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A Green Process for Starch Oleate Synthesis by Cryptococcus sp. MTCC 5455 Lipase and Its Potential as an Emulsifying Agent

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Title A Green Process for Starch Oleate Synthesis by
Cryptococcus sp. MTCC 5455 Lipase and Its
Potential as an Emulsifying Agent
 
Creator Mayilvahanan, Aarthy
Ramchary, Aparna
Niraikulam, Ayyadurai
Kuppuswami, Gowthaman Marichetti
Ramudu, Kamini Numbi
 
Subject Biochemistry
 
Description 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
500U 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.
 
Publisher Wiley
 
Date 2018
 
Type Article
PeerReviewed
 
Format application/pdf
 
Identifier http://neeri.csircentral.net/1203/1/Mayilvahanan_et_al-2018-Starch_-_St-rke.pdf
Mayilvahanan, Aarthy and Ramchary, Aparna and Niraikulam, Ayyadurai and Kuppuswami, Gowthaman Marichetti and Ramudu, Kamini Numbi (2018) A Green Process for Starch Oleate Synthesis by Cryptococcus sp. MTCC 5455 Lipase and Its Potential as an Emulsifying Agent. Starch, 71 (1-2). p. 1700325. ISSN 0038-9056, ESSN: 1521-379X
 
Relation https://onlinelibrary.wiley.com/journal/1521379x
http://neeri.csircentral.net/1203/