糊化デンプンの近赤外スペクトルの解析

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タイトル別名
  • Analysis of Near Infrared Spectra of Gelatinized Starch
  • コカ デンプン ノ キンセキガイ スペクトル ノ カイセキ

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Near Infrared (NIR) spectra of wheat starch samples having different degree of gelatinization were measured, and the effect of gelatinization on the NIR spectra was examined. NIR spectra were shifted upward/downward depending on degree of gelatinization. Though a baseline shift of the spectra could be removed by second derivative treatment, the changes of spectra due to sample expansion could not be removed. In order to solve this thing, the new spectral normalization technique was developed, which is to divide d2log (1/R) value at each wavelength by d2log (1/R) value at the absorption band due to C-H. The functional group of C-H was not affected by gelatinization. In the normalized second derivative spectra, changes of spectra due to gelatinization could be observed, say, around 1926nm and 2080nm. As a result of multiple linear regression based on the normalized second derivative spectra, a good calibration model could be obtained.

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