a Department of Microbiology , University of Delhi South Campus , New Delhi , India.
Prep Biochem Biotechnol. 2014;44(4):321-31. doi: 10.1080/10826068.2013.803481.
The industrial utilization of native starches is limited because of their inherit nature, with characteristics such as water insolubility and their tendency to form unstable pastes and gels. In this investigation, a lipase produced from Rhizopus oryzae was used for modification of maize starch with palmitic acid at a reaction temperature of 45°C for 18 hr in the presence of dimethyl sulfoxide (DMSO). The synthesis of maize starch palmitate was confirmed by Fourier-transform infrared (FT-IR) and (1)H-nuclear magnetic resonance (NMR) spectra with a higher degree of substitution (DS) of 1.68. Thermal gravimetric analysis (TGA) showed that the maize starch palmitate is more stable even up to 496°C as compared to unmodified maize starch (231.4°C). Maize starch palmitate possesses high degree of substitution and thermal properties and thus can be widely used in food and pharmaceutical industry.
由于天然淀粉的固有特性，如不溶于水以及形成不稳定糊和凝胶的趋势，其工业利用受到限制。在这项研究中，使用来自米根霉的脂肪酶在二甲基亚砜（DMSO）存在下于 45°C 反应 18 小时，对玉米油进行修饰。通过傅里叶变换红外（FT-IR）和（1）H-核磁共振（NMR）光谱证实了玉米淀粉棕榈酸酯的合成，取代度（DS）更高，为 1.68。热重分析（TGA）表明，与未改性的玉米淀粉（231.4°C）相比，玉米淀粉棕榈酸酯的稳定性更高，甚至高达 496°C。玉米淀粉棕榈酸酯具有高取代度和热性能，因此可广泛用于食品和制药工业。
