Esterificación de almidón en medio ácido utilizando anhidrido acético
Resumen
En este trabajo se llevó a cabo la acetilación del almidón de papa (PS) en medio acido utilizando relaciones molares (RM) PS/anhídrido acético (AnAc) de 1:0.5, 1:1 y 1:1.5, La caracterización del almidón acetilado (AcS) se llevó a cabo mediante FT-IR, análisis volumétrico, 1H RMN y SEM. Además, se determinó la viscosidad específica (ηsp) y viscosidad de pasta. Se obtuvieron grados de sustitución (DS) de 0.14, 0.45 y 1.08 con rendimientos de reacción de 28, 45 y 75%, respectivamente. Se comprobó que las reacciones de acetilación se pueden manipular por medio de las RM. De esta forma, el DS y el rendimiento de la reacción incrementa conforme aumenta la RM, lo cual parece estar relacionado con la mayor fragmentación de los gránulos de PS. El análisis de la ηsp y la viscosidad de pasta dejo ver que la combinación de la reacción de hidrolisis y las asociaciones de las regiones hidrófobas influyen sobre la viscosidad del Acs.
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Derechos de autor 2023 Lucero Vargas González, Isaura Félix Serrano, Francisco Javier Rodríguez González , Héctor Ricardo López González , Damaso Navarro Rodríguez
Esta obra está bajo licencia internacional Creative Commons Reconocimiento-NoComercial-SinObrasDerivadas 4.0.
