Infrared Spectra Analyses of Gelatinized and Retrograded Wheat Starch

Advances in two-dimensional correlation spectroscopy

“…Identification of combination bands became possible. 2D IR of wheat starch gelatinization and aging after T-jump from 60 to 80 8C was reported by Terazawa et al [206].…”

Near-Infrared Spectroscopic Monitoring of the Water Adsorption/Desorption Process in Modern and Archaeological Wood

“…Although the pros and cons for these models are still controversial, we employed the mixture model because the previous NIR studies have been performed based on it. 12,13 Buijs and Choppin suggested that water molecules were classified into three components, free water molecules (S 0 ), molecules with one OH group engaged in hydrogen bonding (S 1 ), and molecules with two OH groups engaged in hydrogen bonding (S 2 ). 25,26 Tsuchikawa and Tsutsumi first demonstrated that the Buijs-Choppins theory roughly explains the changes of the second-derivative NIR difference spectra with RH using an areal integral of the water absorption band and throughout the manuscript change areal to area.…”

“…11,12 The hydration structure was also investigated for gelatinized and retrograded wheat starch. 13 Near-infrared spectroscopy has given novel insights to the studies of physical and chemical properties of wood and cellulosic materials. [14][15][16][17][18][19] Comparative studies on modern and archaeological wood demonstrated that aging degradation is dominated mainly by a decrease of hydrogen bonding in the amorphous region of polysaccharides in wood.…”

Mid-Infrared Spectroscopy Coupled with Chemometrics: A Tool for the Analysis of Intact Food Systems and the Exploration of Their Molecular Structure−Quality Relationships − A Review

“…No prediction error values were, however, included in that paper. FT-IR spectroscopy has been used in investigations of the rubbery and glassy states of starch, 141 retrogradation of natural cross-linked starch, 142 gelatinized and retrograded wheat starch, 143 gelatinization changes in rice starch as a function of pressure and temperature, 144 temperature effects on sorghum 145 and retrogradation of potato starch. 146 Reports have also been published on the differentiation of cheese sauces according to starch type, 147 cassava starch edible film properties, 148 sweet potato starch hydrolysis, 149 starch granule organization in wheat, potato, maize, waxy maize, and amylomaize, 150 and cell wall polysaccharides with emphasis on arabinoxylans.…”