Enzymatic modification of cassava starch (Corpoica M-Tai) around the pasting temperature

Cassava starch variety Corpoica – TAI, was modified with a commercial α-amylase, in order to evaluate the effects of temperature, reaction time and enzyme/substrate (E/S) ratio on the degree of hydrolysis, and production of enzymatic modified starches. The modified starches presented dextrose equivalents (DE) ranging between 13 and 92%, yield (Y) between 0 and 45.5%. The Scanning electron microscope (SEM) analysis showed that the granules suffered exo-corrosion in agreement with the degree of hydrolysis. The crystallinity degree increased following modification. The granule morphology of hydrolyzed starch was different compared to the native starch. The gelatinization temperature in the residues of hydrolyzed cassava starches hydrolyzed increased with the crystallinity degree as well with the reduction in the amylose content. The native starch showed a greater setback and amylose values than hydrolyzed starches, which indicates that it is more susceptible to retrogradation or water lost (syneresis).

• Autores: Salcedo-Mendoza, Jairo; Paternina-Urzola, Sergio; Lujan-Rhenalds, Deivis; Figueroa Flórez, Jorge
• Tipo de recurso: Article of journal
• Fecha de publicación: 2018
• Institución: Universidad Nacional de Colombia
• Repositorio: Universidad Nacional de Colombia
• Idioma: spa
• OAI Identifier: oai:repositorio.unal.edu.co:unal/68561
• Acceso en línea: https://repositorio.unal.edu.co/handle/unal/68561; http://bdigital.unal.edu.co/69594/
• Palabra clave: 62 Ingeniería y operaciones afines / Engineering; α-amilasa; granulo; cristalinidad; almidones hidrolizados; α-amylase; granule; crystallinity; hydrolyzed starches
• Rights: openAccess
• License: Atribución-NoComercial 4.0 Internacional