Esterification of potato starch by a biocatalysed reaction in an ionic liquid

Żarski, Arkadiusz; Ptak, Sylwia Marianna; Siemion, Przemysław; Kapuśniak, Janusz

doi:10.1016/j.carbpol.2015.11.029

Cited by 67 publications

(34 citation statements)

References 34 publications

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“…The results indicated that synthesis of starch oleate by Cryptococcus sp. lipase could be carried out at ambient temperatures (30 C), while in contrast, higher temperatures of 40, 44, 60, and 160 C were reported by Adak and Banerjee, [29] Horchani et al, [30] Zarski et al, [31] and Kshirsagar and Singhal, [20] respectively.…”

Section: Influence Of Reaction Parameters On Ds Of Starch Oleatementioning

confidence: 97%

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

et al. 2018

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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.

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Section: Influence Of Reaction Parameters On Ds Of Starch Oleatementioning

confidence: 97%

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

et al. 2018

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“…As discussed in Section 1, the use of ILs for enzymes has advantages over conventional organic solvents and water, including high conversion rates [61,62] and enantioselectivity [63], better enzyme stability [64][65][66][67][68][69], recoverability, and recyclability [70][71][72]. Furthermore, ILs can be used to perform biotransformations with polar or hydrophilic substrates that are insoluble or sparingly soluble in most organic solvents, such as amino acids and carbohydrates [73].…”

Section: Enzyme Activity and Stability In Ilsmentioning

confidence: 99%

Recent advances in exploiting ionic liquids for biomolecules: Solubility, stability and applications

Sivapragasam

Moniruzzaman

Goto

2016

Biotechnology Journal

171

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The technological utility of biomolecules (e.g. proteins, enzymes and DNA) can be significantly enhanced by combining them with ionic liquids (ILs) - potentially attractive "green" and "designer" solvents - rather than using in conventional organic solvents or water. In recent years, ILs have been used as solvents, cosolvents, and reagents for biocatalysis, biotransformation, protein preservation and stabilization, DNA solubilization and stabilization, and other biomolecule-based applications. Using ILs can dramatically enhance the structural and chemical stability of proteins, DNA, and enzymes. This article reviews the recent technological developments of ILs in protein-, enzyme-, and DNA-based applications. We discuss the different routes to increase biomolecule stability and activity in ILs, and the design of biomolecule-friendly ILs that can dissolve biomolecules with minimum alteration to their structure. This information will be helpful to design IL-based processes in biotechnology and the biological sciences that can serve as novel and selective processes for enzymatic reactions, protein and DNA stability, and other biomolecule-based applications.

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“…ILs have been claimed as “green solvents” for natural biopolymers such as cellulose, starch, and chitosan . Studies have shown that imidazolium‐based ionic liquids such as 1‐allyl‐3‐methylimidazolium chloride ([Amim] Cl), 1‐butyl‐3‐methylimidazolium chloride ([Bmim]Cl), and 1‐ethyl‐3‐methylimidazolium acetate ([Emim][OAc]) are effective in dissolving these polysaccharides …”

Section: Introductionmentioning

confidence: 99%

“…12 Studies have shown that imidazolium-based ionic liquids such as 1-allyl-3-methylimidazolium chloride ([Amim] Cl), 1-butyl-3-methylimidazolium chloride ([Bmim]Cl), and 1-ethyl-3-methylimidazolium acetate ([Emim][OAc]) are effective in dissolving these polysaccharides. [13][14][15][16] Regeneration is the most important process to reconstruct or reshape raw polysaccharides into various desired properties and geometries. The anti-solvent method performs remarkably for the separation of polysaccharides from ILs.…”

mentioning

confidence: 99%

Characterization of regenerated starch from 1‐ethyl‐3‐methylimidazolium acetate ionic liquid with different anti‐solvents

Liu

Tan

et al. 2018

J Polym Sci B Polym Phys

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A comparison study of the structures and properties of starches regenerated from 1‐ethyl‐3‐methylimidazolium acetate ([Emim][OAc]) using different anti‐solvents (water, ethanol, or both water and ethanol) was conducted. The starch regenerated with water presented a V‐type crystalline structure whereas the one regenerated in ethanol displayed amorphous structure. Moreover, when an ethanol–water–ethanol method was used for regeneration, the product showed a weak V‐type crystalline structure. SAXS and FTIR were also used to investigate the molecular order of native and regenerated starches. With water used for regeneration, the aggregation and rearrangement of starch molecules occurred more easily. The increased enzyme resistance and thermal stability of regenerated starch with water could be ascribed to the rearrangement of molecular chains forming an aggregated structure with some degree of order. The reconstitution of starch molecules during regeneration with different anti‐solvents changed the multiscale structures and properties of the starch. © 2018 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2018, 56, 1231–1238

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Esterification of potato starch by a biocatalysed reaction in an ionic liquid

Cited by 67 publications

References 34 publications

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

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

Recent advances in exploiting ionic liquids for biomolecules: Solubility, stability and applications

Characterization of regenerated starch from 1‐ethyl‐3‐methylimidazolium acetate ionic liquid with different anti‐solvents

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