Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy
作者： Jeroen J.G. van Soest , Hubertus Tournois , Dick de Wit , Johannes F.G. Vliegenthart
DOI: 10.1016/0008-6215(95)00270-7
关键词:
摘要: … IR spectrum of starch is sensitive to changes in short-range structure in the CC and CO stretching region at 1300-800 cm-‘. The IR … lo-20 mg) were weighed into silver or stainless steel …
narcis.nl
elsevier.com
core.ac.uk 参考文章(34)
T. Galliard, Starch : properties and potential John Wiley published for the Society of Chemical Industry. ,(1987)
Andrzej Gałat, Study of the Raman scattering and infrared absorption spectra of branched polysaccharides. Acta Biochimica Polonica. ,vol. 27, pp. 135- 142 ,(1980)
Sh. Nara, A. Mori, T. Komiya, Study on Relative Crystallinity of Moist Potato Starch Starch - Stärke. ,vol. 30, pp. 111- 114 ,(1978) , 10.1002/STAR.19780300403
Ch. Gernat, S. Radosta, G. Damaschun, F. Schierbaum, Supramolecular Structure of Legume Starches Revealed by X-Ray Scattering Starch-starke. ,vol. 42, pp. 175- 178 ,(1990) , 10.1002/STAR.19900420504
S. Nara, T. Komiya, Studies on the Relationship Between Water-satured State and Crystallinity by the Diffraction Method for Moistened Potato Starch Starch - Stärke. ,vol. 35, pp. 407- 410 ,(1983) , 10.1002/STAR.19830351202
S.F. Tanner, S.G. Ring, M.A. Whittam, P.S. Belton, High resolution solid state 13C n.m.r. study of some α(1–4) linked glucans: the influence of water on structure and spectra International Journal of Biological Macromolecules. ,vol. 9, pp. 219- 224 ,(1987) , 10.1016/0141-8130(87)90056-0
James H. Wakelin, Hester S. Virgin, Eugene Crystal, Development and Comparison of Two X‐Ray Methods for Determining the Crystallinity of Cotton Cellulose Journal of Applied Physics. ,vol. 30, pp. 1654- 1662 ,(1959) , 10.1063/1.1735031
A. D. French, H. F. Zobel, X-Ray diffraction of oriented amylose fibers. I. Amylose dimethyl sulfoxide complex Biopolymers. ,vol. 5, pp. 457- 464 ,(1967) , 10.1002/BIP.1967.360050506
PAVINEE CHINACHOTI, M. P. STEINBERG, Crystallinity of Waxy Maize Starch as Influenced by Ambient Temperature Absorption and Desorption, Sucrose Content and Water Activity Journal of Food Science. ,vol. 51, pp. 997- 1000 ,(1986) , 10.1111/J.1365-2621.1986.TB11217.X
B. J. Goodfellow, R. H. Wilson, A fourier transform IR study of the gelation of amylose and amylopectin Biopolymers. ,vol. 30, pp. 1183- 1189 ,(1990) , 10.1002/BIP.360301304