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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 1H-NMR

Hadi, Nabilah Abdul LU ; Wiege, Berthold ; Stabenau, Sebastian ; Marefati, Ali LU and Rayner, Marilyn LU (2020) In Foods 9(1).
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 1H-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 (1H-NMR). Based on this study, stoichiometric calculation allows rapid and direct... (More)

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 1H-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 (1H-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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author
; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
H-NMR, Degree of substitution, FTIR, Modified starch, Short-chain fatty acid, Stoichiometry
in
Foods
volume
9
issue
1
article number
83
publisher
MDPI AG
external identifiers
  • pmid:31940907
  • scopus:85078989464
ISSN
2304-8158
DOI
10.3390/foods9010083
language
English
LU publication?
yes
id
7cde2e41-667a-493e-bcd8-5aa314d927ed
date added to LUP
2020-02-17 14:28:51
date last changed
2020-12-01 03:13:20
@article{7cde2e41-667a-493e-bcd8-5aa314d927ed,
  abstract     = {<p>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.</p>},
  author       = {Hadi, Nabilah Abdul and Wiege, Berthold and Stabenau, Sebastian and Marefati, Ali and Rayner, Marilyn},
  issn         = {2304-8158},
  language     = {eng},
  number       = {1},
  publisher    = {MDPI AG},
  series       = {Foods},
  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},
  url          = {http://dx.doi.org/10.3390/foods9010083},
  doi          = {10.3390/foods9010083},
  volume       = {9},
  year         = {2020},
}