Enzymatic Esterification of Starch using Recovered Coconut Oil

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DC Field	Value	Language
dc.contributor.author	Akhila Rajan	-
dc.contributor.author	Prasad, V S	-
dc.contributor.author	Emilia Abraham, T	-
dc.date.accessioned	2017-01-03T09:47:50Z	-
dc.date.available	2017-01-03T09:47:50Z	-
dc.date.issued	2006-11-15	-
dc.identifier.citation	International Journal of Biological Macromolecules, 39(4-5):265-272	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/2618	-
dc.description.abstract	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 °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 °C) than the unmodified (330 °C) and was stable above 600 °C. α-Amylase digestibility and viscosity reduced for modified starch.	en_US
dc.language.iso	en	en_US
dc.publisher	Elsevier	en_US
dc.subject	Degree of substitution	en_US
dc.subject	Recovered coconut oil	en_US
dc.subject	Lipase	en_US
dc.title	Enzymatic Esterification of Starch using Recovered Coconut Oil	en_US
dc.type	Article	en_US
Appears in Collections:	2006

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