Retrogradation of long-shaped rice starch by FT-IR spectra
1.Faculty of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China; 2.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China)
Abstract： The rapid detecting of the retrogradation for long-shaped rice starch by FT-IR was investigated. The results show that the relative intensity of characteristic peaks which is defined as the peak height ratio to the reference peak of 761.76 cm-1 is decreased with the retrogradation increase. These characteristic peaks include O—H stretching at 3 415 cm-1, C—H stretching at 2 927.46 cm-1, C—O and C—C stretching at 1 155.17 cm-1, C—O—H bending at 1 081.89 cm-1, undetermined modes at 1 043.32, 1 020.18 and 99896 cm-1, skeletal modes of pyranose ring at 609.41 and 578.55 cm-1. According to the correlation analysis between retrogradation enthalpy of DSC and relative intensity reciprocal of above vibration modes, the FTIR peaks at 1 081.89, 1 043.32, 1 020.18, 609.41 and 578.55 cm-1 have correlation coefficients all above 0.9. The relative intensity change of the five vibration modes listed above can be used as multi-index to quantify the retrogradation degree.
2011, Vol. 32 
