Estudio de relaciones de catalizador en la acetilación de almidón de papa china para la aplicación en Film

Abstract

The purpose of this work was to develop and evaluate the physical and mechanical properties of films made from acetylated starch of Chinese potato Colocasia esculenta with microcrystalline cellulose and oregano essential oil (Origanum vulgare). For the extraction of native starch, wet grinding was applied with a 0.1% citric acid solution (w / v) where a yield of 19.55 ± 0.66% was obtained, then a chemical modification was carried out by acetylation using three different stoichiometric ratios catalyst / starch (0.8; 0.7; 0.3) in order to evaluate the effectiveness of the catalyst with respect to the degree of modification, reporting that as the stoichiometric ratio catalyst / starch decreases the degree of substitution decreases (p ≤ 0.05), a similar case occurs in % fat, % protein, % humidity and % ash (p ≤ 0.05) unlike % carbohydrates and % fiber, demonstrating that the reaction conditions and the variables affect the proximate composition of the acetylated starches; and with respect to the functional properties of starches when subjected to increasing temperatures ranging from 50 ° C to 90 ° C there is a greater increase in their properties, while their apparent density and gelatinization temperature increased as the catalyst ratio decreased (p ≤ 0.05), the opposite of the % oil absorption capacity (p ≤ 0.05). For the formulation of the films, the high degree of substitution starch GS = 0.1201 ± 0.0034 was taken into account, based on a 3² experimental design; to evaluate the effect of the % of AE oregano and % B: microcrystalline cellulose on their properties; determining that it significantly affects (p <0.05) the moisture content and solubility in the films, decreasing it; Meanwhile, the mechanical properties of the films obtained from the % of AE oregano in the films decreases the tensile strength and % B: microcrystalline cellulose will require more tensile strength in the films (p<0.05)