Solvent-Free Lipase-Catalysed Esterification of Potato Maltodextrins
The aim of this research was to obtain new, ecological products with emulsifying properties based on potato maltodextrins and fatty acids and to prepare stable emulsions with the obtained esters as emulsifiers. The esterification of potato maltodextrin with different degrees of saccharification usin...
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MDPI AG
2025-04-01
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| Series: | Polysaccharides |
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| Online Access: | https://www.mdpi.com/2673-4176/6/2/29 |
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| author | Magdalena Rudlicka Arkadiusz Zarski Marta Pokora-Carzynska Janusz Kapusniak |
| author_facet | Magdalena Rudlicka Arkadiusz Zarski Marta Pokora-Carzynska Janusz Kapusniak |
| author_sort | Magdalena Rudlicka |
| collection | DOAJ |
| description | The aim of this research was to obtain new, ecological products with emulsifying properties based on potato maltodextrins and fatty acids and to prepare stable emulsions with the obtained esters as emulsifiers. The esterification of potato maltodextrin with different degrees of saccharification using oleic acid (model reaction) and free fatty acids from oil hydrolysis in the presence of lipases from <i>Thermomyces lanuginosus</i> and <i>Aspergillus oryzae</i> as biocatalysts was carried out. The reaction yielded products with degrees of substitution (DS) ranging from 0.017 to 1.35. Physicochemical analysis of the obtained products (FT–IR, NMR, morphological studies, and solubility measurements) was carried out. The occurrence of the reaction was confirmed, and the influences of the degree of saccharification of maltodextrin, the type of lipase used, and the reaction conditions on the degree of substitution obtained and the related product properties were evaluated. Oil-in-water emulsions were prepared on the basis of the obtained esters, which were then visually assessed. The lowest creaming index (0.0%) was obtained for the emulsion prepared from low-saccharified maltodextrin ester with DS = 0.038. |
| format | Article |
| id | doaj-art-68fd85283df44c76bd3c588e9d26bce0 |
| institution | DOAJ |
| issn | 2673-4176 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polysaccharides |
| spelling | doaj-art-68fd85283df44c76bd3c588e9d26bce02025-08-20T03:16:36ZengMDPI AGPolysaccharides2673-41762025-04-01622910.3390/polysaccharides6020029Solvent-Free Lipase-Catalysed Esterification of Potato MaltodextrinsMagdalena Rudlicka0Arkadiusz Zarski1Marta Pokora-Carzynska2Janusz Kapusniak3Department of Dietetics and Food Research, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, PolandDepartment of Dietetics and Food Research, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, PolandDepartment of Dietetics and Food Research, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, PolandDepartment of Dietetics and Food Research, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, PolandThe aim of this research was to obtain new, ecological products with emulsifying properties based on potato maltodextrins and fatty acids and to prepare stable emulsions with the obtained esters as emulsifiers. The esterification of potato maltodextrin with different degrees of saccharification using oleic acid (model reaction) and free fatty acids from oil hydrolysis in the presence of lipases from <i>Thermomyces lanuginosus</i> and <i>Aspergillus oryzae</i> as biocatalysts was carried out. The reaction yielded products with degrees of substitution (DS) ranging from 0.017 to 1.35. Physicochemical analysis of the obtained products (FT–IR, NMR, morphological studies, and solubility measurements) was carried out. The occurrence of the reaction was confirmed, and the influences of the degree of saccharification of maltodextrin, the type of lipase used, and the reaction conditions on the degree of substitution obtained and the related product properties were evaluated. Oil-in-water emulsions were prepared on the basis of the obtained esters, which were then visually assessed. The lowest creaming index (0.0%) was obtained for the emulsion prepared from low-saccharified maltodextrin ester with DS = 0.038.https://www.mdpi.com/2673-4176/6/2/29potato maltodextrin<i>Thermomyces lanuginosus</i> lipase<i>Aspergillus oryzae</i> lipaseesterificationoil-in-water emulsion |
| spellingShingle | Magdalena Rudlicka Arkadiusz Zarski Marta Pokora-Carzynska Janusz Kapusniak Solvent-Free Lipase-Catalysed Esterification of Potato Maltodextrins Polysaccharides potato maltodextrin <i>Thermomyces lanuginosus</i> lipase <i>Aspergillus oryzae</i> lipase esterification oil-in-water emulsion |
| title | Solvent-Free Lipase-Catalysed Esterification of Potato Maltodextrins |
| title_full | Solvent-Free Lipase-Catalysed Esterification of Potato Maltodextrins |
| title_fullStr | Solvent-Free Lipase-Catalysed Esterification of Potato Maltodextrins |
| title_full_unstemmed | Solvent-Free Lipase-Catalysed Esterification of Potato Maltodextrins |
| title_short | Solvent-Free Lipase-Catalysed Esterification of Potato Maltodextrins |
| title_sort | solvent free lipase catalysed esterification of potato maltodextrins |
| topic | potato maltodextrin <i>Thermomyces lanuginosus</i> lipase <i>Aspergillus oryzae</i> lipase esterification oil-in-water emulsion |
| url | https://www.mdpi.com/2673-4176/6/2/29 |
| work_keys_str_mv | AT magdalenarudlicka solventfreelipasecatalysedesterificationofpotatomaltodextrins AT arkadiuszzarski solventfreelipasecatalysedesterificationofpotatomaltodextrins AT martapokoracarzynska solventfreelipasecatalysedesterificationofpotatomaltodextrins AT januszkapusniak solventfreelipasecatalysedesterificationofpotatomaltodextrins |