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Potential Use of Raman Spectroscopy for Determination of Amylose Content in Maize Starch
Author(s) -
Lee Phillips David,
Xing Jie,
Liu Huijun,
Pan DuoHai,
Corke Harold
Publication year - 1999
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1999.76.5.821
Subject(s) - amylose , raman spectroscopy , chemistry , calibration curve , starch , analytical chemistry (journal) , calibration , maize starch , food science , chromatography , detection limit , optics , mathematics , physics , statistics
An analytical method using Raman spectroscopy was developed for the determination of amylose concentration in maize starches. FT‐Raman spectra of four maize starches with amylose content varying from 3.3 to 66% were obtained. A Raman band at ≈1657 cm ‐1 correlated linearly with amylose concentration in the four maize starches, and a calibration curve for Raman band intensity versus amylose content was developed. The linear correlation of the I 1657 /I 900 integrated areas with amylose content was r = 0.997. The Raman‐based calibration curve allows fast and nondestructive determination of the amylose content in maize starches with minimal sample preparation.