马铃薯淀粉加工成型前后红外光谱研究

Study on the FTIR Spectrum of Potato Starch Before and After Molding

为研究马铃薯淀粉加工成型前后结晶结构的变化,采用傅里叶变换红外光谱技术,采集马铃薯淀粉及其制备的粉条制品的红外光谱数据,对其在成型粉条制品前后的结晶区与无定形区的变化进行系统研究。结果发现,马铃薯淀粉在成型加工前后,晶区谱带1047 cm-1与非晶区谱带1022 cm-1的峰面积相对比值由0.808变为0.454,发生了明显变化。这将为进一步研究马铃薯淀粉制品的晶区与非晶区转化之间的关系提供可靠的实验依据。

In order to study the change of crystal structure of potato starch before and after molding,Fourier transform infrared spectroscopy(FTIR)was used to collect the FTIR data of potato starch and its prepared potato vermicelli products,and the relative changes of crystal regions and amorphous regions before and after molding were systematically studied.The results showed that the peak area ratio of 1047 cm-1 in crystalline band and 1022 cm-1 in amorphous band changed obviously from 0.808 to 0.454 before and after potato starch molding.This will provide a reliable experimental basis for the further study of the relationship between the crystalline regions and amorphous regions transformation of potato starch products.