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Cassava starches modified by enzymatic biocatalysis: effect of reaction time and drying method
Almidones de yuca modificados por biocatálisis enzimática: efecto del tiempo de reacción y método de secado
DOI:
https://doi.org/10.15446/dyna.v86n208.72976Palabras clave:
amylose, amyloglucosidase, enzymatic biocatalysis, gelatinization, retrogradation. (en)amilosa, amiloglucosidasa, biocatálisis enzimática, gelatinización, retrogradación. (es)
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Currently, comes up the need to develop and produce modified starches that allow enhancing their applicability as additives in food industry. In this, the effect of biocatalysis time and type of drying (forced convection and vacuum drying) on the morphological, structural and pasting properties of enzymatically modified cassava starch granules was evaluated. The application of amyloglucosidase generated a degree of hydrolysis ranging between 35.87 and 41.02% equivalents of dextrose (ED), in addition, it caused significant changes in starch granules morphology. At structural level, modified starch reveals substantial changes with respect to control, where FT-IR spectra show the displacement of absorption bands by tension or bending in the region between 900 and 1100 cm-1 due to the breakdown of α-D-glucosidic bonds α-D-(1,4) or α-D-(1,6), increasing swelling, absorption and solubility in water properties. Likewise, significant changes are reported in pasting properties together with an increase in stability in techno-functional properties of hydrolyzed starches dried in vacuum.
Actualmente surge la necesidad desarrollar y producir almidones modificados que permitan potenciar su aplicabilidad como aditivos en la industria alimentaria. En este se evaluó el efecto del tiempo de biocatálisis y tipo de secado (convección forzada y secado a vacío) sobre las propiedades morfológicas, estructurales y de empastamiento de gránulos de almidón de yuca modificados enzimáticamente. La aplicación de la amiloglucosidasa generó un grado de hidrólisis que oscila entre 35.87 y 41.02 % equivalentes de dextrosa (ED), además, provocó cambios significativos en la morfología de los gránulos de almidón. A nivel estructural, el almidón modificado revela cambios sustanciales con respecto al control, donde los espectros de FT-IR muestran el desplazamiento de bandas de absorción por tensión o flexión en la región entre 900 a 1100 cm-1 debido al rompimiento de uniones glucosídicas α-D-(1,4) o α-D-(1,6), aumentando las propiedades de hinchamiento, absorción y solubilidad en agua. Asimismo, se reportan cambios significativos en las propiedades de empastamiento junto con un incremento de estabilidad en las propiedades tecnofuncionales de los almidones hidrolizados secados a vacío.
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