FTIR spectrocopy was used to detect hydroxypropylation in modified starches. Use of derivative difference spectroscopy enabled development of a method for estimating the degree of substitution. Infra‐red spectra of a hydroxypropylated starch, and its unmodified precursor are acquired. The second derivative of the difference spectrum between the two is calculated, and the area of the peak centred at 2974cm −1 is estimated. This yields hydroxypropyl value after comparison with a calibration curve.
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Brad Forrest (1992) studied this question.
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