Estudio de la modificación vía enzimática de almidón de yuca para la obtención de maltodextrinas
Study of cassava starch enzymatic modification for maltodextrins obtention
Keywords:
o.-amilasa, Bacillus lichenijormis, hidrolisis enzimática, propiedades funcionales, equivalente de dextrosa (es)a-amylase, Bacillus licheniiormis, enzymatic hydrolysis, functional propierties, dextrose equivalent (en)
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Se investigo el efecto de las variables más relevantes en el proceso de hidrolisis enzimática del almidón de yuca, a escala laboratorio, con el fin de determinar las condiciones industriales apropiadas para obtener maltodextrinas de diferentes grados de conversión. Se empleo una a-amilasa proveniente de una cepa genéticamente modificada de Bacillus Iicheniiormis. Previa selección de las variables, se parte de un diseño experimental basado en el diseño estadístico factorial fraccionado, donde se trabajo cada variable a dos niveles, teniendo como variable respuesta el equivalente de dextrosa (DE). Las variables estudiadas fueron: temperatura (80-90°C), pH (5,5-6,5), concentración de almidón (30-40% w/w), adición de enzima (0,583-0,833 ul/g almidón) y adición de cofactor (50-70 mg/L de CaCl). Se seleccionaron algunos ensayos con el fin de establecer el comportamiento reológico, así como para determinar las variables relevantes sobre las propiedades funcionales de la maltodextrina en solución. Las variables con mayor incidencia fueron la temperatura y la dosis enzimática, tanto en el análisis de la velocidad inicial de hidrolisis con respecto al tiempo de reacción, como en el análisis respecto al grado de conversión obtenido en los hidrolizados. Se obtuvo un equivalente de dextrosa hasta de 30 para el tiempo de reacción estudiado, así como la más alta velocidad inicial de reacción (21,7 DE/hora) para el ensayo con pH y dosis de enzima en sus niveles altos. Las propiedades funcionales de la maltodextrina en solución se ven afectadas, solamente, por la temperatura y la concentración de almidón.
It was pretended to investigate the effect of the most relevant variables in cassava starch enzymatic hydrolysis process, on laboratory scale, to determine appropriate industrial conditions for the obtention of different kinds of maltodextrins. An a-Amylase enzyme, from genetically modified strain of Bacillus lichenijormis, was used to hydrolize the starch. Once the variables were chosen, an experimental fractioned factorial design was established with two levels. The Dextrose Equivalent (DE) was taken as the response variable. The variables studied were: temperature (80-90°C), pH (5.5-6.5), dry-weight starch concentration (30-40% w/w), enzyme dosage (0.583-0.833 ul/g starch) and calcium concentration (50-70 mgIL of CaClJ Some assays were settle in order to define the rheologic behavior and to determine the most relevant variables that affect the functional properties of the maltodextrin suspensions. Both, temperature and enzyme concentration were the variables that affect the most the initial convertion rate and the characteristics of the product convertion. For the interval of time considered, the highest DE obtained was 30 and the highest initial rate was 21.7 DE/hour. The functional properties of the maltodextrin solutions were affected by temperature and dry-weight starch concentration.
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