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

Abstract

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.

Keywords

• Rice starch
• solvent-free system
• functional properties
• starch modification
• lipases