Raman spectroscopic determination of the degree of cationic modification in waxy maize starches

David Lee Phillips; Jie Xing; Huijun Liu; Chan Kong Chong; Harold Corke

doi:10.1080/00032719908543026

Raman spectroscopic determination of the degree of cationic modification in waxy maize starches

David Lee Phillips^*, Jie Xing, Huijun Liu, Chan Kong Chong, Harold Corke

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

6 Scopus citations

Abstract

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^-1 was found. This 761 cm^-1 Raman band's intensity depended on the level of cationic modification of the starch. The ratio of intensity of the ~761 cm^-1 band to a ~715 cm^-1 C-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.

Original language	English
Pages (from-to)	3049-3058
Number of pages	10
Journal	Analytical Letters
Volume	32
Issue number	15
DOIs	https://doi.org/10.1080/00032719908543026
State	Published - 1999
Externally published	Yes

Keywords

Cationic modification
FT Raman spectroscopy
Modified starch

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10.1080/00032719908543026

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@article{c1059f35feb043d4bc9ef7b9517ee8ef,

title = "Raman spectroscopic determination of the degree of cationic modification in waxy maize starches",

abstract = "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-1 was found. This 761 cm-1 Raman band's intensity depended on the level of cationic modification of the starch. The ratio of intensity of the ~761 cm-1 band to a ~715 cm-1 C-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.",

keywords = "Cationic modification, FT Raman spectroscopy, Modified starch",

author = "Phillips, {David Lee} and Jie Xing and Huijun Liu and Chong, {Chan Kong} and Harold Corke",

note = "Funding Information: Financial support was received from Hong Kong Research Grant Council and University of Hong Kong Committee on Research and Conference Grant awards to DLP and HC.",

year = "1999",

doi = "10.1080/00032719908543026",

language = "英语",

volume = "32",

pages = "3049--3058",

journal = "Analytical Letters",

issn = "0003-2719",

publisher = "Taylor and Francis Ltd.",

number = "15",

}

TY - JOUR

T1 - Raman spectroscopic determination of the degree of cationic modification in waxy maize starches

AU - Phillips, David Lee

AU - Xing, Jie

AU - Liu, Huijun

AU - Chong, Chan Kong

AU - Corke, Harold

N1 - Funding Information: Financial support was received from Hong Kong Research Grant Council and University of Hong Kong Committee on Research and Conference Grant awards to DLP and HC.

PY - 1999

Y1 - 1999

N2 - 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-1 was found. This 761 cm-1 Raman band's intensity depended on the level of cationic modification of the starch. The ratio of intensity of the ~761 cm-1 band to a ~715 cm-1 C-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.

AB - 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-1 was found. This 761 cm-1 Raman band's intensity depended on the level of cationic modification of the starch. The ratio of intensity of the ~761 cm-1 band to a ~715 cm-1 C-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.

KW - Cationic modification

KW - FT Raman spectroscopy

KW - Modified starch

UR - http://www.scopus.com/inward/record.url?scp=0032741612&partnerID=8YFLogxK

U2 - 10.1080/00032719908543026

DO - 10.1080/00032719908543026

M3 - 文章

AN - SCOPUS:0032741612

SN - 0003-2719

VL - 32

SP - 3049

EP - 3058

JO - Analytical Letters

JF - Analytical Letters

IS - 15

ER -

Raman spectroscopic determination of the degree of cationic modification in waxy maize starches

Abstract

Keywords

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