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Thermal and structural properties of starches from apple and malanga modified by autoclaving-cooling and lintnerization compared to commercial corn starch
Propiedades térmicas y estructurales de los almidones de manzana y malanga modificados por autoclave, enfriamiento y lintnerización en comparación con el almidón de maíz comercial
DOI:
https://doi.org/10.15446/agron.colomb.v44n1.114355Keywords:
modified starches, unconventional starch sources, thermal variables, FTIR, XDR, crystallinity (en)almidones modificados, fuentes de almidón no convencionales, variables térmicas, FTIR, XDR, cristalinidad (es)
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Unripe apple (harvested at 70 d after full bloom) and malanga starches were modified physically (autoclaving) and by acid hydrolysis (lintnerization). The thermal properties were assessed by DSC, and structural properties were analyzed through XRD and FTIR. Thermal analysis showed that the autoclaved starches did not undergo endothermic changes. After lintnerization, the gelatinization enthalpy (ΔH) of native malanga starch decreased from 11.50 J/g to 7.74 J/g, and for apple starch it increased from 7.16 J/g to 9.76 J/g. There were no significant differences (P≤0.05) observed in this variable between native corn starch (10.24 J/g) and its lintnerized counterpart (9.41 J/g). According to the FTIR study, the autoclaving process caused a decrease in the intensity of the absorbance bands (1,022 and 1,047 cm-1) that are linked to the crystalline and amorphous structure. The diffraction patterns of native malanga and corn starches (A-type) and apple starch (C-type), with a percent of crystallinity (%C) of 30-38, lost their crystallinity peaks in the autoclaved starches. The autoclaved starches had a %C of approximately 23-27. Malanga and unripe apples are alternative starch sources that can be modified by autoclaving-cooling and lintnerization for future research in food applications.
Los almidones de manzanas inmaduras (cosechadas 70 d después de la plena floración) y de malanga se modificaron mediante modificación física (autoclave) e hidrólisis ácida (lintnerización). Las propiedades térmicas se evaluaron por DSC y las propiedades estructurales se analizaron mediante XRD y FTIR. El análisis térmico mostró que los almidones tratados en autoclave no sufrieron ningún cambio endotérmico. Después del proceso de lintnerización, la entalpía de gelatinización (ΔH) del almidón de malanga nativo disminuyó de 11,50 J/g a 7,74 J/g, y para el almidón de manzana aumentó de 7,16 J/g a 9,76 J/g. No se observaron diferencias significativas (P≤0,05) en esta variable entre el almidón de maíz nativo (10,24 J/g) y su homólogo lintnerizado (9,41 J/g). De acuerdo con el estudio FTIR, el proceso de autoclave provocó una disminución en la intensidad de las bandas de absorbancia (1022 y 1047 cm-1) que están ligadas a la estructura cristalina y amorfa. Los patrones de difracción de los almidones nativos de malanga y maíz (tipo A) y almidón de manzana (tipo C), con un porcentaje de cristalinidad (%C) de 30-38, perdieron sus picos de cristalinidad en los almidones tratados en autoclave. Los almidones tratados en autoclave tenían un %C de aproximadamente 23-27. La malanga y las manzanas inmaduras son fuentes alternativas de almidón que pueden modificarse mediante autoclavado y lintnerización para futuras investigaciones en aplicaciones alimentarias.
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