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Article: Determination of the degree of succinylation in diverse modified starches by Raman spectroscopy

TitleDetermination of the degree of succinylation in diverse modified starches by Raman spectroscopy
Authors
KeywordsAmylose content
Raman spectroscopy
Succinylated starches
Issue Date2000
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2000, v. 48 n. 11, p. 5105-5108 How to Cite?
AbstractA method using Raman spectroscopy was recently developed for the determination of the degree of substitution of succinate in waxy maize starch. In this paper it is demonstrated that the method can be generalized to a wide range of starches of different amylose contents and botanical origins. Raman calibration sets were used to form regression equations for five types of succinylated starches, that is, waxy, regular, and two high-amylose maize samples (47 and 66% amylose, respectively) and wheat. The derived calibration curves can be used to find the degree of substitution in samples with unknown levels of succinylation. The Raman calibration lines had linear correlation coefficients of 0.995 or better and enable the fast and nondestructive determination of the degree of substitution of succinate for different types of starches with minimal sample preparation. Also discussed is the potential utility of Raman spectroscopy to simultaneously determine the degree of substitution of succinate and amylose content, using previously determined calibration curves developed for the amylose content of maize starches.
Persistent Identifierhttp://hdl.handle.net/10722/68381
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorPhillips, DLen_HK
dc.contributor.authorXing, Jen_HK
dc.contributor.authorChong, CKen_HK
dc.contributor.authorLiu, Hen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:04:06Z-
dc.date.available2010-09-06T06:04:06Z-
dc.date.issued2000en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2000, v. 48 n. 11, p. 5105-5108en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68381-
dc.description.abstractA method using Raman spectroscopy was recently developed for the determination of the degree of substitution of succinate in waxy maize starch. In this paper it is demonstrated that the method can be generalized to a wide range of starches of different amylose contents and botanical origins. Raman calibration sets were used to form regression equations for five types of succinylated starches, that is, waxy, regular, and two high-amylose maize samples (47 and 66% amylose, respectively) and wheat. The derived calibration curves can be used to find the degree of substitution in samples with unknown levels of succinylation. The Raman calibration lines had linear correlation coefficients of 0.995 or better and enable the fast and nondestructive determination of the degree of substitution of succinate for different types of starches with minimal sample preparation. Also discussed is the potential utility of Raman spectroscopy to simultaneously determine the degree of substitution of succinate and amylose content, using previously determined calibration curves developed for the amylose content of maize starches.en_HK
dc.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectAmylose contenten_HK
dc.subjectRaman spectroscopyen_HK
dc.subjectSuccinylated starchesen_HK
dc.titleDetermination of the degree of succinylation in diverse modified starches by Raman spectroscopyen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=48&spage=5105&epage=5108&date=2000&atitle=Determination+of+the+degree+of+succinylation+in+diverse+modified+starches+by+Raman+spectroscopyen_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_fulltext-
dc.identifier.doi10.1021/jf9907790en_HK
dc.identifier.pmid11087444-
dc.identifier.scopuseid_2-s2.0-0033667535en_HK
dc.identifier.hkuros60659en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0033667535&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume48en_HK
dc.identifier.issue11en_HK
dc.identifier.spage5105en_HK
dc.identifier.epage5108en_HK
dc.identifier.isiWOS:000165490000002-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridPhillips, DL=7404519365en_HK
dc.identifier.scopusauthoridXing, J=37162498100en_HK
dc.identifier.scopusauthoridChong, CK=7202196276en_HK
dc.identifier.scopusauthoridLiu, H=7409750275en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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