Study of Oca (Oxalis tuberosa) Starch Properties and ATR-FTIR Characterization
DOI:
https://doi.org/10.71701/mtz35h19Keywords:
Starch, esterification, hydrocolloid, rheological test ATRAbstract
This research aims to study some rheological properties of oca starch (Oxalis tuberosa), to know its gelation behavior, and to carry out esterification tests in order to obtain a modified hydrocolloid to be used as a bioplastic material and evaluate if it is likely to form films. The gelation temperature of the oca starch reached 61.3 °C, its dynamic viscosity was 7700cp and was given an esterification treatment that resulted in a 5680cP viscosity. Translucent oca Starch biofilms were formed; however, the FTIR ATR results proved that the starch was not acetylated by this procedure.
Downloads
References
Glorio Paulet, P., Bello-Pérez, L. A., Salas, F., y Buleje, E. (2009). Características viscoelásticas y estimaciones de masas moleculares en almidón de oca (Oxalis tuberosum). Revista de la Sociedad Química del Perú, 75(2), 266-276. http://www.scielo.org.pe/pdf/rsqp/v75n2/a14v75n2.pdf
Nawaz, H., Waheed, R., Nawaz, M., y Shahwar, D. (2020). Physical and chemical modifications in starch structure and reactivity. Chemical properties of starch, 9, 13-35. doi: http://dx.doi.org/10.5772/intechopen.88870
Omoregie, H. Chemical properties of starch and its application in the food industry. Chemical properties of starch, 9. https://www.intechopen.com/chapters/68437
Rincón, A., Lizet Bou Rached, L., y Aragoza, F. (2007). Efecto de la acetilación y oxidación sobre algunas propiedades del almidón de semillas de Fruto de pan (Artocarpus altilis). Archivos Latinoamericanos de Nutrición, 57(3), 287-294. http://ve.scielo.org/scielo.php?script=sci_arttext&pid=S0004-06222007000300012
Shaw, D. J. (1970). Introducción a la química de superficies y coloides. Exedra: Ciencia, tecnología, ingeniería.
Taco, M., Tamaki, Y., Teruya, T., y Takeda, Y. (2014). The Principles of Starch Gelatinization and Retrogradation. Food and Nutrition Sciences, 5, 280-291 http://dx.doi.org/10.4236/fns.2014.53035
Vargas. L., Martínez, P., y Velezmoro, C. (2016). Propiedades funcionales de almidón de papa (Solanum tuberosa) y su modificación química por acetilación. Scientia Agropecuaria, 223-230.
Velázquez, F. (2019). Obtención y aplicación de almidones modificados por esterificación (oca) a partir de almidones nativos provenientes de tubérculos andinos [Tesis de doctorado]. Universidad Nacional Agraria La Molina. https://repositorio.lamolina.edu.pe/bitstream/handle/20.500.12996/4250/velasquez-barreto-frank-fluker.pdf?sequence=1&isAllowed=y
Vega, de la J., Pico, C., Tubón, I., Arancibia, M., y Casado, S. (2022). Nanoscopic Characterization of Starch Biofilms Extracted from the Andean Tubers Ullucus tuberosus, Tropaeolum tuberosum, Oxalis tuberosa, and Solanum tuberosum. Polymers, 14(19), 4116. https://www.mdpi.com/2073-4360/14/19/4116
Wang, S., Li, C., Copeland, L., Niu, Q., & Wang, S. (2015). Starch retrogradation: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 14(5), 568-585. https://doi.org/10.3390/gels7040200
Yenque, J., Santos, E., Salas, J. , Feliciano, O., y Lavado, A. (2007). Caracterización y determinación de ecotipos de oca para el procesamiento de harinas en quebradas de Ancash distrito y provincia de Yungay Región Ancash
Diseño y Tecnología. Industrial Data, 10(1), 7-10. https://www.redalyc.org/pdf/816/81610102.pdf
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
