Rajan Akhila, Prasad V S, Abraham T Emilia
Polymer Section, Chemical Science Division, Regional Research Laboratory (CSIR), Trivandrum, India.
Int J Biol Macromol. 2006 Nov 15;39(4-5):265-72. doi: 10.1016/j.ijbiomac.2006.04.006. Epub 2006 Apr 27.
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.
使用回收的椰子油和微生物脂肪酶对玉米淀粉和木薯淀粉进行改性。微波酯化具有优势，因为它分别使玉米淀粉和木薯淀粉的取代度达到1.55和1.1。木薯淀粉在60℃下进行36小时的溶液状态酯化，取代度为0.08，半固态酯化的取代度为0.43。热重分析（TGA）和差示扫描量热法（DSC）研究表明，较高的取代度归因于热稳定性，因为分解起始温度（492℃）高于未改性淀粉（330℃），并且在600℃以上稳定。改性淀粉的α-淀粉酶消化率和粘度降低。
