Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and H-1-NMR

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 cont...

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Veröffentlicht in:	Foods 2020-01, Vol.9 (1), Article 83
Hauptverfasser:	Abdul Hadi, Nabilah, Wiege, Berthold, Stabenau, Sebastian, Marefati, Ali, Rayner, Marilyn
Format:	Artikel
Sprache:	eng
Schlagworte:	Food Science & Technology Life Sciences & Biomedicine Science & Technology
Online-Zugang:	Volltext
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