- 社団法人 日本食品科学工学会
Infrared spectroscopy has emerged as a powerful technique for the structure analysis of biomolecules in a variety of environments such as aqueous solution, gel or crystals. Fourier transform infrared measurements were applied to examine the structural change of wheat starch in the gelatinization and the retrogradation process. In order to estimate the wavenumber shift and intensity change, second derivative and two dimensional correlation spectra were calculated. Characteristic spectral change were observed in the 1200-700cm-1 region between the high gelatinized and non-treated starch. Part...
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