Physicochemical properties of lipase‐catalyzed laurylation of corn starch

Corn starch was esterified with lauric acid by using lipase as catalyst in low moisture. The physicochemical and granular properties of esterified starches were determined, including transmittance, syneresis, swelling power, solubility, and thermal analysis, as well as SEM and XRD analysis. The amylose content of esterified starches was in the range of 47.31–48.69%, corresponding with the degree of substitution (DS) ranging from 0.0033 to 0.0151. There was a significant increase in syneresis, swelling power, solubility, and gelatinization temperature, but a decrease in transmittance of esterified starches. The results of SEM and XRD analysis revealed that esterification led to apophyses and pores on the surface of starch granules, but caused few changes in the crystalline structure of esterified starch (DS = 0.0109, 0.0151). Thermal gravimetric analysis (TG) indicated that the esterified starch showed thermal instability compared with native starch.

Standort
Deutsche Nationalbibliothek Frankfurt am Main
Umfang
Online-Ressource
Sprache
Englisch

Erschienen in
Physicochemical properties of lipase‐catalyzed laurylation of corn starch ; volume:66 ; number:5-6 ; year:2014 ; pages:450-456 ; extent:7
Starch ; 66, Heft 5-6 (2014), 450-456 (gesamt 7)

Urheber
Gao, Yan
Wang, Lan
Yue, Xiali
Xiong, Guangquan
Wu, Wenjin
Qiao, Yu
Liao, Li

DOI
10.1002/star.201300180
URN
urn:nbn:de:101:1-2023011309523121217288
Rechteinformation
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
Letzte Aktualisierung
15.08.2025, 07:32 MESZ

Datenpartner

Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.

Beteiligte

  • Gao, Yan
  • Wang, Lan
  • Yue, Xiali
  • Xiong, Guangquan
  • Wu, Wenjin
  • Qiao, Yu
  • Liao, Li

Ähnliche Objekte (12)