Published

2024-09-01

Enzymatic biocatalysis processes on the semicrystalline and morphological order of native cassava starches (Manihot esculenta)

Procesos de biocatálisis enzimática sobre el orden semicristalino y morfológico de los almidones nativos de mandioca (Manihot esculenta)

DOI:

https://doi.org/10.15446/rfnam.v77n3.111270

Keywords:

Amorphous zone, Amylases, Biocatalysis, Exo-erosion, Semi-crystalline order, Starch (en)
Zona amorfa, Amilasas, Biocatálisis, Exo-erosi´ón, Orden semicristalino, Amidón (es)

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Enzymatic biocatalysis has emerged as a green technology in starch modification with divergent results at the morphological level depending on the origin of the starch source. Therefore, various enzymatic biocatalysts were implemented to evaluate their effect on the morphological and semi-crystalline characteristics of native cassava starches. The degree of affinity of the biocatalysts and the conversion rate on native cassava starches were determined by kinetic parameters such as the Michaelis-Menten constant, whose results revealed the following order of affinity from highest to lowest: α-amylase, amyloglucosidase, pullulanase, and β-amylase. In addition, greater biocatalytic activity of α-amylase and β-amylase was evidenced on the amorphous zones of the polymer associated with the decrease in the amylose content and a significant increase in the degree of relative crystallinity. According to morphological analyses and XDR, the action of amyloglucosidase promoted exo-erosion phenomena and the appearance of lacerations on the granular surface of starch with the consequent decrease in the semicrystalline order. The pullulanase caused slightly eroded fragmented granules with greater biocatalytic activity on the crystalline lamellae, associated with a significant increase in the apparent amylose content. FTIR analysis in the 1,200-900 cm-1 region, corresponding to the starch fingerprint, allowed us to detect notable changes in the degree of molecular order after the enzymatic attack; this result was consistent with the degree of relative crystallinity estimated by X-ray diffraction. Likewise, the results allowed us to notice significant changes in the semi-crystalline order and morphological characteristics during the modification with α-amylase (AAM) and amyloglucosidase (AMG) associated with their greater affinity and preferential action on the amorphous structures located on the granular surface of native cassava starch.

La biocatálisis enzimática ha surgido como una tecnología verde en la modificación de almidones con resultados divergentes a nivel morfológico en función de procedencia de la fuente amilácea. Por consiguiente, diversos biocatalizadores enzimáticos fueron implementados para evaluar su efecto sobre las características morfológicas y semicristalinas en almidones nativos de yuca. El grado de afinidad de los biocatalizadores y la tasa de conversión sobre almidones nativos de yuca fueron determinados mediante parámetros cinéticos como la constante de Michaelis-Menten, cuyos resultados revelaron el siguiente orden de afinidad de mayor a menor: α-amilasa, amiloglucosidasa, pululanasa y β-amilasa. Además, se evidenció una mayor actividad biocatalítica de la α-amilasa y β-amilasa sobre las zonas amorfas del polímero debido a la disminución del contenido de amilosa y un aumento significativo en el grado de cristalinidad relativa. Según los análisis morfológicos y DRX, la acción de la amiloglucosidasa promovió fenómenos de exoerosión y la aparición de laceraciones en la superficie granular del almidón con la consiguiente disminución del orden semicristalino. La pululanasa provocó la obtención de gránulos fragmentados levemente erosionados con una mayor actividad biocatalítica en las zonas cristalinas asociada con el aumento significativo del contenido de amilosa aparente. El análisis de FTIR en la región 1.200- 900 cm-1, correspondiente a la huella digital del almidón, permitió determinar cambios notorios en el grado del orden molecular después del ataque enzimático, este resultado fue coherente con el grado de cristalinidad relativo estimador por difracción de rayos-X. Asimismo, los resultados permitieron identificar cambios significativos en el orden semicristalino y características morfológicas durante la modificación con α-amilasa (AAM) y amiloglucosidasa (AMG) asociado a su mayor afinidad y acción preferencial sobre las estructuras amorfas ubicadas en la superficie granular del almidón nativo de yuca.

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How to Cite

APA

Figueroa Flórez, J., Cadena Chamorro, E., Salcedo Mendoza, J., Rodríguez Sandoval, E., Ciro Velásquez, H. & Serna Fadul, T. (2024). Enzymatic biocatalysis processes on the semicrystalline and morphological order of native cassava starches (Manihot esculenta). Revista Facultad Nacional de Agronomía Medellín, 77(3), 10839–10852. https://doi.org/10.15446/rfnam.v77n3.111270

ACM

[1]
Figueroa Flórez, J., Cadena Chamorro, E., Salcedo Mendoza, J., Rodríguez Sandoval, E., Ciro Velásquez, H. and Serna Fadul, T. 2024. Enzymatic biocatalysis processes on the semicrystalline and morphological order of native cassava starches (Manihot esculenta). Revista Facultad Nacional de Agronomía Medellín. 77, 3 (Sep. 2024), 10839–10852. DOI:https://doi.org/10.15446/rfnam.v77n3.111270.

ACS

(1)
Figueroa Flórez, J.; Cadena Chamorro, E.; Salcedo Mendoza, J.; Rodríguez Sandoval, E.; Ciro Velásquez, H.; Serna Fadul, T. Enzymatic biocatalysis processes on the semicrystalline and morphological order of native cassava starches (Manihot esculenta). Rev. Fac. Nac. Agron. Medellín 2024, 77, 10839-10852.

ABNT

FIGUEROA FLÓREZ, J.; CADENA CHAMORRO, E.; SALCEDO MENDOZA, J.; RODRÍGUEZ SANDOVAL, E.; CIRO VELÁSQUEZ, H.; SERNA FADUL, T. Enzymatic biocatalysis processes on the semicrystalline and morphological order of native cassava starches (Manihot esculenta). Revista Facultad Nacional de Agronomía Medellín, [S. l.], v. 77, n. 3, p. 10839–10852, 2024. DOI: 10.15446/rfnam.v77n3.111270. Disponível em: https://revistas.unal.edu.co/index.php/refame/article/view/111270. Acesso em: 18 mar. 2026.

Chicago

Figueroa Flórez, Jorge, Edith Cadena Chamorro, Jairo Salcedo Mendoza, Eduardo Rodríguez Sandoval, Héctor Ciro Velásquez, and Tiana Serna Fadul. 2024. “Enzymatic biocatalysis processes on the semicrystalline and morphological order of native cassava starches (Manihot esculenta)”. Revista Facultad Nacional De Agronomía Medellín 77 (3):10839-52. https://doi.org/10.15446/rfnam.v77n3.111270.

Harvard

Figueroa Flórez, J., Cadena Chamorro, E., Salcedo Mendoza, J., Rodríguez Sandoval, E., Ciro Velásquez, H. and Serna Fadul, T. (2024) “Enzymatic biocatalysis processes on the semicrystalline and morphological order of native cassava starches (Manihot esculenta)”, Revista Facultad Nacional de Agronomía Medellín, 77(3), pp. 10839–10852. doi: 10.15446/rfnam.v77n3.111270.

IEEE

[1]
J. Figueroa Flórez, E. Cadena Chamorro, J. Salcedo Mendoza, E. Rodríguez Sandoval, H. Ciro Velásquez, and T. Serna Fadul, “Enzymatic biocatalysis processes on the semicrystalline and morphological order of native cassava starches (Manihot esculenta)”, Rev. Fac. Nac. Agron. Medellín, vol. 77, no. 3, pp. 10839–10852, Sep. 2024.

MLA

Figueroa Flórez, J., E. Cadena Chamorro, J. Salcedo Mendoza, E. Rodríguez Sandoval, H. Ciro Velásquez, and T. Serna Fadul. “Enzymatic biocatalysis processes on the semicrystalline and morphological order of native cassava starches (Manihot esculenta)”. Revista Facultad Nacional de Agronomía Medellín, vol. 77, no. 3, Sept. 2024, pp. 10839-52, doi:10.15446/rfnam.v77n3.111270.

Turabian

Figueroa Flórez, Jorge, Edith Cadena Chamorro, Jairo Salcedo Mendoza, Eduardo Rodríguez Sandoval, Héctor Ciro Velásquez, and Tiana Serna Fadul. “Enzymatic biocatalysis processes on the semicrystalline and morphological order of native cassava starches (Manihot esculenta)”. Revista Facultad Nacional de Agronomía Medellín 77, no. 3 (September 1, 2024): 10839–10852. Accessed March 18, 2026. https://revistas.unal.edu.co/index.php/refame/article/view/111270.

Vancouver

1.
Figueroa Flórez J, Cadena Chamorro E, Salcedo Mendoza J, Rodríguez Sandoval E, Ciro Velásquez H, Serna Fadul T. Enzymatic biocatalysis processes on the semicrystalline and morphological order of native cassava starches (Manihot esculenta). Rev. Fac. Nac. Agron. Medellín [Internet]. 2024 Sep. 1 [cited 2026 Mar. 18];77(3):10839-52. Available from: https://revistas.unal.edu.co/index.php/refame/article/view/111270

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CrossRef citations5

1. E.D. Arroyo-Dagobeth, E.M. Cadena-Chamorro, J.A. Figueroa-Flórez, J.G. Salcedo-Mendoza, T.Y. Serna-Fadul, F. Ortega-Quintana. (2025). Synergistic heat-moisture and enzymatic modification of starch blends: a case study on structuring cassava-based gluten-free baked goods. Applied Food Research, 5(2), p.101206. https://doi.org/10.1016/j.afres.2025.101206.

2. J. Figueroa-Flórez, L. Hernández-Vanegas, T. Serna-Fadul, J. Salcedo-Mendoza. (2025). Starch: Progress in Food Applications. , p.165. https://doi.org/10.1007/978-3-031-98732-8_8.

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