The attenuated total reflection Fourier transform infrared spectrometer was used to track and measure the gelatinization process of different varieties of rice starch. At the same time, compared with the starch crystallinity measured by the X-ray diffractometer, the details of the changes in the crystal structure of the starch granules during the gelatinization process were studied. Situation. The infrared spectrometer was used to calculate the ratio of the infrared absorption peak intensity of natural rice starch and its two infrared absorption peaks at 1047cm-1, which represents the characteristics of the crystalline region, and 1022cm-1, which represents the characteristics of the amorphous region, at each stage of the gelatinization process. The results show that natural The crystalline area of starch is mainly formed by the double helix structure of amylopectin side chains; the crystalline structure of starch is destroyed during the heating process, and the higher the amylose content, the slower the crystalline structure is destroyed during the gelatinization process, indicating that Amylose can inhibit the destruction of the starch crystal structure. The crystallinity of rice starch at various stages of the gelatinization process was measured using an X-ray diffractometer, which further verified the loss of the crystal structure of starch during the gelatinization process. Although, the two measurements The methods have different definitions of “crystallinity”, but the determination of the degree of starch crystallization is relevant and comparable, and can provide beneficial supplementary information for studying the gelatinization behavior of starch.

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Original research was done by Li Yue, Zhong Fang, Ma Jianguo, Gu Xiaohong

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