中国农业科技导报2025，Vol.27Issue(6)：148-157,10.DOI:10.13304/j.nykjdb.2023.0961
薯类淀粉晶区/非晶区结构及热变性三级中红外光谱研究
Three-level Mid-infrared Spectroscopy Study of Tubers Starch Crystal/amorphous Structure and Thermostability
摘要
Abstract
The structure of tubers starch including sweet potato starch,potato starch and tapioca starch were studied by one-dimensional mid-infrared spectroscopy(MIR)and second derivative MIR.The crystal/amorphous structure and thermostability of 3 kinds of starch(sweet patota starch,patota starch and tapioca starch)were also discovered by two dimensional MIR(2D-MIR).The results showed that the infrared absorption modes of tubers starch included C-O stretching vibration(νC-O-tubers).The tubers starch contained crystal and amorphous structures.With the increase of temperature(303～433 K),the main functional group of tubers starch crystal/amorphous structure showed different sensitivity and order to the heat.The amorphous structure of 3 kinds of starch were more sensitive to temperature changes,and changed firstly,while the crystal structure was relatively stable.Above results provided a theoretical basis for studying the properties of tubers starch and expanding the application of MIR spectroscopy in the food field.关键词
薯类淀粉/晶区/非晶区结构/中红外光谱/热变性Key words
tubers starch/crystal/amorphous structure/middle infrared spectroscopy/thermostability分类
轻工纺织引用本文复制引用
王维,杜林楠,徐元媛,于宏伟..薯类淀粉晶区/非晶区结构及热变性三级中红外光谱研究[J].中国农业科技导报,2025,27(6):148-157,10.基金项目
黑龙江省基本科研业务费项目(145309304,145409447) （145309304,145409447）
河北省高等学校科学技术研究项目(Z2020113). （Z2020113）
