The characterization of starches and maltodextrins by proton nuclear magnetic resonance spectroscopy

A new method to quantify the degree of branching in α-glucans using proton nuclear magnetic resonance (NMR) has been developed. Instrument parameters and sample conditions were investigated for their effect on determining the α-(1,4)/α-(1,6) linkage ratios of starches. Two methods were developed using 0.6 N potassium hydroxide-d/deuterium oxide (KOD) (Method I) and dimethyl sulfoxide-d$\sb6$ (DMSO-d$\sb6$) (Method II) as the solvents. A 90 degree pulse width for the (1,4) and (1,6) protons and minimal recycle time were used to eliminate interference from the monodeuterated water (HOD) signal in Method I. The HOD signal was not a problem in Method II. Potassium hydroxide was added to deuterium oxide (D$\sb2$O) to enhance the solubility of amylose in physical mixtures of waxy maize amylopectin and isolated normal corn amylose. Phasing of spectra, drift correction, width of narrowed spectra, and integral size are factors that were found to influence ratio determinations.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science and Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Krueger, William James

Contributors dc:contributor

• Artz, William E.

• Chemistry, Analytical
• Chemistry, Biochemistry

Statement dc:rights

• Copyright 1995 Krueger, William James

Language dc:language

eng

Identifier

AAI9624400
(UMI)AAI9624400

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/20990