Raman Spectroscopic Determination of the Degree of Cationic Modification in Waxy Maize Starches
作者:
David Lee Phillips,
Jie Xing,
Huijun Liu,
Chan Kong Chong,
Harold Corke,
期刊:
Analytical Letters
(Taylor Available online 1999)
卷期:
Volume 32,
issue 15
页码: 3049-3058
ISSN:0003-2719
年代: 1999
DOI:10.1080/00032719908543026
出版商: Taylor & Francis Group
关键词: FT Raman spectroscopy;cationic modification;modified starch
数据来源: Taylor
摘要:
Waxy (essentially amylose-free) maize starch was chemically modified to varying degrees by treatment with 3-chloro-2-hydroxypropyltrimethyl ammonium chloride (CHPTAC), and the degree of cationic modification was determined by a standard wet chemistry method. FT-Raman spectra of the modified starches were taken, and a characteristic Raman band ∼761 cm−1was found. This 761 cm−1Raman band's intensity depended on the level of cationic modification of the starch. The ratio of intensity of the ∼761 cm−1band to a ∼715 cm−1C-C stretch Raman band (used as an internal standard) was plotted versus the amount of cationic modification derived by titration analysis, and a linear fit was obtained with a correlation of 0.998. The FT-Raman spectroscopy method presented here demonstrates a rapid non-destructive way to determine the level of cationic modification of waxy maize starch, and should be suitable for use with cationic modified starches of any amylose content.
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