Enzymatic Esterification of Rice Starches: Evaluation of Their Physicochemical, Functional Properties, and Digestibility

Structural modification of starch is a way to improve physicochemical and functional properties getting new material for application in different industries. The study aimed to modify rice starch obtained from three varieties using a solvent-free system, with gulupa seed oil and lipase B from Candida antarctica . Native and modified starches were characterized, a digestibility test was performed, the particle size, zeta potential, and calorimetric difference between materials were determined. All starches presented a charged surface between -41.6 to -58.9 mV. The fatty acid profile of the modified starches changes according to the rice variety used, in respect to the proportions of C14, C16, and C18 acids mainly. The modified Clearfield, F60, and Oryzica 1 starches increased fatty acid content by 85%, 23%, and 73% . The features presented by three varieties of starch open up the possibility of its industrial application, besides the starch modification process represented economic and environmental advantages.