Efecto de la humedad relativa en la capacidad encapsulante de los coproductos de la molienda humeda del grano de amaranto

  • Diego Fernando Roa Acosta Universidad del Cauca
  • Jhon Edinson Nieto Calvache Universidad del Cauca
  • Lina Marcela Agudelo Laverde Universidad del Cauca
Palabras clave: Agente Encapsulante, β-caroteno, Almidón de Amaranto, Harina de Amaranto, Molino Planetario, Molienda húmeda, Carotenoides

Resumen

Los coproductos de la extracción del almidón de amaranto han despertado recientemente el interés de la industria, principalmente debido a sus características funcionales. En este trabajo se investigó la eficiencia de encapsulación de un harina (SEF) y el almidón nativo (NS) obtenidos mediante molienda abrasiva y húmeda, respectivamente. Se evaluaron los efectos de la humedad de almacenamiento (11 a 84%, por 21 días) sobre la retención del β-caroteno encapsulado y superficial. Se encontraron efectos significativos de la proteína de amaranto presente en la harina molida SEF-BM sobre la emulsificación y la posterior retención de β-caroteno. La matriz SEF-BM mostró el mejor rendimiento de encapsulación, con tres veces el contenido total de β-caroteno en comparación con las matrices que contenía NS. La temperatura de transición vítrea (Tg) de las muestras disminuyó con el aumento de la humedad relativa debido al efecto plastificante del agua, lo que provocó un aumento en su movilidad. El coproducto SEF mostró un alto potencial tecnológico como agente encapsulante y su proteínas nativas sirvieron como un buen estabilizador emulsionante.

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Cómo citar
Roa Acosta, D. F., Nieto Calvache, J. E., & Agudelo Laverde, L. M. (2020). Efecto de la humedad relativa en la capacidad encapsulante de los coproductos de la molienda humeda del grano de amaranto. Biotecnología En El Sector Agropecuario Y Agroindustrial, 19(1), 32-44. https://doi.org/10.18684/bsaa.v19.n1.2021.1501
Publicado
2020-04-22
Sección
Artículos de Investigaciòn

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