Modificación de almidón de maíz (zea mays) para mejorar sus propiedades funcionales”
Corn stands out for its large volume of cultivation in the world, for its high production yield, and for its high starch content, an important source of energy in human and animal nutrition. Given the need to preserve consumer health and diversify the uses of this polysaccharide, the objective of th...
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2023
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| Soggetti: | |
| Accesso online: | https://repositorio.uteq.edu.ec/handle/43000/7079 |
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Aggiungi Tag | Riassunto: | Corn stands out for its large volume of cultivation in the world, for its high production yield, and for its high starch content, an important source of energy in human and animal nutrition. Given the need to preserve consumer health and diversify the uses of this polysaccharide, the objective of this work was to apply two modification methods (acid: citric acid and OSA: octenyl succinic anhydride) on corn starch of two varieties (yellow and purple), to analyze the yield, purity (TS), amylose content (AC) and the amount of resistant starch (RS), and thus, select a treatment that allows improving its functional properties. For the statistical treatment, the analysis of variance (ANOVA) and the Tukey test at 95% confidence were applied in the SPSS Statistics program (V.20). The extracted starches had a purity between 89 and 94%, similar to that reported in the literature, and which indicates good extraction efficiency. Yellow corn allowed the highest yield of obtaining native and modified starch both by the acid method and by the OSA method (48 to 56%); compared to the yield achieved when using purple corn (39 to 46%). The highest contents of RS and AC were observed with treatments a2b2 and a1b1, that is: purple corn starch modified with OSA and yellow corn starch with acid modification (14.15% and 41.89%, respectively), compared with the RS and AC of their native starches (7.9% and 33.89%), and of the other modified starches (p < 0.05). Similar studies have not been reported so far in the literature. The results of this research will make it possible to obtain new bioactive compounds with important prebiotic potential, useful for the development of new functional foods and/or biodegradable polymers. Keywords: corn, starch, modification, amylose, resistance. |
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