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 |