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

Published Date

10 February 2016, Vol.137:657–663, doi:10.1016/j.carbpol.2015.11.029

Title 

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

• Author 

• Arkadiusz Zarski ^a
• Sylwia Ptak ^a,b
• Przemyslaw Siemion ^a
• Janusz Kapusniak ^a,,

• aInstitute of Chemistry, Environmental Protection and Biotechnology, Faculty of Mathematics and Natural Sciences, Jan Dlugosz University in Czestochowa, 42-200 Czestochowa, Poland
• bInstitute of Technical Biochemistry, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland

Received 13 July 2015. Revised 6 November 2015. Accepted 7 November 2015. Available online 14 November 2015.

Highlights

• •
  Potato starch oleate was prepared in the presence of immobilised fungal lipase.
• •
  IL was used for pregelatinisation of starch and preparation of starch oleate.
• •
  Starch oleate was characterised by FTIR, ¹HNMR, XRD, SEM and TG/DTG analyses.
• •
  Proposed method gave a relatively high DS as compared with traditional methods.
• •
  Model reaction could be applied for esterification of starch with high-oleic oils.

Abstract

In this study, potato starch was esterified with oleic acid, using 1-butyl-3-methylimidazolium chloride as a reaction medium and an immobilised lipase from Thermomyces lanuginosus as a catalyst. The degree of substitution (DS) of the products was determined by the volumetric method; and the best esterified product (with the highest DS) was determined by an elemental analysis. The effect of the reaction parameters on the DS, such as the time and the temperature, were also studied. The product with the highest DS (0.22) was found in the reaction carried out at 60 °C for 4 h. Fourier transform infrared (FTIR) and nuclear magnetic resonance (NMR) analyses confirmed the esterification of the potato starch. Furthermore, the results of X-ray diffraction (XRD) and a scanning electron microscopy (SEM) revealed that the crystallinity and the morphology of the native potato starch was slightly changed during its partial gelatinisation in the ionic liquid, and was completely destroyed as a result of the formation of the esters. The thermal stability of the starch oleate decreased, when compared to the unmodified starch, as was indicated by a thermal gravimetric analysis (TGA).

Keywords

• Potato starch
• Oleic acid
• Esterification
• Immobilised lipase
• 1-Butyl-3-methylimidazolium chloride

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• ⁎ 
  Corresponding author.

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