Study on molecular structure and hydration mechanism of Domyoji-ko starch by IR and NIR hetero 2D analysis

✍ Scribed by Norihisa Katayama; Miyuki Kondo; Mitsuhiro Miyazawa

• Book ID: 103838646
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 548 KB
• Volume: 974
• Category: Article
• ISSN: 0022-2860
• DOI: 10.1016/j.molstruc.2010.02.074

✦ Synopsis

The hydration structure of starch molecule in Domyoji-ko, which is made from gluey rice, was investigated by hetero 2D correlation analysis of IR and NIR spectroscopy. The feature near 1020 cm À1 in the IR spectra of Domyoji-ko is changed by rehydration process, indicating that the molecular structure of amylopectin in the starch has been varied by the hydration without heating. The intensity of a band at 4770 cm À1 in NIR spectra is decreasing with the increasing of either the heating time with water or rehydration time without heating. These results suggest that the hydration of Domyoji-ko has proceeded in similar mechanisms on these processes. The generalized hetero 2D IR-NIR correlation analysis for rehydration of Domyoji-ko has supported the assignments for NIR bands concerning the gelatinization of starch.