Enzymatic modification of cassava starch by bacterial lipase

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dc.contributor.authorAkhila Rajan
dc.contributor.authorEmilia Abraham, T.
dc.date.accessioned2014-04-30T10:08:53Z
dc.date.available2014-04-30T10:08:53Z
dc.date.issued2006
dc.description.abstractEnzymatic 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 C) for modified starch than the unmodified starch (280 C). Modified starch showed reduction in a-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.en_US
dc.identifier.citationBioprocess Biosyst Eng (2006) 29: 65–71en_US
dc.identifier.urihttp://hdl.handle.net/123456789/736
dc.language.isoenen_US
dc.subjectCassava starchen_US
dc.subjectEsterificationen_US
dc.subjectDegree of substitutionen_US
dc.subjectRecovered coconut oilen_US
dc.subjectLipaseen_US
dc.subjectStarch esteren_US
dc.titleEnzymatic modification of cassava starch by bacterial lipaseen_US
dc.typeArticleen_US

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