The efficiency of sago and tapioca starch stearates for encapsulating lemon oil were studied and compared to the efficiency of gum arabic. The stearates were prepared by esterification of stearic acid with starch. To accomplish esterification, the stearic acid was first coated on the surface of the starch granules. Then the coated granules were heated at 150°C for 2 h to obtain sago or tapioca starch stearate (SSS or TSS). SSS or TSS can be prepared as ready-to-use products in the form of pregelatinized-hydrolyzed sago or tapioca starch stearate (PGHSSS or PGHTSS). The resulting modified starches were used for encapsulation of lemon oil. The lemon oil encapsulating efficiency for SSS with DS 0.009 and 0.014 were close to that of gum arabic, whereas the encapsulating efficiency for PGHSSS with DS 0.0052 and 0.016 were higher than that of the gum arabic. The TSS and PGHTSS provided encapsulating efficiencies lower than the gum arabic.
Cellulose fibers from bagasse were oxidized by periodic acid at positions 2 and 3 of the anhydroglucose unit to obtain dialdehyde cellulose. The aldehyde groups of the dialdehyde cellulose were able to react with amino groups of a thermostable alpha-amylase to form covalent bonds and resulted in a dialdehyde cellulose immobilized enzyme. The optimum pH of this immobilized enzyme was pH 7-9 while that of the free enzyme was pH 7.0. The optimum temperature for free and immobilized enzymes was 90 °C and 95 °C, respectively. The activity yield of the immobilized enzyme was 44%. Thermostable alpha-amylase is normally used as starch liquefying enzyme in the production of dextrose. The stability of immobilized enzyme was tested by studying its ability to liquefy 5% gelatinized tapioca starch over 10 reused cycles. The viscosity of 5% gelatinized tapioca starch solution was 2330 cP, while viscosity of the liquefied starch solution produced by the reused immobilized enzyme after more than 10 reused cycles was only 50 cP. Thus, it was very effective in reducing starch viscosity and the immobilized enzyme was very stable.
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