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Article: Quantitative analysis of benzyl modification in waxy maize starch by Fourier Transform (FT) Raman spectroscopy

TitleQuantitative analysis of benzyl modification in waxy maize starch by Fourier Transform (FT) Raman spectroscopy
Authors
Issue Date2001
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 2001, v. 78 n. 5, p. 629-631 How to Cite?
AbstractWaxy maize starch was chemically modified to varying benzylation levels and the degree of benzylation substitution was measured using a nuclear magnetic resonance (NMR) method. Fourier Transform (FT) Raman spectra of the chemically modified starches were acquired and aromatic C=C stretch Raman bands characteristic of the benzylation modification were used to derive a calibration curve for the Raman intensity of these marker bands versus the degree of benzylation substitution. The best-fit linear regression to the plotted data gave a linear correlation coefficient of 0.997. The FT-Raman technique provides a fast, nondestructive method for the measurement of the degree of benzylation substitution of modified waxy maize starches and should be applicable for use with benzylated starches from other botanical sources.
Persistent Identifierhttp://hdl.handle.net/10722/68536
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.authorXing, Jen_HK
dc.contributor.authorChong, CKen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:05:29Z-
dc.date.available2010-09-06T06:05:29Z-
dc.date.issued2001en_HK
dc.identifier.citationCereal Chemistry, 2001, v. 78 n. 5, p. 629-631en_HK
dc.identifier.issn0009-0352en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68536-
dc.description.abstractWaxy maize starch was chemically modified to varying benzylation levels and the degree of benzylation substitution was measured using a nuclear magnetic resonance (NMR) method. Fourier Transform (FT) Raman spectra of the chemically modified starches were acquired and aromatic C=C stretch Raman bands characteristic of the benzylation modification were used to derive a calibration curve for the Raman intensity of these marker bands versus the degree of benzylation substitution. The best-fit linear regression to the plotted data gave a linear correlation coefficient of 0.997. The FT-Raman technique provides a fast, nondestructive method for the measurement of the degree of benzylation substitution of modified waxy maize starches and should be applicable for use with benzylated starches from other botanical sources.en_HK
dc.languageengen_HK
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.titleQuantitative analysis of benzyl modification in waxy maize starch by Fourier Transform (FT) Raman spectroscopyen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0009-0352&volume=78&spage=629&epage=631&date=2001&atitle=Quantitative+analysis+of+benzyl+modification+in+waxy+maize+starch+by+Fourier+Transform+(FT)+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.doi10.1094/CCHEM.2001.78.5.629-
dc.identifier.scopuseid_2-s2.0-0034852424en_HK
dc.identifier.hkuros63468en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0034852424&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume78en_HK
dc.identifier.issue5en_HK
dc.identifier.spage629en_HK
dc.identifier.epage631en_HK
dc.identifier.isiWOS:000170887300021-
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.scopusauthoridCorke, H=7007102942en_HK

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