An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley.
Carbohydr Polym
; 108: 266-71, 2014 Aug 08.
Article
em En
| MEDLINE
| ID: mdl-24751273
ABSTRACT
The aim of this study was to evaluate the use of attenuated total reflectance and mid infrared (ATR-MIR) spectroscopy and to understand the gelatinization and retro-gradation of flour barley samples and the relationship with malting quality. Samples were sourced from two commercial barley varieties exhibiting high hot water extract (HWE) namely Navigator (n=8), and Admiral (n=8). Samples were analysed using the Rapid Visco Analyser (RVA) and ATR-MIR analysis. These results showed that ATR-MIR spectroscopy is capable of characterising gel samples derived from barley flour samples having different malting characteristics. Infrared spectra can effectively represent a 'fingerprint' of the sample being analysed and can be used to simplify and reduce analytical times in the routine methods currently used.
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MEDLINE
Assunto principal:
Espectrofotometria Infravermelho
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Hordeum
Idioma:
En
Ano de publicação:
2014
Tipo de documento:
Article