Vibrational Spectra of Carbohydrates

Mathlouthi, Mohamed; Koenig, Jack L.

doi:10.1016/s0065-2318(08)60077-3

Cited by 432 publications

(246 citation statements)

References 158 publications

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“…This is felt by a lower absorption intensity in this region [15]. Besides, complicated coupled modes of vibration that involves CH 2 OH groups of polysaccharides are observed in this region [14].…”

Section: Spectral Analysismentioning

confidence: 90%

“…3). Another noticeable point is that for the transconjugants, the contour containing the bands at 1024 and 1035 cm -1 both from polysaccharides, and assigned respectively to CO, CC stretching motions and CO, CC stretching, COH bending motions [14] changes drastically. Indeed, the band located at 1024 cm -1 is clearly visible for the susceptible strain but very weak for TEM-2 and SHV-3 in the second derivative spectra.…”

Section: Spectral Analysismentioning

confidence: 98%

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ATR‐FTIR spectroscopic investigation of E. coli transconjugants β‐lactams‐resistance phenotype

et al. 1997

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Hyphenation of attenuated total reflection Fourier transform infrared spectroscopy and cluster analysis has been used to characterise a susceptible Escherichia coli K12 strain and the transeonjugants TEM-1, TEM-2, TEM-3, SHV-2, SHV-3, SHV-4. A good discrimination of the susceptible strain from the transeonjugants was obtained. Although a limited success was achieved in the differentiation of SHV and TEM phenotypes in general, results obtained with TEM-2 and SHV-3 were convincing. Spectral differences observed are ascribed to the global effects of the conjugation process, particularly their repercussions in the nucleic acids and carbohydrate absorbing regions, rather than to P-lactamase point-mutations.

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Section: Spectral Analysismentioning

confidence: 90%

Section: Spectral Analysismentioning

confidence: 98%

ATR‐FTIR spectroscopic investigation of E. coli transconjugants β‐lactams‐resistance phenotype

et al. 1997

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“…In the Raman spectrum the region between 860-825 cm -1 corresponds to equatorial anomeric H (α-anomers and α-glycosides), whereas the band at about 900-880 cm -1 corresponds to axial anomeric H (β-anomers and β-glycosides) [147]. The sharp Raman band between 860 and 854 cm -1 is characteristic for pectin and shows no overlap with the other plant cell wall polymers and can therefore be used as a marker band in the imaging approach [148,149].…”

Section: Carbohydrate Matrix Polymers: Hemicelluloses and Pectinmentioning

confidence: 99%

Raman Imaging of Lignocellulosic Feedstock

Gierlinger¹,

Keplinger²,

Schwanninger³

2013

Cellulose - Biomass Conversion

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“…FSD and SD algorithms were used to obtain the positions of the overlapped bands. The band assignments are summarised in Table 1 according to the reports relating FT-IR spectra of various glucans (Mathlouthi & Koenig 1986;Šandula et al 1999;Shingel 2002). It is evident that the anomer sensitive characteristic bands of polydextrose are attributive for α-and β-linked glucose residues.…”

Section: Resultsmentioning

confidence: 99%

Determination of polydextrose as a fat replacer in butter

Míčková¹,

Čopı́ková²,

Synytsya³

2007

Czech J. Food Sci.

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Míčková K., Čopíková J., Synytsya A. (2007): Determination of polydextrose as a fat replacer in butter. Czech J. Food Sci., 25: 25-31.Polydextrose is used in several countries as a low caloric sugar and fat substitute (bulking agent). It is prepared by condensation of glucose, d-glucitol, and citric acid (89:10:1). The resulting condensation product has no chemically defined structure but it represents a mixture of polymerisation products. The determination of polydextrose in butter is complicated owing to a large excess of fats and to the presence of other compounds, mainly proteins. FT-IR spectroscopy seems to be a satisfying method for the detection of polydextrose in samples derived from food products. The presence of polydextrose in butter was verified after the removal of fats by extraction with petroleum ether and deproteinisation with Sevag reagent, CHCl 3 /n-butanol (v/v = 4:1) mixture, or trichlorocetic acid. The solid fraction of butter and butter containing a known amount of polydextrose were prepared and analysed by FT-IR spectroscopy. IR marker bands of polydextrose centred at 1150, 1076 and 1040 cm -1 were found only in the case of the sample of butter with polydextrose.

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Vibrational Spectra of Carbohydrates

Cited by 432 publications

References 158 publications

ATR‐FTIR spectroscopic investigation of E. coli transconjugants β‐lactams‐resistance phenotype

ATR‐FTIR spectroscopic investigation of E. coli transconjugants β‐lactams‐resistance phenotype

Raman Imaging of Lignocellulosic Feedstock

Determination of polydextrose as a fat replacer in butter

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