Cassava starches modified by enzymatic biocatalysis: effect of reaction time and drying method
Currently, comes up the need to develop and produce modified starches that allow enhancing their applicability as additives in food industry. In this, the effect of biocatalysis time and type of drying (forced convection and vacuum drying) on the morphological, structural and pasting properties of e...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Universidad Nacional de Colombia
2019-01-01
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| Series: | Dyna |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/dyna/article/view/72976 |
| _version_ | 1818542111161581568 |
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| author | Jorge Antonio Figueroa Florez Edith Marleny Cadena Chamorro Eduardo Rodriguez Sandoval Jairo Guadalupe Salcedo Mendoza Héctor José Ciro Velasquez |
| author_facet | Jorge Antonio Figueroa Florez Edith Marleny Cadena Chamorro Eduardo Rodriguez Sandoval Jairo Guadalupe Salcedo Mendoza Héctor José Ciro Velasquez |
| author_sort | Jorge Antonio Figueroa Florez |
| collection | DOAJ |
| description | Currently, comes up the need to develop and produce modified starches that allow enhancing their applicability as additives in food industry. In this, the effect of biocatalysis time and type of drying (forced convection and vacuum drying) on the morphological, structural and pasting properties of enzymatically modified cassava starch granules was evaluated. The application of amyloglucosidase generated a degree of hydrolysis ranging between 35.87 and 41.02% equivalents of dextrose (ED), in addition, it caused significant changes in starch granules morphology. At structural level, modified starch reveals substantial changes with respect to control, where FT-IR spectra show the displacement of absorption bands by tension or bending in the region between 900 and 1100 cm-1 due to the breakdown of α-D-glucosidic bonds α-D-(1,4) or α-D-(1,6), increasing swelling, absorption and solubility in water properties. Likewise, significant changes are reported in pasting properties together with an increase in stability in techno-functional properties of hydrolyzed starches dried in vacuum. |
| first_indexed | 2024-12-11T22:17:51Z |
| format | Article |
| id | doaj.art-38021a53bbb1409eb7adbda21b6e0eba |
| institution | Directory Open Access Journal |
| issn | 0012-7353 2346-2183 |
| language | English |
| last_indexed | 2024-12-11T22:17:51Z |
| publishDate | 2019-01-01 |
| publisher | Universidad Nacional de Colombia |
| record_format | Article |
| series | Dyna |
| spelling | doaj.art-38021a53bbb1409eb7adbda21b6e0eba2022-12-22T00:48:33ZengUniversidad Nacional de ColombiaDyna0012-73532346-21832019-01-018620816217010.15446/dyna.v86n208.7297650464Cassava starches modified by enzymatic biocatalysis: effect of reaction time and drying methodJorge Antonio Figueroa Florez0Edith Marleny Cadena Chamorro1Eduardo Rodriguez Sandoval2Jairo Guadalupe Salcedo Mendoza3Héctor José Ciro Velasquez4Universidad Nacional de Colombia - Sede MedellinUniversidad Nacional de ColombiaUniversidad Nacional de ColombiaUniversidad de SucreUniversidad Nacional de ColombiaCurrently, comes up the need to develop and produce modified starches that allow enhancing their applicability as additives in food industry. In this, the effect of biocatalysis time and type of drying (forced convection and vacuum drying) on the morphological, structural and pasting properties of enzymatically modified cassava starch granules was evaluated. The application of amyloglucosidase generated a degree of hydrolysis ranging between 35.87 and 41.02% equivalents of dextrose (ED), in addition, it caused significant changes in starch granules morphology. At structural level, modified starch reveals substantial changes with respect to control, where FT-IR spectra show the displacement of absorption bands by tension or bending in the region between 900 and 1100 cm-1 due to the breakdown of α-D-glucosidic bonds α-D-(1,4) or α-D-(1,6), increasing swelling, absorption and solubility in water properties. Likewise, significant changes are reported in pasting properties together with an increase in stability in techno-functional properties of hydrolyzed starches dried in vacuum.https://revistas.unal.edu.co/index.php/dyna/article/view/72976amyloseamyloglucosidaseenzymatic biocatalysisgelatinizationretrogradation. |
| spellingShingle | Jorge Antonio Figueroa Florez Edith Marleny Cadena Chamorro Eduardo Rodriguez Sandoval Jairo Guadalupe Salcedo Mendoza Héctor José Ciro Velasquez Cassava starches modified by enzymatic biocatalysis: effect of reaction time and drying method Dyna amylose amyloglucosidase enzymatic biocatalysis gelatinization retrogradation. |
| title | Cassava starches modified by enzymatic biocatalysis: effect of reaction time and drying method |
| title_full | Cassava starches modified by enzymatic biocatalysis: effect of reaction time and drying method |
| title_fullStr | Cassava starches modified by enzymatic biocatalysis: effect of reaction time and drying method |
| title_full_unstemmed | Cassava starches modified by enzymatic biocatalysis: effect of reaction time and drying method |
| title_short | Cassava starches modified by enzymatic biocatalysis: effect of reaction time and drying method |
| title_sort | cassava starches modified by enzymatic biocatalysis effect of reaction time and drying method |
| topic | amylose amyloglucosidase enzymatic biocatalysis gelatinization retrogradation. |
| url | https://revistas.unal.edu.co/index.php/dyna/article/view/72976 |
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