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 journalArticlepeer-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 languageEnglish
Pages (from-to)2703-2711
Number of pages9
JournalAnalytical Letters
Volume32
Issue number13
DOIs
StatePublished - 1999
Externally publishedYes

Keywords

  • FT Raman spectroscopy
  • Modified starch
  • Succinylation

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