Journal
FOODS
Volume 9, Issue 1, Pages -Publisher
MDPI
DOI: 10.3390/foods9010083
Keywords
modified starch; short-chain fatty acid; degree of substitution; stoichiometry; FTIR; H-1-NMR
Categories
Funding
- Ministry of Higher Education Malaysia
- University of Malaysia Terengganu (UMT)
Ask authors/readers for more resources
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 H-1-NMR was used as a DS reference method. DS by stoichiometric calculation was shown to be in agreement with FTIR and was comparable with DS obtained from Proton nuclear magnetic resonance (H-1-NMR). Based on this study, stoichiometric calculation allows rapid and direct determination of substitution levels and acyl content without the loss of samples, which provides efficiency and optimization of manufacturing procedures in producing the desired level of esterified starches.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available