CBN-V Video Archives - 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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