Vliv hydrataci potravinových doplňků na rozlišení FT-IR spekter

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

Using the Fourier-transform infrared (FT-IR) spectra in the 1200-800 cm&#8722;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&#8722;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

Název v anglickém jazyce

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

Popis výsledku anglicky

Using the Fourier-transform infrared (FT-IR) spectra in the 1200-800 cm&#8722;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&#8722;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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Carbohydrate Polymers

ISSN

0144-8617

e-ISSN

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Svazek periodika

63

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

5

Strana od-do

355-359

Kód UT WoS článku

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EID výsledku v databázi Scopus

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