FT-Raman spectroscopy and its applications in cereal science

被引：31
作者：
Ma, CY
Phillips, DL
机构：
[1] Univ Hong Kong, Dept Bot, Hong Kong, Hong Kong, Peoples R China
[2] Univ Hong Kong, Ctr Appl Spect & Analyt Sci, Hong Kong, Hong Kong, Peoples R China
[3] Univ Hong Kong, Dept Chem, Hong Kong, Hong Kong, Peoples R China
来源：
CEREAL CHEMISTRY | 2002年 / 79卷 / 02期
关键词：
D O I：
10.1094/CCHEM.2002.79.2.171
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
We present a brief introduction to FT-Raman spectroscopy and examples of its use in cereal science for readers not familiar with Raman spectroscopy. We illustrate the use of FT-Raman spectroscopy as an analytical tool to measure the degree of chemical modification of chemically modified starches and as a technique to determine conformational and structural changes in plant proteins under different environmental conditions. We briefly describe other applications of Raman spectroscopy in cereal science.
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页码：171 / 177
页数：7
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