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Abdul Hadi N, Wiege B, Stabenau S, et al. Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and . Foods. 2020;9(1)doi: 10.3390/foods9010083.
Abdul Hadi, N., Wiege, B., Stabenau, S., Marefati, A., & Rayner, M. (2020). Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and . Foods (Basel, Switzerland), 9(1), . https://doi.org/10.3390/foods9010083
Abdul Hadi, Nabilah, et al. "Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and ." Foods (Basel, Switzerland) vol. 9,1 (2020). doi: https://doi.org/10.3390/foods9010083
Abdul Hadi N, Wiege B, Stabenau S, Marefati A, Rayner M. Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and . Foods. 2020 Jan 12;9(1). doi: 10.3390/foods9010083. PMID: 31940907; PMCID: PMC7023049.
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Foods. 2020 Jan 12;9(1). doi: 10.3390/foods9010083.

Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and .

Foods (Basel, Switzerland)

Nabilah Abdul Hadi, Berthold Wiege, Sebastian Stabenau, Ali Marefati, Marilyn Rayner

Affiliations

  1. Department of Food Technology, Engineering, and Nutrition, Lund University, SE 22100 Lund, Sweden.
  2. School of Food Science and Technology, University Malaysia Terengganu, Kuala Terengganu 21030, Terengganu, Malaysia.
  3. Department of Safety and Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 32756 Detmold, Germany.

PMID: 31940907 PMCID: PMC7023049 DOI: 10.3390/foods9010083

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

Keywords: 1H-NMR; FTIR; degree of substitution; modified starch; short-chain fatty acid; stoichiometry

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