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Enzymatic modification of cassava starch by bacterial lipase

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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°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.

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Acknowledgement

We acknowledge Director, RRL, for providing the necessary facilities to carry out the work.

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  1. Polymer Section, Chemical Science Division, Regional Research Laboratory (CSIR), Trivandrum, 695 019, India

    Akhila Rajan & T. Emilia Abraham

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  1. Akhila Rajan
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  2. T. Emilia Abraham
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Correspondence to T. Emilia Abraham.

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Rajan, A., Abraham, T.E. Enzymatic modification of cassava starch by bacterial lipase. Bioprocess Biosyst Eng 29, 65–71 (2006). https://doi.org/10.1007/s00449-006-0060-5

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