Resumen

DIOS-AVILA, N. de et al. Structural and physicochemical characterization of avocado seed starches modified by high-temperature acid hydrolysis. Revista bio ciencias [online]. 2022, vol.9, e1272.  Epub 12-Abr-2024. ISSN 2007-3380.  https://doi.org/10.15741/revbio.09.e1272.

The modification of starches by physical or chemical methods is useful to enhance the physicochemical properties of native starches. Avocado seed starches were modified by acid hydrolysis (AH) with hydrochloric acid (HCl 0.15 N) and high temperatures (70 and 80 °C, 30 min). The level of modification was estimated through physicochemical analysis, dextrose equivalent (DE) determination, scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform-infrared spectroscopy (FTIR), and functional properties. High production yield (~95 %) of modified starches, low moisture content, and higher whiteness values of the material, was obtained. The heat-moisture treatment (HMT) gelatinized the granule and exposed its interior to HCl, which destroyed the starch granules, leading to a decrement in amylose content, changes in crystallinity, and an increase in DE content, evidencing different hydrolysis mechanisms among the evaluated sources (FTIR and XRD). The functional properties of assessed materials exhibited a greater water affinity, showing an increase in the water absorption and solubility index at a temperature of 30 °C. In conclusion, the degree of modification caused by high-temperature AH is dependent on the botanical source, extending its versatility of use.

Palabras llave : Hydrolysis; HCl; Solubility index; Crystallinity; Avocado; Corn; Solubility index..