Modificación química de almidón procedente de semillas de frutos: Métodos, propiedades y aplicaciones
DOI:
https://doi.org/10.17268/sci.agropecu.2024.024Palavras-chave:
semilla de frutos, grado de sustitución (DS), carbonilos, carboxilos, esterificación, eterificación, entrecruzamientoResumo
Las semillas de frutos, generalmente consideradas como residuos tras el consumo de la pulpa fresca, emergen como una fuente de almidón no convencional con potencial innovador. Este estudio se enfoca en resaltar la relevancia de estas semillas al explorar métodos de modificación química en esta fuente de almidón que aportan un valor añadido al transformar sus propiedades. La revisión subraya la influencia de factores clave, como el tipo de reactivo químico, su concentración, los parámetros de reacción (pH, temperatura, tiempo) y la fuente botánica de la semilla, en el grado de modificación y las propiedades morfológicas y funcionales resultantes del almidón. Se destaca la importancia del acondicionamiento específico durante el proceso de modificación química, ya que contribuye significativamente a mejorar las propiedades del almidón modificado a partir de semillas de frutos. En tal sentido, se abren nuevas perspectivas para aprovechar eficientemente las semillas de frutos, transformándolas en una valiosa fuente de almidón con aplicaciones diversas tanto en la industria alimentaria como en la no alimentaria.
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