New (1)h NMR procedure for the characterization of native and modified food-grade starches.

@article{Tizzotti2011NewN,
  title={New (1)h NMR procedure for the characterization of native and modified food-grade starches.},
  author={Morgan J Tizzotti and Michael C Sweedman and Daniel Tang and Christian J. Sch{\"a}fer and Robert G Gilbert},
  journal={Journal of agricultural and food chemistry},
  year={2011},
  volume={59 13},
  pages={6913-9}
}
A novel, fast, and straightforward procedure is presented for the characterization of starch (the largest energy component in food) and modified starches (such as octenyl succinic anhydride (OSA)-modified starches used as a dispersing agent in the food industry). The method uses (1)H NMR to measure the degree of branching and also, for modified starches, the degree of chemical substitution. The substrate is dissolved in dimethyl-d(6) sulfoxide; addition of a very low amount of deuterated… CONTINUE READING

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