Determination of structural changes in microwaved rice starch using Fourier transform infrared and Raman spectroscopy

被引：157

作者：

Fan, Daming ^{[2
]}

Ma, Wenrui ^{[2
]}

Wang, Liyun ^{[2
]}

Huang, Jianlian ^{[3
]}

Zhao, Jianxin ^{[2
]}

Zhang, Hao ^{[2
]}

Chen, Wei ^{[1
,2
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

[3] Fujian Anjoyfood Share Co Ltd, Xiamen, Peoples R China

来源：

STARCH-STARKE | 2012年 / 64卷 / 08期

关键词：

Confocal laser micro-Raman; Microwave; Rice starch; Structure change; V-AMYLOSE; FT-RAMAN; NMR; RETROGRADATION; TORTILLAS; SPECTRA; POTATO; IR;

D O I：

10.1002/star.201100200

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

FTIR and confocal laser micro-Raman spectroscopy methods were used to investigate the differences in chemical bond types, bond energy, and skeleton connection system between rice starch heated in a microwave and rice starch heated rapidly using a traditional method. The temperature of the peak absorption position of C?H mode vibration of microwaved sample was lower and the temperature of peak position of C?O related mode vibration on skeleton of microwaved sample were higher than those of the rapid heating sample, but there were no changes to other skeletal mode vibrations such as glycosidic linkage and pyranose ring. Overall, microwave-heat treatment did not change the type of chemical groups in starch molecules, and induce the formation of new chemical group bonds, or change the way that they interact with each other in rice starch. Furthermore, the vibrational energy of the chemical-bond of microwave-treated rice starch changes gradually during the heating process.

引用

页码：598 / 606

页数：9

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