Influencia de la relación amilosa/amilopectina en la resistencia de los adhesivos elaborados a partir de almidones nativos de yuca y ñame

Abstract

Starch is a source of energy, which is stored in tubers, seeds, stems and some fruits. It is used in various fields such as food, industrial, paper, adhesives, protection and archiving. Because it has great versatility it is used as glue in the food industry. However, because of the great variety of starches, not all have the same properties and it is because in this study the influence of the amylose-amylopectin content on the adhesive resistance of two adhesives made from cassava and yam starches was evaluated. It was found that cassava-based adherents have greater resistance compared to yams, and such resistance is associated with amylopectin content, because the content of cassava starches is about 79 to 83%, which allows more stable and more elastic gels are formed.