Raman Spectroscopic Determination of the Degree of Succinate in Modified Waxy Maize Starches
作者:
David Lee Phillips,
Xing Jie,
Huijun Liu,
Chan Kong Chong,
Harold Corke,
期刊:
Analytical Letters
(Taylor Available online 1999)
卷期:
Volume 32,
issue 13
页码: 2703-2711
ISSN:0003-2719
年代: 1999
DOI:10.1080/00032719908542999
出版商: Taylor & Francis Group
关键词: FT Raman spectroscopy;succinylation;modified starch
数据来源: Taylor
摘要:
Waxy (essentially amylose-free) maize starch was chemically modified to varying degrees by treatment with succinic anhydride, and the degree of substitution was determined by a standard wet chemistry method. FT-Raman spectra of the modified starches were obtained, and indicated a characteristic ∼1730 cm−1C=O stretch Raman band whose intensity was dependent on the degree of succinylation. The ratio of intensity of the ∼1730 cm−1band to a ∼940 cm−1C-C stretch Raman band (used as an internal standard) was plotted against the degree of succinylation determined by titration, and a linear fit was obtained with a correlation of 0.998. Hence FT-Raman spectroscopy represents a rapid non-destructive method to determine the degree of succinylation of modified waxy maize starch, and should be suitable for use with succinylated starches of any amylose content.
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