食品与发酵工业2018，Vol.44Issue(3)：241-246,6.DOI:10.13995/j.cnki.11-1802/ts.015059
不同结晶结构淀粉的拉曼光谱分析
Raman spectra analysis of the crystal structure of potato starch
摘要
Abstract
In order to study the changes of the crystal structure of potato starch,we prepared acid hydrolyzed starch,B-type crystallite starch and Ⅴ-type compounds of potato starch.The Raman spectroscopy was used to analyze the structure of those starch.By comparing different crystalline structure of Raman spectrum,it can be seen that the peak intensity gradually reduced.The relative peak area is also changed.The formation of complex makes the double helix conversion into the single helix structure.The position of characteristic peaks in different compound were almost the same,but the intensity of peaks showed a big difference.关键词
马铃薯淀粉/B型微晶/V型复合物/拉曼光谱Key words
potato starch/B-type crystallite starch/Ⅴ-type compound/Raman spectra引用本文复制引用
史苗苗,李丹,闫溢哲,刘延奇..不同结晶结构淀粉的拉曼光谱分析[J].食品与发酵工业,2018,44(3):241-246,6.基金项目
国家自然科学基金(21376228) （21376228）
