Ingeniería de alimentos

 

Elaboración y caracterización de películas de glicoproteínas obtenidas mediante reacción de Maillard utilizando almidón acetilado y aislado proteico de suero lácteo

 

Elaboration and characterization of glycoprotein films obtained with the Maillard's reaction using acetylated starch and whey protein isolated

 

P.B. Zamudio-Flores¹ y L.A. Bello-Pérez²*

 

¹ Centro de Investigación en Alimentación y Desarrollo, A.C (CIAD, A.C.). Unidad Cuauhtémoc, Fisiología y Tecnología de Alimentos de la Zona Templada. Avenida Río Conchos s/n, Parque Industrial, Apartado postal 781, C. P. 31570, Ciudad Cuauhtémoc, Chihuahua, México.

² Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos. Km. 6.5 Carr. Yautepec-Jojutla, Col. San Isidro, C.P. 62 731 Yautepec, Morelos, México. * Autor para la correspondencia. E-mail: labellop@ipn.mx Tel.: +52 735 3942020, Fax +52 735 3941896.

 

Recibido 10 de Julio de 2013
Aceptado 17 de Septiembre de 2013

 

Resumen

Se realizó una acetilación del almidón de avena a dos diferentes niveles (bajo y medio), y se caracterizaron mediante análisis químico proximal, difracción de rayos X y microscopía electrónica de barrido. Los almidones acetilados se sometieron a una reacción de Maillard con aislado proteico de suero lácteo, obteniendose glicoproteínas con diferente grado de glicosilación (alto, medio y bajo), las cuales se caracterizaron por el método espectrofotométrico del O-ftaldialdehído (OPA). Con las glicoproteínas se elaboraron películas a las cuales se les evaluaron sus propiedades fisicoquímicas y mecánicas. La caracterización morfológica y de difracción de rayos X sugieren que las reacciones de acetilación ocurrieron principalmente en las regiones amorfas del gránulo. Las películas de glicoproteínas no mostraron cambios significativos en la propiedad mecánica de tensión a la fractura, a excepción de la película elaborada con el nivel medio de acetilación y alto nivel de glicosilación, presentando mayor tensión a la fractura que el resto de las películas. Los resultados de las pruebas mecánicas y de permeabilidad al vapor de agua indicaron que las películas de glicoproteínas podrían ser adecuadas como materiales de recubrimiento para controlar la respiración y la senescencia de frutas y vegetales.

Palabras clave: películas compuestas, propiedades mecánicas, grado de substitución.

 

Abstract

Acetylation of oat starch was carried at two different levels (low and medium), and characterized by proximate analysis, X-ray diffraction and scanning electron microscopy. Acetylated starches underwent Maillard reaction with whey protein isolates, yielding glycoproteins with different degree of glycosylation (high, medium and low), which were characterized by the spectrophometric o-phthalaldehyde (OPA) method. Films were made with the glycoproteins, and their physicochemical properties and mechanical were evaluated. Morphologic and X-ray diffraction analysis suggest that acetylation reaction mainly occurred in the amorphous regions of the starch granule. Glycoproteins films did not show significant changes in the mechanical property of the fracture stress, except the film elaborated with the medium acetylation level and the high level of glycosylation, presenting greater fracture stress than the other films. The results of the mechanical tests and water vapor permeability of the films indicated that the glycoproteins could be suitable as coating materials to respiration control and senescence of fruit and vegetables.

Keywords: composite films, mechanical properties, substitution degree.

 

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Agradecimientos

Los autores agradecen a Arturo Ramos Martínez, Salvador Ramírez Mancinas y Juan Manuel Tirado Gallegos por sus asistencias técnicas. El presente trabajo fue financiado por el CONACYT y el Gobierno del Estado de Chihuahua a través del proyecto FOMIX con clave CHIH-2009-C02-126281. LABP agradece los apoyos de COFAA-IPN y EDI-IPN.

 

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