EVALUATION OF THE PROPERTIES MODIFICATION FOR VIA ENZYMATIC OF THE STARCH OF YAM (D. <I>trífida</I>) USING -AMILASA (TERMAMYL® 120 L, TYPE L)

The starch of yam constitutes an excellent raw material to modify the texture and consistency of foods. Its functionality depends on the molecular weight average of the amilosa and the amilopectina, as well as of the molecular organization of these glucanos within the grain, the native or natural st...

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Autores principales:	Everaldo MONTES M., Jairo SALCEDO M., José E. ZAPATA M., Jesús CARMONA C., Sergio PATERNINA U.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	D. trífida enzymatic hydrolysis modified starch functional properties. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/b2273f0e3b714cdbaf80008d85ffac1f
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spelling	oai:doaj.org-article:b2273f0e3b714cdbaf80008d85ffac1f2021-11-19T04:18:53ZEVALUATION OF THE PROPERTIES MODIFICATION FOR VIA ENZYMATIC OF THE STARCH OF YAM (D. <I>trífida</I>) USING -AMILASA (TERMAMYL® 120 L, TYPE L)0121-40042145-2660https://doaj.org/article/b2273f0e3b714cdbaf80008d85ffac1f2009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/766https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The starch of yam constitutes an excellent raw material to modify the texture and consistency of foods. Its functionality depends on the molecular weight average of the amilosa and the amilopectina, as well as of the molecular organization of these glucanos within the grain, the native or natural starches are frequently not adapted for their use in some specific industrial processings. This investigation, one carries out the modification via enzymatic of the yam starch (D.trífida) using -amilasa (Termamyl 120L, type L of Novo Nordisk) to determine their functional properties. The established treatments for the enzymatic modification in this investigation are: reaction temperature (50, 72 and 93ºC), concentration of starch (30, 40 and 50% p/v) and time of reaction (20, 40 and 60 minutes). One carries out a design experimental factorial multinivel with four blocks. The starches hydrolysated at 93ºC show dextrose equivalent (DE) highest, followed respectively by those of 72 °C and 50ºC. The evaluated functional properties are: stability and clarity of the pasta, acidity titulable, swelling capacity, determination of the gelatinizatión point, true density, bulk density and porosity. This investigation demonstrate the great potential of the hydrolysates of starch of D. trífida like an alternative to respond to the demands of the industrial processes in the production of foods, such as bakery products, sauces, yogurts, marmalades and frozen products. Everaldo MONTES M.Jairo SALCEDO M.José E. ZAPATA M.Jesús CARMONA C.Sergio PATERNINA U.Universidad de AntioquiaarticleD. trífidaenzymatic hydrolysismodified starch functional properties.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 15, Iss 1 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	D. trífida enzymatic hydrolysis modified starch functional properties. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	D. trífida enzymatic hydrolysis modified starch functional properties. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Everaldo MONTES M. Jairo SALCEDO M. José E. ZAPATA M. Jesús CARMONA C. Sergio PATERNINA U. EVALUATION OF THE PROPERTIES MODIFICATION FOR VIA ENZYMATIC OF THE STARCH OF YAM (D. <I>trífida</I>) USING -AMILASA (TERMAMYL® 120 L, TYPE L)
description	The starch of yam constitutes an excellent raw material to modify the texture and consistency of foods. Its functionality depends on the molecular weight average of the amilosa and the amilopectina, as well as of the molecular organization of these glucanos within the grain, the native or natural starches are frequently not adapted for their use in some specific industrial processings. This investigation, one carries out the modification via enzymatic of the yam starch (D.trífida) using -amilasa (Termamyl 120L, type L of Novo Nordisk) to determine their functional properties. The established treatments for the enzymatic modification in this investigation are: reaction temperature (50, 72 and 93ºC), concentration of starch (30, 40 and 50% p/v) and time of reaction (20, 40 and 60 minutes). One carries out a design experimental factorial multinivel with four blocks. The starches hydrolysated at 93ºC show dextrose equivalent (DE) highest, followed respectively by those of 72 °C and 50ºC. The evaluated functional properties are: stability and clarity of the pasta, acidity titulable, swelling capacity, determination of the gelatinizatión point, true density, bulk density and porosity. This investigation demonstrate the great potential of the hydrolysates of starch of D. trífida like an alternative to respond to the demands of the industrial processes in the production of foods, such as bakery products, sauces, yogurts, marmalades and frozen products.
format	article
author	Everaldo MONTES M. Jairo SALCEDO M. José E. ZAPATA M. Jesús CARMONA C. Sergio PATERNINA U.
author_facet	Everaldo MONTES M. Jairo SALCEDO M. José E. ZAPATA M. Jesús CARMONA C. Sergio PATERNINA U.
author_sort	Everaldo MONTES M.
title	EVALUATION OF THE PROPERTIES MODIFICATION FOR VIA ENZYMATIC OF THE STARCH OF YAM (D. <I>trífida</I>) USING -AMILASA (TERMAMYL® 120 L, TYPE L)
title_short	EVALUATION OF THE PROPERTIES MODIFICATION FOR VIA ENZYMATIC OF THE STARCH OF YAM (D. <I>trífida</I>) USING -AMILASA (TERMAMYL® 120 L, TYPE L)
title_full	EVALUATION OF THE PROPERTIES MODIFICATION FOR VIA ENZYMATIC OF THE STARCH OF YAM (D. <I>trífida</I>) USING -AMILASA (TERMAMYL® 120 L, TYPE L)
title_fullStr	EVALUATION OF THE PROPERTIES MODIFICATION FOR VIA ENZYMATIC OF THE STARCH OF YAM (D. <I>trífida</I>) USING -AMILASA (TERMAMYL® 120 L, TYPE L)
title_full_unstemmed	EVALUATION OF THE PROPERTIES MODIFICATION FOR VIA ENZYMATIC OF THE STARCH OF YAM (D. <I>trífida</I>) USING -AMILASA (TERMAMYL® 120 L, TYPE L)
title_sort	evaluation of the properties modification for via enzymatic of the starch of yam (d. <i>trífida</i>) using -amilasa (termamyl® 120 l, type l)
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/b2273f0e3b714cdbaf80008d85ffac1f
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EVALUATION OF THE PROPERTIES MODIFICATION FOR VIA ENZYMATIC OF THE STARCH OF YAM (D. <I>trífida</I>) USING -AMILASA (TERMAMYL® 120 L, TYPE L)

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