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Article: Raman spectroscopic determination of extent of O-esterification in acetylated soy protein isolates

TitleRaman spectroscopic determination of extent of O-esterification in acetylated soy protein isolates
Authors
KeywordsAcetylation
Raman spectroscopy
Soy protein isolates
Issue Date2004
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2004, v. 87 n. 3, p. 477-481 How to Cite?
AbstractSoy protein isolates were chemically modified with varying amounts of acetic anhydride, and the extent of O-esterification was determined by a standard wet chemistry method. Raman spectra of the modified soy proteins were obtained. A characteristic 1737 cm-1 C=O vibrational band was observed and its intensity was dependent on the degree of O-esterification. The ratio of intensity of the 1737 cm-1 band to a 1003 cm-1 phenylalanine stretch band (used as an internal standard) was plotted against the extent of O-esterification determined chemically. A linear fit was obtained with a correlation coefficient (R2) of 0.9986. Hence, Raman spectroscopy represents a rapid non-destructive method to determine the degree of O-esterification in food proteins.
Persistent Identifierhttp://hdl.handle.net/10722/68408
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorYu, Zen_HK
dc.contributor.authorMa, CYen_HK
dc.contributor.authorYuen, SNen_HK
dc.contributor.authorPhillips, DLen_HK
dc.date.accessioned2010-09-06T06:04:21Z-
dc.date.available2010-09-06T06:04:21Z-
dc.date.issued2004en_HK
dc.identifier.citationFood Chemistry, 2004, v. 87 n. 3, p. 477-481en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68408-
dc.description.abstractSoy protein isolates were chemically modified with varying amounts of acetic anhydride, and the extent of O-esterification was determined by a standard wet chemistry method. Raman spectra of the modified soy proteins were obtained. A characteristic 1737 cm-1 C=O vibrational band was observed and its intensity was dependent on the degree of O-esterification. The ratio of intensity of the 1737 cm-1 band to a 1003 cm-1 phenylalanine stretch band (used as an internal standard) was plotted against the extent of O-esterification determined chemically. A linear fit was obtained with a correlation coefficient (R2) of 0.9986. Hence, Raman spectroscopy represents a rapid non-destructive method to determine the degree of O-esterification in food proteins.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.subjectAcetylationen_HK
dc.subjectRaman spectroscopyen_HK
dc.subjectSoy protein isolatesen_HK
dc.titleRaman spectroscopic determination of extent of O-esterification in acetylated soy protein isolatesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=87&spage=477&epage=481&date=2004&atitle=Raman+spectroscopic+determination+of+extent+of+O-esterification+in+acetylated+soy+protein+isolatesen_HK
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_HK
dc.identifier.emailPhillips, DL: phillips@hku.hken_HK
dc.identifier.authorityMa, CY=rp00759en_HK
dc.identifier.authorityPhillips, DL=rp00770en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2003.12.032en_HK
dc.identifier.scopuseid_2-s2.0-2442562641en_HK
dc.identifier.hkuros92395en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-2442562641&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume87en_HK
dc.identifier.issue3en_HK
dc.identifier.spage477en_HK
dc.identifier.epage481en_HK
dc.identifier.isiWOS:000221892700023-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridYu, Z=7404346065en_HK
dc.identifier.scopusauthoridMa, CY=7402924944en_HK
dc.identifier.scopusauthoridYuen, SN=7103160942en_HK
dc.identifier.scopusauthoridPhillips, DL=7404519365en_HK

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