Journal
JOURNAL OF MOLECULAR STRUCTURE
Volume 974, Issue 1-3, Pages 179-182Publisher
ELSEVIER
DOI: 10.1016/j.molstruc.2010.02.074
Keywords
Starch; Amylopectin; Gelatinization; Rehydration; Domyoji-ko
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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. (C) 2010 Elsevier BM. All rights reserved.
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