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 journalArticlepeer-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 languageEnglish
Pages (from-to)3049-3058
Number of pages10
JournalAnalytical Letters
Volume32
Issue number15
DOIs
StatePublished - 1999
Externally publishedYes

Keywords

  • Cationic modification
  • FT Raman spectroscopy
  • Modified starch

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