CUANTIFICACION DE ALMIDON TOTAL Y DE ALMIDON RESISTENTE EN HARINA DE PLATANO VERDE (MUSA CAVENDISHII) Y BANANA VERDE (MUSA PARADISÍACA)
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Rev. Bol. Quim
Abstract
El presente trabajo está orientado a cuantificar el almidón resistente en harina de plátano y banana verde utilizando el método in vitro enzimático, en el cual participan una serie de enzimas amilolíticas específicas para la digestibilidad del almidón teniendo los beneficios de obtener resultados más precisos y confiables. El método para la determinación de almidón total en las harinas de plátano y banana verde fue el de Holm J.; entre los pasos principales incluyen la degradación enzimática del almidón con la presencia de una α-amilasa Termamyl 120 L dando una hidrólisis parcial y también una incubación con amiloglucosidasa de Aspergillus niger por 30 minutos consiguiendo así una hidrólisis total. Subsecuentemente determinación de glucosa con el reactivo de glucosa oxidasa/peroxidasa.4 Para la cuantificación de almidón resistente en harina de plátano y banana verde se utiliza el Método de Goñi I. ; que contempla primeramente una hidrólisis proteica con pepsina a pH ácido para simular las condiciones fisiológicas estomacales, la remoción de proteínas aumenta la accesibilidad de la α-amilasa. Seguida de la hidrólisis del almidón digestible con α-amilasa Pancreática Porcina durante 16 horas. Tras una centrifugación se eliminan los productos de hidrólisis, en el residuo permanece la fracción de almidón indigestible, se dispersa en medio alcalino e hidroliza en su totalidad con amiloglucosidasa de Aspergillus niger determinándose la glucosa liberada con un reactivo de glucosa oxidasa/peroxidasa.5 Los resultados de la parte experimental muestran que la harina de banana verde (Musa paradisíaca) presenta mayor cantidad de almidón total (73,42%) y de almidón resistente (24,82%) en comparación con la harina de plátano verde (Musa cavendishii) que presenta resultados de almidón total (68,13%) y de almidón resistente (21,06%) siendo mas bajos. Las pruebas se realizaron con seis repeticiones en cada muestra y en cada método experimental, además, se trabajó con muestra control. Llegándose a la conclusión de que el plátano (Musa cavendishii) como la banana verde (Musa paradisíaca) representan una buena fuente de almidón resistente que pueden ser aprovechados en la preparación de diversos productos propios de la región
The present work is oriented to the quantification of resistant starch in banana and green banana flour using the enzymatic in vitro method, in this method a series of specific amiolitic enzymes participate to digest starch obtaining precise, fast potent and cost-effective results, in the evaluation of the resistant starch. The method used for the determination of total starch in banana and green banana flours was Holms, the main steps include: enzymatic degradation with α-amilasa Termamyl 120 L, which results in a partial hydrolysis, 30 minutes incubation with amyloglucosidase from Aspergillus niger obtaining a total hydrolysis. Finally determination of glucose was done with a glucose oxidase and peroxidase reagent. Quantification of resistant starch in banana and green banana flour was done using the Goñi I. method, initially an proteic hydrolysis with pespsine under acid pH conditions was carried out to simulate stomach physiologic conditions, the remotion of proteins increases α-amylasa accessibility. Digestible starch hydrolisis was followed with swine pancreatic α-amylase during 16 hours at neutral pH. After centrifugation hydrolysis products were eliminated, in the residue the indigestible starch remained. Finally was dispersed in a basic medium and totally hydrolyzed with Aspergillus niger amyloglucosidase, measuring the free glucose with a glucose oxidase and peroxidase reagent. The experimental results showed that the green banana (Musa paradisiaca) presented higher amount of total starch (73,42 %) and resistant starch (24,82 %) . A comparison with the green banana flour (Musa cavendishii) which show total starch (68,13 %) and resistant starch (21,06 %) was done. The test were done with six repetitions in each sample and each experimental method, a control sample of starch was used. Concluding that banana (Musa cavendishii) and green banana (Musa paradisiaca) are a good source of resistant starch which is very important and beneficial to the health and its use must be encouraged of these fruits natives from the region
The present work is oriented to the quantification of resistant starch in banana and green banana flour using the enzymatic in vitro method, in this method a series of specific amiolitic enzymes participate to digest starch obtaining precise, fast potent and cost-effective results, in the evaluation of the resistant starch. The method used for the determination of total starch in banana and green banana flours was Holms, the main steps include: enzymatic degradation with α-amilasa Termamyl 120 L, which results in a partial hydrolysis, 30 minutes incubation with amyloglucosidase from Aspergillus niger obtaining a total hydrolysis. Finally determination of glucose was done with a glucose oxidase and peroxidase reagent. Quantification of resistant starch in banana and green banana flour was done using the Goñi I. method, initially an proteic hydrolysis with pespsine under acid pH conditions was carried out to simulate stomach physiologic conditions, the remotion of proteins increases α-amylasa accessibility. Digestible starch hydrolisis was followed with swine pancreatic α-amylase during 16 hours at neutral pH. After centrifugation hydrolysis products were eliminated, in the residue the indigestible starch remained. Finally was dispersed in a basic medium and totally hydrolyzed with Aspergillus niger amyloglucosidase, measuring the free glucose with a glucose oxidase and peroxidase reagent. The experimental results showed that the green banana (Musa paradisiaca) presented higher amount of total starch (73,42 %) and resistant starch (24,82 %) . A comparison with the green banana flour (Musa cavendishii) which show total starch (68,13 %) and resistant starch (21,06 %) was done. The test were done with six repetitions in each sample and each experimental method, a control sample of starch was used. Concluding that banana (Musa cavendishii) and green banana (Musa paradisiaca) are a good source of resistant starch which is very important and beneficial to the health and its use must be encouraged of these fruits natives from the region
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Vol. 27, No. 2