The DOI matches its Crossref record; 14 of the 14 references it cites were found in a registry or an index.
Characterization of Irradiated Starches by Using FT-Raman and FTIR Spectroscopy
Abstract
Fourier transform infrared (FTIR) and Fourier transform Raman (FT-Raman) methods were used for rapid characterization and classification of selected irradiated starch samples. Biochemical changes due to irradiation were detected using the two vibrational spectroscopic techniques, and canonical variate analysis (CVA) was applied to the spectral data for discriminating starch samples based on the extent of irradiation. The O-H (3000-3600 cm(-1)) stretch, C-H (2800-3000 cm(-1)) stretch, the skeletal mode vibration of the glycosidic linkage (900-950 cm(-1)) in both Raman and infrared spectra, and the infrared band of water adsorbed in the amorphous parts of starches (1550-1750 cm(-1)) were employed in classification analysis of irradiated starches. Spectral data related to water adsorbed in the noncrystalline regions of starches provided a better classification of irradiated starches with 5 partial least-squares (PLS) factors in the multivariate model.
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Cites
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Yang, L., & Zhang, L.-M. (2009) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2008.12.015 · Cited by 745
Biodegradable polymer blends based on corn starch and thermoplastic chitosan processed by extrusion
Mendes, J. F., Paschoalin, R. T., Carmona, V. B., Sena Neto, A. R., Marques, A. C. P., Marconcini, J. M., Mattoso, L. H. C., Medeiros, E. S., & Oliveira, J. E. (2016) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2015.10.093 · Cited by 416
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Belščak-Cvitanović, A., Komes, D., Karlović, S., Djaković, S., Špoljarić, I., Mršić, G., & Ježek, D. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2014.07.011 · Cited by 244
Nauendorf, A., Krause, S., Bigalke, N. K., Gorb, E. V., Gorb, S. N., Haeckel, M., Wahl, M., & Treude, T. (2016) · Marine Pollution Bulletin · doi:10.1016/j.marpolbul.2015.12.024 · Cited by 217
Huntrakul, K., Yoksan, R., Sane, A., & Harnkarnsujarit, N. (2020) · Food Packaging and Shelf Life · doi:10.1016/j.fpsl.2020.100480 · Cited by 165
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Mieles-Gómez, L., Quintana, S. E., & García-Zapateiro, L. A. (2023) · Gels · doi:10.3390/gels9020136 · Cited by 60
“The peak at 1650 cm−1 was assigned to water molecules absorbed in the amorphous region [36] and the stretching vibration of the double bond O band (amide I) and peaks at 2900 and 3500 cm−1 are due to CH2 deformation and OH bonds, respectively [37].”
Background
Metadata
- Authors
- Kizil, R., Irudayaraj, J., & Seetharaman, K.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2002-06-07
- Volume
- 50
- Issue
- 14
- Pages
- 3912-3918
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2077049418
- Cited by
- 1,284
- References
- 14
- FWCI
- 0.75
- Type
- journal article
- Language
- en
- Open access
- closed
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