A Green Process for Starch Oleate Synthesis by Cryptococcus sp. MTCC 5455 Lipase and Its Potential as an Emulsifying Agent

Abstract

Starch oleate is synthesized in an aqueous medium using lipase from the yeast Cryptococcus sp. MTCC 5455. The optimum conditions of esterification are found at 24 h and 30 °C with an oleic acid/starch molar ratio of 1:2 using 500 U of lipase and the degree of substitution was 0.26. Spectral techniques confirm the presence of oleate group in the modified potato starch. Scanning electron microscopic and X‐ray diffraction studies also reveal the morphological and crystallographic properties of starch which are disrupted during the esterification process. Thermogravimetric analysis indicates the decrease in thermal stability of starch oleate due to the transformed structure of starch from semi crystalline to an amorphous form. The synthesized starch oleate could impart 85% stability to emulsions and has potential as an emulsifier in food sector owing to its eco‐friendly preparation.

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

“…[ 22 ] Insertion of carboxyl groups into starches (amylose) with ester‐type bonding weakens the interactions between the hydrogen bridges in the native structure, thus destroying the crystalline conformation. [ 1 ] Consequently, the modified polymer exhibits wider intermolecular gaps that very likely affects its morphological characteristics and some physicochemical properties, such as water absorption and swelling. These results concur with the ones reported by Yanjuan, Tao, Huayu, Zuqiang, Aimin, Yuanqin, and Mei, [ 18 ] who observed a loss of the crystalline structure in Cassava starch after acylation with lauric acid, assisted by mechanical activation.…”

“…The addition of fatty acids also modifies the gelatinization characteristics of these polymers. [1][2][3][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20]23,[25][26][27] On the other hand, starches that exhibit smaller amounts of amylose can be dispersed easily, hence increasing their clarity; they also exhibit stronger swelling. [28,29] Amylose is water-unstable, precipitates rapidly during initial gelatinization, and favors rigidity development when gels are frozen or stored; long amylose molecules can form very strong gels, owing to their high capacity for establishing hydrogen bonds, which increases their retrogradation tendency.…”

“…Starch is a natural, renewable, biodegradable, biocompatible, and low‐cost polysaccharide that has several applications; [ 1,2 ] it is the most worldwide abundant biomass polymer after cellulose. [ 3 ] In the process of rice milling in Colombia, first‐class white rice is generated as the main product.…”

Chitin Deacetylase as a Biocatalyst for the Selective N-Acylation of Chitosan Oligo- and Polymers

“…For the most active variant, acetylation occurred selectively at the C6-hydroxy group of the nonreducing end when using isopropenyl acetate as acyl donor . While several reports exist for lipase or protease-catalyzed O -acylation of polymeric cellulose , or starch, − grafting of β-butyrolactone and ϵ-caprolactone onto polymeric chitosan catalyzed by porcine pancreatic lipase is the only report for biocatalytic acylation of chitosan polymers, and it resulted in an insoluble product with unknown fractions of substitution and unknown chemo- and regioselectivity …”

Heterologous expression and biochemical characterization of a cold-active lipase from Rhizopus microsporus suitable for oleate synthesis and bread making

“…(Casas-Godoy et al 2018;Chen et al 2020). Oleates synthesis mediated by lipases is a research hotspot in recent years, because that oleates can be used in various industrial, including biodiesel, emulsifying agents and emollient esters (Khan et al 2015;Mayilvahanan et al 2019;Yan et al 2016). Therefore, identification of novel lipases with high potency in oleates synthesis is of great significance from an industrial point of view.…”