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

Abstract

The objective of the present work was to evaluate the influence of the volume of acetic anhydride and reaction time on the percentage of acetyl groups, degree of substitution, swelling power, water solubility index and water absorption index of acetylated starch. In  order to achieve it, the influence of the volume of the acetic anhydride (5, 10, 15 ml) and the reaction time (30, 60 and 90 min) on the percentage of acetyl groups (PA), degree of substitution (DS), swelling power (SP), water solubility index (WSI) and water absorption index (WAI) of acetylated starch.

The volume of acetic anhydride significantly influenced PA, DS, SP, WSI and WAI; while the reaction time only influenced significantly PA, DS and WSI (p≥ 0.05). However, the interaction between both variables had a significant influence (p≤ 0.05) on SP, WSI and WAI (p≤ 0.05). The granule surface showed slight damages when the volume of acetic anhydrous and reaction time were increased. The value of the regression coefficient R² indicated that the adjusted models explained between 99.8929% and 97.9964% the variability of the response variables.