Estudio Preliminar del Efecto de FeSO4·7H2O y CuSO4·5H2O en la Oxidación del Almidón de Achira (Canna edulis) con Peróxido de Hidrógeno

Molina, Pamela1; Encalada, Katherine1; Valle, Vladimir1

1Escuela Politécnica Nacional, Facultad de Ingeniería Química y Agroindustria, Quito, Ecuador

Resumen: Existe gran diversidad de agentes oxidantes que permiten modificar almidones; sin embargo, la influencia de los catalizadores en el grado de oxidación continúa en investigación, por lo que el presente trabajo tiene como objetivo estudiar el efecto de FeSO4·7H2O y CuSO4·5H2O en la oxidación del almidón de achira con peróxido de hidrógeno. Para el alcance de este objetivo se modificó químicamente el almidón con 1 %, 2 % y 4 % de agente oxidante a diferentes relaciones de los catalizadores en cuestión. La evaluación cuantitativa de la oxidación se realizó por medio de espectroscopía infrarroja por transformadas de Fourier y titulación. Los resultados evidenciaron que el empleo de FeSO4·7H2O y CuSO4·5H2O en proporciones iguales, al 2 % de agente oxidante, promueve un mayor número de grupos carboxilo que la acción exclusiva del H2O2; verificando de esta manera la acción catalítica favorable de los sulfatos estudiados.

Palabras clave: Almidón, Modificación química, Oxidación, Peróxido de hidrógeno.

Preliminary Evaluation of the Effect of FeSO4·7H2O and CuSO4·5H2O Over the Oxidation of Achira Starch (Canna edulis) with Hydrogen Peroxide

Abstract: There is a great diversity of oxidizing agents that can modify starches; however, the influence of the catalysts on the degree of oxidation is still in research, so the current work pretends to study the effect of FeSO4·7H2O and CuSO4·5H2O on the oxidation of achira starch (Canna edulis) with hydrogen peroxide. To aim this goal, the starch was chemically modified with 1 %, 2 % and 4 % of the oxidizing agent at different proportions of the mentioned catalysts. The quantitative evaluation of the oxidation was performed by Fourier transform infrared spectroscopy and titration. The results shown that the use of FeSO4·7H2O and CuSO4·5H2O in equal proportions, at 2% of oxidant, promotes a greater number of carboxyl groups in comparison with the exclusive action of H2O2; in this way, the catalytic action of the sulfates studied is verified.

Keywords: Starch, Chemical Modification, Oxidation, Hydrogen Peroxide.

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