Morphological, Structural, and Functional Evaluation of Rice Starch Acylated in a System Catalyzed by the B‐Lipase of Candida antarctica,Starch

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Morphological, Structural, and Functional Evaluation of Rice Starch Acylated in a System Catalyzed by the B‐Lipase of Candida antarctica
Starch ( IF 2.6 ) Pub Date : 2020-05-26 , DOI: 10.1002/star.202000010
Diego Montoya ₁ , Luis Oveimar Barbosa ₁ , Jonh Méndez ₁ , Walter Murillo ₁

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Starch modification by acylation induces significant changes in the mechanical and thermal properties of this polymer, widening the scope of its applicability to many different industries. In this work, the B‐lipase of Candida antarctica is used as a catalyzer for the acylation of F60 variety rice starch, using linoleic and stearic acids as acyl donors in a homogeneous reaction system. Esterification is validated by infrared spectroscopy of the 1650–1750 cm⁻¹ band, attributes to the carbonyl group (C═O). Amylose and crystallinity analysis reveales a reduction in the amylose content and a direct correlation with the crystalline configuration of the polymer. The modification increases the solubility, water absorption, and swelling, which is attributed to the crystallinity loss. Following the modification, the granules increase in size and lose their hexagonal shape. These variations in the physicochemical, morphological, and functional properties may directly affect the production chain, enabling entrance to growing markets worldwide.

中文翻译：

南极假丝酵母B-脂酶催化系统中酰化的淀粉淀粉的形态，结构和功能评价

通过酰化作用进行的淀粉改性导致该聚合物的机械和热性能发生重大变化，从而扩大了其在许多不同行业中的适用范围。在这项工作中，南极假丝酵母的B-脂肪酶被用作F60稻米淀粉酰化的催化剂，在均匀反应体系中使用亚油酸和硬脂酸作为酰基供体。通过1650–1750 cm ^-1的红外光谱法验证了酯化作用带，归因于羰基（C ＝ O）。直链淀粉和结晶度分析表明直链淀粉含量的减少以及与聚合物的结晶构型直接相关。改性增加了溶解性，吸水率和溶胀，这归因于结晶度的损失。改性后，颗粒尺寸增大并失去其六边形形状。物理化学，形态和功能特性的这些变化可能直接影响生产链，从而进入全球不断增长的市场。

更新日期：2020-05-26

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