Enzymatic esterification of starch using recovered coconut oil.
Modification of maize and cassava starches was done using recovered coconut oil and microbial lipase. Microwave esterification was advantageous as it gave a DS 1.55 and 1.1 for maize starch and cassava starch, respectively. Solution state esterification of cassava starch for 36 h at 60 degrees C gave a DS of 0.08 and semi-solid state esterification gave a DS of 0.43. TGA and DSC studies showed that the higher DS attributed to the thermostability, since onset of decomposition is at a higher temperature (492 degrees C) than the unmodified (330 degrees C) and was stable above 600 degrees C. alpha-Amylase digestibility and viscosity reduced for modified starch.
Rajan
Akhila
A
Polymer Section, Chemical Science Division, Regional Research Laboratory (CSIR), Trivandrum, India. emiliatea@yahoo.com
Prasad
V S
VS
Abraham
T Emilia
TE
D002152:Calorimetry, Differential Scanning; D000074263:Coconut Oil; D004795:Enzyme Stability; D004951:Esterification; D008049:Lipase / Q000378:metabolism; D002365:Manihot / Q000737:chemistry; D008872:Microwaves; D010938:Plant Oils / Q000737:chemistry / Q000378:metabolism; D012996:Solutions; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry* / Q000378:metabolism*; D013816:Thermodynamics; D013818:Thermogravimetry; D014783:Viscosity; D003313:Zea mays / Q000737:chemistry; D000516:alpha-Amylases / Q000378:metabolism
D010938:Plant Oils; D012996:Solutions; D013213:Starch; D008049:Lipase; D000516:alpha-Amylases; D000074263:Coconut Oil