Determination of amylose content in starch using Raman spectroscopy and multivariate calibration analysis

dc.creatorAlmeida, MR
dc.creatorAlves, RS
dc.creatorNascimbem, LBLR
dc.creatorStephani, R
dc.creatorPoppi, RJ
dc.creatorde Oliveira, LFC
dc.date2010
dc.dateAUG
dc.date2014-11-16T17:49:17Z
dc.date2015-11-26T16:24:22Z
dc.date2014-11-16T17:49:17Z
dc.date2015-11-26T16:24:22Z
dc.date.accessioned2018-03-28T23:05:19Z
dc.date.available2018-03-28T23:05:19Z
dc.identifierAnalytical And Bioanalytical Chemistry. Springer Heidelberg, v. 397, n. 7, n. 2693, n. 2701, 2010.
dc.identifier1618-2642
dc.identifierWOS:000280122100008
dc.identifier10.1007/s00216-010-3566-2
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/61346
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/61346
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/61346
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1268412
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFourier transform Raman spectroscopy and chemometric tools have been used for exploratory analysis of pure corn and cassava starch samples and mixtures of both starches, as well as for the quantification of amylose content in corn and cassava starch samples. The exploratory analysis using principal component analysis shows that two natural groups of similar samples can be obtained, according to the amylose content, and consequently the botanical origins. The Raman band at 480 cm(-1), assigned to the ring vibration of starches, has the major contribution to the separation of the corn and cassava starch samples. This region was used as a marker to identify the presence of starch in different samples, as well as to characterize amylose and amylopectin. Two calibration models were developed based on partial least squares regression involving pure corn and cassava, and a third model with both starch samples was also built; the results were compared with the results of the standard colorimetric method. The samples were separated into two groups of calibration and validation by employing the Kennard-Stone algorithm and the optimum number of latent variables was chosen by the root mean square error of cross-validation obtained from the calibration set by internal validation (leave one out). The performance of each model was evaluated by the root mean square errors of calibration and prediction, and the results obtained indicate that Fourier transform Raman spectroscopy can be used for rapid determination of apparent amylose in starch samples with prediction errors similar to those of the standard method.
dc.description397
dc.description7
dc.description2693
dc.description2701
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFINEP
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.languageen
dc.publisherSpringer Heidelberg
dc.publisherHeidelberg
dc.publisherAlemanha
dc.relationAnalytical And Bioanalytical Chemistry
dc.relationAnal. Bioanal. Chem.
dc.rightsfechado
dc.rightshttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dc.sourceWeb of Science
dc.subjectCorn starch
dc.subjectCassava starch
dc.subjectFourier transform Raman
dc.subjectPrincipal component analysis
dc.subjectPartial least squares
dc.subjectFourier-transform Raman
dc.subjectFt-raman
dc.subjectVibrational-spectra
dc.subjectPolysaccharides
dc.subjectExtracts
dc.subjectFood
dc.titleDetermination of amylose content in starch using Raman spectroscopy and multivariate calibration analysis
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución