Starch gelation process observed by FT-IR/ATR spectrometry with multivariate data analysis

被引：58

作者：

Iizuka, K ^{[1
]}

Aishima, T ^{[1
]}

机构：

[1] Kikkoman Corp, Chiba 2780037, Japan

来源：

JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 04期

关键词：

starch; gelation; FT-IR/ATR; EFA; 3-way PCA;

D O I：

10.1111/j.1365-2621.1999.tb15104.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

For directly observing changes related to the gelation process of starch, IR spectra of starch in water while heating were obtained using FT-IR/ATR spectrometry. Relationships between gelation and spectral changes were examined using factor analysis, evolving factor analysis (EFA) and three-way principal component analysis (PCA), Absorption at 3300 and 1610 cm(-1) decreased with temperature but absorption at 1000 cm(-1) increased. The factor score plot patterns of amylose, amylopectin and rice starches were similar but those of potato and corn starches were unique. EFA indicated variances relating to changes caused in starch and water as different factors. Loadings of the starch component 2 in three-way PCA correlated with starch granule sizes.

引用

页码：653 / 658

页数：6

共 41 条

[1] QUANTITATIVE-ANALYSIS OF INDIVIDUAL SUGARS DURING STARCH HYDROLYSIS BY FT-IR/ATR SPECTROMETRY .1. MULTIVARIATE CALIBRATION STUDY - REPEATIBILITY AND REPRODUCIBILITY [J].