Estudio cinético de la modificación por acetilación de almidón de banano variedad gran cavendish

Abstract

This work has purpose perform a kinetic study of the modification by acetylation of the native starch of banana big variety Cavendish in basic aqueous medium with acetic anhydride as esterifying agent, in where the hydroxyl of carbons C2, C3 and C6 is replaced, the which it is the more reactive C6, belonging to the anhydroglucose unit (UAG) of the native starch molecule by the acetyl groups. The starch modified obtains to improve his características such as: the delay of the retrogradación, decrease of the temperature of gelatinización and improves his thermal stability, which can be used in distinct alimentary industry like an estabilizante of foam, gelificante, formador of film, agent antienvejecimiento of bread, texturizante, thickener, humectante in chemical and pharmaceutical industries. The acetilación executes by means of a chemical reaction substituting the groups hidroxilos of the molecule of starch by the groups acetilos, called also esterification, producing changes in his chemical structure.