喇曼光谱法测定单个大米淀粉微粒糊化过程的实时研究  

Gelatinization Process of Single Rice Starch Particle Using Laser Tweezers Raman Spectroscopy System

作　　者：李艳[1,2] 孟令晶[1,2] 刘军贤[1] 郑禹[2] 宋春胜[2] 姚辉璐 

机构地区：[1]广西师范大学物理科学与技术学院,广西桂林541004 [2]广西科学院生物物理实验室,南宁530003

出　　处：《光子学报》2010年第7期1324-1329,共6页Acta Photonica Sinica

基　　金：国家自然科学基金(60868002);广西科学基金(桂科回0731013;桂科合0895001-1-1);广西科学院基金(09YJ17WL02);广西研究生创新基金(2009106020702M37)资助

摘　　要：在特定加温模式和过量水分条件下,采用激光光镊喇曼光谱系统研究了单个大米淀粉微粒的糊化行为,获得了整个糊化过程的喇曼光谱.以光谱峰高的变化标记糊化过程,进一步验证了477cm-1峰归属为淀粉分子骨架振动的事实.通过分析C-O-H基团相关特征峰1052、1083、1127、1339cm-1的变化情况研究大米淀粉颗粒糊化过程中的速率问题.结果显示:糊化开始后,相关特征峰在过程中呈增强趋势,随着时间增加,温度升高,速率加快,直至糊化结束.Real-time monitoring the gelatinization process of single rice starch particle using laser tweezers Raman spectroscopy system under the condition of excessive water and special heating mode is reported.These Raman spectra of gelatinization process are acquired using an imaging CCD spectrograph and the gelatinization process is remarked by the changes of spectra peak height.The experimental result further confirmed the fact that the band of 477cm-1 is assigned as skeletal mode.The rate of gelatinization about single rice starch granules is studied by analyzing the C-O-H group related characteristic peaks which locate at the band of 1 052,1 083,1 127,1 339 cm-1.The results demonstrate that the rate of gelatinization accelerates with rising temperature until the end of gelatinization process.

关 键 词：激光光镊 喇曼光谱 淀粉 糊化过程 

分 类 号：O433.54[机械工程—光学工程]