Enzymatic modification of cassava starch by bacterial lipase.

Abstract:

:Enzymatic modification of starch using long chain fatty acid makes it thermoplastic suitable for a myriad of industrial applications. An industrial lipase preparation produced by Burkholderia cepacia (lipase PS) was used for modification of cassava starch with two acyl donors, lauric acid and palmitic acid. Reactions performed with palmitic acid by liquid-state and microwave esterification gave a degree of substitution (DS) of 62.08% (DS 1.45) and 42.06% (DS 0.98), respectively. Thermogravimetric analysis showed that onset of decomposition is at a higher temperature (above 600 degrees Celsius) for modified starch than the unmodified starch (280 degrees Celsius). Modified starch showed reduction in alpha-amylase digestibility compared to native starch (76.5-18%). Swelling power lowered for modified starch as esterification renders starch more hydrophobic, making it suitable for biomedical applications as materials for bone fixation and replacements, carriers for controlled release of drugs and bioactive agents. Thus enzymatic esterification is ecofriendly.

journal_name

Bioprocess Biosyst Eng

authors

Rajan A,Abraham TE

doi

10.1007/s00449-006-0060-5

subject

Has Abstract

pub_date

2006-06-01 00:00:00

pages

65-71

issue

1

eissn

1615-7591

issn

1615-7605

journal_volume

29

pub_type

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