Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and <sup<1</sup<H-NMR

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 cont...
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Autor*in:	Nabilah Abdul Hadi [verfasserIn] Berthold Wiege [verfasserIn] Sebastian Stabenau [verfasserIn] Ali Marefati [verfasserIn] Marilyn Rayner [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	modified starch short-chain fatty acid degree of substitution stoichiometry ftir

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 9(2020), 1, p 83
Übergeordnetes Werk:	volume:9 ; year:2020 ; number:1, p 83

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods9010083

Katalog-ID:	DOAJ043216595

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520			\|a 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 <sup<1</sup<H-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 (<sup<1</sup<H-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.
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authorswithroles_txt_mv	Nabilah Abdul Hadi @@aut@@ Berthold Wiege @@aut@@ Sebastian Stabenau @@aut@@ Ali Marefati @@aut@@ Marilyn Rayner @@aut@@
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callnumber-first	T - Technology
author	Nabilah Abdul Hadi
spellingShingle	Nabilah Abdul Hadi misc TP1-1185 misc modified starch misc short-chain fatty acid misc degree of substitution misc stoichiometry misc ftir misc <sup<1</sup<h-nmr misc Chemical technology Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and <sup<1</sup<H-NMR
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topic_title	TP1-1185 Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and <sup<1</sup<H-NMR modified starch short-chain fatty acid degree of substitution stoichiometry ftir <sup<1</sup<h-nmr
topic	misc TP1-1185 misc modified starch misc short-chain fatty acid misc degree of substitution misc stoichiometry misc ftir misc <sup<1</sup<h-nmr misc Chemical technology
topic_unstemmed	misc TP1-1185 misc modified starch misc short-chain fatty acid misc degree of substitution misc stoichiometry misc ftir misc <sup<1</sup<h-nmr misc Chemical technology
topic_browse	misc TP1-1185 misc modified starch misc short-chain fatty acid misc degree of substitution misc stoichiometry misc ftir misc <sup<1</sup<h-nmr misc Chemical technology
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title	Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and <sup<1</sup<H-NMR
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title_full	Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and <sup<1</sup<H-NMR
author_sort	Nabilah Abdul Hadi
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title_sort	comparison of three methods to determine the degree of substitution of quinoa and rice starch acetates, propionates, and butyrates: direct stoichiometry, ftir, and <sup<1</sup<h-nmr
callnumber	TP1-1185
title_auth	Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and <sup<1</sup<H-NMR
abstract	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 <sup<1</sup<H-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 (<sup<1</sup<H-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.
abstractGer	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 <sup<1</sup<H-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 (<sup<1</sup<H-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.
abstract_unstemmed	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 <sup<1</sup<H-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 (<sup<1</sup<H-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.
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container_issue	1, p 83
title_short	Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and <sup<1</sup<H-NMR
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Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and <sup<1</sup<H-NMR

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