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

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. alat...

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Autores:
Salcedo Mendoza, Jairo Guadalupe
Hernández RuyDíaz, Jorge
Fernández Quintero, Alfredo Carlos
Tipo de recurso:
Article of journal
Fecha de publicación:
2016
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/58574
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/58574
http://bdigital.unal.edu.co/55358/
Palabra clave:
57 Ciencias de la vida; Biología / Life sciences; biology
58 Plantas / Plants
Amylose
Esterification
Degree of substitution
Viscoamylogram
Yam
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional
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spelling Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Salcedo Mendoza, Jairo Guadaluped20b985d-1908-4fd1-9915-d4d094365978300Hernández RuyDíaz, Jorge0048a4cf-70ac-414d-b694-4e4cbe5f0362300Fernández Quintero, Alfredo Carlose9a3c248-da92-48c7-b24f-7202828c7cdd3002019-07-02T14:23:42Z2019-07-02T14:23:42Z2016-07-01ISSN: 2248-7026https://repositorio.unal.edu.co/handle/unal/58574http://bdigital.unal.edu.co/55358/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 (DS0.2), 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.application/pdfspaUniversidad Nacional de Colombiahttp://www.revistas.unal.edu.co/index.php/refame/article/view/59144Universidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía MedellínRevista Facultad Nacional de Agronomía MedellínSalcedo Mendoza, Jairo Guadalupe and Hernández RuyDíaz, Jorge and Fernández Quintero, Alfredo Carlos (2016) Effect of the acetylation process on native starches of yam (Dioscorea spp.). Revista Facultad Nacional de Agronomía, 69 (2). pp. 7997-8006. ISSN 2248-702657 Ciencias de la vida; Biología / Life sciences; biology58 Plantas / PlantsAmyloseEsterificationDegree of substitutionViscoamylogramYamEffect of the acetylation process on native starches of yam (Dioscorea spp.)Artículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINALrfna.v69n2.59144.pdfapplication/pdf544737https://repositorio.unal.edu.co/bitstream/unal/58574/1/rfna.v69n2.59144.pdf060293ca85ed6820bc12fe0448ff0e32MD51THUMBNAILrfna.v69n2.59144.pdf.jpgrfna.v69n2.59144.pdf.jpgGenerated Thumbnailimage/jpeg7454https://repositorio.unal.edu.co/bitstream/unal/58574/2/rfna.v69n2.59144.pdf.jpg0b3cfb5c5ef1364e007160b36378ad93MD52unal/58574oai:repositorio.unal.edu.co:unal/585742023-03-28 23:08:02.375Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co
dc.title.spa.fl_str_mv Effect of the acetylation process on native starches of yam (Dioscorea spp.)
title Effect of the acetylation process on native starches of yam (Dioscorea spp.)
spellingShingle Effect of the acetylation process on native starches of yam (Dioscorea spp.)
57 Ciencias de la vida; Biología / Life sciences; biology
58 Plantas / Plants
Amylose
Esterification
Degree of substitution
Viscoamylogram
Yam
title_short Effect of the acetylation process on native starches of yam (Dioscorea spp.)
title_full Effect of the acetylation process on native starches of yam (Dioscorea spp.)
title_fullStr Effect of the acetylation process on native starches of yam (Dioscorea spp.)
title_full_unstemmed Effect of the acetylation process on native starches of yam (Dioscorea spp.)
title_sort Effect of the acetylation process on native starches of yam (Dioscorea spp.)
dc.creator.fl_str_mv Salcedo Mendoza, Jairo Guadalupe
Hernández RuyDíaz, Jorge
Fernández Quintero, Alfredo Carlos
dc.contributor.author.spa.fl_str_mv Salcedo Mendoza, Jairo Guadalupe
Hernández RuyDíaz, Jorge
Fernández Quintero, Alfredo Carlos
dc.subject.ddc.spa.fl_str_mv 57 Ciencias de la vida; Biología / Life sciences; biology
58 Plantas / Plants
topic 57 Ciencias de la vida; Biología / Life sciences; biology
58 Plantas / Plants
Amylose
Esterification
Degree of substitution
Viscoamylogram
Yam
dc.subject.proposal.spa.fl_str_mv Amylose
Esterification
Degree of substitution
Viscoamylogram
Yam
description 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 (DS0.2), 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.
publishDate 2016
dc.date.issued.spa.fl_str_mv 2016-07-01
dc.date.accessioned.spa.fl_str_mv 2019-07-02T14:23:42Z
dc.date.available.spa.fl_str_mv 2019-07-02T14:23:42Z
dc.type.spa.fl_str_mv Artículo de revista
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format http://purl.org/coar/resource_type/c_6501
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dc.identifier.issn.spa.fl_str_mv ISSN: 2248-7026
dc.identifier.uri.none.fl_str_mv https://repositorio.unal.edu.co/handle/unal/58574
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identifier_str_mv ISSN: 2248-7026
url https://repositorio.unal.edu.co/handle/unal/58574
http://bdigital.unal.edu.co/55358/
dc.language.iso.spa.fl_str_mv spa
language spa
dc.relation.spa.fl_str_mv http://www.revistas.unal.edu.co/index.php/refame/article/view/59144
dc.relation.ispartof.spa.fl_str_mv Universidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía Medellín
Revista Facultad Nacional de Agronomía Medellín
dc.relation.references.spa.fl_str_mv Salcedo Mendoza, Jairo Guadalupe and Hernández RuyDíaz, Jorge and Fernández Quintero, Alfredo Carlos (2016) Effect of the acetylation process on native starches of yam (Dioscorea spp.). Revista Facultad Nacional de Agronomía, 69 (2). pp. 7997-8006. ISSN 2248-7026
dc.rights.spa.fl_str_mv Derechos reservados - Universidad Nacional de Colombia
dc.rights.coar.fl_str_mv http://purl.org/coar/access_right/c_abf2
dc.rights.license.spa.fl_str_mv Atribución-NoComercial 4.0 Internacional
dc.rights.uri.spa.fl_str_mv http://creativecommons.org/licenses/by-nc/4.0/
dc.rights.accessrights.spa.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv Atribución-NoComercial 4.0 Internacional
Derechos reservados - Universidad Nacional de Colombia
http://creativecommons.org/licenses/by-nc/4.0/
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
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dc.publisher.spa.fl_str_mv Universidad Nacional de Colombia
institution Universidad Nacional de Colombia
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