Caracterización comparativa de biopolímeros de almidón extraídos de cereales mediante dos técnicas diferentes

Abstract

In the field of research and consequent elaboration of biopolymers it has been growing in the last decade, either due to the hardening of the environmental legislation of each country or due to ecological awareness, in any case the term biopolymer is quite broad, these being used as material premium in medicines, food supplements and of course in the production of bioplastics. Since the topic of interest is the comparative characterization of biopolymers using starch extracted from two different cereals, oats and rice, using the alkaline technique with NaOH treatment and the milling technique, assuming that the starch extracted from the Oryza sativa cereal presents chemical characteristics, geometric and mechanical superior in both techniques used unlike the polymers made with Avena sativa starch. These results suggest that the starch quality of each cereal is relevant for the production of biopolymers [1]. The commercially significant properties of starch, such as its mechanical strength and flexibility, depend on the strength and character of the crystalline region, which depends on the ratio of amylose and amylopectin.