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

TitleGeneral application of Raman spectroscopy for the determination of level of acetylation in modified starches
Authors
Issue Date1999
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 1999, v. 76 n. 3, p. 439-443 How to Cite?
AbstractA 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.
Persistent Identifierhttp://hdl.handle.net/10722/167615
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorPhillips, DLen_HK
dc.contributor.authorLiu, Hen_HK
dc.contributor.authorPan, Den_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2012-10-08T03:09:05Z-
dc.date.available2012-10-08T03:09:05Z-
dc.date.issued1999en_HK
dc.identifier.citationCereal Chemistry, 1999, v. 76 n. 3, p. 439-443en_HK
dc.identifier.issn0009-0352en_HK
dc.identifier.urihttp://hdl.handle.net/10722/167615-
dc.description.abstractA 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.en_HK
dc.languageengen_US
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_HK
dc.relation.ispartofCereal Chemistryen_HK
dc.titleGeneral application of Raman spectroscopy for the determination of level of acetylation in modified starchesen_HK
dc.typeArticleen_HK
dc.identifier.emailPhillips, DL: phillips@hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityPhillips, DL=rp00770en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1094/CCHEM.1999.76.3.439-
dc.identifier.scopuseid_2-s2.0-0033023414en_HK
dc.identifier.hkuros40573-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0033023414&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume76en_HK
dc.identifier.issue3en_HK
dc.identifier.spage439en_HK
dc.identifier.epage443en_HK
dc.identifier.isiWOS:000080506600021-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridPhillips, DL=7404519365en_HK
dc.identifier.scopusauthoridLiu, H=7409750275en_HK
dc.identifier.scopusauthoridPan, D=7202085030en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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