Abstract
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-1 C=O stretch Raman band whose intensity was dependent on the degree of succinylation. The ratio of intensity of the ~1730 cm-1 band to a ~940 cm-1 C-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.
Original language | English |
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Pages (from-to) | 2703-2711 |
Number of pages | 9 |
Journal | Analytical Letters |
Volume | 32 |
Issue number | 13 |
DOIs | |
State | Published - 1999 |
Externally published | Yes |
Keywords
- FT Raman spectroscopy
- Modified starch
- Succinylation