Influence of hydration of food additive polysaccharides on FT-IR spectra distinction

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F06%3A00017799" target="_blank" >RIV/60461373:22330/06:00017799 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Influence of hydration of food additive polysaccharides on FT-IR spectra distinction
Original language description
Using the Fourier-transform infrared (FT-IR) spectra in the 1200-800 cm−1 region and chemometrics, food additive polysaccharides such as pectin, starch, galactan and carrageenan can be distinguished. However, this vibrational spectroscopy techniqueis sensitive to the changes in conformation and to the constraints imposed by the hydrogen bonding with water, which could result in the destruction of all spectra qualities. In order to see if the water absorbed by carbohydrates can prevent the information necessary for their distinction in the 1200-800 cm−1 region, six monosaccharides, three disaccharides, four carrageenans, four pectic polysaccharides, three galactans, two glucans and one commercial mixture of carrageenan-pectin were submittedto a 96% relative humidity environment and were also dissolved in saturated water solutions, and their spectra were compared with those obtained from the dry samples. The application of a principal component analysis (PCA) to the FT-IR s
Czech name
Vliv hydrataci potravinových doplňků na rozlišení FT-IR spekter
Czech description
Vliv hydrataci potravinových doplňků na rozlišení FT-IR spekter

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2006
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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