Elaboration of A Biopolymer from Whey and Potato Starch (Solanum tuberosum) for the Encapsulation of Liquid Detergent in the Canton of Guaranda, Province of Bolivar

The present research is carried out with the purpose of using whey and potato starch to produce a biopolymer for the encapsulation of liquid detergent, in which we have proposed to obtain the best combination in the production of biopolymers, analyze the product based on 3 rheological characteristics, determine the useful life of the biopolymer and apply it agroindustrially. For this purpose, three study factors are considered, Factor A (whey concentration), Factor B (starch percentage) and Factor C (type of thickener). By means of an analysis of variance the response variables are determined and with it the best combination in the elaboration of the biopolymer, the response variables to determine were; traction in this way we obtained that the T1 is the best treatment, solubility that obtained the best combination in the T19 and for the variable of Biodegradability it was carried out for the best treatments resulting from the analysis of variance of the T1 and T19. For this we have obtained favorable results, in which the combination of whey and potato starch plus the addition of suitable thickeners, under controlled conditions, allows us to obtain a biopolymer with adequate rheological characteristics with a level of 95% confidence.