Gelatinization Kinetics of Starch by Using Raman Spectroscopy

摘要

AbstractAfter 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.