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Analytical applications of raman spectroscopy to chemically modified starches. D. L. PHILLIPS (1), J.
Xing (2), C. K. Chong (1), and H. Corke (2). (1) Dept. of Chemistry; (2) Dept. of Botany, The University
of Hong Kong, Pokfulam Road, Hong Kong.
Raman spectroscopy has been finding increasing applications in food
science since it can in many cases enable quick and nondestructive determination of degree of chemical
modification and/or structural changes. We report the application of Raman spectroscopy to find the level
of chemical modification of starches. Raman calibration curves have been developed for determining the
level of chemical modification for starch samples from a variety of botanical sources such as wheat, rice,
maize and others. 3-chloro-2-hydroxypropyltrimethyl ammonium chloride (CHPTAC) cationic modication
as well as octinyl succinylation, succinylation, acetylation, maleic acid, and benzylation modifications have
been investigated. The Raman calibration curves developed have excellent linearity with the level of
modification and are suitable for analytical applications. We find the Raman spectroscopic method provides
fast and nondestructive determination of the degree of chemical modification and requires very little sample
preparation.
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