Raman spectroscopic determination of the percent of acetylation in modified wheat starch

David Lee Phillips*, Duo Hai Pan, Huijun Liu, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

18 Scopus citations

Abstract

Raman spectroscopy was developed as an analytical method for rapid determination of the degree of acetylation in chemically modified wheat starches. The carbon oxygen double bond stretch Raman peak (~1732 cm-1) of the modified wheat starches showed a linear relationship with acetylation over the range of 0 to 3.5% as determined from calibration plots with the standard titrimetric method currently used to measure acetylation of modified starches. The Raman spectroscopic method allows much faster determination of the degree of acetylation, is nondestructive, and has less problems with interference from impurities than currently used methods.

Original languageEnglish
Pages (from-to)2105-2114
Number of pages10
JournalAnalytical Letters
Volume31
Issue number12
DOIs
StatePublished - 1998
Externally publishedYes

Keywords

  • Acetylation
  • FT Raman spectroscopy
  • Modified starch
  • Starch esters David

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