کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1411036 | 1501840 | 2010 | 4 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Study on molecular structure and hydration mechanism of Domyoji-ko starch by IR and NIR hetero 2D analysis Study on molecular structure and hydration mechanism of Domyoji-ko starch by IR and NIR hetero 2D analysis](/preview/png/1411036.png)
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.
Journal: Journal of Molecular Structure - Volume 974, Issues 1–3, 16 June 2010, Pages 179–182