| ATR-FTIR在谷物及食品（面团）体系研究中的应用 |
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| 引用本文： | 贾春利,黄卫宁,Hoseney R C.ATR-FTIR在谷物及食品（面团）体系研究中的应用[J].食品科学,2009,30(9):277-280. |
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| 作者姓名： | 贾春利 黄卫宁 Hoseney R C |
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| 作者单位： | 1.江南大学 食品科学与技术国家重点实验室 2.美国堪萨斯州立大学 |
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| 基金项目： | 国家自然科学基金项目(20576046) |
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| 摘 要： | 本文综述了衰减全反射傅立叶变换红外光谱技术(ATR-FTIR)在谷物及食品(面团)体系研究中的应用。着重介绍了ATR-FTIR谱图与小麦粉或面团(面糊)体系中蛋白质构象、蛋白质水合、淀粉构象、淀粉回生和水解过程之间的关系。ATR-FTIR具有表面敏感性的突出优点，可作为面团表面胶黏性及其形成机理研究中运用的一种新技术手段。
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| 关 键 词： | ATR-FTIR 谷物 面团 蛋白质 淀粉 表面胶黏性 |
| 收稿时间： | 2008-03-12 |
Application of Attenuated Total Reflectance-Fourier Transform Infrared Reflectance in Research of Cereal and Food (Dough) System |
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| JIA Chun-li HUANG Wei-ning,HOSENEY R C.Application of Attenuated Total Reflectance-Fourier Transform Infrared Reflectance in Research of Cereal and Food (Dough) System[J].Food Science,2009,30(9):277-280. |
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| Authors: | JIA Chun-li HUANG Wei-ning HOSENEY R C |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology Jiangnan University, Wuxi 214122, China
2. Kansas State University, Manhattan 66502, USA |
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| Abstract: | Attenuated total reflectance-Fourier transform infrared reflectance (ATR-FTIR) and its application in the research of cereal and food/dough system were reviewed in this paper. The relationships between spectra of ATR-FTIR and conformation of protein and starch, hydration of protein, retrogradation and hydrolysis of starch were mainly introduced. Having superior advantage of surface sensitivity, the uses of ATR-FTIR as a new tool in studying dough stickiness and the mechanism were also described. |
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| Keywords: | ATR-FTIR cereal dough protein starch stickiness |
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