Bioprocess and Biosystems Engineering

, Volume 29, Issue 1, pp 65–71

Enzymatic modification of cassava starch by bacterial lipase

Original Paper

DOI: 10.1007/s00449-006-0060-5

Cite this article as:
Rajan, A. & Abraham, T.E. Bioprocess Biosyst Eng (2006) 29: 65. doi:10.1007/s00449-006-0060-5


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°C) for modified starch than the unmodified starch (280°C). Modified starch showed reduction in α-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.


Cassava starch Esterification Degree of substitution Recovered coconut oil Lipase Starch ester 

Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  1. 1.Polymer Section, Chemical Science DivisionRegional Research Laboratory (CSIR)TrivandrumIndia

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