14 Platano And Banana Verde Starch

REVISTA BOLIVIANA DE QUÍMICA
Received: 01/10/10

Approved: 15/10/10

VOLUMEN 27, No.2 – 2010
Published: 05/12/10

CUANTIFICACION DE ALMIDON TOTAL Y DE ALMIDON
RESISTENTE EN HARINA DE PLATANO VERDE (MUSA CAVENDISHII)
Y BANANA VERDE (MUSA PARADISÍACA)
V ania Soraya Soto A zurduy
Universidad Mayor de San Simón, Facultad de Bioquímica y Farmacia, Cochabamba – Bolivia

Keywords: Cuantificación,método enzimático, almidón total, almidón resistente
ABSTRACT
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 usedfor 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. Quantificationof 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. Aftercentrifugation
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 %) andresistant 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 starchwhich is
very important and beneficial to the health and its use must be encouraged of these fruits natives from the region.
Corresponding author:
RESUMEN
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
delalmidón 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 deAspergillus 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...