Three-dimensional Middle Infrared Spectroscopy Study on Crystalline and Amorphous Structures and Thermostability of Corn, Wheat, and Pea Starch
The structure and thermal denaturation of three types of starch, including corn starch, wheat starch, and pea starch, were studied using one-dimensional mid infrared (MIR) spectroscopy, temperature dependent one-dimensional MIR spectroscopy and two-dimensional MIR spectroscopy. The results showed th...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2025-01-01
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| Series: | Liang you shipin ke-ji |
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| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250116 |
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| author | KONG Xiao-mei DU Lin-nan JIANG Meng-wei CHAI Jia-xin CHANG Mei-ling ZHANG Yong CHANG Ming XU Yuan-yuan |
| author_facet | KONG Xiao-mei DU Lin-nan JIANG Meng-wei CHAI Jia-xin CHANG Mei-ling ZHANG Yong CHANG Ming XU Yuan-yuan |
| author_sort | KONG Xiao-mei |
| collection | DOAJ |
| description | The structure and thermal denaturation of three types of starch, including corn starch, wheat starch, and pea starch, were studied using one-dimensional mid infrared (MIR) spectroscopy, temperature dependent one-dimensional MIR spectroscopy and two-dimensional MIR spectroscopy. The results showed that the infrared absorption modes of the three types of starch structures mainly include the C—O stretching vibration mode (vC—O starch), and all three types of starch contain crystalline and amorphous structures. The structures of the three types of starch are sensitive to temperature changes, with the amorphous structure being the first to change and the crystalline structure being relatively stable. Under thermal disturbance factors, there are strong intramolecular interactions between the amorphous structures of wheat. This study expands the research scope of third-order mid infrared spectroscopy (including one-dimensional mid infrared (MIR) spectroscopy, temperature dependent one-dimensional MIR spectroscopy, and two-dimensional MIR spectroscopy) in the structure and thermal denaturation of crystalline/amorphous regions of starch. |
| format | Article |
| id | doaj-art-ee0e77bde31e4f37902a018073476470 |
| institution | Kabale University |
| issn | 1007-7561 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj-art-ee0e77bde31e4f37902a0180734764702025-01-23T14:45:55ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612025-01-0133114715510.16210/j.cnki.1007-7561.2025.01.015Three-dimensional Middle Infrared Spectroscopy Study on Crystalline and Amorphous Structures and Thermostability of Corn, Wheat, and Pea StarchKONG Xiao-mei0DU Lin-nan1JIANG Meng-wei2CHAI Jia-xin3CHANG Mei-ling4ZHANG Yong5CHANG Ming6XU Yuan-yuan7College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, ChinaCollege of Chemical Engineering/College of Biopharmaceuticals, Shijiazhuang University, Shijiazhuang, Hebei 050035, China; Anesthetic Technology Innovation Center of Hebei Province, Shijiazhuang, Hebei 050035, ChinaCollege of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, ChinaCollege of Chemical Engineering/College of Biopharmaceuticals, Shijiazhuang University, Shijiazhuang, Hebei 050035, ChinaCollege of Chemical Engineering/College of Biopharmaceuticals, Shijiazhuang University, Shijiazhuang, Hebei 050035, ChinaCollege of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, ChinaCollege of Chemical Engineering/College of Biopharmaceuticals, Shijiazhuang University, Shijiazhuang, Hebei 050035, China; Anesthetic Technology Innovation Center of Hebei Province, Shijiazhuang, Hebei 050035, ChinaCollege of Chemical Engineering/College of Biopharmaceuticals, Shijiazhuang University, Shijiazhuang, Hebei 050035, China; Anesthetic Technology Innovation Center of Hebei Province, Shijiazhuang, Hebei 050035, China; Shijiazhuang Key Laboratory of Medicinal Polymer Materials, Shijiazhuang, Hebei 050035, ChinaThe structure and thermal denaturation of three types of starch, including corn starch, wheat starch, and pea starch, were studied using one-dimensional mid infrared (MIR) spectroscopy, temperature dependent one-dimensional MIR spectroscopy and two-dimensional MIR spectroscopy. The results showed that the infrared absorption modes of the three types of starch structures mainly include the C—O stretching vibration mode (vC—O starch), and all three types of starch contain crystalline and amorphous structures. The structures of the three types of starch are sensitive to temperature changes, with the amorphous structure being the first to change and the crystalline structure being relatively stable. Under thermal disturbance factors, there are strong intramolecular interactions between the amorphous structures of wheat. This study expands the research scope of third-order mid infrared spectroscopy (including one-dimensional mid infrared (MIR) spectroscopy, temperature dependent one-dimensional MIR spectroscopy, and two-dimensional MIR spectroscopy) in the structure and thermal denaturation of crystalline/amorphous regions of starch.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250116starchcrystalline and amorphous structuremiddle infrared spectroscopythermostability |
| spellingShingle | KONG Xiao-mei DU Lin-nan JIANG Meng-wei CHAI Jia-xin CHANG Mei-ling ZHANG Yong CHANG Ming XU Yuan-yuan Three-dimensional Middle Infrared Spectroscopy Study on Crystalline and Amorphous Structures and Thermostability of Corn, Wheat, and Pea Starch Liang you shipin ke-ji starch crystalline and amorphous structure middle infrared spectroscopy thermostability |
| title | Three-dimensional Middle Infrared Spectroscopy Study on Crystalline and Amorphous Structures and Thermostability of Corn, Wheat, and Pea Starch |
| title_full | Three-dimensional Middle Infrared Spectroscopy Study on Crystalline and Amorphous Structures and Thermostability of Corn, Wheat, and Pea Starch |
| title_fullStr | Three-dimensional Middle Infrared Spectroscopy Study on Crystalline and Amorphous Structures and Thermostability of Corn, Wheat, and Pea Starch |
| title_full_unstemmed | Three-dimensional Middle Infrared Spectroscopy Study on Crystalline and Amorphous Structures and Thermostability of Corn, Wheat, and Pea Starch |
| title_short | Three-dimensional Middle Infrared Spectroscopy Study on Crystalline and Amorphous Structures and Thermostability of Corn, Wheat, and Pea Starch |
| title_sort | three dimensional middle infrared spectroscopy study on crystalline and amorphous structures and thermostability of corn wheat and pea starch |
| topic | starch crystalline and amorphous structure middle infrared spectroscopy thermostability |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250116 |
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