Diffuse reflectance fourier transform infrared spectroscopic study of the thermal degradation of barley protein

Autor:	Pekka Savolahti
Rok vydání:	1988
Předmět:	chemistry.chemical_compound Chemistry Infrared Starch Spray drying technology industry and agriculture Analytical chemistry Infrared spectroscopy Degradation (geology) Diffuse reflection Fourier transform infrared spectroscopy Isothermal process Analytical Chemistry
Zdroj:	Mikrochimica Acta. 95:155-158
ISSN:	1436-5073 0026-3672
DOI:	10.1007/bf01349742
Popis:	Diffuse reflectance infrared spectroscopy was used to study isothermal degradation of crude barley protein, that was obtained as a side product of alcohol production. The isothermal temperatures used were in the range 50–150° C. Before analysis the protein fraction was dried either by lyophilization or spray drying. The drying method did not have a major effect on the subsequent isothermal degradation of the material. The main reactions observed in the spectra were oxidation indicated by the appearance of a broad composite carbonyl band and degradation of both proteins and starch. The reactions were visible already in the spectra taken at 70° C and there rates gradually increased as the temperature was raised to 150° C.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::54ee1cff96f3fb82bf43f76305692afc https://doi.org/10.1007/bf01349742 Zobrazit plný text záznamu Full text from SpringerLink