Three-dimensional Middle Infrared Spectroscopy Study on Crystalline and Amorphous Structures and Thermostability of Corn, Wheat, and Pea Starch

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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Bibliographic Details
Main Authors: KONG Xiao-mei, DU Lin-nan, JIANG Meng-wei, CHAI Jia-xin, CHANG Mei-ling, ZHANG Yong, CHANG Ming, XU Yuan-yuan
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2025-01-01
Series:Liang you shipin ke-ji
Subjects:
starch
crystalline and amorphous structure
middle infrared spectroscopy
thermostability
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250116
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