza JG, Ciro-Velásquez HJ. Effect of physical and thermal pretreatments on enzymatic activity in the production of microporous cassava starch. Agron. Colomb. [Internet]. 2023 Jan. 1 [cited 2025 Jan. 23];41(1):e105089. Available from: https://revistas.unal.edu.co/index.php/agrocol/article/view/105089

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1. Nedys Acevedo-Viloria, Manuel Cervera-Ricardo, Jorge Figueroa-Flórez, Jairo Salcedo-Mendoza, Veronica Ramos-Villacob. (2024). Vigilancia científica y tecnológica en procesos de modificación físico-enzimática en gránulos de almidón. Revista U.D.C.A Actualidad & Divulgación Científica, 27(1) https://doi.org/10.31910/rudca.v27.n1.2024.2416.

2. Nedys Acevedo-Viloria, Jorge Figueroa-Flórez, Jairo Salcedo-Mendoza, Jorge Hernández-Ruydiaz, Fabian Ortega-Quintana. (2025). Effect of hydrothermal processing on the native starches of cassava (Manihot esculenta) and yam (Dioscorea alata). Revista Facultad Nacional de Agronomía Medellín, 78(1), p.10977. https://doi.org/10.15446/rfnam.v78n1.112802.

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