Almidón de camote: Modificaciones enzimáticas, físicas y químicas
Sweet potato starch: Enzymatic, physical and chemical modifications: A review
DOI:
https://doi.org/10.54167/tecnociencia.v15i3.854Palabras clave:
hidrólisis, gelatinización, propiedades funcionales, amilosa, microestructuraResumen
El almidón es el principal carbohidrato de reserva en productos vegetales y es ampliamente utilizado en la industria alimentaria. El camote es una fuente importante de almidón, ya que forma parte de su composición química en el rango de 50 - 80%. Sin embargo, en su forma nativa carece de propiedades que lo conviertan es un material ideal con potencial para aplicaciones en productos alimenticios. Por esto, con la finalidad de subsanar tal desventaja se recurre a procesos de modificación que permitan cambiar sus propiedades fisicoquímicas como la cristalinidad, viscosidad, tamaño de gránulo, temperatura de gelatinización, retrogradación, solubilidad, poder de hinchamiento, etc. Las modificaciones del almidón se centran en tres tipos de métodos; los enzimáticos (altamente eficientes), los físicos (diversos y económicos) y los químicos (selectivos). Cada vez resulta de mayor interés probar métodos de modificación en nuevas fuentes de almidón y debido a la alta producción de camote a nivel mundial, es importante mostrar los contrastes de los diferentes métodos utilizados. Por lo tanto, el objetivo de esta revisión es mostrar los estudios realizados para la modificación de almidón de camote y su efecto sobre las propiedades fisicoquímicas.
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