Evaluacion del contenido de amilosa deil almidon de cassava (Manihot esculenta C.) durante la modificaclon por entrecruzamiento, acetilacion empleando el método colorimétrico y de calorimetria de barrido diferencial (OSC)

The goal of this researching was to evaluate the amylose content of cassava starch, during the modification by crosslinking/acetilation, by using the calorimetric and colorimetric (DSC) methods. Data are pointing out, higher amylose content when it was determinate by colorimetry method, than those analyzed by DSC (Corresponding it, to the content of amylose apparent). Moreover, the amylose content is decreased, as a function of the starch modification progress. In spite of, the difference in quantification by the two methods, above mentioned, the results are showing the inconvenience of use the calorimetric method when measuring the amylose modified. The advantage of the colorimetric method was; that it can be used during the whole modification, giving results. This fact was not observed when using the calorimetric method, due that it did not exhibit signal of formation of the amilosa complex - lipid, when it was performed. Then, selection of the method for amylose determination is function of the process that will be applied to the starch.

Bibliographic Details

Main Authors:	Sivoli, Lilliam, Perez, Elevina, Gibert, Olivier
Format:	conference_item biblioteca
Language:	spa
Published:	s.n.
Subjects:	Q04 - Composition des produits alimentaires, Manihot esculenta, http://aims.fao.org/aos/agrovoc/c_4579, http://aims.fao.org/aos/agrovoc/c_8186,
Online Access:	http://agritrop.cirad.fr/553159/
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