Processing of the FTIR spectra of acetylated wheat starch

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43893159" target="_blank" >RIV/60461373:22330/11:43893159 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Processing of the FTIR spectra of acetylated wheat starch

Popis výsledku v původním jazyce

Compared to other cereal or tuber starches, wheat starch comprises mainly two different types of granules, so-called A-starch and B-starch, which are refined into two parts during starch processing. These types differ not only in size and shape but alsoin the chemical structure of amylopectin, its granular arrangement, and content of lipids and proteins. Wheat A- and B-starch was subjected to acetylation with acetic anhydride at temperatures in the range of 115 - 133°C and reaction time 0.5 - 12 hours.Then the sample was dried 2-3 days at a temperature of 40 - 45 °C and disintegrated. The degree of substitution (acetylation) of starch in the range of 0.5-3.0 was determined by 1H NMR using as a standard benzoic acid. These values were used for calibration and validation of infrared spectra of starches by Fourier transform spectroscopy. The infrared spectra were evaluated using programs Omnic, Statistica 8.0 and TQ Analyst, where the degree of acetylation was estimated using the PLS (P

Název v anglickém jazyce

Processing of the FTIR spectra of acetylated wheat starch

Popis výsledku anglicky

Compared to other cereal or tuber starches, wheat starch comprises mainly two different types of granules, so-called A-starch and B-starch, which are refined into two parts during starch processing. These types differ not only in size and shape but alsoin the chemical structure of amylopectin, its granular arrangement, and content of lipids and proteins. Wheat A- and B-starch was subjected to acetylation with acetic anhydride at temperatures in the range of 115 - 133°C and reaction time 0.5 - 12 hours.Then the sample was dried 2-3 days at a temperature of 40 - 45 °C and disintegrated. The degree of substitution (acetylation) of starch in the range of 0.5-3.0 was determined by 1H NMR using as a standard benzoic acid. These values were used for calibration and validation of infrared spectra of starches by Fourier transform spectroscopy. The infrared spectra were evaluated using programs Omnic, Statistica 8.0 and TQ Analyst, where the degree of acetylation was estimated using the PLS (P

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

<a href="/cs/project/GA525%2F09%2F0607" target="_blank" >GA525/09/0607: Biodegradabilní kompozitní materiály na bázi B-škrobu s upotřebením v zemědělství</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

38th International Conference of Slovak Society of Chemical Engineering

ISBN

978-80-227-3503-2

ISSN

—

e-ISSN

—

Počet stran výsledku

8

Strana od-do

75-82

Název nakladatele

Slovak Society of Chemical Engineering

Místo vydání

Bratislava

Místo konání akce

Tatranské Matliare

Datum konání akce

23. 5. 2011

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

—