An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley

作者：Cozzolino D^*; Roumeliotis S; Eglinton J

来源：Carbohydrate Polymers, 2014, 108: 266-271.

DOI：10.1016/j.carbpol.2014.02.063

• Mid infrared
• Gelatinization
• Attenuated total reflectance
• Barley
• Gel

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.

• 出版日期2014-8-8