Study of octenyl succinic anhydride-modified waxy maize starch by nuclear magnetic resonance spectroscopy

Bai, Yanjie; Shi, Yong‐Cheng; Herrera, Alvaro I.; Prakash, Om

doi:10.1016/j.carbpol.2010.07.053

Cited by 104 publications

(60 citation statements)

References 33 publications

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“…NMR has been widely used in starch science to identify chemical structure and composition by solution state high‐resolution NMR 53, to determine molecular and supramolecular structures by solid‐state high‐filed NMR, and to motor molecular dynamics by time domain NMR 54. 13 C cross polarization/magic angle spinning NMR ( 13 C CP/MAS NMR) has been used as powerful analytical tool to study double helix content changes and chemical changes of starch 55, 56.…”

Section: Techniques Used For Studying Thermal Decomposition Of Starchmentioning

confidence: 99%

Thermal degradation and stability of starch under different processing conditions

Liu¹,

Wang²,

et al. 2012

Starch Stärke

258

145

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The objectives of this paper are to review the thermal degradation and stability of starch and starch‐based materials, including both fundamental sciences such as detecting techniques, the effect of amylose/amylopectin content in starches and starches modifications, as well as the effect of different processing environments, such as an open or sealed system, and shearless or shear stress conditions. The decomposition temperature of starches was increased with increasing amylopectin content in an open system. In the open system, the initial water content did not affect the decomposition temperature because all water had evaporated from samples prior to reaching the decomposition temperature. Two decomposition temperatures were observed in the sealed system: the first at lower temperature represents long chain scission; and the second at higher temperature involves decomposition of glucose ring. In the sealed system, the first degradation was increased with increasing amylopectin content. There is no observable difference of the second degradation for the samples containing different amylose/amylopectin ratios. The higher the moisture content is, the lower the second decomposition temperature is detected in the sealed system. Significant shear degradation was observed in amylopectin component of starch, while high amylose starch proved less sensitive to shear stress. The achievements in this area have increased the knowledge of polymer science, in particular to understand the degradation of natural polymers.

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Section: Techniques Used For Studying Thermal Decomposition Of Starchmentioning

confidence: 99%

Thermal degradation and stability of starch under different processing conditions

Liu¹,

Wang²,

et al. 2012

Starch Stärke

258

145

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“…The properties of OSA esterified starch depend on the level of OSA substitution (degree of substitution, DS) (Ai et al, 2013;Bai, Shi, Herrera, & Prakash, 2011) and the hydrophobic and hydrophilic character of the OSA groups (Bao, Xing, Phillips, & Corke, 2003). However, OSA esterified starch properties are greatly dependent on the botanical source of the starch.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches

Şimşek

Ovando‐Martínez

Marefati

et al. 2015

Food Research International

127

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“…An alternative to titration is nuclear magnetic resonance, which is an advanced way to determine the DS value of starch as it provides quantitative chemical and structural information that could not be obtained by the titration method [23]. The position and DS of starch acylation were measured using NMR by the identification of protons and carbon shift of methyl groups in the anhydroglucose unit and anhydride groups [24]. The DS determination of starch by using NMR can be done through liquid-state NMR ( 1 H-NMR, 13 C-NMR, 31 P-NMR, and 17 O-NMR) and solid-state NMR ( 13 C CP/MAS-NMR) [25,26].…”

Section: Introductionmentioning

confidence: 99%

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

Wiege

Stabenau

et al. 2020

Foods

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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 1 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 ( 1 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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Study of octenyl succinic anhydride-modified waxy maize starch by nuclear magnetic resonance spectroscopy

Cited by 104 publications

References 33 publications

Thermal degradation and stability of starch under different processing conditions

Thermal degradation and stability of starch under different processing conditions

Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches

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

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