File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Raman spectroscopic determination of the degree of succinate in modified waxy maize starches

TitleRaman spectroscopic determination of the degree of succinate in modified waxy maize starches
Authors
KeywordsFT Raman spectroscopy
Modified starch
Succinylation
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. 13, p. 2703-2711 How to Cite?
AbstractWaxy (essentially amylose-free) maize starch was chemically modified to varying degrees by treatment with succinic anhydride, and the degree of substitution was determined by a standard wet chemistry method. FT-Raman spectra of the modified starches were obtained, and indicated a characteristic ~1730 cm-1 C=O stretch Raman band whose intensity was dependent on the degree of succinylation. The ratio of intensity of the ~1730 cm-1 band to a ~940 cm-1 C-C stretch Raman band (used as an internal standard) was plotted against the degree of succinylation determined by titration, and a linear fit was obtained with a correlation of 0.998. Hence FT-Raman spectroscopy represents a rapid non-destructive method to determine the degree of succinylation of modified waxy maize starch, and should be suitable for use with succinylated starches of any amylose content.
Persistent Identifierhttp://hdl.handle.net/10722/68618
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.authorJie, Xen_HK
dc.contributor.authorLiu, Hen_HK
dc.contributor.authorChong, CKen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:06:11Z-
dc.date.available2010-09-06T06:06:11Z-
dc.date.issued1999en_HK
dc.identifier.citationAnalytical Letters, 1999, v. 32 n. 13, p. 2703-2711en_HK
dc.identifier.issn0003-2719en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68618-
dc.description.abstractWaxy (essentially amylose-free) maize starch was chemically modified to varying degrees by treatment with succinic anhydride, and the degree of substitution was determined by a standard wet chemistry method. FT-Raman spectra of the modified starches were obtained, and indicated a characteristic ~1730 cm-1 C=O stretch Raman band whose intensity was dependent on the degree of succinylation. The ratio of intensity of the ~1730 cm-1 band to a ~940 cm-1 C-C stretch Raman band (used as an internal standard) was plotted against the degree of succinylation determined by titration, and a linear fit was obtained with a correlation of 0.998. Hence FT-Raman spectroscopy represents a rapid non-destructive method to determine the degree of succinylation of modified waxy maize starch, and should be suitable for use with succinylated 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.subjectFT Raman spectroscopyen_HK
dc.subjectModified starchen_HK
dc.subjectSuccinylationen_HK
dc.titleRaman spectroscopic determination of the degree of succinate in modified waxy maize starchesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0003-2719&volume=32&issue=13&spage=2703&epage=2711&date=1999&atitle=Raman+spectroscopic+determination+of+the+degree+of+succinate+in+modified+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.doi10.1080/00032719908542999-
dc.identifier.scopuseid_2-s2.0-0032884299en_HK
dc.identifier.hkuros50360en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032884299&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume32en_HK
dc.identifier.issue13en_HK
dc.identifier.spage2703en_HK
dc.identifier.epage2711en_HK
dc.identifier.isiWOS:000083212300014-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridPhillips, DL=7404519365en_HK
dc.identifier.scopusauthoridJie, X=7004015002en_HK
dc.identifier.scopusauthoridLiu, H=7409750275en_HK
dc.identifier.scopusauthoridChong, CK=7202196276en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats