Analysis of the chemical structure of insoluble products of enzymatic esterification of starch and transesterification of acetylated starch with oleic acid by solid‐state CP/MAS 13 C NMR

• Published in: Starch - Stärke
• Main Authors: Boruczkowska, Hanna, Boruczkowski, Tomasz, Gubica, Tomasz, Anioł, Mirosław, Tomaszewska‐Ciosk, Ewa
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2016
• Subjects: Antarc*; Antarctica
• Online Access: http://dx.doi.org/10.1002/star.201500310; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fstar.201500310; https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201500310

Potato starch and acetylated starch were subjected to enzymatic esterification with oleic acid by using lipase from the yeast Candida antarctica . Esterification of natural starch enabled us to produce starch oleinate, while transesterification of acetylated starch resulted in production of doubly esterified starch. Products of both reactions were only partly soluble in dimethyl sulfoxide (DMSO). We analyzed the chemical structure of the insoluble fractions of the potato starch ester and diester by solid‐state cross‐polarization magic angle spinning carbon‐13 nuclear magnetic resonance (CP/MAS 13 C NMR).