| Abstract
| - A method using Raman spectroscopy was recently developed for the determination of the degree ofsubstitution of succinate in waxy maize starch. In this paper it is demonstrated that the methodcan be generalized to a wide range of starches of different amylose contents and botanical origins.Raman calibration sets were used to form regression equations for five types of succinylated starches,that is, waxy, regular, and two high-amylose maize samples (47 and 66% amylose, respectively)and wheat. The derived calibration curves can be used to find the degree of substitution in sampleswith unknown levels of succinylation. The Raman calibration lines had linear correlation coefficientsof 0.995 or better and enable the fast and nondestructive determination of the degree of substitutionof succinate for different types of starches with minimal sample preparation. Also discussed is thepotential utility of Raman spectroscopy to simultaneously determine the degree of substitution ofsuccinate and amylose content, using previously determined calibration curves developed for theamylose content of maize starches. Keywords: Raman spectroscopy; succinylated starches; amylose content
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