El Efecto de la acetilación sobre propiedades físicas del almidón de Banano (M. Sapientum L.) variedad Cavendish.

Abstract

The technological properties of starch can be improved by chemical modifications. The objective of this work is to evaluate how the volume of acetic anhydride (AA) and the reaction time affect the values of the percentage of acetyl groups (PA), degree of substitution (DS), percentage of swelling power (SP), water solubility index (WSI) and water absorption index (WAI) of acetylated starch, as well as assessing the possible effect on the surface of the granule. For this, 3 levels of the volume of AA (5, 10, 15 mL) and 3 reaction times (30, 60 and 90 min) were used.The volume of AA significantly increased the PA, DS, SP, WSI and WAI values; while the reaction time only significantly increased the PA, DS and WSI values (p ≥ 0.05). On the other hand, the interaction between both variables significantly increased the SP, WSI and WAI values (p ≥ 0.05). The surface of the granule showed slight damage when the volume of acetic anhydrous and the reaction time were increased. The value of the regression coeffcientt R2 indicated that the adjusted models explained between 99.89% and 97.99% the variability of the response variables. These results can be used to obtain starches with better technological properties.