Study on molecular structure and hydration mechanism of Domyoji-ko starch by IR and NIR hetero 2D analysis

Autor:	Miyuki Kondo, Norihisa Katayama, Mitsuhiro Miyazawa
Rok vydání:	2010
Předmět:	Starch Organic Chemistry Near-infrared spectroscopy Analytical chemistry Infrared spectroscopy Analytical Chemistry 2d analysis Inorganic Chemistry chemistry.chemical_compound Crystallography chemistry Amylopectin Correlation analysis Molecule Nir spectra Spectroscopy
Zdroj:	Journal of Molecular Structure. 974:179-182
ISSN:	0022-2860
DOI:	10.1016/j.molstruc.2010.02.074
Popis:	The hydration structure of starch molecule in Domyoji-ko, which is made from gluey rice, was investigated by hetero 2D correlation analysis of IR and NIR spectroscopy. The feature near 1020 cm −1 in the IR spectra of Domyoji-ko is changed by rehydration process, indicating that the molecular structure of amylopectin in the starch has been varied by the hydration without heating. The intensity of a band at 4770 cm −1 in NIR spectra is decreasing with the increasing of either the heating time with water or rehydration time without heating. These results suggest that the hydration of Domyoji-ko has proceeded in similar mechanisms on these processes. The generalized hetero 2D IR-NIR correlation analysis for rehydration of Domyoji-ko has supported the assignments for NIR bands concerning the gelatinization of starch.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::63eabf649bd6956b3be8274de727dbec https://doi.org/10.1016/j.molstruc.2010.02.074 Zobrazit plný text záznamu Full Text from ScienceDirect