Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy
Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy
复制标题
DOI：
10.1016/0008-6215(95)00270-7
复制
发表时间：
1995-12-27
影响因子：
3.1
通讯作者：
Vliegenthart, JFG
中科院分区：
文献类型：
--
作者：
vanSoest, JJG;Tournois, H;Vliegenthart, JFG
本文提出了一种基于红外光谱的淀粉短程结构的快速、直接定量测定方法。淀粉的红外光谱在1300-800 cm（-1）的C-C和C-O伸缩区对短程结构的变化很敏感。在1047 cm（-1）处的IR吸收带对有序或结晶淀粉的量敏感，并且在1022 cm（-1）处的带是无定形淀粉的特征。在1047和1022 cm（-1）处的带的高度（R）（其表示有序淀粉与无定形淀粉的量）与在1047和1035 cm（-1）处的带的高度的比率（R），其是有序淀粉的量的量度，显示出与用广角X射线衍射法测定的具有B型结晶度的马铃薯淀粉的量的线性回归。红外光谱和短程有序也对水含量敏感。特别是，在994 cm（-1）处的谱带是水敏感的，它与C-6处羟基的分子内氢键有关。在10-50%水的范围内，可以根据短程有序（S-IR）来量化IR数据。该方法已被应用于量化的变化，在马铃薯淀粉与18或26%（w/w）的水的熔融过程中的短程结构。短程结构的量和熔融过程中的变化（部分）变性淀粉样品与差示扫描量热法和广角X-射线衍射测量一致。
A fast and direct method, based on infrared spectroscopy, for quantitative determination of starch short-range structure has been developed. The IR spectrum of starch is sensitive to changes in short-range structure in the C-C and C-O stretching region at 1300-800 cm(-1). The IR absorbance band at 1047 cm(-1) is sensitive to the amount of ordered or crystalline starch and the band at 1022 cm(-1) is characteristic of amorphous starch, The ratios (R) of the heights of the bands at 1047 and 1022 cm(-1), which expresses the amount of ordered starch to amorphous starch, and 1047 and 1035 cm(-1), which is a measure of the amount of ordered starch, showed a linear regression with the amount of potato starch having B-type crystallinity as determined with wide-angle X-ray diffractometry. The IR spectrum and thus the short-range order is also sensitive to water content. In particular, the band at 994 cm(-1), which is related to intramolecular hydrogen bonding of the hydroxyl group at C-6, is water sensitive. It is possible to quantify the IR data in terms of short-range order (S-IR) over a range of 10-50% water. The method has been applied to quantify the changes in short-range structure during the melting of potato starch with 18 or 26% (w/w) water. The amount of short-range structure and the changes during melting in the (partially) destructured starch samples concur with differential scanning calorimetry and wide-angle X-ray diffractometry measurements.