Evaluación de las propiedades fisicoquímicas de almidones de diferentes cereales

Gabriela Cantellano Jarrillo; María Luisa Rodríguez Marín; Alma Delia Román Gutiérrez; Fabiola Araceli Guzmán Ortiz

doi:10.29057/icbi.v3i6.573

Gabriela Cantellano Jarrillo Instituto Tecnológico Superior de Misantla
María Luisa Rodríguez Marín Universidad Autónoma del Estado de Hidalgo
Alma Delia Román Gutiérrez Universidad Autónoma del Estado de Hidalgo
Fabiola Araceli Guzmán Ortiz Universidad Autónoma del Estado de Hidalgo

DOI: https://doi.org/10.29057/icbi.v3i6.573

Keywords: cereal, starch, morphology.

Abstract

In this research project, the physicochemical and morphological characteristics of polysaccharides of oats, rice, barley, millet and corn were studied. The chemical composition was performed by proximate analysis, where, it was found the rice starch containing 0.49% ash, 2.71% protein and 96.79% carbohydrates, starch of barley was 0.76% ash, 2.85% protein and 96.38% carbohydrates, millet starch showed values of 0.92% ash, 2.98% protein and 96.09% carbohydrates, finally starch of corn 0.299% ash, protein 2,898% and 96,803% carbohydrate was found. In all starches, the same diffraction pattern, type A, was found, it was measured by X-ray diffraction. Evaluation by infrared spectroscopy showed no change between molecular starches. The thermal properties by DSC showed that millet starch has higher temperature values, initial, gelatinization and final. Morphologically, the starches showed differences, rice starch showed a polyhedral shape, in starches of oats and rice were observed lenticular shape, barley starch also showed spherical shapes, and in millet and maize, polyhedral and spherical forms were found.

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