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Article: Raman spectroscopic determination of the degree of cationic modification in waxy maize starches

TitleRaman spectroscopic determination of the degree of cationic modification in waxy maize starches
Authors
KeywordsCationic modification
FT Raman spectroscopy
Modified starch
Issue Date1999
PublisherTaylor & Francis Inc. The Journal's web site is located at http://www.tandf.co.uk/journals/titles/00032719.asp
Citation
Analytical Letters, 1999, v. 32 n. 15, p. 3049-3058 How to Cite?
AbstractWaxy (essentially amylose-free) maize starch was chemically modified to varying degrees by treatment with 3-chloro-2-hydroxypropyltrimethyl ammonium chloride (CHPTAC), and the degree of cationic modification was determined by a standard wet chemistry method. FT-Raman spectra of the modified starches were taken, and a characteristic Raman band ~761 cm -1 was found. This 761 cm -1 Raman band's intensity depended on the level of cationic modification of the starch. The ratio of intensity of the ~761 cm -1 band to a ~715 cm -1 C-C stretch Raman band (used as an internal standard) was plotted versus the amount of cationic modification derived by titration analysis, and a linear fit was obtained with a correlation of 0.998. The FT-Raman spectroscopy method presented here demonstrates a rapid non-destructive way to determine the level of cationic modification of waxy maize starch, and should be suitable for use with cationic modified starches of any amylose content.
Persistent Identifierhttp://hdl.handle.net/10722/68530
ISSN
2015 Impact Factor: 1.088
2015 SCImago Journal Rankings: 0.368
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorPhillips, DLen_HK
dc.contributor.authorXing, Jen_HK
dc.contributor.authorLiu, Hen_HK
dc.contributor.authorChong, CKen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:05:26Z-
dc.date.available2010-09-06T06:05:26Z-
dc.date.issued1999en_HK
dc.identifier.citationAnalytical Letters, 1999, v. 32 n. 15, p. 3049-3058en_HK
dc.identifier.issn0003-2719en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68530-
dc.description.abstractWaxy (essentially amylose-free) maize starch was chemically modified to varying degrees by treatment with 3-chloro-2-hydroxypropyltrimethyl ammonium chloride (CHPTAC), and the degree of cationic modification was determined by a standard wet chemistry method. FT-Raman spectra of the modified starches were taken, and a characteristic Raman band ~761 cm -1 was found. This 761 cm -1 Raman band's intensity depended on the level of cationic modification of the starch. The ratio of intensity of the ~761 cm -1 band to a ~715 cm -1 C-C stretch Raman band (used as an internal standard) was plotted versus the amount of cationic modification derived by titration analysis, and a linear fit was obtained with a correlation of 0.998. The FT-Raman spectroscopy method presented here demonstrates a rapid non-destructive way to determine the level of cationic modification of waxy maize starch, and should be suitable for use with cationic modified starches of any amylose content.en_HK
dc.languageengen_HK
dc.publisherTaylor & Francis Inc. The Journal's web site is located at http://www.tandf.co.uk/journals/titles/00032719.aspen_HK
dc.relation.ispartofAnalytical Lettersen_HK
dc.subjectCationic modificationen_HK
dc.subjectFT Raman spectroscopyen_HK
dc.subjectModified starchen_HK
dc.titleRaman spectroscopic determination of the degree of cationic modification in waxy maize starchesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0003-2719&volume=32&issue=15&spage=3049&epage=3058&date=1999&atitle=Raman+spectroscopic+determination+of+the+degree+of+cationic+modification+in+waxy+maize+starchesen_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.doi10.1080/00032719908543026-
dc.identifier.scopuseid_2-s2.0-0032741612en_HK
dc.identifier.hkuros50399en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032741612&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume32en_HK
dc.identifier.issue15en_HK
dc.identifier.spage3049en_HK
dc.identifier.epage3058en_HK
dc.identifier.isiWOS:000084118900011-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridPhillips, DL=7404519365en_HK
dc.identifier.scopusauthoridXing, J=37162498100en_HK
dc.identifier.scopusauthoridLiu, H=7409750275en_HK
dc.identifier.scopusauthoridChong, CK=7202196276en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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