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

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 11, 2000, Pages 5105-5108

  Phillips, David Lee ^a   Xing, Jie ^a   Chong, Chan Kong ^a   Liu, Huijun ^a   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Amylose content; Raman spectroscopy; Succinylated starches

Indexed keywords

AMYLOSE; STARCH; SUCCINIC ACID; SUCCINIC ACID DERIVATIVE;

ANALYTIC METHOD; ARTICLE; CALIBRATION; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; COMPARATIVE STUDY; CORN; MAIZE; RAMAN SPECTROMETRY; REGRESSION ANALYSIS; WHEAT;

AMYLOSE; CALIBRATION; REGRESSION ANALYSIS; SPECTRUM ANALYSIS, RAMAN; STARCH; SUCCINATES; ZEA MAYS;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 0033667535     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9907790     Document Type: Article

References (3)

1. Assempour, H.; Koenig, M. F.; Huang, S. J. Synthesis and characterization of dodecenyl succinate derivatives of saccharides. In Polymers from Agricultural Coproducts; ACS Symposium Series 575; American Chemical Society: Washington, DC, 1994; pp 68-81.
2. Hendra, P. J.; Jones, C. H.; Warnes, G. M. Fourier Transform Roman Spectroscopy, Instrumentation and Chemical Applications; Ellis Horwood: Chichester, U.K., 1991; 212 pp.
3. Li-Chan, E. C. Y. The applications of Raman spectroscopy in food science. Trends Food Sci. Technol. 1996, 7, 361-370.