Physicochemical, functional, and digestibility properties of rice starches esterified with gulupa seed oil (Passiflora edulis Sims. f. edulis)

• Published in: International Journal of Food Properties
• Main Authors: Alvaro Esteban Aldana Porras, Diego Fernando Montoya Yepes, Walter Murillo Arango, John Jairo Méndez Arteaga, Ángel Arturo Jiménez Rodríguez
• Format: Article in Journal/Newspaper
• Language: English
• Published: Taylor & Francis Group 2022
• Subjects: Rice starch; solvent-free system; functional properties; starch modification; lipases; Nutrition. Foods and food supply; TX341-641; Food processing and manufacture; TP368-456; Antarc*; Antarctica
• Online Access: https://doi.org/10.1080/10942912.2022.2148167; https://doaj.org/article/5289b13227b44673aabb508020367030

The structural modification of starch improves its physicochemical and functional properties and develops new material. Our study aimed to modify rice starch obtained from three varieties using a solvent-free system involving gulupa seed oil and lipase B from Candida antarctica. We characterized six starches (native and modified), performed a digestibility test, and determined the particle sizes, zeta potentials, and calorimetric differences between the materials. All the starches presented a charged surface between −41.6 and −58.9 mV. The modified starches’ fatty acid profiles changed according to the rice variety used, namely, the proportions of C14, C16, and C18 acids. The modified Clearfield, F60, and Oryzica 1 starches showed fatty acid content increased 85%, 23%, and 73%, respectively. The features presented by the three varieties of starch open up the possibility of their industrial application; furthermore, the starch modification process presents economic and environmental advantages.