Effect of the acetylation process on native starches of yam (Dioscorea spp.)

Published

2016-07-01

Efecto del proceso de acetilación sobre almidones nativos de ñame (Dioscorea spp.)

Keywords:

Amylose, Esterification, Degree of substitution, Viscoamylogram, Yam (en)
Amilosa, Esterificación, Grado de sustitución, Viscoamilograma, Ñame (es)

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Authors

Jairo Salcedo Mendoza Universidad de Sucre
Jorge Hernández RuyDiaz Universidad de Sucre
Alfredo Fernández Quintero Universidad de Sucre

Abstract (en)
Abstract (es)

In Colombia, it is necessary to produce native and modified starches for the use of amylaceous raw materials of major socioeconomic importance. In this study, the effects of the acetylation process on structural, morphological and functional properties of native starches yam, Dioscorea spp. (D. alata and D. rotundata) were evaluated. Chemical modification by esterification with acetic anhydride was performed at different reaction times, and morphological and structural changes were assessed using the following techniques: infrared spectroscopy (FTIR), X-ray diffraction and scanning electron microscopy (SEM). Acetylation produced slight changes in the granule morphology, and a decreased degree of crystallinity (DC) associated with a slight increase in the amylose content was observed. The introduction of acetyl groups into the starch structure caused a decrease in the gelatinization temperature and an increased retro gradation tendency. The acetylated starches had low degrees of substitution (DS<0.2), meaning they can be used in the food industry, considering that they showed greater stability, greater water absorption capacity and better solubility than native starches.

En Colombia es necesaria la producción de almidones nativos y modificados para el aprovechamiento de materias primas amiláceas de gran importancia socioeconómica. En esta investigación se evaluó el efecto del proceso de acetilación en las propiedades estructurales, morfológicas y funcionales de almidones nativos de ñame Dioscorea spp. (D. alata y D. rotundata). La modificación química por esterificación con anhídrido acético, se realizó a diferentes tiempos de reacción, evaluando cambios morfológicos y estructurales, a través de espectroscopia de infrarrojo (FTIR), difracción de rayos X y microscopia electrónica de barrido (SEM). La acetilación produjo cambios leves en la morfología del gránulo, y se observó una disminución del grado de cristalinidad (GC) asociado a un ligero aumento en el contenido de amilosa. La introducción de grupos acetilos en la estructura del almidón, provocó una disminución de la temperatura de gelatinización y mayor tendencia a la retrogradación. Los almidones acetilados presentaron bajos grados de sustitución (GS<0,2) que posibilitan su uso en la industria alimentaria, y atendiendo que muestran: una mayor estabilidad, mayor capacidad de absorción de agua y mejor solubilidad.

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References

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