Raman spectroscopic determination of the degree of succinate in modified waxy maize starches

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

doi:10.1080/00032719908542999

Raman spectroscopic determination of the degree of succinate in modified waxy maize starches

David Lee Phillips^*, Xing Jie, 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 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
Pages (from-to)	2703-2711
Number of pages	9
Journal	Analytical Letters
Volume	32
Issue number	13
DOIs	https://doi.org/10.1080/00032719908542999
State	Published - 1999
Externally published	Yes

Keywords

FT Raman spectroscopy
Modified starch
Succinylation

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10.1080/00032719908542999

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@article{50d1feb440bb460baa0fdc1890a242ea,

title = "Raman spectroscopic determination of the degree of succinate in modified waxy maize starches",

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.",

keywords = "FT Raman spectroscopy, Modified starch, Succinylation",

author = "Phillips, {David Lee} and Xing Jie 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 = "10.1080/00032719908542999",

language = "英语",

volume = "32",

pages = "2703--2711",

journal = "Analytical Letters",

issn = "0003-2719",

publisher = "Taylor and Francis Ltd.",

number = "13",

}

TY - JOUR

T1 - Raman spectroscopic determination of the degree of succinate in modified waxy maize starches

AU - Phillips, David Lee

AU - Jie, Xing

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 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.

AB - 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.

KW - FT Raman spectroscopy

KW - Modified starch

KW - Succinylation

UR - http://www.scopus.com/inward/record.url?scp=0032884299&partnerID=8YFLogxK

U2 - 10.1080/00032719908542999

DO - 10.1080/00032719908542999

M3 - 文章

AN - SCOPUS:0032884299

SN - 0003-2719

VL - 32

SP - 2703

EP - 2711

JO - Analytical Letters

JF - Analytical Letters

IS - 13

ER -

Raman spectroscopic determination of the degree of succinate in modified waxy maize starches

Abstract

Keywords

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