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Article: Raman and FTIR spectroscopic study of carboxymethylated non-starch polysaccharides

TitleRaman and FTIR spectroscopic study of carboxymethylated non-starch polysaccharides
Authors
KeywordsCarboxymethylation
Cellulose
Fourier transform infrared spectroscopy
Guar gum
Locust bean gum
Raman spectroscopy
Xanthan gum
Issue Date2009
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2009, v. 114 n. 3, p. 1091-1098 How to Cite?
AbstractFour types of non-starch polysaccharides including cellulose, guar gum, locust bean gum and xanthan gum were modified by carboxymethylation. The degree of substitution (DS) was determined by a colorimetric method. Raman and Fourier transform infrared spectra of the native and modified polysaccharides were acquired and analysed. Representative marker bands, with intensities and/or integrated areas affected by carboxymethylation, were selected at 1607 cm-1 (Raman) and 1315 cm-1 or 1605 cm-1 (IR), attributed to C{double bond, long}O carbonyl stretching vibration. The ratios of intensities (or areas) of the marker bands to that of an internal standard band, corresponding to the skeletal configuration and linkages (850-950 cm-1), were plotted against DS. Linear fits were obtained with high correlation coefficients, r > 0.96 (p < 0.01), suggesting a strong correlation between the spectroscopic data and DS determined by wet chemistry. Some structural changes were also observed from the spectral data. © 2008 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/60712
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
Funding AgencyGrant Number
Hong Kong University Conference
Collaborative Research grant
Funding Information:

Financial supports were received from a Hong Kong University Conference and Research Grants Committee grant to CYM, and a Science Faculty Collaborative Research grant to CYM and DLP.

References

 

DC FieldValueLanguage
dc.contributor.authorYuen, SNen_HK
dc.contributor.authorChoi, SMen_HK
dc.contributor.authorPhillips, DLen_HK
dc.contributor.authorMa, CYen_HK
dc.date.accessioned2010-05-31T04:16:59Z-
dc.date.available2010-05-31T04:16:59Z-
dc.date.issued2009en_HK
dc.identifier.citationFood Chemistry, 2009, v. 114 n. 3, p. 1091-1098en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/60712-
dc.description.abstractFour types of non-starch polysaccharides including cellulose, guar gum, locust bean gum and xanthan gum were modified by carboxymethylation. The degree of substitution (DS) was determined by a colorimetric method. Raman and Fourier transform infrared spectra of the native and modified polysaccharides were acquired and analysed. Representative marker bands, with intensities and/or integrated areas affected by carboxymethylation, were selected at 1607 cm-1 (Raman) and 1315 cm-1 or 1605 cm-1 (IR), attributed to C{double bond, long}O carbonyl stretching vibration. The ratios of intensities (or areas) of the marker bands to that of an internal standard band, corresponding to the skeletal configuration and linkages (850-950 cm-1), were plotted against DS. Linear fits were obtained with high correlation coefficients, r > 0.96 (p < 0.01), suggesting a strong correlation between the spectroscopic data and DS determined by wet chemistry. Some structural changes were also observed from the spectral data. © 2008 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.rightsFood Chemistry. Copyright © Elsevier BV.en_HK
dc.subjectCarboxymethylationen_HK
dc.subjectCelluloseen_HK
dc.subjectFourier transform infrared spectroscopyen_HK
dc.subjectGuar gumen_HK
dc.subjectLocust bean gumen_HK
dc.subjectRaman spectroscopyen_HK
dc.subjectXanthan gumen_HK
dc.titleRaman and FTIR spectroscopic study of carboxymethylated non-starch polysaccharidesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=114&spage=1091&epage=1098&date=2008&atitle=Raman+and+FTIR+Spectroscopic+Study+of+Carboxymethylated+Non-Starch+Polysaccharidesen_HK
dc.identifier.emailPhillips, DL: phillips@hku.hken_HK
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_HK
dc.identifier.authorityPhillips, DL=rp00770en_HK
dc.identifier.authorityMa, CY=rp00759en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2008.10.053en_HK
dc.identifier.scopuseid_2-s2.0-59649102646en_HK
dc.identifier.hkuros154672en_HK
dc.identifier.hkuros204229-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-59649102646&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume114en_HK
dc.identifier.issue3en_HK
dc.identifier.spage1091en_HK
dc.identifier.epage1098en_HK
dc.identifier.isiWOS:000264258800049-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridYuen, SN=7103160942en_HK
dc.identifier.scopusauthoridChoi, SM=8873744400en_HK
dc.identifier.scopusauthoridPhillips, DL=7404519365en_HK
dc.identifier.scopusauthoridMa, CY=7402924944en_HK

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