論文

2003年

糊化・老化小麦デンプンの赤外吸収スペクトルの解析

日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology
  • 寺澤 洋子
  • ,
  • 宮澤 光博
  • ,
  • 河野 澄夫
  • ,
  • 前川 孝昭

50
4
開始ページ
162
終了ページ
166
記述言語
日本語
掲載種別
研究論文(学術雑誌)
DOI
10.3136/nskkk.50.162
出版者・発行元
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...

Web of Science ® 被引用回数 : 3

リンク情報
DOI
https://doi.org/10.3136/nskkk.50.162
CiNii Articles
http://ci.nii.ac.jp/naid/10011626217
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000182491300003&DestApp=WOS_CPL

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