EVALUATION OF THE PROPERTIES MODIFICATION FOR VIA ENZYMATIC OF THE STARCH OF YAM (D. trífida) USING -AMILASA (TERMAMYL® 120 L, TYPE L)
DOI:
https://doi.org/10.17533/udea.vitae.766Keywords:
D. trífida, enzymatic hydrolysis, modified starch functional properties.Abstract
The starch of yam constitutes an excellent raw material to modify the texture and consistency of foods. Its
functionality depends on the molecular weight average of the amilosa and the amilopectina, as well as of
the molecular organization of these glucanos within the grain, the native or natural starches are frequently
not adapted for their use in some specific industrial processings. This investigation, one carries out the
modification via enzymatic of the yam starch (D.trífida) using -amilasa (Termamyl 120L, type L of Novo Nordisk) to determine their functional properties.
The established treatments for the enzymatic
modification in this investigation are: reaction
temperature (50, 72 and 93ºC), concentration of
starch (30, 40 and 50% p/v) and time of reaction
(20, 40 and 60 minutes). One carries out a design
experimental factorial multinivel with four blocks.
The starches hydrolysated at 93ºC show dextrose
equivalent (DE) highest, followed respectively by
those of 72 °C and 50ºC. The evaluated functional
properties are: stability and clarity of the pasta,
acidity titulable, swelling capacity, determination of
the gelatinizatión point, true density, bulk density
and porosity. This investigation demonstrate the
great potential of the hydrolysates of starch of D.
trífida like an alternative to respond to the demands
of the industrial processes in the production of
foods, such as bakery products, sauces, yogurts,
marmalades and frozen products.
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