Fourier Transform Infrared (FT-IR) Microspectroscopic Census of Single Starch Granules for Octenyl Succinate Ester Modification

• Published in: Journal of agricultural and food chemistry Vol. 57; no. 14; pp. 6443 - 6448
• Main Authors: Bai, Yanjie, Shi, Yong-Cheng, Wetzel, David L
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 22.07.2009
• Subjects: Biological and medical sciences; corn starch; esterification; esters; Esters - chemistry; food analysis; Food Chemistry/Biochemistry; food composition; Food industries; Fourier transform infrared spectroscopy; Fundamental and applied biological sciences. Psychology; Microscopy - methods; microspectroscopy; octenyl succinate ester modification; Spectroscopy, Fourier Transform Infrared; Starch - chemistry; Starch and starchy product industries; starch granules; Succinates - chemistry; waxy corn; Zea mays - chemistry; octenyl-succinic-anhydride-modified starch; FT-IR microspectroscopy; Starch granule; Infrared spectrometry; Ester; Modification; Fourier transformation; Starch; Carbohydrate; Polysaccharide
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf900445w

Fourier transform infrared (FT-IR) microspectroscopy was used to investigate reaction homogeneity of octenyl succinic anhydride modification on waxy maize starch and detect uniformity of blends of modified and native starches. For the first time, the level and uniformity of chemical substitution on individual starch granules were analyzed by FT-IR microspectroscopy. More than 100 starch granules of each sample were analyzed one by one by FT-IR microspectroscopy. In comparison to the native starch, modified starch had two additional bands at 1723 and 1563 cm−1, indicative of ester formation in the modified starch. For the 3% modification level, the degree of substitution (DS) was low (0.019) and the distribution of the ester group was not uniform among starch granules. For the modified starch with DS of 0.073, 99% of individual starch granules had a large carbonyl band area, indicating that most granules were modified to a sufficient extent that the presence of their carbonyl ester classified them individually as being modified. However, the octenyl succinate concentration varied between granules, suggesting that the reaction was not uniform. When modified starch (DS = 0.073) was blended with native starch (3:7, w/w) to achieve a mixture with an average DS of 0.019, FT-IR microspectroscopy was able to detect heterogeneity of octenyl succinate in the blend and determine the ratio of the modified starch to the native starch granules.