General application of Raman spectroscopy for the determination of level of acetylation in modified starches

David Lee Phillips, Huijun Liu, Duohai Pan, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

92 Scopus citations

Abstract

A method using Raman spectroscopy was recently developed for the determination of the degree of acetylation in modified wheat starch. In this article, we show that the method can be generalized to a wide range of starches of different botanical origin and amylose content. Calibration sets were used to develop regression equations for 11 types of acetylated starches, including cereal (rice, maize, wheat) and noncereal (potato and sweetpotato) sources. The calibration lines were then used to predict the level of acetylation of starch samples with unknown level of acetylation using their Raman spectra. In each case, R2 > 0.98 for linear regression of Raman vs. titrimetric determination of acetylation. The Raman-based calibration curves allow fast and nondestructive determination of the degree of acetylation for different types of starches.

Original languageEnglish
Pages (from-to)439-443
Number of pages5
JournalCereal Chemistry
Volume76
Issue number3
DOIs
StatePublished - 1999
Externally publishedYes

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