Application of Attenuated Total Reflectance-Fourier Transform Infrared Reflectance in Research of Cereal and Food (Dough) System

doi:10.7506/spkx1002-6630-200909065

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (9): 277-280.doi: 10.7506/spkx1002-6630-200909065

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Application of Attenuated Total Reflectance-Fourier Transform Infrared Reflectance in Research of Cereal and Food (Dough) System

JIA Chun-li1 HUANG Wei-ning1,* HOSENEY R C2

1. State Key Laboratory of Food Science and Technology Jiangnan University, Wuxi 214122, China
2. Kansas State University, Manhattan 66502, USA

Received:2008-03-12 Revised:2008-11-25 Online:2009-05-01 Published:2010-12-29
Contact: HUANG Wei-ning

Abstract

Abstract:

Attenuated total reflectance-Fourier transform infrared reflectance (ATR-FTIR) and its application in the research of cereal and food/dough system were reviewed in this paper. The relationships between spectra of ATR-FTIR and conformation of protein and starch, hydration of protein, retrogradation and hydrolysis of starch were mainly introduced. Having superior advantage of surface sensitivity, the uses of ATR-FTIR as a new tool in studying dough stickiness and the mechanism were also described.

Key words: ATR-FTIR, cereal, dough, protein, starch, stickiness

CLC Number:

TS213.2

JIA Chun-li1 HUANG Wei-ning1,* HOSENEY R C2. Application of Attenuated Total Reflectance-Fourier Transform Infrared Reflectance in Research of Cereal and Food (Dough) System[J]. FOOD SCIENCE, 2009, 30(9): 277-280 https://doi.org/10.7506/spkx1002-6630-200909065

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Application of Attenuated Total Reflectance-Fourier Transform Infrared Reflectance in Research of Cereal and Food (Dough) System

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