Amorphous Starch、Raman spectroscopy、Wide angle X-ray diffraction、Short-range molecular order
Wheat Starch and Potato starch
Preparation of amorphous starch samples: heating starch:water mixtures (w/w starch basis) ranging from 1:1 to 1:19at 100 °C .
Bulk samples:Gelatinized samples were freeze-dried .
Powered sample: A freeze-dried sample was ground into a powder and passedthrough a 100 mesh.
Determination
13C CP/MAS NMR
the FWHM of Raman bands were not found to be suitable parameters for estimating the degree of short-range molecular order in amorphous starch.
XRD
the FWHM of the peaks at 16.7 and 20.7° (2θ) can be used to characterize the degree of short-range molecular order in amorphous starch.
LCM- Raman
Raman bands at 480, 1131 and 1080 cm−1 are considered to be the most effective methods for characterizing the degree of order of amorphous starch molecules in the short range.
