EVALUATION OF THE PROPERTIES MODIFICATION FOR VIA ENZYMATIC OF THE STARCH OF YAM (D. trífida) USING -AMILASA (TERMAMYL® 120 L, TYPE L)

  • Everaldo MONTES M.
  • Jairo SALCEDO M.
  • José E. ZAPATA M.
  • Jesús CARMONA C.
  • Sergio PATERNINA U.
Keywords: 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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Published
2009-02-16
How to Cite
MONTES M. E., SALCEDO M. J., ZAPATA M. J. E., CARMONA C. J., & PATERNINA U. S. (2009). EVALUATION OF THE PROPERTIES MODIFICATION FOR VIA ENZYMATIC OF THE STARCH OF YAM (D. <I>trífida</I&gt;) USING -AMILASA (TERMAMYL® 120 L, TYPE L). Vitae, 15(1). Retrieved from https://revistas.udea.edu.co/index.php/vitae/article/view/766
Section
Biotechnology