Physical characteristics of biopolymers obtained from cereal starch biomolecules. (English)

Caracteristicas físicas de biopolímeros obtenidos a partir de biomoléculas de almidón de cereales. (Spanish)

Natural biopolymers have been of great help, due to the versatility of their mechanical, biodegradable and biocompatible properties. They have been adapted for different uses. In the present work the elaboration on a laboratory scale of biopolymers of cereals Zea mays, Sorghum and Triticum is shown, the obtaining of the starch biomolecules by means of alkaline extraction [1], edible chemical modifiers such as citric, tartaric and ascorbic acid were used, glycerin as plasticizer and distilled water for hydration. Eleven experiments E1, E2, E3, E4, E5, E6, E7, E8, E9, E10, E11 were carried out under two drying conditions: room temperature and a Felisa oven at 30±1°C for 24 hours. Experiments E1, E2, E3, E4, E7 were made with biomolecules extracted from the starch of the three cereals mentioned, using citric acid as a chemical modifier and experiments E5, E6, E8, E9, E10 and E11 were carried out with standardized starch. tartaric acid and ascorbic acid in order to compare the stability in its macromolecular matrix of the biopolymers. Concluding that the chemical modifier that provides better physical characteristics such as miscibility in biopolymers was citric acid compared to the use of tartaric acid and ascorbic acid. In addition, it was observed that the less molecular weight of starch biomolecules are used and stability at a temperature of 30 ± 1°C for 24 hours, a stable, cohesive and flexible biopolymer macromolecular matrix is obtained as shown in experiments E3, E4, E7 and E11. [ABSTRACT FROM AUTHOR]

Los biopolímeros naturales han sido de gran ayuda, debido a la versatilidad de sus propiedades mecánicas, biodegradables y biocompatibles. Se han adecuado para diferentes usos. En el presente trabajo se muestra la elaboración a escala laboratorio de biopolímeros de cereales Zea mays, Sorghum y Triticum, la obtención de las biomoléculas de almidón mediante extracción alcalina [1], se utilizó modificadores químicos comestibles como son ácido cítrico, tartárico y ascórbico, como plastificante glicerina y para la hidratación agua destilada. Se realizaron once experimentos E1, E2, E3, E4, E5, E6, E7, E8, E9, E10, E11, en dos condiciones de secado, temperatura ambiente y horno Felisa a 30±1°C por 24 horas. Los experimentos E1, E2, E3, E4, E7 se elaboraron con biomoléculas extraídas de almidón de los tres cereales mencionados, usando ácido cítrico como modificador químico y los experimentos E5, E6, E8, E9, E10 y E11 se realizaron con almidón estandarizado, ácido tartárico y ácido ascórbico con la finalidad de comparar la estabilidad en su matriz macromolecular de los biopolímeros. Concluyendo que el modificador químico que aporta mejores características físicas como miscibilidad en los biopolímeros fue el ácido cítrico a comparación del uso del ácido tartárico y ácido ascórbico. Además, se observó que entre menos peso molecular de biomoléculas de almidón se usen y estabilidad en la temperatura de 30± 1°C por 24 horas se obtiene una matriz macromolecular de biopolímero estable, cohesiva y flexible como muestran en los experimentos E3, E4, E7 y E11. [ABSTRACT FROM AUTHOR]

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