ESTRUCTURA INTERNA DE LOS GR ´ ANULOS DE ALMID ´ ON DE PL ´ ATANO MEDIANTE GELATINIZACI ´ ON QU ´ IMICA SUPERFICIAL: PROPIEDADES MORFOL ´ OGICAS, FISICOQUY MOLECULARES INNER STRUCTURE OF PLANTAIN STARCH GRANULES BY SURFACE CHEMICAL GELATINIZATION: MORPHOLOGICAL, PHYSICOCHEMICAL AND MOLECULAR PROPERTIES

The structural organization of starch components (amylose and amylopectin) of plantain starch was studied using surface gelatinization. The remnant starch granules were studied in the morphological, thermal, and molecular features. Two reagents were tested to carried out the surface gelatinization; 13 M lithium chloride produced higher damage than 2 M calcium chloride on structure of starch granule, so calcium chloride was used to carried out surface gelatinization at di erent reaction times. Gelatinized surface increased and the granule size decreased when the reaction time increased. In general, the average temperature and enthalpy of gelatinization decreased when the removed surface increased, showing disorganization or “weakening” of the granule structure. However, surface gelatinization did not a ect the X-ray di raction pattern and the crystallinity level. Knowledge of the organization of plantain starch components (amylose and amylopectin), support to explain the physicochemical, functional and digestibility characteristics, as well as its reactivity when the plantain starch is enzymatic and chemical modified.