Employment of the potato (Solanum tuberosum) type fourth category for the obtaining of bioempacks

Abstract

The bioplastic products from starch, are innovative products with great potential for development and highly friendly with the environment; In this regard, the starch extracted from five potato varieties richi category (Superior (S), ICA Capiro (IC), Betina (B), Parda Pastusa (PP) and Criolla (C)) was evaluated to obtain bioplastics. For this, the starch was extracted by the natural decantation method, its physicochemical properties were determined as gelatinization temperature (Tg), absorbance index (IA), solubility index (IS), swelling power (PDH), protein, amylose, and amylopectin taking into account ISO 6647. The results of each variety are evaluated with a prioritization matrix, subsequently, the bioplastic is elaborated following the function performed by (Meza, 2016) and validated with a unifactorial design, where Evaluate the incidence of% starch (3, 6, 8%) in the mixture, as resistance and caliber response variables with 2 responses. The results indicate that variety B has the best characteristics with 64,125 ° C for Tg, for AI 3,130 g gel / g, IS 18.75 g / ml, PDH 4, 03, protein 0.341%, amylose 20,751 mg / L and amylopectin 79,249 mg / L. The bioplastic obtained from this variety has strength characteristics of 25.35 MPa and caliber 0.17 mm obtaining the best mechanical characteristics of the bioplastic. It is concluded that the starch of the potato of the category has the high potential for the generation of bioplastic.