Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and
1H-NMR
FTIR
degree of substitution
modified starch
short-chain fatty acid
stoichiometry
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
12 Jan 2020
12 Jan 2020
Historique:
received:
09
12
2019
revised:
08
01
2020
accepted:
09
01
2020
entrez:
17
1
2020
pubmed:
17
1
2020
medline:
17
1
2020
Statut:
epublish
Résumé
Rice and quinoa starch esters were prepared by acylation using short-chain fatty acid anhydrides with different chain lengths (acetic, propionic, and butyric anhydride). A direct stoichiometric method based on the acylation reaction was used to determine the degree of substitution (DS) and acyl content (AC). In addition, Fourier-transform infrared spectroscopy (FTIR) was used to validate the conformational changes of acylated starch and
Identifiants
pubmed: 31940907
pii: foods9010083
doi: 10.3390/foods9010083
pmc: PMC7023049
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Ministry of Higher Education Malaysia
ID : -
Organisme : University Malaysia Terengganu
ID : -
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