Hidrólisis enzimática in vitro y microscopia electrónica de la harina horneada y extrudida de arracacha
Resumen
Con la finalidad de analizar el efecto de los tratamientos térmicos de secado sobre la hidrólisis enzimática in vitro del almidón en las harinas de arracacha, Arracacia xanthorrhiza Bancroft, de los morfotipos blanco y amarillo, se obtuvieron las harinas por los métodos de convección a la temperatura de 70 a 80 ºC y en un secador de doble tambor rotatorio a la presión de vapor de 40 Psi. Observando, los cambios en la estructura de los gránulos de almidón a través de micrografías vistas en el microscopio electrónico de barrido (MEB). Los resultados demostraron que las harinas de ambos morfotipos fueron sensibles a la hidrólisis de la enzima α-amilasa pancreática, resultando las obtenidas en doble tambor rotatorio de alta digestión enzimática con respecto a las horneadas por el método de convección, a causa de la mayor incidencia del tratamiento térmico de secado sobre los cambios estructurales a nivel de las regiones amorfas de los gránulos de almidón, que vistos al MEB demostraron la pérdida de birrefringencia del mismo.
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Derechos de autor 2009 Auris García , Emperatriz Pacheco
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