Imaging the phase of starch-gelatin blends by confocal Raman microscopy

文献类型： 外文期刊

第一作者： Liu, Xingxun

作者： Liu, Xingxun;Zhou, Sumei;Zheng, Jinkai;Zhang, Nuozi;Shanks, Robert;Yu, Long

作者机构：

关键词： Gelatin;Starch;Raman spectroscopy;Interface;Polymer compatibility

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The well recognized complex issue of compatibility between starch and gelatin was studied based on their interfacial and phase composition using Raman microscopy. Blending films with different ratios of gelatin and starch was used in this work. Raman beam focused on a 1.7 mu m x 1.5 mu m detection region and the micro-spectroscope scanned across the gelatin-starch interface. The ratio of areas of saccharide bonds (1173-953 cm(-1)) and amide I bands (1750-1550 cm(-1)) was used to monitor the relative distributions of the two components of the blends. The Raman spectral maps confirmed that for all the blends investigated, gelatin formed a continuous matrix in which starch inclusions were dispersed. Intermediate phases consisted of amylose interacted with gelatin, which demonstrated this was an unique and effective method to investigate starch based blend and composite materials. (C) 2016 Elsevier Ltd. All rights reserved.

分类号： TS2

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