S3-09
Novel Biotechnological Methods of Cassava Starch Modification for Value
Added Products
Moorthy
S.N.
Central
Tuber Crops Research Institute, Sreekariyam, Trivandrum-695 017,
Kerala, India moorthy@ctcri.ren.nic.in
Modification
of cassava starch to improve the functional properties such as
viscosity, gelatinisation temperature, solubility and digestibility has
been well established. However,
the present chemical modification methods produce unwanted by-products
and above all,the chemicals can have harmful effects.
Biotechnological techniques can be useful in overcoming these
problems. Typical example
is esterification of starch or lowering the level of saccharides by
treatment with lipids in the presence of lipases and esterases. These enzymes, being specific in their action, can
bring about substitution at particular carbon atom thus providing
products with special characteristics.
Acylation of glucose pentaacetate with methyl oleate as
acetylating agent in the presence of lipases from either Candida
antartica or C.rugosa has
been achieved. Another
application is chiral induction, which is very important in drugs and
insecticides production. Fermentative
production of sodium gluconate is useful in ecofriendly surfactants and
erythritol. Other polyols are useful in industrial manufacture of
polyurethane. Alkyl resins
are other promising technologies. Alkyl
poly glucosides, described as “Surfactants of the coming millineum”
and their derivatives can also be obtained from starch by specific
enzymes. Production of
resistant starch that are useful in low calorie foods and diets of
diabetics can also be carried out by the actions of enzymes.
The future, feasibility and advantages in the use of
biotechnological methods of cassava starch modification are outlined.
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