Lintnerización de almidones nativos de yuca (Manihot Esculenta Crantz) y ñame (Dioscorea rotundata)
DOI:
https://doi.org/10.17533/udea.vitae.v24n2(2)a04Abstract
Antecedentes: Actualmente, es necesario el desarrollo y producción de almidones modificados que permitan potenciar las propiedades funcionales de los almidones nativos y ampliar su aplicabilidad como aditivo en la industria alimentaria. Asimismo, surge la iniciativa de promover el aprovechamiento de materias primas amiláceas de gran importancia socioeconómica en Colombia. Objetivo: Se evaluó el efecto del proceso de lintnerización sobre almidones de yuca y ñame, para valorar su posible aplicación a nivel industrial. Métodos: Fue propuesto un proceso de modificación química por hidrólisis ácida en almidones nativos, variando la relación ácido clorhídrico: almidón (2, 4, 6% p/p) y el tiempo de reacción (4, 6 y 8 horas). El grado de hidrolisis fue evaluado a través de la producción de equivalentes de dextrosa (ED). Espectroscopia de infrarrojo (FTIR), difracción de rayos X y microscopia de barrido electrónico (SEM), fueron utilizadas para determinar cambios estructurales y morfológicos en los gránulos de almidón hidrolizados. El comportamiento de las pastas de almidón durante ciclos de calentamiento y enfriamiento, basados en un perfil de viscosidad (viscoamilograma). Además, se realizó un análisis de las propiedades funcionales de los almidones lintnerizados. Resultados: La concentración de ácido influyó significativamente (p<0.05) en el grado de hidrólisis de los almidones nativos de yuca y ñame. La variación en las señales de absorbancia en los espectros de infrarrojo, debido al estiramiento de grupos funcionales O-H y C-H, permite inferir cambios en la estructura y enlaces de los gránulos de almidón. El proceso de hidrólisis provocó cambios significativos en las propiedades funcionales de los almidones de yuca y ñame. Conclusiones: El proceso de lintnerización disminuyó significativamente la viscosidad máxima, asociado a un aumento del grado de cristalinidad y disminución del contenido de amilosa por hidrólisis ácida. Los almidones lintnerizados alcanzan una mayor estabilidad durante el calentamiento y tienden a disminuir el proceso de retrogradación. Las diferencias estructurales, morfológicas y parámetros de gelatinización entre los almidones lintnerizados de las dos especies están en función del arreglo estructural de la amilopectina, relación amilosa/amilopectina y arquitectura del gránulo o una combinación de las mismas.Downloads
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