Gelatinization Kinetics of Starch by Using Raman Spectroscopy

Ik‐Hwan ‐H Kim, An‐I ‐I Yeh, B. L. Zhao, Shaw S. Wang

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

After the Raman effect was discovered in 1928, Raman spectroscopy has been widely applied to the qualitative and quantitative analysis of organic, inorganic and biological systems. Especially for the study of biological compounds, Raman spectroscopy has advantages over the other spectroscopic methods. The advantages of Raman spectroscopy are the small sample requirement, the minimal interference by water, and the conformational sensitivity etc. The advantages enable Raman spectroscopy to be a promising tool for the study of starch gelatinization.

Original languageEnglish
Pages (from-to)172-174
Number of pages3
JournalBiotechnology Progress
Volume5
Issue number4
DOIs
Publication statusPublished - 1989 Dec
Externally publishedYes

ASJC Scopus subject areas

  • Biotechnology

Fingerprint Dive into the research topics of 'Gelatinization Kinetics of Starch by Using Raman Spectroscopy'. Together they form a unique fingerprint.

  • Cite this