Determination of Retrogradation Degree in Starch by Mid-infrared and Raman Spectroscopy during Storage
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Determination of Retrogradation Degree in Starch by Mid-infrared and Raman Spectroscopy during Storage Xuetao Hu 1 & Jiyong Shi 1,2 & Fang Zhang 1 & Xiaobo Zou 1,2 & Mel Holmes 2,3 & Wen Zhang 1 & Xiaowei Huang 1 & Xueping Cui 1 & Jin Xue 1
Received: 16 January 2017 / Accepted: 7 May 2017 # Springer Science+Business Media New York 2017
Abstract Retrogradation behavior is an important physicochemical property of starch during storage. A fast and sensitive method was developed for determining the retrogradation degree (RD) in corn starch by mid-infrared (MIR), Raman spectroscopy, and combination of MIR and Raman. MIR and Raman spectra were collected from different retrogradation starch and then processed by partial least squares (PLS), interval PLS (iPLS), synergy interval PLS (siPLS), and backward interval PLS (biPLS). Two different levels of fusion data extracted from MIR and Raman spectra were analyzed by PLS. The developed models demonstrated that both MIR and Raman techniques combined with chemometrics can be used to determine the RD in starch. The PLS model built by medium-level fusion approach achieved the most satisfied performance with a correlation coefficient of 0.9658. Integrating MIR and Raman technique combined with chemometrics improved the prediction performance of RD in comparison with a single technique. Keywords Retrogradation degree . Starch . Raman spectroscopy . MIR spectroscopy . Partial least-squares
Jiyong Shi has Contributed equally to this work * Xiaobo Zou [email protected]
1
Key Laboratory of Modern Agriculture Equipment and Technology, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
2
Joint Laboratory of China-UK on food nondestructive sensing, Jiangsu University, Zhenjiang 212013, China
3
School of Food Science and Nutrition, the University of Leeds, Leeds LS2 9JT, UK
Introduction Starch presenting in an enormous variety of food products acts as the main material to supply nutrition and energy, or as an additive to improve the quality of food. Starch retrogradation behavior is an important physicochemical property of starch during storage. Retrogradation could lead to deterioration of starch-based food during storage (Eliasson 2010), while retrogradation also could provides starch food with functional properties. Starch is beginning to retrograde after starch completely gelatinized. During retrogradation, molecular chains in starch begin to reassemble to develop an ordered structure (Ferrero et al. 1994). Generally, starch paste retrogradation is accompanied by gradual increases in rigidity and phase separation between polymer and solvent (Karim et al. 2000). Starch-based foods after retrogradation are indigestible by body enzymes and may make the consumer suffer from indigestion (Hayakawa et al. 1997). Therefore, a number of steps were attempted to study and prevent retrogradation (Liu et al. 2007). As we all know, one kind of resistant starch called RS3 is the retrograded starch formed during cooling of gelatinized starch. As a new
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