View in EDS PDF Full Text

Cambios morfológicos y fisicoquímicos en almidón de yuca (Manihot esculenta) modificado por pirodextrinización e hidrólisis enzimática.

Saved in:
Bibliographic Details
Title: Cambios morfológicos y fisicoquímicos en almidón de yuca (Manihot esculenta) modificado por pirodextrinización e hidrólisis enzimática.
Alternate Title: Morphological and physicochemical changes in cassava (Manihot esculenta) starch modified by pyrodextrinization and enzimatic hydrolysis.
Authors: Hernández, Maloy Hernández1 viryolvera11@gmail.com, Ble Castillo, Jorge Luis1, Juárez Rojop, Isela Esther1, Guzmán Priego, Crystell Guadalupe1, Martínez López, Mirian Carolina1, Trujillo Castillo, Luis Fernando1, Díaz, Nury Hernández1, Ancona, David Betancur2, Sandoval Peraza, Valentino Mukthar3, Owen, Patricia Quintana4, Hernández, Viridiana Olvera1
Source: Archivos Latinoamericanos de Nutrición. apr-jun2026, Vol. 76 Issue 2, p70-78. 9p.
Subjects: Cassava starch, Starch, Chemical properties, Hydrolases, Dietary fiber, Maltodextrin
Abstract (English): Introduction: The properties of starches vary significantly between sources and varieties of the same species. After enzymatic modification of starch, the content of indigestible starch and dietary fiber increases, as does its solubility, positioning enzyme-resistant maltodextrin (ERM) as a promising ingredient for increasing the dietary fiber content in a wide range of foods. Objective: To evaluate the changes in resistant starch content and the physicochemical characteristics of starch isolated from cassava (Manihot esculenta) subjected to pyroconversion and enzymatic hydrolysis treatments. Materials and methods: Native starch was modified by pyrodextrinization: starch/acid relation (80:1 and 160:1 w/v), reaction time (1 and 3 h), and temperature (90 and 110 °C); followed by maltodextrinization. Using two enzyme concentrations (0,1 % and 0.05 %) and reaction times (10 and 30 min), resistant starch (RS) content was subsequently determined. Results: Pyrodextrins showed RS values ranging from 2,64 % to 24,42 %. In the case of ERM, the highest RS values were recorded in treatment 3 (p<0,05) with 4,03 % RS. The treatments met the dextrose equivalent (DE) values of ERM. Conclusions: This study highlights the significant influence of pyrodextrinization and enzymatic hydrolysis on the properties of native Manihot esculenta starch. Pyrodextrinization increased the RS content, while enzymatic hydrolysis led to a decrease in both RS and slowdigesting starch. [ABSTRACT FROM AUTHOR]
Abstract (Spanish): Introduction: las propiedades de los almidones varían significativamente entre fuentes y variedades de una misma especie. La modificación enzimática puede aumentar el contenido de almidón no digerible y fibra dietética, mejorando la solubilidad. En este contexto la maltodextrina enzimáticamente resistente (MER) se muestra como un ingrediente prometedor para aumentar el contenido de fibra dietética en una amplia gama de alimentos. Objetivo: evaluar los cambios en el contenido de almidón resistente y las propiedades fisicoquímicas del almidón aislado de yuca (Manihot esculenta) sometido a tratamientos de piroconversión e hidrólisis enzimática. Materiales y métodos: el almidón nativo fue modificado mediante pirodextrinización bajo diferentes relaciones almidón/ácido (80:1 y 160:1 p/v), temperaturas (90 y 110 °C) y tiempos de reacción (1 y 3h); seguido de maltodextrinización usando dos concentraciones de enzima (0,1 % y 0,05 %) y tiempos de reacción (10 y 30 min); posteriormente se determinó el contenido de almidón resistente (AR). Resultados: las pirodextrinas presentaron valores de AR entre 2,64 % a 24,42 %. En las MER el mayor valor fue de AR fue en el tratamiento 3 con 4,03 % (p<0,05). Los tratamientos cumplieron con los valores de equivalentes de dextrosas (ED) de una MER. Conclusiones: este estudio resalta la influencia significativa de la pirodextrinización y la hidrólisis enzimática en las propiedades del almidón nativo de Manihot esculenta. La pirodextrinización incrementó el contenido de almidón resistente, mientras que la hidrólisis enzimática redujo el AR y el almidón de digestión lenta. [ABSTRACT FROM AUTHOR]
Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: MedicLatina
Description
Abstract:Introduction: The properties of starches vary significantly between sources and varieties of the same species. After enzymatic modification of starch, the content of indigestible starch and dietary fiber increases, as does its solubility, positioning enzyme-resistant maltodextrin (ERM) as a promising ingredient for increasing the dietary fiber content in a wide range of foods. Objective: To evaluate the changes in resistant starch content and the physicochemical characteristics of starch isolated from cassava (Manihot esculenta) subjected to pyroconversion and enzymatic hydrolysis treatments. Materials and methods: Native starch was modified by pyrodextrinization: starch/acid relation (80:1 and 160:1 w/v), reaction time (1 and 3 h), and temperature (90 and 110 °C); followed by maltodextrinization. Using two enzyme concentrations (0,1 % and 0.05 %) and reaction times (10 and 30 min), resistant starch (RS) content was subsequently determined. Results: Pyrodextrins showed RS values ranging from 2,64 % to 24,42 %. In the case of ERM, the highest RS values were recorded in treatment 3 (p<0,05) with 4,03 % RS. The treatments met the dextrose equivalent (DE) values of ERM. Conclusions: This study highlights the significant influence of pyrodextrinization and enzymatic hydrolysis on the properties of native Manihot esculenta starch. Pyrodextrinization increased the RS content, while enzymatic hydrolysis led to a decrease in both RS and slowdigesting starch. [ABSTRACT FROM AUTHOR]
ISSN:00040622
DOI:10.37527/2026.76.2.001