Development of low swelling and amphiphilic starch

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Lipase (Lip)-retained potato starch (Lip/PS) was prepared by immersing PS in Lip solution and then dehydrating with ethanol prior to air-drying. Lip/PS was acylated in n-hexane containing OA or not. The reaction products were washed withn-hexane, and air-dried to obtain OA-PS and solvent-free one. The OA content was about5.5% for OA-PS, and 0.6% for solvent-free one. OA-PS showed higher gelatinization temperature and markedly low swelling index and viscosity. OA-PS exhibited high water-vaporization rate and decreased surface tension depending on its concentration. These results thus indicate that low swelling and amphiphilic starch could be developed by the lipase-catalyzed acylation.