Enzymatic modification of cassava starch by bacterial lipase

被引：77

作者：

Rajan, Akhila ^{[1
]}

Abraham, T. Emilia ^{[1
]}

机构：

[1] CSIR, Reg Res Lab, Polymer Sect, Chem Sci Div, Trivandrum 695019, Kerala, India

来源：

BIOPROCESS AND BIOSYSTEMS ENGINEERING | 2006年 / 29卷 / 01期

关键词：

cassava starch; esterification; degree of substitution; recovered coconut oil; lipase; starch ester;

D O I：

10.1007/s00449-006-0060-5

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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 C) for modified starch than the unmodified starch (280 degrees C). 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 ecoffiendly.

引用

页码：65 / 71

页数：7

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