A Green Process for Starch Oleate Synthesis by Cryptococcus sp. MTCC 5455 Lipase and Its Potential as an Emulsifying Agent
| Autor: | Kamini Numbi Ramudu, Gowthaman Marichetti Kuppuswami, Aparna Ramchary, Ayyadurai Niraikulam, Aarthy Mayilvahanan |
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| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Thermogravimetric analysis biology Starch Scanning electron microscope Organic Chemistry food and beverages 02 engineering and technology 021001 nanoscience & nanotechnology 01 natural sciences Yeast chemistry.chemical_compound Oleic acid chemistry 010608 biotechnology biology.protein Thermal stability Lipase 0210 nano-technology Potato starch Food Science Nuclear chemistry |
| Zdroj: | Starch - Stärke. 71:1700325 |
| ISSN: | 0038-9056 |
| DOI: | 10.1002/star.201700325 |
| Popis: | Starch oleate is synthesized in an aqueous medium using lipase from the yeast Cryptococcus sp. MTCC 5455. The optimum conditions of esterification are found at 24 h and 30 °C with an oleic acid/starch molar ratio of 1:2 using 500 U of lipase and the degree of substitution was 0.26. Spectral techniques confirm the presence of oleate group in the modified potato starch. Scanning electron microscopic and X‐ray diffraction studies also reveal the morphological and crystallographic properties of starch which are disrupted during the esterification process. Thermogravimetric analysis indicates the decrease in thermal stability of starch oleate due to the transformed structure of starch from semi crystalline to an amorphous form. The synthesized starch oleate could impart 85% stability to emulsions and has potential as an emulsifier in food sector owing to its eco‐friendly preparation. |
| Databáze: | OpenAIRE |
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