On-line FT-Raman spectroscopic monitoring of starch gelatinisation and enzyme catalysed starch hydrolysis

Schuster, K.C.; Ehmoser, H; Gapes, J. R.; Lendl, Bernhard

doi:10.1016/s0924-2031(99)00080-6

Cited by 63 publications

(24 citation statements)

References 7 publications

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“…23,49 For example, structural studies of carrageenans by IR and Raman spectroscopy were conducted in order to design food products with desirable functionality. 60 -64 In the late 1990s and early 2000s, FT-Raman spectroscopy was used to monitor starch gelatinization and enzyme-catalyzed starch hydrolysis, 65 providing a control of these processes. Gelatinization is an important behavior of polysaccharides that can be monitored by vibrational spectroscopy.…”

Section: Qualitative and Quantitative Analysis Of Starches And Other mentioning

confidence: 99%

Applications of Vibrational Spectroscopy to the Analysis of Polysaccharide and Hydrocolloid Ingredients

Choi

Yuen

Phillips

et al. 2001

Handbook of Vibrational Spectroscopy

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The applications of vibrational spectroscopy to study the structure of polysaccharide and hydrocolloid ingredients are presented. Vibrational spectroscopy, including infrared (IR) and Raman spectroscopies, has been used for both qualitative and quantitative analysis of starches and other polysaccharide ingredients. Some structural characteristics of starch and nonstarch polysaccharides have been studied using various vibrational spectroscopic techniques. The degree of substitution (DS) in modified polysaccharides can also be determined by IR and Raman spectroscopy, replacing the traditional wet chemistry procedure. Vibrational spectroscopy has also been used to determine protein structural characteristics and to monitor conformational changes under different buffer conditions. Conformation is an important parameter affecting the functional properties of protein hydrocolloids, and extensive conformational changes may occur during food processing and interactions with other food ingredients. Fourier transform (FT)–mid‐IR spectroscopy has been used to obtain information on protein structure and protein–protein and protein–lipid interactions. The extent of modification in modified food proteins and the effect of these modifications on protein conformation have been monitored by Raman spectroscopy. These modified polysaccharide and protein hydrocolloids, with enhanced gelling, thickening, and emulsifying properties, are important hydrocolloid ingredients for a wide variety of food products.

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Section: Qualitative and Quantitative Analysis Of Starches And Other mentioning

confidence: 99%

Applications of Vibrational Spectroscopy to the Analysis of Polysaccharide and Hydrocolloid Ingredients

Choi

Yuen

Phillips

et al. 2001

Handbook of Vibrational Spectroscopy

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“…213 On-line monitoring of the time course of three stages of starch hydrolysis, namely gelatinization, liquefaction by a-amylase and saccharification by glucoamylase, was investigated by FT-Raman spectroscopy. 214 Gelatinization could be followed by the decrease of several bands associated with decreasing crystallinity of starch, as well as increase in signals near 1633 and 3213 cm 1 assigned to water, associated with the uptake of water into the starch particles and formation of new hydrogen bonds between starch and water. Liquefaction was most significantly characterized by disappearance of bands at 735 and 480 cm 1 attributed to skeletal modes, and formation of free hydroxyl groups seen as an increase at 1057 and 1072 cm 1 (C-O-H bending).…”

mentioning

confidence: 99%

Vibrational Spectroscopy of Food and Food Products

Li‐Chan¹,

Ismail²,

Sedman³

et al. 2001

Handbook of Vibrational Spectroscopy

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Vibrational spectroscopy may be applied to the qualitative and quantitative analysis of complex food systems. Mid infrared (MIR) spectroscopy and Raman spectroscopy are valuable tools for identification and structural characterization of food components and for elucidating structure–function relation of food biopolymers such as proteins. Fourier transform infrared(FT‐IR) spectrometers and chemometrics have broadened the scope of MIR spectroscopy for quality control analysis, but such applications remain generally limited to homogeneous fluid products such as beverages, juices, fats, and oils. In contrast, near infrared (NIR) and FT‐NIR spectroscopy in conjunction with multivariate calibration techniques is becoming increasingly popular in the food industry for rapid and routine analysis of proximate composition of various foods as well as for authentication and detection of adulteration. Increasing application of Raman spectroscopy in food analysis is expected with recent developments in NIR‐FT Raman spectrometers, fibre optic sampling, and confocal Raman microscopy.

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“…The peaks at 865 cm À1 in Fig. 4a-f and 480 cm À1 (not shown) are attributed to the stretching mode of a-D hemiacetal carbon and the skeletal mode of pyranose rings of amylose, respectively [24,33,34]. In the Raman spectra of Am-Enz, amylose, and HAmS materials (Fig.…”

Section: Structural Characterization Of the Amylose-ibu Inclusion Commentioning

confidence: 99%

“…4a,c, and e), the peak at 941 cm À1 is due to the skeletal mode vibration of a-(1 ! 4)-glycosodic amylose [24,34]. As shown in Fig.…”

Section: Structural Characterization Of the Amylose-ibu Inclusion Commentioning

confidence: 99%

Preparation, characterization, and properties of amylose‐ibuprofen inclusion complexes

Yang

Zhang

et al. 2013

Starch Stärke

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The amylose-ibuprofen (IBU) inclusion complexes were prepared through the enzymatic polymerization of amylose in the presence of IBU and by acidification of an alkali solution (KOH/HCl). The XRD analysis indicated that amylose and IBU formed the V-type crystalline. The Raman analysis further confirmed the formation of the amylose-IBU inclusion complexes. The clusters of Am-IBU complex were observed as spherical particles in the sizes ranging from 30 to 80 nm in the AFM images. The amylose-IBU inclusion complexes were stable in the simulated gastric fluid, but IBU was sustainedly released from the complexes in the simulated medium of the small intestine. This is related to the hydrolysis behaviors of the inclusion complexes by amylase. On the basis of these data, amylose-IBU inclusion complexes release IBU in an intestinally targeting and controlled manner, which is advantageous for improving the therapeutic effect of IBU.

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On-line FT-Raman spectroscopic monitoring of starch gelatinisation and enzyme catalysed starch hydrolysis

Cited by 63 publications

References 7 publications

Applications of Vibrational Spectroscopy to the Analysis of Polysaccharide and Hydrocolloid Ingredients

Applications of Vibrational Spectroscopy to the Analysis of Polysaccharide and Hydrocolloid Ingredients

Vibrational Spectroscopy of Food and Food Products

Preparation, characterization, and properties of amylose‐ibuprofen inclusion complexes

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