Efecto de la temperatura en el valor de monocapa de almidón de pajuro (Erythrina edulis) variedad blanca mediante la isoterma de GAB
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Date
2021
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Universidad Nacional de Trujillo
Abstract
La presente investigación tuvo como objetivo evaluar el efecto de la temperatura en el valor de monocapa de tres tipos de almidón de pajuro (Erythrina edulis) variedad blanca, almidón tipo A (nativo), almidón tipo B (hidrolizado por vía ácida) y almidón tipo C (hidrolizado enzimáticamente), ajustado mediante el modelo matemático de GAB (Guggenheim-Anderson-de Boer). El nivel de ajuste se determinó con los niveles de coeficiente de correlación (r2) que presentan valores superiores a 0.99 en todas las pruebas, y con el porcentaje de error medio relativo (% ERM) inferiores a 2.9%. Las isotermas fueron evaluadas a tres temperaturas (20, 30 y 40°C) con el método gravimétrico estático y utilizando soluciones de ácido sulfúrico (H2SO4) como agente controlador de actividad de agua (Aw) entre 0.1 a 0.9. La condición de equilibrio se logró a los siete días. El valor de monocapa (X0) presentó una dependencia con la temperatura, determinada por la prueba LSD; reduciendo su valor a medida que la temperatura se incrementa (de 20 a 40°C), es así que el valor de monocapa varió desde 0.1659 a 0.1620 (g H2O/g m.s.) para el almidón tipo A, desde 0.1119 a 0.1050 (g H2O/g m.s.) en el almidón tipo B y de 0.1821 a 0.1694 (g H2O/g m.s.) en el almidón tipo C. El mayor valor de monocapa lo presentó el almidón tipo C (almidón hidrolizado por α-amilasa) para una misma temperatura, mientras que el almidón de tipo B (hidrolizado por ácido clorhídrico) presentó el más bajo valor de monocapa.
ABSTRACT The present research aimed to evaluate the effect of temperature on the monolayer value of three types of pajuro starch (Erythrina edulis), white variety, type A starch (native), type B starch (acid hydrolyzed) and type starch C (enzymatically hydrolyzed), fitted using the GAB (Guggenheim-Anderson-de Boer) mathematical model. The level of adjustment was determined with the levels of correlation coefficient (r2) that present values greater than 0.99 in all the tests, and with the percentage of relative mean error (% ERM) less than 2.9%. The isotherms were evaluated at three temperatures (20, 30 and 40 ° C) with the static gravimetric method and using solutions of sulfuric acid (H2SO4) as a controlling agent of water activity (Aw) between 0.1 to 0.9. The equilibrium condition was achieved after seven days. The monolayer value (Xo) showed a dependence with temperature, determined by the LSD test; reducing its value as the temperature increases (from 20 to 40 ° C), thus the monolayer value varied from 0.1659 to 0.1620 (g H2O / g ms) for type A starch, from 0.1119 to 0.1050 (g H2O / g ms) in type B starch and from 0.1821 to 0.1694 (g H2O / g ms) in type C starch. The highest monolayer value was presented by type C starch (starch hydrolyzed by α-amylase) for the same temperature, while type B starch (hydrolyzed by hydrochloric acid) presented the lowest monolayer value.
ABSTRACT The present research aimed to evaluate the effect of temperature on the monolayer value of three types of pajuro starch (Erythrina edulis), white variety, type A starch (native), type B starch (acid hydrolyzed) and type starch C (enzymatically hydrolyzed), fitted using the GAB (Guggenheim-Anderson-de Boer) mathematical model. The level of adjustment was determined with the levels of correlation coefficient (r2) that present values greater than 0.99 in all the tests, and with the percentage of relative mean error (% ERM) less than 2.9%. The isotherms were evaluated at three temperatures (20, 30 and 40 ° C) with the static gravimetric method and using solutions of sulfuric acid (H2SO4) as a controlling agent of water activity (Aw) between 0.1 to 0.9. The equilibrium condition was achieved after seven days. The monolayer value (Xo) showed a dependence with temperature, determined by the LSD test; reducing its value as the temperature increases (from 20 to 40 ° C), thus the monolayer value varied from 0.1659 to 0.1620 (g H2O / g ms) for type A starch, from 0.1119 to 0.1050 (g H2O / g ms) in type B starch and from 0.1821 to 0.1694 (g H2O / g ms) in type C starch. The highest monolayer value was presented by type C starch (starch hydrolyzed by α-amylase) for the same temperature, while type B starch (hydrolyzed by hydrochloric acid) presented the lowest monolayer value.
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Keywords
Almidón de pajuro, monocapa, isoterma de adsorción, modelo matemático GAB