Abstract

KONISHI, Yotaro; ARNAO SALAS, Inés  and  CALIXTO COTOS, Maria Rosario. Caracterización del almidón de Amaranthus caudatus por barrido calorimétrico diferencial. Rev. Soc. Quím. Perú [online]. 2006, vol.72, n.1, pp.12-18. ISSN 1810-634X.

The objective of this work was to determine the retrogradation an gelatinization properties of the starch of Amaranthus caudatus. L. by means of differential scanning calorimetric (DSC).  Two types of grains of A. caudatus L. have been according to their appearance: opaque (Opa) and translucent (Trans). The grains were crushed and colored with an iodine solution, distinguishing themselves two types of starches. The Opa grains (type waxy) redden of reddish brown and the Trans grains (type not waxy) ofviolet blue color, which is correlated respectivelywith its contentof amylose in 6.8 and 11.3%. In orderto determine the temperature of gelatinization (TG) of the starches Opa and Trans were prepared solutions to 15% and kept at 5°C overnight. For the retrogradation the same conditions were used, with the only difference to sta y sto red by 14 days 5°C. Thermograms and values of gelatinization heat (∆H) were obtained. The results indicate thatthe TG as much ofthe native and pulled back starch are increased with the heating being observed a similar behavior as much for the Opa as the Trans. The TG of the Opa starch was of 60.4°C and 60.6 Trans °C. óH of the Trans starch was three times more elevated than the Opa.

Keywords : Opa starch; Trans starch; retrogradation; gelatinization.