Abstract

SOTO AZURDUY, Vania Soraya. CUANTIFICACION DE ALMIDON TOTAL Y DE ALMIDON RESISTENTE EN HARINA DE PLATANO VERDE (MUSA CAVENDISHII) Y BANANA VERDE (MUSA PARADISÍACA). Rev. Bol. Quim [online]. 2010, vol.27, n.2, pp.94-93. ISSN 0250-5460.

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

Keywords : Cuantificación; método enzimático; almidón total; almidón resistente.

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